Pumpkin Cheesecake Ball

The finished dessert, with a bite taken out of it to reveal its smooth and creamy interior, showcasing its irresistible texture and flavor.

4.88 from 8 votes

This easy no-bake Pumpkin Cheesecake Ball is a fun dessert appetizer, packed with pumpkin pie flavors, loaded with chocolate toffee bits, and coated in mini chocolate chips.

Prep Time10

Chilling Time2

Total Time2 10

Course: Appetizer, Dessert

Cuisine: American

Keyword: no bake pumpkin cheesecake ball, pumpkin cheesecake ball, Pumpkin Toffee Cheesecake Ball

Servings: large cheesecake balls

Author: Chelsea Lords

Cost: $8.73

Equipment

Hand mixer or stand mixer with whisk attachment
Plastic wrap

Ingredients

1 (8-ounce) package cream cheese softened to room temperature, see note 1
8 tablespoons unsalted butter softened to room temperature
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/3 cup canned pumpkin not an entire can
1 cup powdered sugar
2 tablespoons light brown sugar or dark brown sugar, firmly packed
Orange food coloring optional
1-1/3 cups spice cake mix see note 2
1/2 cup English Toffee Baking Bits
1 cup mini chocolate chips
Serving suggestions see note 3

US - Metric

Instructions

In a large bowl, beat cream cheese and butter (softened to room temperature but not melted) using a hand mixer (or stand mixer with whisk attachment) until completely smooth.
Add vanilla, pumpkin pie spice, pumpkin, powdered sugar, brown sugar, food dye (if desired for a more intense orange color), and cake mix (see note 2). Beat until fully combined. Use a spatula to scrape sides.
Stir in toffee bits. Although mixture is wet now, it firms up a lot in the fridge!
Lay out a large piece of plastic wrap and transfer mixture to the center of it. Tightly wrap and form into a ball (it doesn’t form perfectly here, but it will be easier to shape once it is firmer!)
Chill for 2 hours or until firm.
Once firmed and chilled, place mini chocolate chips on a plate and unwrap the pumpkin ball onto the chips. Roll around and press chips all around the ball. Serve with your favorite cookies/crackers, apple slices, etc.

Video

Notes

Note 1: Do not use low-fat or spreadable cream cheese because the balls won’t set up. Margarine also won’t set up properly, so use real butter. Both the cream cheese and butter should be softened to room temperature and not melted.

Note 2: If you are concerned about the flour in the spice cake mix, I recommend heat treating it first. There are two options for heat-treating your mix:

Heat treat it in the microwave: Add the spice cake mix to a microwave-safe bowl. Microwave on high in bursts of 30 seconds, stirring between each burst. Take your time stirring well to ensure none of the mixture burns. Use a thermometer to test the mixture in a few places to make sure it has reached 165°F throughout. (If you get less than 165°F, return the flour for another burst of 30 seconds).
Heat treat it in the oven: Preheat oven to 300°F. Line a large sheet pan (with sides) with a nonstick liner or parchment paper. Spread the cake mix on the pan. Bake the cake mix, removing and stirring it every 1 and 1/2 minutes. Every time you remove the cake mix to stir, test it with the thermometer. As soon as it reaches 165°F, it’s safe to use in the recipe.

Note 3: Here are some dippers to use for serving: apples, Biscoff cookies, gingersnaps, vanilla Oreos, etc.

Storage: Wrap leftovers tightly in plastic or store in an airtight container in the fridge for 3–4 days.

Nutrition