Go Back
No Bake Pumpkin Cheesecake Balls
Emily

No Bake Pumpkin Cheesecake Balls

These No Bake Pumpkin Cheesecake Balls are creamy, spiced, and irresistibly easy to make — perfect for fall parties or quick desserts. With a blend of pumpkin puree, cream cheese, and graham crumbs, they taste just like pumpkin cheesecake in bite-sized form.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 20 balls
Course: Dessert, Snack
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1 cup graham cracker crumbs
  • 1/2 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1/2 cup white chocolate chips, melted (optional)
  • 1/4 cup extra graham cracker crumbs, for coating

Equipment

  • Mixing bowls
  • Hand mixer or spatula
  • Measuring cups and spoons
  • parchment-lined baking sheet
  • refrigerator
  • Microwave-safe bowl (for melting chocolate)

Method
 

  1. Beat softened cream cheese in a large bowl until smooth.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt; mix until fully combined.
  3. Stir in 1 cup graham cracker crumbs until the mixture holds together.
  4. Chill mixture in the refrigerator for 1 hour to firm up.
  5. Scoop tablespoon-sized portions and roll into balls.
  6. Roll each ball in extra graham cracker crumbs to coat evenly.
  7. Optionally, drizzle with melted white chocolate for added sweetness.
  8. Refrigerate on a parchment-lined baking sheet for 1 hour before serving.

Notes

For extra flavor, chill overnight before serving. You can also dip them in melted white or dark chocolate instead of rolling in graham crumbs. Store refrigerated for up to 5 days, or freeze for up to a month.