No-Bake Pumpkin Cheesecake Balls
Creamy, spiced, and indulgent, these No-Bake Pumpkin Cheesecake Balls deliver all the flavor of pumpkin pie cheesecake in a bite-sized, no-oven-needed treat. Perfect for fall parties, holiday dessert boards, or a cozy night in.
Equipment
- Mixing bowl
- Electric mixer
- Rubber spatula
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- microwave-safe bowl (for chocolate)
Ingredients
- 8 oz cream cheese, softened
- 0.5 cup pumpkin purée (not pie filling)
- 1.25 cups graham cracker crumbs (plus more for coating)
- 0.75 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white or dark chocolate chips (optional, for coating)
- Optional garnish: crushed graham crackers, cinnamon sugar, or melted chocolate drizzle
Instructions
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, vanilla, and salt. Beat until creamy and fully combined.
- Stir in graham cracker crumbs until a thick, scoopable dough forms. Adjust texture with extra crumbs or pumpkin if needed.
- Cover and refrigerate for 30–40 minutes until firm enough to roll.
- Roll mixture into 1-inch balls and place on a parchment-lined tray.
- Coat each ball as desired:
- Chocolate: Dip in melted chocolate and let set.
- Graham: Roll in crushed graham crackers.
- Cinnamon sugar: Roll in a mix of sugar and cinnamon.
- Serve chilled or at room temperature. Store in an airtight container in the fridge.
Notes
Use full-fat cream cheese for the creamiest texture. Adjust graham cracker crumbs based on moisture — add more if too soft. These freeze beautifully and make excellent edible gifts!
Nutrition
Calories: 120kcalCarbohydrates: 14gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 85mgPotassium: 40mgSugar: 9gVitamin A: 900IUVitamin C: 1mgCalcium: 20mgIron: 0.4mg
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