Go Back

No Bake Pumpkin Cheesecake Balls

Creamy pumpkin cheesecake wrapped in a sweet graham cracker crust, these no-bake treats are perfect for any fall occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese, softened Ensure it's at room temperature for a smoother texture.
  • 1/2 cup canned pumpkin puree
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
Coating
  • 1.5 cups graham cracker crumbs Reserve some for rolling.
  • 1 cup white chocolate chips, melted Optional for coating.
  • 1 cup extra graham cracker crumbs or crushed pecans for rolling

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese until it’s silky smooth.
  2. Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until everything is well combined and smooth.
  3. Gradually fold in the graham cracker crumbs until the mixture is firm enough to hold its shape.
  4. Chill the mixture in the refrigerator for around 30 minutes.
  5. Using a tablespoon or small cookie scoop, form the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
  6. If desired, dip each ball into melted white chocolate, then roll in extra graham cracker crumbs or crushed pecans.
  7. Return the balls to the baking sheet and refrigerate for at least an hour to set before serving.

Notes

Great for parties, these cheesecake balls can be served chilled or at room temperature. Store in an airtight container in the refrigerator for 5-7 days, or freeze with parchment paper in between layers.