Description
These No-Bake Pumpkin Cheesecake Balls are creamy, cozy little bites of fall flavor with zero oven time required. Silky pumpkin-spiced cheesecake is folded with graham cracker crumbs, rolled into bite-sized truffles, and finished with a sweet, crunchy coating. They’re perfect for parties, dessert platters, or whenever you’re craving pumpkin pie without the fuss.
Ingredients
Scale
- 1 cup cream cheese, softened (brick-style for best texture)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted white chocolate (optional, for dipping or drizzling)
- For the Coating:
- 1/2 cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
Instructions
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract.
- Mix until smooth: Use a hand mixer or whisk to blend everything together until the mixture is smooth, thick, and well combined.
- Add graham cracker crumbs: Stir in the 1 1/2 cups graham cracker crumbs until the mixture is evenly combined and holds its shape when pressed.
- Chill the dough: Cover the bowl and refrigerate the mixture for about 30 minutes, or until firm enough to scoop and roll without sticking too much.
- Prepare a tray: Line a baking sheet or large plate with parchment paper for the cheesecake balls.
- Form the balls: Using a small cookie scoop or measuring spoon, portion about 1 tablespoon of mixture per ball. Roll gently between your palms to form smooth balls and place them on the prepared tray.
- Make the coating: In a small bowl, combine 1/2 cup graham cracker crumbs, cinnamon, and 1/4 cup powdered sugar. Stir until evenly mixed with no lumps.
- Coat the balls: Roll each cheesecake ball in the coating mixture, pressing gently so it adheres all around. Return coated balls to the parchment-lined tray.
- Optional chocolate finish: If using white chocolate, melt it in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip, drizzle, or partially coat the balls as desired. Let excess chocolate drip off before setting back on the tray.
- Chill and set: Refrigerate the pumpkin cheesecake balls for at least 1 hour, or until firm and fully chilled.
- Serve and store: Serve cold or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use full-fat cream cheese for the creamiest, most stable texture.
- If the mixture feels too soft to roll, chill longer or add 1–2 tablespoons of extra graham crumbs.
- For a more pronounced pumpkin flavor, add an extra tablespoon of pumpkin puree and a pinch more pumpkin spice.
- These are richest when served chilled but not rock-hard, so let them sit at room temperature for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100 kcal
- Sugar: 8 g (estimated)
- Sodium: 60 mg (estimated)
- Fat: 6 g (estimated)
- Saturated Fat: 3.5 g (estimated)
- Unsaturated Fat: 2.3 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 11 g (estimated)
- Fiber: 0.3 g (estimated)
- Protein: 1.5 g (estimated)
- Cholesterol: 15 mg (estimated)
Keywords: no-bake pumpkin cheesecake balls, pumpkin truffles, fall dessert, easy pumpkin recipe, pumpkin spice dessert