No-Bake Pumpkin Cheesecake Balls
These No-Bake Pumpkin Cheesecake Balls are the perfect fall treat! Creamy, spiced, and easy to make, they combine pumpkin, cream cheese, and graham cracker crumbs into delightful bite-sized desserts.
Equipment
- Mixing Bowl
- Hand mixer
- Cookie Scoop
- Parchment Paper
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1/2 cup pumpkin puree canned
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup powdered sugar
- 2 cups graham cracker crumbs
- 1 cup crushed pecans optional
- 1/2 cup white chocolate chips optional, for coating
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, vanilla extract, and pumpkin pie spice. Mix until well combined.
- Gradually add the powdered sugar, mixing until the mixture is smooth and thick.
- Stir in the graham cracker crumbs and crushed pecans (if using) until fully incorporated.
- Using a tablespoon or small cookie scoop, form the mixture into bite-sized balls and place them on a parchment-lined baking sheet.
- Refrigerate the cheesecake balls for at least 1 hour to firm up.
- (Optional) Melt white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip each cheesecake ball into the melted white chocolate and place back on the parchment paper.
- Refrigerate again until the chocolate coating is set, about 30 minutes.
Notes
Chill the cream cheese before mixing to achieve the best texture. For added flavor, roll cheesecake balls in cinnamon sugar instead of coating with chocolate.