No-Bake Pumpkin Cheesecake Balls
These No-Bake Pumpkin Cheesecake Balls are the ultimate bite-sized fall indulgence! 🧡 Creamy, spiced pumpkin meets smooth cheesecake goodness — all rolled into a soft truffle-like treat and coated in graham crumbs or silky white chocolate. Perfect for parties, gifting, or cozy autumn nights! 🍁✨
Equipment
- Mixing Bowl
- Hand mixer
- Baking Sheet
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
Dry Ingredients
- 2 cups powdered sugar
- 1.5 cups graham cracker crumbs plus extra for rolling
- white chocolate or candy melts optional, for dipping
Instructions
- Mix the Cheesecake Filling (5 mins): In a large bowl, beat together cream cheese, pumpkin puree, vanilla extract, pumpkin pie spice, and cinnamon until smooth and creamy.
- Add the Dry Ingredients (5 mins): Gradually mix in powdered sugar and graham cracker crumbs until fully combined. The mixture should be thick and firm enough to roll into balls.
- Shape the Balls (10 mins): Roll the mixture into small bite-sized balls. Place them on a lined baking sheet and refrigerate for 1–2 hours to firm up.
- Coat the Balls (10 mins): Once chilled, roll each ball in extra graham cracker crumbs or dip in melted white chocolate for a decadent coating.
- Chill Again (30 mins): Return the coated balls to the fridge for another 30 minutes to set completely.
- Serve & Enjoy: Serve chilled and enjoy these dreamy little bites of pumpkin cheesecake perfection!
Notes
For a festive touch, drizzle with extra white chocolate or sprinkle with crushed graham crackers before serving. Store in an airtight container in the fridge for up to 5 days.