These no-bake pumpkin cheesecake balls are creamy, spiced, and coated in a delicious layer of chocolate or graham cracker crumbs. Perfect for fall gatherings, dessert trays, or as a sweet treat, they’re quick to make and require no oven—just mix, roll, and chill!
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs, divided
- 8 oz white chocolate or semi-sweet chocolate (optional, for coating)
Instructions
- Make the Filling:
- In a large mixing bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and 1/2 cup of graham cracker crumbs. Mix until fully combined.
- Chill the Mixture:
- Cover the bowl and refrigerate for 1-2 hours, or until the mixture is firm enough to roll into balls.
- Form the Balls:
- Scoop about 1 tablespoon of the chilled mixture and roll into a ball. Repeat with the remaining mixture. Place on a parchment-lined baking sheet.
- Coat the Balls (Optional):
- If using chocolate, melt it in a microwave-safe bowl in 20-second intervals, stirring after each until smooth. Dip each ball into the melted chocolate, then place back on the parchment paper. Alternatively, roll the balls in the remaining graham cracker crumbs for a simpler coating.
- Chill Again:
- Refrigerate the coated cheesecake balls for at least 30 minutes to set.
- Serve:
- Serve chilled and enjoy!
Tips for the Best Cheesecake Balls
- Adjust sweetness: Add more powdered sugar if you prefer a sweeter filling.
- Use a cookie scoop: For evenly sized balls, use a small cookie or ice cream scoop.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days or freeze for longer storage.
Nutrition (Per Ball, Approx. 20 Balls)
- Calories: 110
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 15mg
- Sodium: 65mg
- Carbohydrates: 10g
- Sugar: 7g
- Protein: 1g
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