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Pumpkin cheesecake balls coated in crumbs with creamy filling

No Bake Pumpkin Cheesecake Balls

Lena Taylor
No Bake Pumpkin Cheesecake Balls are creamy, spiced bites made with pumpkin puree, cream cheese, and graham cracker crumbs—dipped in chocolate and coated with crumb topping.
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Prep Time 20 minutes
Course Dessert
Cuisine American
Servings 24 balls
Calories 120 kcal

Ingredients
  

  • - 8 oz cream cheese softened
  • - 1/2 cup canned pumpkin puree
  • - 1/2 cup powdered sugar
  • - 1 tsp vanilla extract
  • - 1 tsp pumpkin pie spice
  • - 1 1/2 cups graham cracker crumbs divided
  • - 12 oz white chocolate or candy coating

Instructions
 

  • 1. Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin spice. Mix until creamy. Stir in 1/2 cup graham cracker crumbs.
  • 2. Cover and refrigerate mixture for 1–2 hours, until firm enough to roll.
  • 3. Scoop portions and roll into small balls. Place on parchment-lined tray and freeze 30 minutes.
  • 4. Melt white chocolate or candy coating. Dip chilled balls into chocolate and coat evenly.
  • 5. Sprinkle with remaining graham cracker crumbs before chocolate sets. Chill until firm.

Notes

Best served cold. Store in the fridge for up to 5 days or freeze up to 2 months.
Keyword Dessert For Thanksgiving Easy, Fall Simple Desserts, No Bake Pumpkin Cheesecake Balls, Pumpkin Cheese Balls Recipe