No Bake Pumpkin Cheesecake Balls
These creamy and spiced No Bake Pumpkin Cheesecake Balls combine pumpkin puree, cream cheese, graham crumbs, and warm spices into bite-sized, no-bake perfection. Ideal for Thanksgiving, fall parties, or quick treats at home!
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Rubber spatula
- Cookie scoop
- Parchment paper
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 3/4 cup powdered sugar
- 1 cup graham cracker crumbs plus extra for rolling
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Optional Coatings
- 1 cup white chocolate chips, melted
- 1/3 cup crushed pecans or walnuts
- cinnamon sugar or cocoa powder for rolling
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until fully combined and smooth.
- Stir in graham cracker crumbs until the mixture thickens and holds together easily when scooped.
- Cover the bowl and refrigerate for at least 1 hour to firm up.
- Using a cookie scoop or tablespoon, roll mixture into 1-inch balls. Place on a parchment-lined tray.
- Coat each ball with graham crumbs, cinnamon sugar, cocoa powder, or dip half in melted white chocolate.
- Chill again for 30 minutes before serving for best texture.
- Serve chilled, optionally with Pumpkin Spice Milk or Cream Cheese Caramel Apple Dip.
Notes
✔️ To make gluten-free, use gluten-free graham crumbs or oat flour.
✔️ For extra spice, add a pinch of nutmeg or ginger.
✔️ Try Autumn Harvest Salad as a light side for Thanksgiving.
✔️ Freeze for up to 2 months for an instant fall snack anytime!
✔️ For extra spice, add a pinch of nutmeg or ginger.
✔️ Try Autumn Harvest Salad as a light side for Thanksgiving.
✔️ Freeze for up to 2 months for an instant fall snack anytime!