Description
These No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized fall treat, blending creamy pumpkin spice flavor with a soft, cheesecake-like center and a graham cracker crumb coating. Quick to make and irresistibly delicious, they’re ideal for autumn parties, Thanksgiving, or a sweet snack anytime!
Ingredients
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup graham cracker crumbs, plus extra for rolling
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup white chocolate chips, melted (optional for drizzling)
Instructions
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until fully combined and smooth.
Stir in the graham cracker crumbs until the mixture thickens and holds together.
Scoop tablespoon-sized portions of the mixture and roll each into a ball.
Roll each ball in additional graham cracker crumbs to coat them evenly.
(Optional) Drizzle the melted white chocolate over the balls for an extra sweet finish.
Place the finished balls onto a parchment-lined baking sheet and refrigerate for at least 1 hour, or until firm.
Serve chilled and enjoy!
Notes
For best texture, use full-fat cream cheese and allow the cream cheese to soften completely before mixing.
You can swap white chocolate drizzle with dark chocolate or leave it off for a lighter option.
If the mixture feels too soft to roll, refrigerate for 20–30 minutes before shaping into balls.
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
These are freezer-friendly! Freeze for up to 1 month, thawing in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake, Mixing
- Cuisine: American