Print

No-Bake Pumpkin Cheesecake Balls Recipe

No-Bake Pumpkin Cheesecake Balls Recipe

5.2 from 10 reviews

These No-Bake Pumpkin Cheesecake Balls are a delightful, creamy fall treat that combines smooth cream cheese, sweet pumpkin puree, and warm pumpkin pie spices. Coated in crunchy graham cracker crumbs, they offer bite-sized indulgence perfect for holiday parties or cozy evenings.

Ingredients

Scale

Main Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice

Coating

  • 1 cup graham cracker crumbs

Instructions

  1. Prepare the mixture: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix well until the mixture is creamy and fully combined.
  2. Chill the mixture: Cover the bowl and refrigerate the mixture for 1 hour. This step is crucial to firm up the mixture, making it easier to form into balls.
  3. Form the cheesecake balls: Use a small cookie scoop or spoon to form the chilled mixture into 1-inch balls. Roll each ball gently in graham cracker crumbs until fully coated.
  4. Refrigerate before serving: Place the coated cheesecake balls on a lined baking sheet. Refrigerate them for at least 30 minutes before serving to allow them to set and chill. Serve and enjoy your pumpkin cheesecake balls chilled!

Notes

  • Ensure the cream cheese is softened to room temperature for smooth mixing.
  • You can substitute the pumpkin pie spice with a blend of cinnamon, nutmeg, and cloves if unavailable.
  • For a festive touch, drizzle melted white chocolate over the balls before chilling.
  • Store leftover cheesecake balls in an airtight container in the refrigerator for up to 3 days.
  • To make the balls firmer, chill the mixture longer before rolling.

Nutrition

Keywords: pumpkin cheesecake balls, no bake, pumpkin dessert, fall recipes, holiday treats, pumpkin spice, bite-sized cheesecake