Introduction

These no-bake pumpkin cheesecake balls are a delightful and easy autumn treat. Creamy, spiced, and coated in graham cracker crumbs, they’re perfect for any fall gathering or a cozy snack.

A white plate holds a pile of round dessert balls, each featuring a swirled mix of white and light brown creamy layers creating a marbled effect on the surface. The balls are coated unevenly with crushed golden brown crumbs at the bottom and scattered lightly on top, giving a textured appearance. There are about nine balls stacked in a pyramid shape, and extra crumbs are scattered around the plate and nearby on a white marbled surface, adding a casual, homemade touch. The background is softly blurred, showing a neutral, light setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (softened)
1/2 cup pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup graham cracker crumbs (for rolling)

Instructions

Step 1: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until creamy and fully combined.
Step 2: Cover the mixture and chill it in the refrigerator for 1 hour to firm up.
Step 3: Using a small cookie scoop or spoon, form the chilled mixture into 1-inch balls. Roll each ball in graham cracker crumbs until fully coated.
Step 4: Place the coated balls on a lined baking sheet and refrigerate for at least 30 minutes before serving. Enjoy them chilled.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the cream cheese mixture.
Try rolling the balls in crushed pecans or toasted coconut instead of graham cracker crumbs for a different texture.
Make mini versions for bite-sized treats that are perfect for parties.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw them in the refrigerator before serving. Enjoy them cold or slightly softened for the best texture.

How to Serve

The image shows a white rectangular plate with seven round dessert balls arranged in two rows. Each ball has two visible layers: a creamy white base with a smooth texture and a light golden brown crumb coating sprinkled all over, with some crumbs scattered on the plate. The crumb layer is uneven, with some darker toasted spots, adding contrast and rough texture on top of the smooth cream. The plate sits on a white marbled surface, creating a clean and bright background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.

How long do the cheesecake balls need to chill?

The mixture should chill for at least 1 hour before shaping, and then the formed balls need an additional 30 minutes in the refrigerator to firm up before serving.

No-Bake Pumpkin Cheesecake Balls Recipe

Print Recipe

★★★★★

4.5 from 100 reviews

These No-Bake Pumpkin Cheesecake Balls are a creamy, festive treat perfect for autumn celebrations. Made with smooth cream cheese, pumpkin puree, and warm pumpkin pie spices, these bite-sized cheesecake balls are rolled in graham cracker crumbs for a delightful crunch. Quick to prepare and served chilled, they make a fantastic dessert or snack without any oven time.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: Approximately 24 balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

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

Beat the cream cheese: In a large bowl, use a mixer to beat the softened cream cheese until it is smooth and creamy.
Add the pumpkin and spices: Stir in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until the mixture is creamy and fully combined.
Chill the mixture: Cover the bowl and refrigerate the mixture for 1 hour to allow it to firm up and become easier to shape.
Form the balls: Using a small cookie scoop or spoon, form the chilled mixture into 1-inch balls.
Coat with graham cracker crumbs: Roll each ball in the graham cracker crumbs to fully coat the outside.
Refrigerate before serving: Place the coated balls on a lined baking sheet and refrigerate for at least 30 minutes before serving to ensure they hold their shape and are nicely chilled.

Notes

Make sure the cream cheese is softened to avoid lumps and achieve a smooth texture.
Use canned pumpkin puree, not pumpkin pie filling, for best flavor.
For extra flavor, you can add a pinch of salt or a dash of cinnamon to the mixture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
For a festive touch, drizzle with melted white chocolate or sprinkle with additional pumpkin pie spice before serving.

Keywords: pumpkin cheesecake balls, no-bake desserts, pumpkin recipes, fall treats, bite-sized desserts, cream cheese balls, no bake pumpkin treats