Introduction

These no-bake pumpkin cheesecake balls are a delightful and easy treat perfect for fall or any time you crave a creamy, spiced dessert. With just a few simple ingredients, you can create bite-sized sweets that are rich, flavorful, and ready in under two hours.

The image shows a white rectangular plate holding seven round dessert balls, each about two layers in texture: a creamy white base with streaks of light orange running through, and topped with a crumbly layer of brown and beige crumbs, which also scatter around the plate. The dessert balls are arranged in a slight cluster with three in the front row and four at the back. The plate sits on a white marbled surface with soft daylight coming from the side, highlighting the textures of the crumbs and creaminess of the dessert balls. 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 the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until the mixture is creamy and fully combined.
Step 2: Cover the bowl and chill the mixture in the refrigerator for 1 hour to allow it to firm up.
Step 3: Use a small cookie scoop or spoon to form the mixture into 1-inch balls. Roll each ball in the graham cracker crumbs until it is evenly 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 texture, add finely chopped nuts to the mixture before chilling.
Try rolling the balls in crushed pecans or cinnamon sugar for a flavor twist.
If the mixture is too soft to shape, chill it longer or briefly freeze before rolling.
Use reduced-fat cream cheese for a lighter version, though the texture will be slightly different.

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 1 month—thaw in the fridge before serving. Enjoy them chilled for the best texture and flavor.

How to Serve

Nine round dessert balls are stacked in a pyramid shape on a white plate placed on a white marbled surface. Each ball has a smooth white creamy base with light brown caramel-like swirls in a marbled pattern, topped and partially coated with fine crumbly crushed cookie pieces. The cookie crumbs also scatter slightly around the plate. The background is soft and light grey, giving focus to the textured creamy balls and crumbs. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cheesecake balls vegan?

Yes, substitute the cream cheese with a vegan alternative and ensure your pumpkin pie spice does not contain any animal products. The texture may vary slightly, but they will still be delicious.

Do I need to bake anything in this recipe?

No, this recipe is completely no-bake. The cheesecake balls are firmed up in the refrigerator, making them a quick and easy dessert option.

No-Bake Pumpkin Cheesecake Balls Recipe

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4.6 from 97 reviews

These No-Bake Pumpkin Cheesecake Balls are a delightful, creamy fall-inspired treat. Combining rich cream cheese, smooth pumpkin puree, and warm pumpkin pie spice, these bite-sized desserts are easy to make and perfect for any occasion. Rolled in crunchy graham cracker crumbs, they offer a perfect contrast of texture and flavor. Enjoy them chilled for a refreshing and festive snack or dessert.

Author: Stella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: 20 to 24 cheesecake 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

Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until the mixture is fully combined and creamy.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 1 hour. This chilling step helps the mixture firm up, making it easier to shape into balls.
Form the Balls: Using a small cookie scoop or spoon, scoop out the mixture and roll it into 1-inch balls with your hands.
Coat with Graham Cracker Crumbs: Roll each cheesecake ball in graham cracker crumbs until evenly coated, adding a crunchy texture and extra flavor.
Final Chill: Place the coated balls on a lined baking sheet or plate and refrigerate for at least 30 minutes before serving. Keep them chilled and enjoy cold for the best taste and texture.

Notes

Ensure the cream cheese is softened to avoid lumps in the mixture.
Use pumpkin pie spice for authentic fall flavor or substitute with a mix of cinnamon, nutmeg, and cloves if unavailable.
For a festive touch, you can drizzle melted white chocolate over the balls before chilling.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If you prefer, substitute graham cracker crumbs with crushed nuts or crushed gingersnap cookies for different textures and flavors.

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