No-Bake Pumpkin Cheesecake Balls

Delicious and easy no-bake pumpkin cheesecake balls perfect for fall festivities, combining creamy cheesecake with warm pumpkin pie flavors.

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Course: Dessert, Snack

Cuisine: American, Seasonal

Keyword: easy recipes, Fall Treats, No-Bake Dessert, Party Snacks, pumpkin cheesecake

Prep Time: 30

Total Time: 1 30

Servings: balls

Calories: 120kcal

Ingredients

Main Ingredients

8 oz cream cheese (softened) Make sure it is well softened for easy mixing.
½ cup pumpkin puree Can use homemade puree for fresh flavor.
1 cup powdered sugar Adjust sweetness to taste.
1 tsp vanilla extract
1 tsp pumpkin pie spice Adjust to preference.
1 cup graham cracker crumbs For rolling the balls.

Instructions

Preparation

Start by taking your cream cheese out of the fridge and letting it sit until it's soft. Then, in a large bowl, use a mixer or a spatula to beat the cream cheese until it's smooth.
Once the cream cheese is smooth, add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix everything together until it's creamy and fully combined.
Cover your bowl with plastic wrap or a lid and place it in the fridge. Let it chill for about 1 hour.
After chilling, take a small cookie scoop or a spoon and scoop out some of the mixture. Roll it into a ball about the size of a golf ball (about 1 inch).
Roll your pumpkin cheesecake balls in graham cracker crumbs until they are fully coated.
Place the coated balls on a lined baking sheet and pop the baking sheet into the fridge for at least 30 minutes before serving.

Serving

These pumpkin cheesecake balls can be served on a decorative platter for parties or in small cups for individual servings, optionally garnished with whipped cream or extra pumpkin pie spice.

Notes

To store pumpkin cheesecake balls, place them in an airtight container in the fridge for up to one week or freeze them with layers separated by parchment paper. Thaw in the fridge before serving.

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