Description
These no-bake Pumpkin Cheesecake Balls are creamy, spiced, and perfectly sweet. A bite-sized fall dessert made with pumpkin, cream cheese, and graham crackers—easy to make ahead and great for parties.
Ingredients
- 8 oz cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 ½ cups powdered sugar
- 1 ½ cups graham cracker crumbs (plus extra for rolling)
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup white or dark chocolate (optional, for coating)
- Optional toppings: chopped pecans, shredded coconut, or cinnamon sugar
Instructions
- In a mixing bowl, beat softened cream cheese until smooth.
- Add pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until creamy.
- Stir in graham cracker crumbs until the mixture is thick and holds its shape.
- Cover the bowl and refrigerate for 1–2 hours until firm.
- Roll mixture into 1-inch balls and place on a parchment-lined tray.
- Coat balls in graham cracker crumbs, dip in melted chocolate, or roll in desired toppings.
- Chill again for 30 minutes before serving.
Notes
- Chill the mixture well before rolling—it makes shaping much easier.
- Use full-fat cream cheese for the best creamy texture.
- Add extra graham cracker crumbs if the mixture feels too soft.
- For variety, drizzle melted chocolate on top instead of fully coating.
- Make ahead and freeze for easy holiday prep.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 0 minutes