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no bake pumpkin cheesecake balls on a rustic fall table

Name: No Bake Pumpkin Cheesecake Balls

Summary: These no bake pumpkin cheesecake balls are the ultimate fall dessert — creamy, spiced, bite-sized treats made with pumpkin puree, cream cheese, and graham crackers, rolled and chilled for a quick, festive sweet bite.
Prep Time 20 minutes
1 hour
Total Time 1 hour 20 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 110

Ingredients
  

  • Ingredients:
  • 1 cup canned pumpkin puree not pumpkin pie filling
  • 8 oz 1 block cream cheese, softened
  • 1 cup graham cracker crumbs plus extra for coating
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract optional
  • Optional toppings: melted white chocolate shredded coconut, chopped pecans

Equipment

  • Equipment:
  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Cookie scoop or spoon
  • Parchment paper
  • Baking tray
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. In a large bowl, beat together the softened cream cheese and pumpkin puree until smooth and creamy.
  3. Add powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract if using. Mix well.
  4. Fold in graham cracker crumbs until the mixture is thick and scoopable.
  5. Using a cookie scoop or your hands, form 1-inch balls and place them on a parchment-lined tray.
  6. Roll each ball in your choice of coating (extra graham crumbs, coconut, or melted chocolate).
  7. Chill in the fridge for at least 1 hour before serving to firm up.

Notes

Notes:
For a vegan option, use plant-based cream cheese.
For gluten-free, substitute gluten-free graham crackers.
Freeze leftovers for up to 2 months in an airtight container.
Adjust spices to taste for a stronger pumpkin spice flavor.