No-Bake Pumpkin Cheesecake Balls

These No-Bake Pumpkin Cheesecake Balls are the perfect fall treat! Combining the creamy goodness of cheesecake with the warm spices of pumpkin pie, they’re easy to make and a hit at any gathering. Rolled in graham cracker crumbs and cinnamon sugar, they’re packed with delicious fall flavors.

Why you’ll like it

These no-bake cheesecake balls are quick, easy, and require minimal ingredients. They’re perfect for pumpkin lovers and can be made ahead for parties or holiday gatherings. The graham cracker coating adds a delightful crunch, while the pumpkin spice gives a warm, cozy flavor to each bite.

The Recipe

Ingredients:

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 cup graham cracker crumbs (plus more for rolling)

1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice

1/4 teaspoon ground cinnamon
1/4 cup melted butter
Cinnamon sugar for coating

Step-by-Step Instructions:

Mix the filling: In a large bowl, beat the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon until smooth.
Add graham cracker crumbs: Stir in 1 cup of graham cracker crumbs and melted butter until combined.

Chill the mixture: Refrigerate the mixture for 1-2 hours until it firms up enough to roll into balls.
Form the balls: Scoop out small portions of the mixture and roll them into bite-sized balls.
Roll in coating: Roll each ball in additional graham cracker crumbs and cinnamon sugar for a flavorful coating.

Chill and serve: Refrigerate the balls for another 30 minutes to set before serving.

Serving and Storage Tips

Serving: Serve chilled as a bite-sized dessert or snack. They’re perfect for holiday parties, fall gatherings, or even as a sweet treat for yourself.
Storage: Store in an airtight container in the refrigerator for up to 5 days.

Helpful Notes

If you want an extra touch of indulgence, you can dip the balls in melted white chocolate instead of rolling them in graham cracker crumbs.
For a dairy-free version, use vegan cream cheese and substitute the butter with a plant-based alternative.
Feel free to adjust the pumpkin pie spice to your taste preference for a more or less intense flavor.

FAQs

Can I freeze these cheesecake balls?
Yes! These no-bake pumpkin cheesecake balls freeze well. Simply freeze them on a baking sheet first, then transfer them to a freezer-safe container. Thaw in the refrigerator before serving.
Can I use homemade pumpkin puree?
Absolutely! Homemade pumpkin puree works just as well as canned, but make sure it’s well-drained to avoid excess moisture.
How can I make these balls firmer?
If the mixture feels too soft, you can add more graham cracker crumbs or chill the mixture longer before rolling.

Can I add nuts?
Yes! Chopped pecans or walnuts would add a delicious texture to the cheesecake balls, either mixed into the filling or rolled in the coating.
What if I don’t have pumpkin pie spice?
You can make your own by combining cinnamon, ginger, nutmeg, and allspice in equal parts, or adjust to your liking.

Final Thoughts

These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat that’s easy to make and perfect for any occasion. With their creamy texture, warm spices, and crunchy graham cracker coating, they’ll quickly become a seasonal favorite! Whether you’re hosting a party or just want a quick dessert, these cheesecake balls are sure to impress.