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
- ½ cup pumpkin puree
- 1 cup graham cracker crumbs (plus more for rolling)
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ 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.
No-Bake Pumpkin Cheesecake Balls
These No-Bake Pumpkin Cheesecake Balls combine the creamy richness of cheesecake with the warm spices of pumpkin pie. Perfect for fall gatherings, they’re easy to make and irresistibly delicious!
Ingredients
- 8 oz cream cheese softened
- ½ cup pumpkin puree
- 1 cup graham cracker crumbs plus more for rolling
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon ground cinnamon
- ¼ cup melted butter
- Cinnamon sugar for coating
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.
Notes
- For extra indulgence, dip the balls in melted white chocolate instead of rolling them in graham cracker crumbs.
- Make a dairy-free version by using vegan cream cheese and plant-based butter.
- Adjust the pumpkin pie spice to your taste preference for a more or less intense flavor.
