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.