No-Bake Pumpkin Cheesecake Balls
These little treats bring all the cozy fall flavors together in bite-sized form. Creamy pumpkin cheesecake filling is rolled into balls, coated with graham cracker crumbs or chocolate, and chilled until firm. They’re rich, smooth, and full of pumpkin spice flavor — perfect for holiday parties, dessert platters, or a quick sweet fix without turning on the oven.
Ingredients
8 oz (225 g) cream cheese, softened
½ cup (120 g) pumpkin purée (not pumpkin pie filling)
1 ½ cups (180 g) powdered sugar
1 teaspoon pumpkin pie spice (or mix cinnamon, nutmeg, and ginger)
1 teaspoon vanilla extract
2 cups (200 g) graham cracker crumbs, divided
1 ½ cups (270 g) white chocolate or dark chocolate chips (optional, for coating)
1 tablespoon coconut oil or butter (if melting chocolate)
Instructions
Make the Filling
In a large bowl, beat cream cheese until smooth.
Add pumpkin purée, powdered sugar, pumpkin spice, and vanilla. Mix until creamy.
Stir in 1 cup graham cracker crumbs until combined.
Shape the Balls
Scoop small portions of the mixture (about 1 tablespoon each) and roll into balls.
Place on a parchment-lined tray and freeze for about 30 minutes to firm up.
Coat the Balls
Option 1: Roll chilled balls in remaining graham cracker crumbs.
Option 2: Melt chocolate with coconut oil/butter, dip each ball, and place back on parchment paper.
Chill and Serve
Refrigerate for at least 1 hour before serving.
Store in an airtight container in the fridge for up to 5 days.
Tips
For extra crunch, stir in finely chopped pecans or walnuts.
Use gingersnap cookie crumbs instead of graham crackers for a spicier kick.
If dipping in chocolate, drizzle a contrast (white over dark or vice versa) for a festive look.
