No-Bake Pumpkin Cheesecake Balls Recipe is a Must-Try!
These No-Bake Pumpkin Cheesecake Balls are bite-sized fall treats with a creamy, spiced pumpkin cheesecake center, coated in crunchy graham cracker crumbs. They’re easy to make, no baking required, and perfect for autumn parties, Thanksgiving, or anytime snacking.
- Prep Time: 20 minutes
- Cook Time: No cook time
- Total Time: 1 hour 20 minutes (including chilling)
- Yield: 12 balls
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
- Diet: Gluten Free
Ingredients
8 oz cream cheese, softened
1 cup canned pumpkin puree
1 cup graham cracker crumbs, plus extra for rolling
½ cup powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt
½ cup white chocolate chips, melted (optional for drizzling)
Instructions
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt; mix until fully combined.
- Stir in graham cracker crumbs until the mixture thickens and holds together.
- Scoop tablespoon-sized portions and roll into balls.
- Coat each ball evenly in additional graham cracker crumbs.
- (Optional) Drizzle melted white chocolate over the balls for extra sweetness.
- Place balls on a parchment-lined baking sheet and refrigerate at least 1 hour until firm.
- Serve chilled and enjoy!
Notes
Use dark or milk chocolate instead of white chocolate for drizzling.
Roll balls in crushed nuts or shredded coconut instead of graham crackers.
Add a splash of bourbon or rum for an adult twist.
Use gluten-free graham crackers to make the recipe gluten-free.
Mix in chopped pecans or walnuts for texture inside the balls.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
