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No-Bake Pumpkin Cheesecake Balls

These no-bake pumpkin cheesecake balls are the perfect bite-sized treats that capture all the cozy flavors of fall without the fuss of baking, ideal for snacking or parties.
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Prep Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 110
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese Soften before mixing
  • 1 cup canned pumpkin puree Not pie filling
  • 1 cup powdered sugar Adds sweetness and helps hold the mixture together
  • 1 tsp vanilla extract Enhances flavor
  • 2 tsp pumpkin pie spice A blend of spices for flavor
Texture and Coating
  • 1 cup graham cracker crumbs For classic flavor; gingersnap crumbs can be used as an alternative
  • 8 oz white chocolate For dipping, optional
Optional Extras
  • 1/2 cup pecans Chopped, optional
  • 1/2 cup mini chocolate chips Optional for mixing in

Method
 

Preparation
  1. Soften the cream cheese for 15-20 minutes at room temperature.
  2. In a mixing bowl, beat the cream cheese until smooth.
  3. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, then blend until the mixture is smooth.
  4. Gently fold in the graham cracker crumbs until the mixture holds together but is not too sticky.
Shaping and Freezing
  1. Use a small cookie scoop or spoon to shape the mixture into balls, approximately golf ball size.
  2. Place the shaped balls on a lined baking sheet and freeze for about 45 minutes to firm up.
Optional Coating
  1. Melt the white chocolate in the microwave or a small saucepan.
  2. Dip the cooled cheesecake balls in the melted chocolate and set back on the tray.
  3. Add any desired toppings such as sprinkles or crushed nuts.

Notes

Store in a sealed container in the fridge for up to 5 days or freeze for up to 2 months. Thaw for 10-15 minutes before serving. For a dairy-free option, use dairy-free cream cheese.