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Creamy No-Bake Pumpkin Cheesecake Balls drizzled with caramel and topped with spices

No-Bake Pumpkin Cheesecake Balls

These creamy No-Bake Pumpkin Cheesecake Balls are a delightful, easy fall dessert that mimics the flavor of pumpkin pie and cheesecake, perfect for any gathering.
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Prep Time 2 hours
Total Time 2 hours
Servings: 20 balls
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 80
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz Cream cheese, softened Full fat recommended for best texture.
  • 1 cup Pumpkin puree Use plain canned pumpkin, not pumpkin pie filling.
  • 1 cup Powdered sugar For sweetness.
  • 1 tsp Pumpkin pie spice Alternatively, use cinnamon, nutmeg, and ginger.
  • 1 tsp Vanilla extract Just a splash for flavor.
  • 3 tbsp Graham cracker crumbs For mixing in to help thicken.
Coatings
  • 1 cup Graham cracker crumbs For rolling.
  • optional Crushed pecans For rolling or topping.
  • optional Cinnamon sugar For rolling.
  • optional Sprinkles For a fun decoration.
  • optional Melted white chocolate For drizzling on top.

Method
 

Preparation
  1. In a medium bowl, mix softened cream cheese until smooth.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Stir until fully combined and creamy.
  3. Mix in a few tablespoons of graham cracker crumbs to help thicken the mixture.
  4. Cover the bowl and chill for 1 to 2 hours, until the mixture feels firm enough to scoop.
Rolling and Coating
  1. Scoop and roll the mixture into balls, about 1 inch each.
  2. Roll each ball in graham cracker crumbs, crushed cookies, cinnamon sugar, or chopped nuts.
  3. Chill again for at least 30 minutes before serving for the best texture.
  4. Optional: Drizzle with melted white chocolate and a sprinkle of cinnamon.

Notes

Best served cold. Store in an airtight container in the fridge for up to 4-5 days. These can also be frozen; thaw in the fridge overnight when ready to eat.