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Creamy No-Bake Pumpkin Cheesecake Balls

These delightful cheesecake balls are an easy, no-bake treat capturing the essence of fall with creamy pumpkin and warm spices, perfect for sharing with family and friends.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 8 oz cream cheese, softened
  • 1 cup pumpkin puree
  • 1.5 cups graham cracker crumbs (plus extra for rolling)
  • 2 tsp pumpkin pie spice
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • White chocolate (optional, for drizzling)

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2 minutes.
  2. Mix in pumpkin puree, pumpkin pie spice, vanilla extract, and powdered sugar until everything is smooth and dreamy.
  3. Refrigerate the mixture for 30–45 minutes.
  4. Place the remaining ½ cup of graham cracker crumbs in a shallow bowl. Using a cookie scoop or tablespoon, portion out the chilled mixture and roll it between your palms to create 1-inch balls.
  5. Roll each ball in the graham cracker crumbs until completely coated.
  6. Arrange the coated cheesecake balls on a parchment-lined baking sheet and refrigerate for at least 2 hours, or until firm.
  7. If desired, melt some white chocolate in 20-second intervals in the microwave, stirring in between until smooth. Drizzle the melted chocolate over the cheesecake balls.

Notes

Store in the refrigerator for up to a week or freeze for up to a month in an airtight container. Don't skip the refrigeration step for the perfect texture.