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No-Bake Pumpkin Cheesecake Balls Recipe

No-Bake Pumpkin Cheesecake Balls Recipe


  • Author: Susan

Description

These No Bake Pumpkin Cheesecake Balls are the ultimate fall treat, bringing together creamy pumpkin, warm spices, and a graham cracker crumb coating.


Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup chopped pecans (optional)
  • 1/4 cup white chocolate chips (optional)
  • Extra graham cracker crumbs for rolling

Instructions

  1. Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until everything is well combined.
  2. Chill the Mixture: Place the bowl in the refrigerator and chill for about 30 minutes to firm up the mixture, making it easier to handle.
  3. Form the Cheesecake Balls: Scoop out small portions of the mixture and roll them into balls.
  4. Coat in Graham Cracker Crumbs: Roll each cheesecake ball in graham cracker crumbs until fully coated.
  5. Optional Toppings: If desired, melt the white chocolate chips and drizzle over the cheesecake balls. Top with chopped pecans for an extra crunch.
  6. Final Chill: Place the cheesecake balls in the refrigerator for at least 1 hour to set before serving.

Notes

  • Chill for Easier Rolling: Chilling the pumpkin mixture helps firm it up, making it easier to roll into balls.
  • Use a Cookie Scoop: A small cookie scoop ensures even portions, making the balls uniform in size.
  • Drizzle Tips: If the white chocolate is too thick, add a teaspoon of coconut oil or shortening to make it easier to drizzle.