No-bake Pumpkin Cheesecake Balls Recipe
These No-bake Pumpkin Cheesecake Balls are a delicious and easy fall-inspired treat. Creamy pumpkin cheesecake filling is rolled into bite-sized balls, coated in crunchy graham cracker crumbs, and optionally topped with chopped pecans and drizzled chocolate. Perfect for parties, holiday gatherings, or a cozy seasonal dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 24 cheesecake balls 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Main Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
Coating
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans (optional)
- Chocolate chips for drizzling (optional)
Instructions
- Combine Ingredients: In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Stir thoroughly until the mixture is smooth and fully incorporated.
- Chill Mixture: Refrigerate the pumpkin cheesecake mixture for about 15 minutes to allow it to firm up slightly, making it easier to handle.
- Form Balls: Scoop out tablespoon-sized portions of the mixture and roll them between your palms to form smooth balls.
- Coat Balls: Roll each cheesecake ball evenly in graham cracker crumbs to give them a crunchy exterior.
- Add Pecans (Optional): For added texture and flavor, sprinkle some chopped pecans on top of selected balls before serving.
- Drizzle Chocolate (Optional): Melt chocolate chips and drizzle the chocolate over the cheesecake balls for a decorative and tasty finish.
- Final Chill: Place the coated cheesecake balls in the refrigerator and chill for at least 30 minutes to set properly before serving.
Notes
- For best results, use full-fat cream cheese for a rich and creamy texture.
- If you prefer a sweeter treat, increase the powdered sugar to 3/4 cup.
- These cheesecake balls can be stored in an airtight container in the refrigerator for up to 3 days.
- To make preparation easier, use a cookie scoop for uniform-sized balls.
- Chocolate drizzling is optional but adds a nice decorative touch and extra flavor.
- For a crunchy coating alternative, crushed gingersnap cookies can be used instead of graham cracker crumbs.
Nutrition
- Serving Size: 2 cheesecake balls (approx. 40g)
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Pumpkin cheesecake balls, no-bake dessert, fall dessert, pumpkin recipe, cheesecake bites
