No-Bake Pumpkin Cheesecake Balls That Everyone Will Love!
No-Bake Pumpkin Cheesecake Balls are a delicious and easy treat featuring a creamy pumpkin cheesecake filling rolled in graham cracker crumbs or chocolate.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 60 minutes (including chilling)
- Yield: 24 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 0.5 cup pumpkin purée (not pie filling)
- 1.25 cups graham cracker crumbs (plus more for coating)
- 0.75 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 0.5 teaspoon vanilla extract
- 1 pinch salt
- 1 cup white or dark chocolate chips (optional, for coating)
- Optional garnish: crushed graham crackers, cinnamon sugar, or melted chocolate drizzle
Instructions
- In a large bowl, beat softened cream cheese with an electric mixer until smooth. Add pumpkin purée, powdered sugar, pumpkin pie spice, vanilla, and salt. Beat until creamy and fully combined.
- Stir in graham cracker crumbs until a thick, scoopable dough forms. Adjust texture with extra crumbs or pumpkin if needed.
- Cover and refrigerate for 30–40 minutes until firm enough to roll.
- Roll mixture into 1-inch balls and place on a parchment-lined tray.
- Coat each ball as desired: Chocolate: Dip in melted chocolate and let set. Graham: Roll in crushed graham crackers. Cinnamon sugar: Roll in a mix of sugar and cinnamon.
- Chill again for 15 minutes if coated in chocolate.
- Serve chilled or at room temperature. Store in an airtight container in the fridge.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Adjust graham cracker crumbs based on moisture — add more if too soft.
- These freeze beautifully and make excellent edible gifts!
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg