Why You’ll Love This Recipe
These No-Bake Pumpkin Cheesecake Balls bring all the comforting flavors of pumpkin pie into a fun and easy-to-make bite-sized dessert. The creamy filling, made with pumpkin and spiced with pumpkin pie spice, is complemented by a crunchy graham cracker coating, or a rich chocolate dip for added sweetness. Plus, they’re no-bake, making them an effortless dessert to prepare—perfect for busy fall days or holiday gatherings!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup graham cracker crumbs
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 4 oz white chocolate or semi-sweet chocolate (for coating)
- Crushed graham crackers, cinnamon sugar, or chopped nuts (optional, for rolling)
Directions
1. Prepare the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until everything is fully combined.
2. Add the Grahams
Stir in the graham cracker crumbs until the mixture becomes thick and scoopable.
3. Chill the Mixture
Cover the mixture and chill it in the fridge for 30-45 minutes to make it easier to shape into balls.
4. Shape the Balls
Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
5. Coat the Balls
Dip each ball into melted white chocolate or semi-sweet chocolate. Alternatively, you can roll them in crushed graham crackers, cinnamon sugar, or chopped pecans for a different coating.
6. Set and Chill
Place the coated balls on a parchment-lined tray and chill for another 15-30 minutes, or until the chocolate is set and the balls are firm.
Servings and Timing
- Yield: 18-20 balls
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chilling time)
Nutritional Information (Approx. per ball)
- Calories: 110 kcal
- Carbohydrates: 16g
- Protein: 2g
- Fat: 5g
- Saturated Fat: 3g
- Sugar: 10g
- Fiber: 1g
Variations and Substitutions
- Mini Chocolate Chips: Add mini chocolate chips into the filling for a little extra texture and sweetness.
- Tangier Flavor: Add a spoonful of sour cream or Greek yogurt for a tangier twist to the filling.
- Dark Chocolate: Use dark chocolate for dipping if you prefer a richer, slightly less sweet contrast to the filling.
- Sea Salt: A sprinkle of sea salt on top of the chocolate coating will give your cheesecake balls a salted caramel vibe.
- Lighter Version: Use low-fat cream cheese and skip the chocolate coating for a lighter option.
Storage/Reheating
- Storage: Store the No-Bake Pumpkin Cheesecake Balls in an airtight container in the fridge for up to 5 days.
- Freezing: These balls freeze well! Place them in a single layer on a baking sheet, freeze, then transfer to a zip-top bag for up to a month. Thaw in the fridge before serving.
- Reheating: These are best served chilled, so no reheating is necessary.
FAQs
Can I make these ahead of time?
Yes, you can prepare these cheesecake balls a day or two in advance. Just store them in the fridge until ready to serve.
Can I use a different nut butter for the filling?
Yes, feel free to swap almond butter with peanut butter, cashew butter, or sunflower seed butter for a unique flavor twist.
Can I make these with non-dairy cream cheese?
Yes! Use a vegan cream cheese alternative to make these completely dairy-free.
What if I don’t want to use chocolate coating?
If you prefer, you can skip the chocolate coating and roll the balls in more graham cracker crumbs, chopped nuts, or even a dusting of powdered sugar.
Can I use a store-bought pumpkin pie spice blend?
Yes, store-bought pumpkin pie spice will work just fine in this recipe.
Conclusion
These No-Bake Pumpkin Cheesecake Balls are the ultimate fall treat—easy to make, delicious, and full of pumpkin flavor. Whether you’re hosting a gathering, preparing for a holiday dessert table, or just craving a sweet snack, these bite-sized delights are sure to satisfy your pumpkin craving without the hassle of baking. Make them ahead of time for a quick and delightful treat!
No-Bake Pumpkin Cheesecake Balls: Easy Fall Dessert Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour (including chilling time)
- Yield: 18-20 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegan
Description
No-Bake Pumpkin Cheesecake Balls are a creamy, spiced dessert that perfectly captures the flavors of fall. Made with pumpkin puree, cream cheese, and graham cracker crumbs, these bite-sized treats are coated in chocolate or rolled in crushed cookies, offering a no-fuss, delightful treat for any occasion.
Ingredients
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 cup graham cracker crumbs
1/2 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
4 oz white chocolate or semi-sweet chocolate (for coating)
Crushed graham crackers, cinnamon sugar, or chopped nuts (optional, for rolling)
Instructions
- Prepare the Filling: In a large mixing bowl, beat the cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until everything is fully combined.
- Add the Grahams: Stir in the graham cracker crumbs until the mixture becomes thick and scoopable.
- Chill the Mixture: Cover the mixture and chill it in the fridge for 30-45 minutes to make it easier to shape into balls.
- Shape the Balls: Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls using your hands.
- Coat the Balls: Dip each ball into melted white chocolate or semi-sweet chocolate. Alternatively, you can roll them in crushed graham crackers, cinnamon sugar, or chopped pecans for a different coating.
- Set and Chill: Place the coated balls on a parchment-lined tray and chill for another 15-30 minutes, or until the chocolate is set and the balls are firm.
Notes
Mini Chocolate Chips: Add mini chocolate chips into the filling for a little extra texture and sweetness.
Tangier Flavor: Add a spoonful of sour cream or Greek yogurt for a tangier twist to the filling.
Dark Chocolate: Use dark chocolate for dipping if you prefer a richer, slightly less sweet contrast to the filling.
Sea Salt: A sprinkle of sea salt on top of the chocolate coating will give your cheesecake balls a salted caramel vibe.
Lighter Version: Use low-fat cream cheese and skip the chocolate coating for a lighter option.
Nutrition
- Serving Size: 1 ball
- Calories: 110 kcal
- Sugar: 10g
- Sodium: undefined
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: undefined
