No-Bake Pumpkin Cheesecake Balls: Easy Fall Dessert Recipe
No-Bake Pumpkin Cheesecake Balls are a creamy, spiced dessert made with pumpkin puree, cream cheese, and graham cracker crumbs. Coated in chocolate or crushed cookies, these bite-sized treats capture all the flavors of fall in one easy, no-fuss bite.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 18–20 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
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
- Beat the cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until fully combined.
- Stir in graham cracker crumbs until the mixture is thick and scoopable.
- Cover and chill the mixture in the fridge for 30–45 minutes to make it easier to shape.
- Once chilled, scoop out tablespoon-sized portions and roll them into balls.
- Dip each ball into melted chocolate or roll them in crushed graham crackers, cinnamon sugar, or chopped pecans.
- Place the balls on a parchment-lined tray and chill for another 15–30 minutes, or until set.
Notes
- Mix mini chocolate chips into the filling for added texture and sweetness.
- Add a spoonful of sour cream or Greek yogurt for a tangier flavor.
- Use dark chocolate for dipping if you prefer a richer contrast to the sweet filling.
- A sprinkle of sea salt on top of the chocolate coating gives them a salted caramel vibe.
- For a lighter version, use low-fat cream cheese and skip the coating.
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 11g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
