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–+ servings
No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls for Effortless Fall Indulgence

Delight in No Bake Pumpkin Cheesecake Balls, an easy dessert that captures the essence of fall in every creamy bite.
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Prep Time 15 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 20 balls
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 ounces Cream Cheese Softened for easy mixing
  • 1 cup Pumpkin Puree Canned works best
  • ¾ cup Powdered Sugar Can substitute with coconut sugar
  • 1 teaspoon Vanilla Extract Use pure vanilla for best results
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon and nutmeg
For the Coating
  • 1 cup Graham Cracker Crumbs Look for gluten-free options if needed

Equipment

  • Electric mixer
  • mixing bowl
  • Cookie scoop or tablespoon
  • shallow dish

Method
 

Step-by-Step Instructions for No Bake Pumpkin Cheesecake Balls
  1. In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese until smooth and creamy, about 1-2 minutes.
  2. Add 1 cup of pumpkin puree, ¾ cup of powdered sugar, 1 teaspoon of vanilla extract, and 2 teaspoons of pumpkin pie spice. Mix on low speed until combined.
  3. Cover the bowl with plastic wrap and refrigerate for about 1 hour to firm up.
  4. Use a cookie scoop to form the mixture into 1-inch balls, rolling them gently to create a smooth shape.
  5. Place 1 cup of graham cracker crumbs in a dish and roll each ball in the crumbs until fully coated.
  6. Arrange the balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 900IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Store leftover balls in an airtight container in the refrigerator for up to a week or freeze for a month. For serving, drizzle with chocolate or sprinkle with cinnamon.

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