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No-Bake Pumpkin Cheesecake Balls Recipe

4.7 from 50 reviews

Delight in these no-bake pumpkin cheesecake balls, a creamy and festive dessert perfect for fall gatherings. Combining smooth cream cheese with spiced pumpkin purée and a touch of sweetness, these bite-sized treats are coated in crunchy crumbs and chilled until firm for an effortless and crowd-pleasing dessert.

Ingredients

Scale

Filling

  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin purée
  • 1 cup powdered sugar

Coating

  • 1 cup graham cracker crumbs (or cookie crumbs of choice)

Instructions

  1. Prepare the Filling: In a medium bowl, combine the softened cream cheese, pumpkin purée, and powdered sugar. Mix thoroughly until the mixture is smooth and creamy, ensuring there are no lumps.
  2. Form the Balls: Using your hands or a small cookie scoop, roll the pumpkin cheesecake mixture into 1-inch diameter balls, making sure they are compact and evenly sized.
  3. Coat the Balls: Roll each cheesecake ball in the graham cracker crumbs until they are fully coated, providing a crunchy exterior.
  4. Chill: Place the coated cheesecake balls on a lined tray or plate, then refrigerate for at least 2 hours or until they are firm to the touch.
  5. Serve: Once chilled and firm, serve the pumpkin cheesecake balls as a delicious, bite-sized fall dessert. Keep any leftovers refrigerated.

Notes

  • For additional flavor, add a teaspoon of cinnamon or pumpkin pie spice to the filling mixture.
  • You can substitute graham cracker crumbs with crushed gingersnap cookies for a spicier coating.
  • Make sure the cream cheese is fully softened to avoid lumps in the mixture.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute cream cheese with a vegan cream cheese alternative.

Keywords: pumpkin cheesecake, no bake dessert, pumpkin balls, fall dessert, cream cheese pumpkin balls, easy pumpkin recipes, holiday treats