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No Bake Pumpkin Cheesecake Balls

Delicious and easy-to-make bite-sized pumpkin cheesecake balls, perfect for fall gatherings or a sweet treat at home.
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

For the cheesecake mixture
  • 8 oz cream cheese, softened Ensure it is softened for a smoother texture
  • 1 cup pumpkin puree (canned or freshly made) Use pure pumpkin puree, not pie filling
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice Can use a mix of cinnamon, nutmeg, and ginger
For the coating
  • 2 cups graham cracker crumbs
  • to taste crushed pecans or mini chocolate chips Optional toppings for additional flavor and texture

Method
 

Preparation of the mixture
  1. In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until smooth and creamy.
Adding the crumbs
  1. Gradually fold in the graham cracker crumbs until well-combined. The mixture should be thick enough to hold its shape.
Shaping the balls
  1. Scoop out small portions of the mixture and roll them into 1-inch balls. Place on a baking sheet lined with parchment paper.
Chilling
  1. Refrigerate the baking sheet for at least 30 minutes to allow the balls to firm up.
Adding toppings
  1. If desired, roll the chilled balls in crushed pecans or mini chocolate chips.
Serving
  1. Enjoy immediately or store in an airtight container in the fridge until ready to serve.

Notes

Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 2 months. Thaw overnight in the refrigerator before serving.