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No Bake Pumpkin Cheesecake Balls

Creamy pumpkin cheesecake rolled into bite-sized morsels, coated in crunchy graham cracker crumbs and optionally drizzled with chocolate.
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Prep Time 20 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 8 oz cream cheese, softened Ensure cream cheese is at room temperature
  • 1 cup pumpkin puree Use pure pumpkin puree, not pie filling
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
Coating and Optional Ingredients
  • 1 cup graham cracker crumbs Save some for coating
  • 1/2 cup chopped pecans or walnuts Optional
  • to taste chocolate coating or white chocolate Optional

Method
 

Preparation
  1. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Stir in the pumpkin puree until well combined.
  3. Add the powdered sugar, vanilla extract, and pumpkin pie spice, mixing until everything is thoroughly combined and smooth.
  4. Gradually fold in the graham cracker crumbs and optional nuts until well incorporated.
  5. Cover the mixture with plastic wrap and refrigerate for about 15-30 minutes, until it’s firm enough to handle.
  6. Scoop tablespoon-sized portions and roll them into balls using your hands.
  7. Roll each cheesecake ball into the reserved graham cracker crumbs for a lovely crunchy exterior.
  8. If you’re feeling fancy, melt your chocolate coating of choice and dip each ball halfway or drizzle on top.
  9. Place the finished balls on a parchment-lined tray and refrigerate for at least an hour before serving.

Notes

Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months. Thaw in the fridge when ready to enjoy. Best served chilled.