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No Bake Pumpkin Cheesecake Balls

Delightful, creamy No Bake Pumpkin Cheesecake Balls coated in graham cracker crumbs—a perfect autumn treat!
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 1 cup cream cheese, softened Make sure it’s at room temperature for easy mixing.
  • 1/2 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
For the Coating
  • 1 cup graham cracker crumbs
  • 1/2 cup white chocolate chips, melted Can substitute with dark chocolate.
  • Chopped nuts or additional graham cracker crumbs for coating (optional)

Method
 

Preparation
  1. Start by bringing your cream cheese to room temperature if it’s still cold.
  2. In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix well until creamy.
  3. Gradually fold in the graham cracker crumbs until the mixture is well combined.
  4. Take small portions of the mixture (about one tablespoon) and roll them into balls.
Chilling and Coating
  1. Freeze the balls for about 15-30 minutes until they are firm.
  2. Melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
  3. Dip each ball into the melted white chocolate, ensuring they are fully coated.
  4. Sprinkle with chopped nuts or additional graham cracker crumbs for decoration and place them back on parchment paper.
Serving
  1. Refrigerate the cheesecake balls for another 30 minutes to set the chocolate.
  2. Serve the cheesecake balls cold.

Notes

These No Bake Pumpkin Cheesecake Balls will last in the refrigerator for about 5-7 days. They can be frozen for up to three months.