Go Back
–+ servings
No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls for Cozy Fall Flavors

These No Bake Pumpkin Cheesecake Balls are an effortless treat capturing autumn's essence with creamy texture and pumpkin spice flavors.
Print Recipe Pin Recipe
Prep Time 30 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings: 24 balls
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 oz Cream Cheese softened
  • 1 cup Pumpkin Puree canned or homemade
  • 1/2 cup Powdered Sugar can substitute with a sugar alternative
  • 1 tsp Vanilla Extract using pure extract enhances the flavor
  • 1 tbsp Pumpkin Pie Spice or mix individual spices like cinnamon, nutmeg, and ginger
For the Coating
  • 1 cup Graham Cracker Crumbs gluten-free crumbs work for dietary preferences

Equipment

  • mixing bowl
  • electric mixer
  • cookie scoop
  • shallow bowl
  • baking sheet
  • Plastic Wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until it becomes smooth and creamy, about 2-3 minutes.
  2. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the bowl with the cream cheese. Blend everything together on low speed until fully combined and creamy, approximately 1-2 minutes.
  3. Cover the bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour.
  4. Once chilled, use a small cookie scoop to portion out the mixture and form it into 1-inch balls.
  5. Pour the graham cracker crumbs into a shallow bowl. Carefully roll each formed ball in the crumbs, ensuring they are evenly coated on all sides.
  6. Place the coated pumpkin cheesecake balls on a lined baking sheet. Refrigerate them for at least 30 minutes before serving.

Nutrition

Serving: 1ballCalories: 90kcalCarbohydrates: 10gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 30mgSugar: 5gVitamin A: 1000IUCalcium: 30mgIron: 0.5mg

Notes

For longer storage, freeze the cheesecake balls in a single layer on a baking sheet, then transfer them to a freezer-safe container or bag for up to 3 months.

Tried this recipe?

Let us know how it was!