No-Bake Pumpkin Cheesecake Balls Recipe

Who’s ready for a bite-sized pumpkin treat that’ll make your taste buds do a happy dance? These No-Bake Pumpkin Cheesecake Balls are my new go-to when I want something sweet, pumpkin-y, and, well, no-bake (because sometimes we just don’t feel like turning on the oven, right?). These little delights are creamy, packed with pumpkin spice goodness, and super easy to whip up. My family loves them—they don’t last long in the fridge!

Why You’ll Love This Recipe

• No Baking Required: Perfect for those days when the oven just isn’t in the cards.
• Pumpkin Spice Heaven: All the flavors of fall in one little bite.
• Quick & Easy: You can have these ready in no time, plus they’re fun to make with the kids!

Ingredients

• 8 oz cream cheese, softened: The creamy base for these tasty bites.
• 1 cup canned pumpkin puree: Gives these balls that wonderful pumpkin flavor.
• 1 cup graham cracker crumbs, plus extra for rolling: Adds texture and a slight crunch.
• ½ cup powdered sugar: Just the right amount of sweetness.
• 1 teaspoon pumpkin pie spice: All the cozy fall flavors in one spice.
• ½ teaspoon cinnamon: A little extra warmth for good measure.
• 1 teaspoon vanilla extract: Enhances the flavors.
• ¼ teaspoon salt: Balances out the sweetness.
• ½ cup white chocolate chips, melted (optional for drizzling): For a sweet finishing touch.

Variations

• Swap the coating: Instead of graham cracker crumbs, try rolling these in crushed gingersnaps or even cinnamon sugar for a different twist.
• Dark chocolate drizzle: If white chocolate isn’t your thing, go for a dark chocolate drizzle!
• Add nuts: Finely chopped pecans or walnuts can be mixed into the batter for added texture.

How to Make the Recipe

Step 1: Beat the Cream Cheese

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This is your base, so get it nice and fluffy.

Step 2: Mix in Pumpkin and Spices

Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until everything is well combined and smooth.

Step 3: Stir in the Graham Cracker Crumbs

Fold in the graham cracker crumbs and stir until the mixture holds together. If it’s too sticky, you can always add a little more graham cracker crumbs.

Step 4: Roll into Balls

Scoop the mixture into tablespoon-sized portions and roll them into balls with your hands. It might get a little sticky, but that’s part of the fun!

Step 5: Coat with Graham Cracker Crumbs

Roll each ball in additional graham cracker crumbs to give them a nice coating.

Step 6: Optional White Chocolate Drizzle

If you want to get fancy, melt some white chocolate chips and drizzle over the top of each cheesecake ball for an extra touch of sweetness.

Step 7: Chill

Place the cheesecake balls on a baking sheet lined with parchment paper and pop them into the fridge for at least 1 hour to firm up before serving. (Patience, my friend, it’s worth the wait!)

How to Serve

These are perfect little bites for parties, potlucks, or when you just want a sweet pumpkin fix. Serve them chilled, and don’t be surprised if they disappear quickly!

Make Ahead

You can make these cheesecake balls a day or two ahead of time. Just keep them stored in an airtight container in the fridge—they’ll stay fresh for up to 4 days.

FAQs

Can I freeze these?
Yes! These freeze well. Just freeze them on a tray first, then transfer them to a freezer bag. When you’re ready to eat, thaw them in the fridge.

What if I don’t have graham crackers?
You can use any similar cookie, like digestive biscuits or vanilla wafers.

Conclusion

There you have it! These No-Bake Pumpkin Cheesecake Balls are the perfect little fall treat. They’re creamy, full of pumpkin spice goodness, and super easy to make. Get ready to impress your friends and family with this one. Happy snacking!

Print