Description
These No-Bake Pumpkin Cheesecake Balls are a delicious fall treat with all the creamy goodness of cheesecake and the warm spices of pumpkin pie. They are easy to make, requiring no oven time, and are perfect for parties, potlucks, or a sweet snack at home. A touch of melted white chocolate adds extra sweetness, but they’re just as tasty without it!
Ingredients
Units
Scale
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup graham cracker crumbs, plus extra for rolling
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup white chocolate chips, melted (optional for drizzling)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until well combined.
- Stir in the graham cracker crumbs and mix until the mixture holds together.
- Scoop the mixture into tablespoon-sized portions and roll into balls.
- Roll each ball in additional graham cracker crumbs to coat.
- If desired, drizzle with melted white chocolate for extra sweetness.
- Place the cheesecake balls on a baking sheet lined with parchment paper and refrigerate for at least 1 hour to firm up before serving.
Notes
- These cheesecake balls can be stored in the fridge for up to 3-4 days.
- You can also freeze them for up to 1 month; just thaw in the fridge for a few hours before serving.
Nutrition
- Serving Size: 1 ball
- Calories: 90kcal
- Sugar: 5g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
