These No-Bake Pumpkin Cheesecake Balls are a delightful, bite-sized treat perfect for fall gatherings or a cozy snack. With creamy pumpkin and a hint of pumpkin pie spice, these easy-to-make cheesecake balls are coated in graham cracker crumbs and can be drizzled with white chocolate for an extra touch of sweetness.

Why You’ll Love This No-Bake Pumpkin Cheesecake Balls :

This no-bake recipe is quick, simple, and filled with the rich, creamy flavors of pumpkin spice and cheesecake. Perfect for when you need a delicious dessert without turning on the oven, these cheesecake balls are also easy to store and make a wonderful addition to any holiday dessert spread.

“These no-bake cheesecake balls have become a fall favorite! The pumpkin spice flavor mixed with the creamy cheesecake is irresistible.”

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Ingredients You’ll Need for No-Bake Pumpkin Cheesecake Balls :

• 8 oz cream cheese, softened: Adds the classic cheesecake base.
• 1 cup canned pumpkin puree: Brings in the rich pumpkin flavor.
• 1 cup graham cracker crumbs, plus extra for rolling: For flavor and texture.
• 1/2 cup powdered sugar: Sweetens and adds smoothness.
• 1 teaspoon pumpkin pie spice: Adds a warm, spiced flavor.
• 1/2 teaspoon cinnamon: Enhances the pumpkin flavor.
• 1 teaspoon vanilla extract: Adds a hint of sweetness and depth.
• 1/4 teaspoon salt: Balances the sweetness.
• 1/2 cup white chocolate chips, melted (optional for drizzling): For added sweetness and decoration.

Step-by-Step Guide to Making No-Bake Pumpkin Cheesecake Balls :

Step 1: Prepare the Cream Cheese Base

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This ensures a smooth texture for the cheesecake balls.

Step 2: Add Pumpkin and Flavorings

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

“Make sure the cream cheese is softened for easy mixing and a creamy, smooth texture.”

Step 3: Add Graham Cracker Crumbs

Stir in 1 cup of graham cracker crumbs and mix until the mixture holds together well. The graham cracker crumbs add body to the mixture, making it easier to shape into balls.

Step 4: Shape the Cheesecake Balls

Scoop the mixture into tablespoon-sized portions and roll each portion into a ball with your hands. Roll each ball in extra graham cracker crumbs to coat for added texture and flavor.

Step 5: Add White Chocolate Drizzle (Optional)

If desired, melt the white chocolate chips and drizzle over the cheesecake balls for a sweet finish. This step is optional but adds a lovely decorative touch.

Step 6: Chill the Cheesecake Balls

Place the cheesecake balls on a baking sheet lined with parchment paper. Refrigerate for at least 1 hour to allow them to firm up before serving.

Notes, Substitutions, and Variations :

• Graham Cracker Substitutes: Use crushed ginger snaps or speculoos cookies for a different flavor.
• Add-ins: Try mixing in mini chocolate chips or chopped nuts for added texture.
• Pumpkin Spice Adjustment: Adjust the amount of pumpkin pie spice based on your preference for a milder or stronger flavor.
• Dairy-Free Option: Use a dairy-free cream cheese substitute to make these vegan-friendly.

Frequently Asked Questions :

Q: Can I make these cheesecake balls in advance?
A: Yes! These cheesecake balls can be made ahead and stored in the fridge for up to 3-4 days or frozen for up to 1 month. Just thaw in the fridge before serving.

Q: What if I don’t have pumpkin pie spice?
A: You can make your own by combining cinnamon, nutmeg, ginger, and a pinch of cloves.

Q: How can I make the cheesecake balls firmer if they’re too soft?
A: If the mixture feels too soft to roll, chill it in the refrigerator for about 15-20 minutes before shaping.

Serving Suggestions for No-Bake Pumpkin Cheesecake Balls :

These Pumpkin Cheesecake Balls are perfect on their own, but you can pair them with:

1. Whipped Cream: For extra creaminess.
2. Chocolate Dip: Serve alongside a bowl of melted chocolate for dipping.
3. Hot Apple Cider: A cozy drink to complement the fall flavors.

“These cheesecake balls are perfect for holiday platters and pair well with warm drinks like cider or coffee.”

Why You’ll Love Making No-Bake Pumpkin Cheesecake Balls :

This recipe is not only easy and quick but also offers the perfect way to enjoy the flavors of pumpkin and cheesecake without any baking. They’re a fun, handheld treat that’s great for sharing and storing, making them ideal for holidays, parties, or just to enjoy at home.

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Yield: 20-24 balls

No-Bake Pumpkin Cheesecake Balls

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Enjoy these No-Bake Pumpkin Cheesecake Balls for a delicious, fall-inspired treat!

Prep Time 15 minutes

Chill Time 1 hour

Total Time 1 hour 15 minutes

Ingredients

• 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 softened cream cheese until smooth.

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

Stir in graham cracker crumbs until the mixture holds together.

Scoop tablespoon-sized portions and roll into balls. Roll each ball in extra graham cracker crumbs to coat.

Drizzle with melted white chocolate if desired.

Place cheesecake balls on a parchment-lined baking sheet and refrigerate for at least 1 hour before serving.

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