Description
No‑bake pumpkin cheesecake balls are creamy, spiced bite‑sized treats that combine the flavors of pumpkin pie and cheesecake into one irresistible dessert. They’re perfect for fall, holiday tables, or anytime you want something festive with minimal oven time.
Ingredients
- 8 oz (225 g) cream cheese, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ teaspoons pumpkin pie spice (or cinnamon + nutmeg)
- ¼ teaspoon salt
- 1 cup graham cracker crumbs (or crushed cookies like gingersnaps or Biscoff) – more if needed for texture
- White chocolate or vegan/plant‑based chocolate, for coating (optional)
- Crushed graham crackers, chopped nuts, or cinnamon sugar, for coating or decoration (optional)
Instructions
- In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Mix until fully incorporated.
- Stir in the graham cracker (or cookie) crumbs until the mixture is thick enough to roll into balls. If too soft, add more crumbs or chill a bit.
- Cover and refrigerate the mixture for about 30–60 minutes to firm up.
- Once chilled, scoop out about 1 tablespoon portions (or about 1‑inch balls) and roll them into smooth balls with your hands.
- If coating, melt the white chocolate (or chosen chocolate) and dip each ball in the melted chocolate, allowing excess to drip off. Place on parchment‑lined tray. Immediately sprinkle or roll in crushed graham crackers, nuts, or cinnamon sugar if desired.
- Refrigerate the finished balls for at least 1 hour before serving so they set properly.
Notes
- For added texture, fold in chopped pecans or walnuts into the mixture.
- Swap the classic coating for dark or milk chocolate for a richer flavor.
- Use crushed Biscoff cookies instead of graham crackers for a spiced caramel twist. :contentReference[oaicite:0]{index=0}
- Make them vegan by using dairy‑free cream cheese and vegan chocolate coatings.
- Freeze the balls after forming (before coating) to make dipping easier. :contentReference[oaicite:1]{index=1}
Nutrition
- Serving Size: 1 ball
- Calories: ≈ 80 kcal
- Sugar: 7g
- Sodium: 70mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.3g
- Protein: 1g
- Cholesterol: 11mg
