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No Bake Pumpkin Cheesecake Balls

Delicious No Bake Pumpkin Cheesecake Balls for Fall Bliss

These No Bake Pumpkin Cheesecake Balls are the perfect fall treat, combining creamy cheesecake, pumpkin, and spices without any baking!
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Prep Time 15 minutes
Chilling Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 8 ounces cream cheese softened
  • 1 cup pumpkin puree fresh or canned
  • ¾ cup powdered sugar adjust to taste
  • 1 teaspoon vanilla extract pure recommended
  • 2 teaspoons pumpkin pie spice or replace with cinnamon and nutmeg
For Coating
  • 1 cup graham cracker crumbs or crushed nuts for gluten-free

Equipment

  • Mixing Bowl
  • Electric mixer
  • Cookie scoop
  • Baking Sheet
  • Plastic Wrap

Method
 

Mixing and Chilling
  1. In a large mixing bowl, beat cream cheese until smooth, about 2 minutes. Gradually add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice, mixing until smooth.
  2. Cover with plastic wrap and refrigerate for at least 1 hour.
Forming and Coating
  1. Use a small cookie scoop to form the mixture into 1-inch balls and place on a baking sheet.
  2. Roll each ball in graham cracker crumbs until fully coated.
  3. Refrigerate coated balls for at least 30 minutes.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 80mgFiber: 0.5gSugar: 8gVitamin A: 2000IUCalcium: 30mgIron: 0.5mg

Notes

Store in an airtight container for up to 5 days in the fridge or freeze for up to 1 month. Thaw in the fridge before serving.

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