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Easy No Bake Pumpkin Cheesecake Balls

These bite-sized pumpkin cheesecake balls are a delightful no-bake treat, perfect for fall gatherings and celebrations.
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Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 balls
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 80
Ingredients Method Notes

Ingredients
  

Pumpkin Cheesecake Filling
  • 1 cup pumpkin puree
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon salt
Coating
  • 1 cup graham cracker crumbs
  • 1/2 cup chocolate chips (optional) Can be melted for dipping.

Method
 

Preparation
  1. In a mixing bowl, combine the pumpkin puree, softened cream cheese, powdered sugar, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix everything well until the mixture is smooth and creamy.
  2. Once mixed, pop the bowl into the refrigerator for about 30 minutes to firm up the mixture.
Forming Balls
  1. After chilling, scoop out small portions using a spoon or cookie scoop and roll them into balls.
  2. Roll the balls in graham cracker crumbs until fully coated, or dip them in melted chocolate if desired.
  3. Place the coated balls on a baking sheet lined with parchment paper.
  4. Refrigerate for at least 1 hour before serving.

Notes

Keep any leftovers in an airtight container in the fridge for up to a week. You can also add chopped nuts to the graham cracker coating for extra crunch.