Description

Delightfully creamy and perfectly spiced, these No-Bake Pumpkin Cheesecake Balls are bite-sized treats that bring all the flavors of pumpkin cheesecake without the need for an oven. Combining creamy cream cheese, rich pumpkin puree, and warm pumpkin pie spices, these easy-to-make dessert balls are coated in graham cracker crumbs and optionally drizzled with white chocolate for an extra touch of sweetness. Perfect for fall gatherings or anytime you crave a festive, no-fuss dessert.

Ingredients

Scale

Cheesecake Mixture

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

Optional Topping

1/2 cup white chocolate chips, melted (for drizzling)

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Instructions

Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, ensuring no lumps remain for a velvety texture.
Add Flavorings: Incorporate the canned pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt into the bowl. Mix thoroughly until all ingredients are well combined into a consistent mixture.
Combine with Graham Cracker Crumbs: Stir in 1 cup of graham cracker crumbs until the mixture is firm enough to hold together when shaped, balancing creaminess and crumbly texture.
Form Balls: Use a tablespoon to scoop portions of the mixture and roll each portion into a smooth ball with your hands.
Coat with Graham Cracker Crumbs: Roll each cheesecake ball in additional graham cracker crumbs to evenly coat the exterior, adding a pleasant crunchy texture.
Optional White Chocolate Drizzle: Drizzle melted white chocolate over the cheesecake balls for added sweetness and decorative flair, if desired.
Chill: Place the balls on a parchment-lined baking sheet and refrigerate for at least 1 hour to allow them to firm up, ensuring they hold their shape when served.

Notes

For easier rolling, refrigerate the mixture for 15-20 minutes before forming into balls.
Store cheesecake balls in an airtight container in the refrigerator for up to 3 days.
For a festive touch, add a sprinkle of extra pumpkin pie spice or crushed nuts on top before chilling.
White chocolate drizzle is optional but adds a nice sweet balance to the spiced pumpkin flavor.
To make these gluten-free, substitute graham cracker crumbs with gluten-free cookie crumbs.