No Bake Pumpkin Cheesecake Balls
Creamy, spiced, and perfectly poppable, these no bake pumpkin cheesecake balls are like tiny bites of fall joy. Each one is loaded with cozy flavors and just the right amount of crunch. You’re going to love how easy and irresistible they are no oven required!
Ingredients
- Cream cheese
- Pumpkin puree pure, not pie filling
- Powdered sugar
- Pumpkin pie spice
- Graham cracker crumbs
- Vanilla extract
- Optional: gingersnap crumbs white chocolate coating, coconut, or crushed pecans
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Blend until fully combined and velvety.
- Fold in graham cracker crumbs. Add more if needed to form a soft, rollable dough.
- Cover and chill the mixture for at least 1 hour. Once firm, scoop and roll into balls. Set on a lined tray.
- For an optional coating, dip in melted white chocolate or roll in coconut, pecans, or crushed gingersnaps. Chill again for 20-30 minutes until set.
Notes
If your mixture is too wet, add more crumbs or chill longer. Too dry? Add more cream cheese or pumpkin. Store in the fridge for 4 days or freeze for a month. Try with dairy-free cream cheese and gluten-free crumbs for swaps that still taste amazing.