No-Bake Pumpkin Cheesecake Balls

Alyssa

Enjoy No-Bake Pumpkin Cheesecake Balls—creamy, spiced bites rolled in graham cracker crumbs. A delightful and easy treat for fall.

Print Recipe Pin Recipe

8 oz cream cheese softened: The star ingredient, cream cheese provides a luxurious creaminess that forms the base of these cheesecake balls. It’s essential to use high-quality cream cheese for the best flavor and texture.
1 cup canned pumpkin puree: This ingredient gives the cheesecake balls their vibrant color and distinctive pumpkin flavor. Opt for pure pumpkin puree instead of pumpkin pie filling to avoid added sugars and spices.
1 cup graham cracker crumbs: These crumbs create a delightful crust-like texture without the need for baking. They can also be rolled in extra crumbs for a crunchy exterior.
½ cup powdered sugar: Providing sweetness and a smooth texture powdered sugar blends perfectly with the other ingredients, balancing the flavors beautifully.

Mix the Base: In a mixing bowl, combine 8 oz softened cream cheese, 1 cup canned pumpkin puree, and ½ cup powdered sugar. Use a hand mixer or a whisk to blend until the mixture is smooth and creamy. This will create the rich base of your cheesecake balls.
Add the Crust: Gradually incorporate 1 cup of graham cracker crumbs into the mixture. Stir until it thickens and holds together well. The crumbs add a delightful texture and help the balls maintain their shape.
Form the Balls: Using your hands, scoop out tablespoons of the mixture and roll them into bite-sized balls, about 1 inch in diameter. If desired, roll the balls in additional graham cracker crumbs to coat them for an extra crunch.
Chill: Place the formed balls on a tray lined with parchment paper and chill them in the refrigerator for 1 hour. This step helps them firm up, making them easier to eat and enhancing their flavors.