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A close-up shot of several delicious No Bake Pumpkin Cheesecake Balls, some rolled in crushed graham crackers and others plain, arranged on a serving plate.

No Bake Pumpkin Cheesecake Balls

These delightful No Bake Pumpkin Cheesecake Balls are a quick and easy autumn treat, featuring a creamy, spiced pumpkin filling coated in crunchy graham cracker crumbs. Perfect for fall gatherings or a sweet snack!
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Prep Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 25 balls
Course: Appetizer, Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Balls
  • 8 oz cream cheese softened
  • 1/2 cup pumpkin puree NOT pumpkin pie filling
  • 1 cup powdered sugar sifted
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
For the Coating
  • 1.5 cups graham cracker crumbs

Equipment

  • Large Mixing Bowl
  • Electric mixer (handheld or stand)
  • Rubber Spatula
  • Small Cookie Scoop (1 tbsp)
  • Shallow Dish
  • Baking Sheet
  • Parchment Paper

Method
 

Prepare the Cheesecake Base
  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
  2. Add the pumpkin puree, sifted powdered sugar, pumpkin pie spice, and vanilla extract to the cream cheese. Beat on low speed until just combined, then increase to medium-high and beat until the mixture is light, fluffy, and well incorporated, scraping down the sides of the bowl as needed. This usually takes 2-3 minutes.
First Chill
  1. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to roll. This step is crucial for easy handling.
Form and Coat the Balls
  1. Line a baking sheet with parchment paper. Pour the graham cracker crumbs into a shallow dish. Using a small cookie scoop (about 1 tablespoon) or your hands, scoop out portions of the chilled pumpkin cheesecake mixture and roll them into uniform balls.
  2. Roll each pumpkin cheesecake ball in the graham cracker crumbs, ensuring it is fully coated. Gently shake off any excess. Place the coated balls on the prepared baking sheet.
Final Chill and Serve
  1. Once all balls are formed and coated, refrigerate them for another 30 minutes to an hour to firm up completely.
  2. Serve immediately or keep chilled until ready to enjoy.

Notes

Storage: Store No Bake Pumpkin Cheesecake Balls in an airtight container in the refrigerator for up to 5-7 days.
Variations: For an extra decadent treat, drizzle the chilled balls with melted white chocolate, or roll them in a mixture of cinnamon sugar, crushed nuts, or even finely crushed gingersnap cookies instead of graham cracker crumbs.
Tip: Ensure your cream cheese is truly at room temperature for a smooth, lump-free base.