Description
These No Bake Pumpkin Cheesecake Balls are the perfect fall treat – creamy, spiced, and totally oven-free. Quick to make and delicious to eat, they bring pumpkin and cheesecake together in a magical bite-sized dessert.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- 1/2 cup powdered sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 cup graham cracker crumbs
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- Soften cream cheese by leaving it at room temperature for 10–15 minutes or microwaving for 10 seconds.
- In a large bowl, mix cream cheese, pumpkin puree, vanilla extract, powdered sugar, cinnamon, and nutmeg until smooth using a hand mixer.
- Fold in the graham cracker crumbs gently to form a dough-like mixture.
- Use a spoon or cookie scoop to form 1-inch balls and roll them with your hands.
- Place on a parchment-lined sheet and refrigerate for at least 1 hour until firm.
- Optionally, roll balls in crushed nuts, shredded coconut, or extra graham cracker crumbs before serving.
Notes
Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Make sure cream cheese is well softened for a smooth texture and avoid overmixing the graham cracker crumbs.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 2 balls
- Calories: 170
- Sugar: 10g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: no bake pumpkin cheesecake balls, pumpkin dessert, fall treats, cheesecake bites