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No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls That You’ll Crave This Fall

Delight in No Bake Pumpkin Cheesecake Balls, the perfect fall treat bursting with creamy pumpkin spice flavor.
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Prep Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 8 ounces Cream Cheese softened
  • ½ cup Pumpkin Puree 100% pure for best results
  • 1 cup Powdered Sugar adjust to sweetness preference
  • 1 teaspoon Vanilla Extract or almond extract for variation
  • 1 teaspoon Pumpkin Pie Spice consider making your own for fresher taste
For the Coating
  • 1 cup Graham Cracker Crumbs use gluten-free for gluten-free option

Equipment

  • Mixing Bowl
  • electric mixer
  • Cookie scoop
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth.
  2. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the cream cheese. Blend until smooth.
  3. Cover the mixing bowl with plastic wrap and chill in the refrigerator for about 1 hour.
  4. Portion out 1-inch sized amounts of the filling and roll them into smooth balls.
  5. Roll each pumpkin cheesecake ball in graham cracker crumbs until well coated.
  6. Chill the coated balls in the refrigerator for at least another 30 minutes before serving.

Nutrition

Serving: 1ballCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 50mgSugar: 8gVitamin A: 500IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

These No Bake Pumpkin Cheesecake Balls can be stored in an airtight container for up to 1 week in the fridge, or frozen for up to 1 month. Thaw in the fridge before serving.

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