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Easy No Bake Pumpkin Cheesecake Balls

Easy No Bake Pumpkin Cheesecake Balls for Effortless Fall Treats

These Easy No Bake Pumpkin Cheesecake Balls are a delightful treat that encapsulates the essence of fall in every bite.
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Prep Time 30 minutes
Chill Time 20 minutes
Total Time 50 minutes
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 130
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 1 package Cream Cheese full-fat block-style
  • 1 cup Pumpkin Purée 100% pure
  • 1 cup Graham Cracker or Gingersnap Crumbs or gluten-free crumbs
  • 1/2 cup Powdered Sugar
  • 1 tbsp Pumpkin Pie Spice
  • 1 tsp Cinnamon
  • 1 tsp Vanilla
  • 1/4 tsp Salt
For the Coating
  • 1 cup White or Dark Chocolate
  • 1 tsp Coconut Oil optional
For Decorations
  • 1/2 cup Crushed Cookies or Sprinkles

Equipment

  • Mixing bowl
  • electric mixer
  • Cookie scoop
  • Parchment-lined Sheet Pan
  • microwave-safe bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Blot the pumpkin purée on paper towels to remove excess moisture and set aside.
  2. Beat softened cream cheese until smooth and fluffy, then mix in pumpkin purée, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt.
  3. Fold in graham cracker or gingersnap crumbs until thick enough to scoop. Refrigerate for 15–20 minutes.
  4. Scoop mixture into 1-inch balls and place on a parchment-lined sheet pan. Chill or freeze to firm them up.
  5. Melt chocolate in 30-second intervals, stirring until smooth. Add coconut oil if needed.
  6. Dip each chilled ball into melted chocolate and return to parchment. Immediately decorate with crushed cookies or sprinkles.
  7. Allow to set at room temperature for 10–15 minutes or refrigerate until firm.

Nutrition

Serving: 1ballCalories: 130kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 80mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 500IUCalcium: 25mgIron: 0.5mg

Notes

Store undipped balls in an airtight container for up to 3 days, or dipped ones for 4–5 days. Freeze for up to 2 months.

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