Go Back
–+ servings
No Bake Pumpkin Cheesecake Balls

Indulgent No Bake Pumpkin Cheesecake Balls for Fall Bliss

Enjoy these No Bake Pumpkin Cheesecake Balls, a delightful treat perfect for fall and gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 balls
Course: easy cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 1 cup Cream Cheese softened
  • 1 cup Pumpkin Puree or sweet potato puree
  • 1 teaspoon Vanilla Extract or fresh vanilla bean
  • 1 cup Powdered Sugar
  • ½ teaspoon Ground Cinnamon
  • ¼ teaspoon Ground Nutmeg
  • ¼ teaspoon Ground Ginger
For the Coating
  • 1 cup Graham Cracker Crumbs or gluten-free crumbs
  • 1 cup White Chocolate melted
  • 1 cup Crushed Pecans or alternative toppings like almonds or coconut

Equipment

  • Mixing Bowl
  • hand mixer
  • Spatula
  • Baking sheet
  • Microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a medium mixing bowl, whip 1 cup of softened cream cheese until smooth and creamy, about 2 minutes.
  2. Add in 1 cup of pumpkin puree, 1 teaspoon of vanilla extract, 1 cup of powdered sugar, ½ teaspoon of ground cinnamon, ¼ teaspoon each of ground nutmeg and ground ginger. Mix on low speed until fully integrated, about 2-3 minutes.
  3. Gently fold in 1 cup of graham cracker crumbs until the mixture is thick and dough-like.
  4. Cover and refrigerate for 60 to 120 minutes.
  5. Once chilled, scoop portions of the mixture and roll into 1 inch balls.
  6. Place balls on a parchment-lined baking sheet.
  7. Melt 1 cup of white chocolate in a microwave-safe bowl. Dip each ball in the melted chocolate to coat.
  8. Roll or sprinkle with crushed pecans or graham cracker crumbs while the chocolate is warm.
  9. Chill again for about 30 minutes or until the chocolate hardens.
  10. Arrange on a serving platter and serve.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 50mgPotassium: 100mgFiber: 1gSugar: 8gVitamin A: 900IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Keep the cheesecake balls in an airtight container; they'll last up to 1 week in the fridge and 3 months in the freezer.

Tried this recipe?

Let us know how it was!