Description

These no-bake pumpkin cheesecake balls are the ultimate fall treat—rich, creamy, spiced just right, and totally hassle-free. No oven needed, just delicious seasonal flavor packed into bite-sized indulgence.

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 the cream cheese at room temperature or microwave for 10 seconds.
In a large mixing bowl, combine cream cheese, pumpkin puree, vanilla, powdered sugar, cinnamon, and nutmeg. Blend until smooth and creamy.
Gently fold in graham cracker crumbs until mixture reaches a dough-like consistency.
Roll mixture into 1-inch balls and place on parchment-lined sheet.
Chill in the refrigerator for at least 1 hour until firm.
Optional: Roll balls in chopped nuts, shredded coconut, or more graham crumbs for extra texture.

Notes

For a dairy-free version, substitute cream cheese with a plant-based alternative. Use gluten-free graham crackers if needed. These can be made ahead and stored up to 3 months in the freezer.

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: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 2g
Cholesterol: 15mg

Keywords: pumpkin, cheesecake, no-bake, fall dessert, cream cheese