These no-bake pumpkin cheesecake balls are cream cheese, pumpkin puree and graham cracker crumbs mixed into a soft dough, rolled into 1 inch balls and chilled. There is no oven involved. Prep is 15 minutes, and with the 1 hour in the refrigerator the total comes to 1 hour 15 minutes. The recipe makes 12 balls.
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The flavor sits somewhere between pumpkin pie and cheesecake, with pumpkin pie spice and vanilla in the mix. Pecans and chocolate chips are optional add-ins.
What Goes in the Mix
Amounts are in the recipe card at the bottom. This is what each ingredient contributes.
- Cream cheese (1 cup, softened): the rich, creamy base. Take it out of the refrigerator about 15 minutes ahead so it mixes smoothly without lumps.
- Pumpkin puree (1 cup): gives the balls an earthy pumpkin flavor and moisture, a little like pumpkin pie.
- Powdered sugar (1/2 cup): sweetens the mixture and balances the other flavors.
- Vanilla extract (1 teaspoon): brings out the sweetness of the pumpkin.
- Pumpkin pie spice (1 teaspoon): a blend of cinnamon, nutmeg and ginger.
- Graham cracker crumbs (1 cup): they add texture and structure, and a little crunch.
- Chopped pecans (1/2 cup) and chocolate chips (1/4 cup), both optional: stir in for extra crunch and flavor.
Mixing and Rolling
Combine the cream cheese, pumpkin puree, powdered sugar, vanilla and pumpkin pie spice in a large bowl. A hand mixer or a whisk both work. Blend until the mixture is smooth and creamy.
Fold in the graham cracker crumbs gradually until they are fully incorporated, along with the pecans or chocolate chips if you are using them. Fold gently so the mixture stays light.
Use a small cookie scoop or your hands to form balls about 1 inch across, and set them on a baking sheet lined with parchment paper. Chill for at least 1 hour so they firm up. For a festive finish, roll the balls in extra graham cracker crumbs or crushed nuts before chilling.
Ways to Change Them
- Sweet potato: use sweet potato puree in place of the pumpkin for a different flavor. It is a little sweeter and creamy.
- Maple syrup: add a splash if you want more sweetness and depth.
- Nuts and seeds: chopped walnuts, almonds or sunflower seeds all add crunch.
- Spices: a pinch of nutmeg, allspice or ginger changes the spice profile.
- Crumb coating: crushed nuts, coconut flakes or almond flour can take the place of graham cracker crumbs.
Serving Ideas
A dollop of whipped cream or a swirl of coconut cream on top adds a light contrast to the rich centers. You can also dip the balls in dark chocolate or sugar-free chocolate. For drinks, a cup of herbal tea or coffee works, and chai or pumpkin spice tea suits the flavor.
Storage
Keep the balls in an airtight container in the refrigerator for up to one week. You can make them a day or two ahead of serving. To freeze, set the formed balls on a baking sheet until firm, then move them to an airtight container or freezer bag. They keep in the freezer for up to three months. Thaw them in the refrigerator before serving.
Nutrition per Ball
Each ball has approximately 120 calories, 8 grams of fat, 10 grams of carbohydrates, 10 grams of sugar and 2 grams of protein.
FAQ
Can I make them ahead of time?
Yes. Make them a day or two ahead and keep them in the refrigerator until you serve them.
How long do they last in the fridge?
Up to one week in an airtight container. Keep them chilled.
Can I freeze them?
Yes. Freeze the formed balls on a baking sheet, then move them to an airtight container or freezer bag for up to three months. Thaw in the refrigerator.
What can be used in place of graham cracker crumbs?
Crushed nuts, coconut flakes or almond flour all work, and each gives a different flavor and texture.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
No Bake Pumpkin Cheesecake Balls: Try This Easy Recipe!
Ingredients
Instructions
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and well combined.
Gradually fold in the graham cracker crumbs until fully incorporated. If desired, add in the chopped pecans or chocolate chips for extra texture and flavor.
Use a small cookie scoop or your hands to form the mixture into bite-sized balls, about 1 inch in diameter.
Place the formed balls on a baking sheet lined with parchment paper.
Refrigerate the cheesecake balls for at least 1 hour to firm up.
Once chilled, serve immediately or store in an airtight container in the refrigerator for up to one week.
Notes
For a festive touch, roll the cheesecake balls in additional graham cracker crumbs or crushed nuts before serving.
Substitute the pumpkin puree with sweet potato puree for a different flavor profile.
Nutrition
| Serving Size | 1 ball |
|---|---|
| Calories | 120 calories |
| Sugar Content | 10g |
| Fat Content | 8g |
| Carbohydrate Content | 10g |
| Protein Content | 2g |