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Seasonal no-bake pumpkin cheesecake treats with a creamy pumpkin-spiced cream cheese filling folded with crushed graham crackers, chilled, then shaped into bite-sized balls and optionally coated with chocolate, nuts, or coconut.

Ingredients

Scale
  • 8 oz cream cheese, softened to spreadable consistency
  • 1 cup pumpkin puree (plain, not pumpkin pie filling)
  • 1 cup powdered sugar
  • 1 teaspoon pumpkin spice
  • 1 teaspoon vanilla extract
  • 1.5 cups crushed graham crackers
  • Optional toppings: melted chocolate, chopped nuts (pecans or almonds), coconut flakes, extra crushed graham crackers for rolling

Instructions

  1. Beat softened cream cheese in a large bowl until smooth and lump-free.
  2. Add pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract; mix until fully combined and smooth.
  3. Fold in crushed graham crackers until mixture thickens and holds together; add extra crumbs 1 tablespoon at a time if too soft.
  4. Cover and chill mixture in the refrigerator for 1-2 hours until firm.
  5. Use a small cookie scoop or teaspoon to portion chilled mixture into about 1-inch balls; place on lined tray or plate.
  6. Optional: freeze rolled balls for 15-20 minutes before coating for better chocolate set and neatness.
  7. Dip each ball in melted chocolate or roll in chopped nuts, coconut flakes, or extra crushed graham crackers; let chocolate set completely if used.
  8. Refrigerate coated or uncoated balls for an additional 30-60 minutes to firm up before serving.

Notes

Avoid over-softening cream cheese to prevent runniness; if softened too much, chill before mixing., Use a small cookie scoop for uniform sized balls., Add more crushed graham crackers or powdered sugar if mixture is too soft after chilling., Freeze balls before dipping in chocolate for smooth coating., Serve slightly chilled (not ice-cold) for best texture and flavor., Substitute crushed graham crackers with crushed gingersnap cookies or gluten-free cookies for dietary needs., Plant-based cream cheese and alternative sweeteners can be used for vegan or low-sugar options., Store in airtight container in fridge for 3-4 days; freeze for up to one month. Thaw in fridge before serving. Avoid refreezing thawed balls.

Nutrition

Find it online: https://gingerbaking.com/no-bake-pumpkin-cheesecake-balls/