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Top view of no bake pumpkin cheesecake balls on a plate with white chocolate drizzle and graham cracker coating, styled with fall decor.

Pumpkin Cheesecake Balls

Chef Bella
Enjoy no-bake pumpkin cheesecake balls made with real pumpkin pie flavors, cream cheese, and graham crumbs—perfect fall cheesecake bites!
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Course Dessert, Snack
Cuisine American
Servings 24 balls
Calories 115 kcal

Ingredients
  

  • 8 oz cream cheese softened
  • ½ cup pumpkin puree
  • ¾ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 ½ tsp pumpkin pie spice
  • 1 cup graham cracker crumbs plus extra for coating
  • 1 cup white chocolate chips optional, for drizzle
  • 1 tsp coconut oil optional, for melting chocolate

Instructions
 

  • Mix the filling
  • In a bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix well.
  • Form the balls
  • Scoop and roll into 1-inch balls. Place on a parchment-lined baking sheet.
  • Coat
  • Roll each ball in graham cracker crumbs.
  • Chill
  • Refrigerate for 1–2 hours until firm. (Or freeze for 30 minutes.)
  • Drizzle (optional)
  • Melt white chocolate with coconut oil and drizzle over the chilled balls.
  • Store
  • Keep in an airtight container in the fridge for up to 5 days or freeze for longer.