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Golden pumpkin cheesecake balls coated in cinnamon graham cracker crumbs arranged on white serving plate
John

No Bake Pumpkin Cheesecake Balls

Creamy, spiced, and coated in chocolate, these No Bake Pumpkin Cheesecake Balls are the perfect bite-sized fall dessert. Easy to make and full of pumpkin spice flavor, they’re a crowd-pleasing treat for any occasion.
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Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 20 minutes
Servings: 24 balls
Course: Appetizer, Dessert
Cuisine: American
Calories: 95
Ingredients Method Notes

Ingredients
  

Pumpkin Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp vanilla extract
Coating
  • 2 cups white chocolate chips for coating
  • 1 tbsp coconut oil optional, helps melting
  • crushed graham crackers or gingersnap crumbs for garnish

Method
 

  1. In a mixing bowl, beat softened cream cheese until smooth.
  2. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until creamy and well combined.
  3. Chill the mixture in the refrigerator for 30 minutes to firm up.
  4. Roll the mixture into small balls and place on a parchment-lined baking sheet.
  5. Melt white chocolate chips with coconut oil until smooth.
  6. Dip each pumpkin cheesecake ball into the melted chocolate and place back on the parchment paper.
  7. Sprinkle with crushed graham crackers or gingersnap crumbs before the coating sets.
  8. Refrigerate until firm, then serve chilled.

Notes

For best results, use high-quality white chocolate and let the pumpkin cheesecake balls chill completely before serving. Store leftovers in the refrigerator for up to 5 days.
Nutrition Information
Calories: 95
 Total Fat: 6.2g
 Saturated Fat: 3.8g
 Trans Fat: 0g
 Cholesterol: 18mg
 Sodium: 85mg
 Total Carbohydrates: 8.5g
 Dietary Fiber: 0.8g
 Total Sugars: 6.2g
 Added Sugars: 4.1g
 Protein: 1.8g
 Vitamin A: 125% DV
 Vitamin C: 2% DV