Pumpkin Cheesecake Balls
These Pumpkin Cheesecake Balls are an easy no-bake fall dessert with the creamy flavor of pumpkin cheesecake in bite-sized form. Made with cream cheese, pumpkin purée, warm spices, and graham cracker crumbs, they come together quickly and are perfect for Thanksgiving and holiday dessert trays.
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Servings: 18 balls
Equipment
- Medium mixing bowl
- Hand Mixer or Stand Mixer
- Silicone Spatula
- Medium cookie scoop
- Baking sheet or tray
Ingredients
- 8 ounces full-fat cream cheese softened to room temperature
- ⅓ cup canned pumpkin purée
- ½ cup powdered sugar sifted
- 1 teaspoon vanilla extract
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- ⅛ teaspoon kosher salt
- 1 cup (4.6 ounces) graham cracker crumbs, plus ½ cup for rolling
Instructions
- Beat the softened cream cheese in a medium bowl for 1–2 minutes until smooth, scraping the sides as needed.
- Fold in the powdered sugar, pumpkin purée, cinnamon, nutmeg, ginger, cloves, salt, and vanilla. Mix until completely smooth.
- Add 1 cup graham cracker crumbs and fold until fully incorporated. Cover and chill in the freezer for 30 minutes, or refrigerate for 2 hours.
- Scoop about 2 tablespoons of the cheesecake mixture for each ball and roll between your hands until smooth.
- Roll each ball in the remaining ½ cup graham cracker crumbs or sugar. Serve immediately or refrigerate for up to 12 hours.
Notes
- Use block-style full-fat cream cheese for the best texture.
- If the mixture is still too soft to roll after chilling, additional graham cracker crumbs can be mixed in.
- The cheesecake mixture can be prepared up to 4 days ahead and refrigerated before shaping.
- Store finished cheesecake balls in an airtight container in the refrigerator for up to 4 days.