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Creamy Pumpkin Cheesecake Balls

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These Creamy Pumpkin Cheesecake Balls are a quick, no-bake fall dessert packed with pumpkin, warm spices, and creamy cheesecake flavor. Perfect for parties, gifting, or a cozy treat, they’re easy to make and endlessly customizable.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup granulated sugar (or coconut sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • 1/4 tsp ground ginger
  • 1/2 tsp pure vanilla extract
  • 1 cup graham cracker crumbs (or digestive biscuits, finely crushed; gluten-free options work)
  • 1/4 cup white chocolate chips, melted
  • 1/2 cup chopped pecans (or walnuts, toasted for extra crunch)
  • 1/4 cup shredded coconut (unsweetened or toasted)
  • 1/4 cup extra graham cracker crumbs
  • Optional: orange sprinkles or mini chocolate chips for decoration

Instructions

  1. Take the cream cheese out of the fridge about 30 minutes before starting to soften. Line a baking sheet with parchment paper and measure out all ingredients.
  2. In a large mixing bowl, beat cream cheese until smooth (about 1 minute). Add pumpkin puree, sugar, cinnamon, nutmeg, ginger, and vanilla. Mix until creamy and well combined.
  3. Add graham cracker crumbs to the pumpkin mixture and stir with a spatula until fully blended. If mixture is very sticky, add an extra tablespoon of crumbs.
  4. In a microwave-safe bowl, melt white chocolate chips in 30-second bursts, stirring in between, until smooth (about 1 minute total). Pour melted chocolate into pumpkin mixture and stir until completely incorporated.
  5. Refrigerate the bowl for 15-20 minutes to firm up the mixture. For a quicker chill, freeze for 10 minutes.
  6. Using a small cookie scoop or tablespoon, portion out the mixture and roll each scoop between your hands to form smooth balls, about 1 inch in diameter. Place on lined baking sheet (makes about 18-20 balls).
  7. Set up bowls with chopped pecans, coconut, and extra graham cracker crumbs. Roll each ball in desired coating and press gently to help toppings stick. Add sprinkles or mini chocolate chips if desired.
  8. Place decorated balls back in the fridge for at least 30 minutes to set (up to 2 hours for firmer texture).
  9. Arrange chilled pumpkin cheesecake balls on a plate or in mini cupcake liners. Serve cold or at room temperature.

Notes

For gluten-free, use gluten-free graham crackers. For dairy-free, use vegan cream cheese and dairy-free white chocolate. If mixture is too sticky, add more crumbs. Balls can be made ahead and freeze well. Decorate with nuts, coconut, cookie crumbs, or sprinkles for variety.

Nutrition

Keywords: pumpkin cheesecake balls, fall dessert, no bake, pumpkin recipe, easy dessert, party treat, kid friendly, gluten free option, dairy free option, autumn sweets

Find it online: https://fuzzyforker.com/creamy-pumpkin-cheesecake-balls-recipe-easy-fall-dessert-idea/