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No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls are creamy, spiced pumpkin cheesecake bites with a cinnamon graham cracker coating—no baking needed. Chill until firm, then roll into 1-inch spheres for a smooth, scoopable texture.
Prep Time 20 minutes
chilling 1 hour
Total Time 1 hour 20 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 95

Ingredients
  

Cream cheese pumpkin cheesecake
  • 8 oz cream cheese Softened
  • 0.5 cup pumpkin puree Blotted dry
  • 0.5 cup powdered sugar
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.5 tsp vanilla
  • 0.5 cup graham cracker crumbs Stirred into the mixture
Rolling coating
  • 1.5 cup graham cracker crumbs
  • 1 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 stand mixer

Method
 

Prepare and mix the filling
  1. Blot the pumpkin puree very dry. This helps the mixture stay firm when chilled.
  2. Beat the softened cream cheese until smooth. Add the blotted pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla, then beat until evenly combined and glossy.
  3. Fold in 1/2 cup graham cracker crumbs. Mix just until the crumbs are incorporated to help firm the mixture.
Chill
  1. Refrigerate the mixture for 45 minutes until firm enough to roll. You should be able to scoop and shape without it sticking excessively.
Coat and form balls
  1. Mix the coating crumbs with the remaining cinnamon and pumpkin pie spice in a shallow bowl. Stir until the color looks evenly speckled.
  2. Scoop into 1-inch balls and roll in the spiced graham cracker coating. Press lightly so the crumbs adhere to the surface.
Final chill
  1. Refrigerate until serving. Keep chilled for the best texture and clean bite-sized shape.

Notes

Pro tip: blotting pumpkin puree very dry is the key to cheesecake-balls firmness. Store covered in the refrigerator for up to 4 days; freezing is not recommended because the coating and texture can soften. For a dairy-light option, use a reduced-fat cream cheese and expect a slightly softer set.