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No Bake Pumpkin Cheesecake Balls

No-Bake Pumpkin Cheesecake Balls

Decadent and easy no-bake pumpkin cheesecake balls, perfect for fall gatherings or a quick dessert. These creamy bites are dipped in rich chocolate for an irresistible treat.
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Prep Time 20 minutes
Total Time 45 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 ounces Cream Cheese softened
  • 15 ounces Pumpkin Puree canned
  • 0.5 cup Powdered Sugar
  • 1 teaspoon Pumpkin Pie Spice
  • 0.5 teaspoon Vanilla Extract
  • 1.5 cups Graham Cracker Crumbs
  • 0.5 cup Chopped Pecans or Walnuts optional
Chocolate Coating
  • 1 cup Semi-Sweet Chocolate Chips
  • 0.25 cup Milk or Cream

Equipment

  • Mixing bowls
  • Baking Sheet
  • Microwave-safe Bowl

Method
 

Instructions
  1. In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Beat until well combined and creamy.
  2. Gently fold in the graham cracker crumbs and nuts (if using). Mix until evenly distributed.
  3. Roll the mixture into 1-inch balls. Place them on a wax paper-lined baking sheet and refrigerate for at least 30 minutes to firm up.
  4. In a microwave-safe bowl, melt the chocolate chips with the milk or cream in 30-second intervals, stirring until smooth.
  5. Dip each chilled cheesecake ball into the melted chocolate, ensuring it's fully coated. Place the coated balls back onto the wax paper-lined baking sheet.
  6. Refrigerate the chocolate-covered cheesecake balls for at least another 15 minutes to allow the chocolate to set.
  7. Serve chilled and enjoy!

Notes

For a richer flavor, use full-fat cream cheese. You can also add a sprinkle of extra pumpkin pie spice or chopped pecans on top of the chocolate before it sets. Store leftovers in an airtight container in the refrigerator for up to 3 days.