Irresistible Pumpkin Cheesecake Balls Recipe – Easy Fall Treat
Creamy pumpkin-infused cheesecake rolled into bite-sized balls, coated in warm spices, and finished with a layer of rich chocolate or crunchy toppings. A perfect no-bake fall dessert combining cozy autumn flavors with indulgent creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 balls 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 ounces (225 grams) full-fat cream cheese, softened
- 1/2 cup (120 grams) pumpkin puree
- 1/2 cup (60 grams) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup (60 grams) graham cracker crumbs
- 1 cup (175 grams) chocolate chips or melting wafers
- Optional toppings: crushed nuts, sprinkles, shredded coconut, or extra pumpkin spice
Instructions
- In a medium mixing bowl, beat 8 ounces (225 grams) of softened cream cheese with a hand mixer until smooth and creamy.
- Add 1/2 cup (120 grams) of pumpkin puree, 1/2 cup (60 grams) of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix until fully combined and smooth.
- Stir in 1/2 cup (60 grams) of graham cracker crumbs and mix until the texture is firm enough to roll into balls. If the mixture feels too soft, refrigerate for 10-15 minutes to firm up.
- Using a cookie scoop or spoon, scoop out small portions of the mixture and roll them into balls with your hands. Place each ball onto a parchment-lined baking sheet.
- Once all the balls are formed, refrigerate them for at least 30 minutes to set.
- While the balls chill, melt 1 cup (175 grams) of chocolate chips or melting wafers in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
- Using a fork or dipping tool, carefully dip each chilled ball into the melted chocolate. Let any excess drip off, then place the coated balls back on the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle your chosen toppings (crushed nuts, sprinkles, or coconut) over the balls to decorate.
- Place the baking sheet back in the refrigerator for 10-15 minutes to allow the chocolate coating to fully harden.
- Once set, your Pumpkin Cheesecake Balls are ready to serve! Store any leftovers in an airtight container in the fridge for up to 5 days.
Notes
[‘Use room temperature cream cheese for smooth blending.’, ‘Refrigerate the balls before dipping them in chocolate to prevent them from falling apart.’, ‘Work quickly with melted chocolate to avoid thickening.’, ‘Be creative with toppings like crushed pretzels or drizzling two types of chocolate.’, ‘Use parchment paper or a silicone mat to prevent sticking.’]
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10
- Fat: 6
- Carbohydrates: 15
- Protein: 2
Keywords: Pumpkin Cheesecake Balls, Fall Dessert, No-Bake Treat, Pumpkin Spice, Cheesecake Recipe