Irresistible Pumpkin Cheesecake Balls Recipe in 30 Minutes
Bite-sized no-bake pumpkin cheesecake balls coated in white chocolate, perfect for fall treats.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 24 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup canned pumpkin puree
- 8 oz cream cheese, softened
- 1 1/2 cups graham cracker crumbs
- 1 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- Pinch of salt
- 2 cups white chocolate chips (for coating)
- Crushed graham crackers or chopped nuts, for topping
- Optional: drizzle of melted milk or dark chocolate
Instructions
- Mix pumpkin, cream cheese, powdered sugar, vanilla, and pumpkin pie spice until creamy.
- Stir in graham cracker crumbs until dough forms. Roll into 1-inch balls and chill for 20–30 minutes.
- Melt white chocolate chips in 30-second bursts, stirring in between.
- Dip each ball into melted chocolate and sprinkle with toppings while wet.
- Refrigerate until firm (about 15 minutes). Drizzle with chocolate if desired and serve chilled.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- Chill balls before dipping for easier handling.
- Store leftovers in an airtight container in the fridge.
Nutrition
- Serving Size: 1 ball
- Calories: 130
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg