Description
Creamy, spiced pumpkin cheesecake wrapped in bite-sized treats—easy to make, no oven required, and perfect for fall gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 cup graham cracker crumbs
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 cup white chocolate or candy melts (optional, for dipping)
- Crushed nuts or sprinkles (optional, for decoration)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the canned pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until evenly combined and smooth.
- Gradually fold in the graham cracker crumbs until the mixture thickens slightly and becomes easy to shape.
- Cover the mixing bowl with plastic wrap and refrigerate for at least 1 hour to firm up the batter.
- Once chilled, use a cookie scoop or spoon to form small, even balls. Roll each ball between your palms to smooth out edges.
- Optional: Melt white chocolate or candy melts and dip each ball into the chocolate, coating completely. Place on a parchment-lined baking sheet.
- Decorate with crushed nuts, graham cracker crumbs, or sprinkles while the chocolate is still wet.
- Refrigerate the finished balls for another hour to set completely.
Notes
Ensure cream cheese is fully softened to avoid lumps. Chill the batter thoroughly for easier shaping. Customize toppings with nuts, sprinkles, or graham crumbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 125
- Sugar: 10
- Sodium: 75
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 14
- Fiber: 1
- Protein: 2
Keywords: Pumpkin, Cheesecake, No Bake, Fall Dessert, Easy Recipe, Pumpkin Spice