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No-Bake Pumpkin Cheesecake Balls Recipe

Prep Time1 hour
Servings: 6

Ingredients

For the Cheesecake Mixture

  • 16 oz cream cheese softened
  • 1 cup powdered sugar adjust depending on how sweet you want it
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice or cinnamon + nutmeg

For the Pumpkin Layer

  • 1 cup pumpkin puree
  • 1 cup graham cracker crumbs
  • Pinch of salt
  • 1/2 tsp pumpkin pie spice

For the Outside Coating

  • Extra graham cracker crumbs

Instructions

  • Make the cheesecake filling – Beat the cream cheese for 2–3 minutes until smooth. Add powdered sugar, vanilla, and pumpkin spice. Mix again until creamy.
  • Make the pumpkin layer – Mix pumpkin puree, graham cracker crumbs, pumpkin pie spice, and a pinch of salt. It should feel thick and moldable.
  • Chill or Freeze –
    With molds: freeze each filling in its mold for at least 3 hours or overnight.
    No molds: chill both bowls for 1–2 hours until scoopable.
  • Assemble –
    Mold method: pop the halves out and press one pumpkin half + one cheesecake half together.
    Quick method: scoop pumpkin, scoop cheesecake on top, press gently.
  • Coat – Roll or sprinkle with crushed graham crackers for that crunchy finish.
  • Final Chill – Chill the finished balls for 30 minutes before serving so everything sets nicely.