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Pumpkin Cheesecake Balls

Pumpkin cheesecake balls coated in white chocolate and sprinkled with crushed graham crackers, with one cut open to reveal a creamy pumpkin center.
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These no-bake Pumpkin Cheesecake Balls are a creamy, spiced fall dessert coated in white chocolate and topped with graham cracker crumbs—perfect for parties, gifting, or a sweet snack.

Ingredients

Scale
  • 1 8oz block cream cheese, softened
  • 1/3 cup pumpkin puree
  • 10 graham crackers, crushed (or 1 cup crumbs)
  • 1/2 cup powdered sugar
  • 2 tsp pumpkin pie spice
  • Pinch of salt
  • 1/2 tsp vanilla extract
  • 2 cups white chocolate chips
  • 1 tbsp coconut oil
  • Extra crushed graham crackers for topping

Instructions

  1. Crush graham crackers into fine crumbs using a food processor.
  2. In a large bowl, mix cream cheese, pumpkin puree, graham cracker crumbs, and powdered sugar until smooth.
  3. Stir in pumpkin pie spice, salt, and vanilla extract.
  4. Freeze the mixture for 1 hour.
  5. Roll into 20 small balls and place on a lined baking sheet. Freeze for 30 minutes.
  6. Melt white chocolate and coconut oil in the microwave in 30-second intervals, stirring between each.
  7. Dip each ball into the melted white chocolate and place back on the tray.
  8. Sprinkle with crushed graham crackers and refrigerate until firm.

Notes

  • If the mixture is too soft, add more crushed graham crackers.
  • Use gluten-free or vegan substitutes if needed.
  • Decorate with sprinkles, pretzels, or caramel drizzle for variety.
  • Store in the fridge for 3–4 days or freeze for up to 3 months.

Nutrition

Find it online: https://recipeeasily.com/pumpkin-cheesecake-balls-recipe/