No-Bake Pumpkin Cheesecake Balls — A cozy, creamy autumn treat

If you love pumpkin spice, cream cheese, and bite-sized desserts that disappear fast, these No-Bake Pumpkin Cheesecake Balls are your new best friend. They’re creamy inside, lightly spiced, and coated with whatever crunchy or chocolaty topping you like. Perfect for parties, lunchboxes, or just a cozy movie night.

Yield & timing

• Makes about 30–36 bite-sized balls (depending on size).
• Active prep time: 20–30 minutes.
• Chill time: at least 1–2 hours (or overnight for best texture).

Ingredients

Cheesecake filling

• 8 oz (225 g) cream cheese, softened to room temperature
• 1 cup (240 g) canned pumpkin purée (not pumpkin pie filling)
• 1 cup (120 g) powdered sugar, sifted (adjust to taste)
• 1 tsp pure vanilla extract
• 1½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• Pinch of ground cloves (optional, ~⅛ tsp)
• 1 cup (100 g) graham cracker crumbs OR 1 cup (100 g) finely crushed gingersnap cookies — this helps firm the mixture

Please Head On keep  on Reading  (>)