Description
These no-bake pumpkin cheesecake balls are creamy, spiced, and perfectly poppable—ideal for fall snacking or festive dessert trays.
Ingredients
1/2 cup canned pumpkin puree
4 oz cream cheese, softened
1/4 cup almond flour
1/2 cup graham cracker crumbs (or oat flour for gluten-free)
2 tablespoons maple syrup
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
Pinch of salt
Optional: melted white or dark chocolate for dipping or drizzling
Instructions
Make the Base: In a mixing bowl, combine pumpkin puree, cream cheese, maple syrup, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until smooth.
Form the Dough: Stir in almond flour and graham cracker crumbs until a soft dough forms. If it’s too sticky, chill for 10–15 minutes or add more dry ingredients.
Roll into Balls: Use your hands or a small scoop to roll into 1-inch balls. Place on a parchment-lined tray.
Chill: Refrigerate for at least 30 minutes to firm up.
Add Chocolate (Optional): Drizzle or dip in melted chocolate, then chill again until set.
Store: Keep refrigerated in an airtight container for up to 5 days.
Notes
Use dairy-free cream cheese for a vegan version.
For a stronger cheesecake tang, increase cream cheese to 6 oz.
Freeze for longer storage and let thaw for a few minutes before eating.
Perfect for Thanksgiving platters, lunchbox treats, or guilt-free sweets.
- Prep Time: 15 minutes
- Category: Dessert, Snack, Holiday Treats
- Method: No-Bake
- Cuisine: American, Fall-Inspired
