If you’re dreaming of a bite-sized treat that perfectly captures the warm, cozy flavors of autumn, then these Pumpkin Pie Cheesecake Balls are going to sweep you off your feet. Imagine creamy, tangy cheesecake blended effortlessly with spiced pumpkin and crunchy graham cracker, all generously coated in a smooth white chocolate shell. These little delights are not only irresistibly delicious but also incredibly fun to make and share—whether it’s for a festive gathering or just a sweet indulgence at home. Let me take you through everything you need to know about these Pumpkin Pie Cheesecake Balls, from ingredients to serving ideas and storage tips. You’ll wonder how you lived without them!

Pumpkin Pie Cheesecake Balls Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together like old friends, each playing a vital role in making these Pumpkin Pie Cheesecake Balls a luscious fall favorite. From the creamy softness of the cream cheese to the aromatic punch of pumpkin pie spice, every item contributes to a perfect balance of texture and flavor.

8 oz block light cream cheese, softened: The rich, tangy base that makes these balls creamy and smooth.
1/3 cup pumpkin puree: Adds that quintessential pumpkin flavor and moisture to the mix.
10 graham crackers, crushed finely: Gives body and a subtle crunch, echoing the classic pie crust.
1/2 cup powdered sugar: Sweetens the blend while maintaining a delicate texture.
2 tsp pumpkin pie spice: The magical blend of cinnamon, nutmeg, and cloves for that signature autumn warmth.
Tiny pinch salt: Enhances all the flavors and balances the sweetness beautifully.
1/2 tsp vanilla: Adds depth and rounds out the flavor profile.
2 cups white chocolate: The luscious coating that creates a smooth, sweet shell.
1 tbsp coconut oil: Helps melt and thin the white chocolate for an even, glossy finish.
Extra crushed graham cracker for topping: Adds a final crunchy touch and a pop of texture on top.

How to Make Pumpkin Pie Cheesecake Balls

Step 1: Prepare the Graham Cracker Crumbs

Start by placing your graham crackers in a food processor and blend them until they turn into fine crumbs. This step is key because the crumbs will act as the binding agent, bringing that classic pie crust feel to the cheesecake balls.

Step 2: Mix the Main Ingredients

In a large bowl, combine the softened cream cheese, pumpkin puree, finely crushed graham crackers, and powdered sugar. Stir everything until you get a smooth, consistent mixture. This interplay of creamy and crumbly textures sets the foundation for your pumpkin pie cheesecake balls.

Step 3: Add the Flavor Boosters

Next, sprinkle in the pumpkin pie spice, a tiny pinch of salt, and the vanilla extract. Stir well so the spices and flavorings distribute evenly, infusing each bite with those unmistakable cozy notes of fall.

Step 4: Chill the Mixture

Pop the bowl into the freezer for about an hour. If the mixture still feels too soft to roll into balls, gently fold in two more crushed graham crackers for extra firmness. This chilling step is crucial so your cheesecake balls hold their shape perfectly.

Step 5: Form the Balls

Once chilled, take spoonfuls of the mixture and roll them into 20 bite-sized balls. Place them back into the freezer for another 30 minutes to firm up even more before the chocolate coating.

Step 6: Melt the White Chocolate Coating

In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 30-second increments, stirring in between, until the chocolate is smooth and silky. Adding coconut oil helps create a glossy, easy-to-dip consistency.

Step 7: Coat and Decorate

Dip each chilled cheesecake ball into the melted white chocolate, making sure it’s fully coated. Place them onto a parchment-lined tray and immediately sprinkle a little extra crushed graham cracker on top for that irresistible finishing touch. Refrigerate until the chocolate is set.

How to Serve Pumpkin Pie Cheesecake Balls

Garnishes

You can elevate your Pumpkin Pie Cheesecake Balls with a variety of garnishes. Think a light dusting of cinnamon or nutmeg, a drizzle of caramel sauce, or even a few toasted pecans on top. These simple additions not only look stunning but add an extra layer of flavor and texture that your guests will adore.

Side Dishes

These cheesecake balls pair wonderfully with a cup of hot spiced apple cider or a creamy chai latte for a cozy fall-themed snack. If you want a more substantial spread, serve alongside fresh fruit slices like crisp apples or pears, which offer a refreshing contrast to the creamy sweetness.

Creative Ways to Present

Presentation can turn these treats into star performers at any party. Try arranging them on a rustic wooden board surrounded by autumn leaves and mini pumpkins. You could also serve them in mini cupcake liners or stack them in a glass jar tied with twine for a charming gift idea. These Pumpkin Pie Cheesecake Balls easily double as festive decor.

Make Ahead and Storage

Storing Leftovers

These little cheesecake balls keep beautifully in the refrigerator for up to one week when stored in an airtight container. Keeping them chilled ensures they maintain their creamy texture and fresh flavor, so enjoy them chilled straight from the fridge for the best bite.

Freezing

If you want to make them in advance, you can freeze Pumpkin Pie Cheesecake Balls for up to 2 months. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe container or bag. Thaw in the refrigerator overnight before serving to preserve their perfect texture.

Reheating

Since these are best enjoyed chilled, reheating isn’t necessary and not recommended. Simply remove them from the fridge or freezer and let them sit at room temperature for about 10 minutes to soften slightly before serving.

FAQs

Can I use full-fat cream cheese instead of light?

Absolutely! Using full-fat cream cheese will make these Pumpkin Pie Cheesecake Balls even richer and creamier, so feel free to swap if you prefer a more indulgent bite.

What can I substitute for white chocolate?

If white chocolate isn’t your favorite, you can use milk or dark chocolate instead. Just be aware that the flavor profile will shift slightly, and you might want to adjust the sweetness accordingly.

Is it necessary to freeze the mixture before rolling?

Freezing helps the mixture firm up and makes it much easier to roll into neat balls without sticking to your hands. Skipping this step can make the task messier and the final balls less uniform.

Can I make these dairy-free?

Yes! Substitute dairy-free cream cheese and use dairy-free white chocolate or a suitable vegan chocolate. Just ensure the coconut oil and other ingredients are compatible with your dietary needs.

How long do Pumpkin Pie Cheesecake Balls last at room temperature?

It’s best not to leave them out longer than 2 hours, especially if it’s warm, as cream cheese can spoil. Keep them refrigerated until just before serving for safety and optimum taste.

Final Thoughts

There’s something truly magical about these Pumpkin Pie Cheesecake Balls—a perfect bite of fall that’s creamy, spiced, and dipped in luscious chocolate. I hope you give this recipe a whirl and find as much joy in making and savoring them as I do. They’re an easy yet impressive dessert that’s bound to brighten up your snack time or holiday feast. Happy baking and even happier indulging!

Pumpkin Pie Cheesecake Balls Recipe

★★★★★

5 from 26 reviews

Author: lilan
Total Time: 1 hour 50 minutes (includes chilling and freezing times)
Yield: About 20 cheesecake balls 1x
Diet: Vegetarian

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Description

Delight in these Pumpkin Pie Cheesecake Balls, a festive and bite-sized treat that combines creamy pumpkin cheesecake filling with a crunchy graham cracker crust, all coated in smooth white chocolate and topped with extra graham cracker crumbs. Perfect for holiday parties or cozy autumn snacking.

Instructions

Prepare Graham Cracker Crumbs: In a food processor, blend graham crackers until they become fine crumbs, ensuring a smooth texture for the cheesecake mixture.
Mix Cheesecake Base: In a large bowl, combine the softened cream cheese, pumpkin puree, crushed graham crackers, and powdered sugar. Mix deeply until all ingredients are fully incorporated and smooth.
Add Flavorings: Stir in the pumpkin pie spice, a tiny pinch of salt, and vanilla extract to infuse the mixture with warm, classic pumpkin pie flavors.
Chill the Mixture: Cover and freeze the mixture for 1 hour. If the mixture feels too soft to shape after chilling, fold in two more crushed graham crackers to firm it up.
Form Balls: Roll the chilled mixture into approximately 20 small balls. Place them back into the freezer for another 30 minutes to set firmly.
Melt the Coating: In the microwave, melt the white chocolate and coconut oil together in 30-second increments, stirring between each to achieve a smooth, lump-free chocolate coating.
Coat Cheesecake Balls: Dip each cheesecake ball into the melted white chocolate until fully coated. Immediately top with extra crushed graham cracker crumbs for added crunch and decoration. Place the coated balls on a parchment-lined tray.
Store Properly: Transfer the finished cheesecake balls to the refrigerator and store until ready to serve. These treats are best served cold to maintain their shape and texture.

Notes

Use light cream cheese to reduce fat content while maintaining creaminess.
If white chocolate seizes while melting, add a little extra coconut oil to smooth it out.
Store cheesecake balls in the refrigerator for up to 5 days or freeze for longer storage.
For a dairy-free version, use dairy-free cream cheese and white chocolate alternatives.
Adjust pumpkin pie spice to taste if you prefer more or less spice.

Prep Time: 15 minutes
Cook Time: 5 minutes (melting chocolate)
Category: Dessert
Method: No-bake, freezing, dipping
Cuisine: American