Description
Someone figured out that if you mix cream cheese with pumpkin and spices, roll it into balls, and coat it in crushed graham crackers, you get bite-sized cheesecake that requires zero oven time and tastes like fall distilled into edible form. Then that genius shared it with the internet, and now we all have this trick up our sleeves for every potluck, party, and “I need dessert in 30 minutes” emergency from September through November.
This isn’t some complicated cheesecake that requires a water bath and prayers. This is “mix, roll, coat, chill, devour” level simplicity that somehow results in one of the most addictive desserts you’ll make all season. They’re creamy like cheesecake, spiced like pumpkin pie, crunchy on the outside, and completely impossible to stop eating. It’s everything good about fall dessert with none of the stress.
This is pumpkin spice energy without the coffee. It’s what happens when you stop overthinking dessert and just roll with it. Literally. It’s cheesecake you can eat with your hands, which automatically makes it superior.
Ingredients
For the Cheesecake Balls:
- 8 oz cream cheese, softened (don’t skip the softening or you’ll have lumps)
- 1/2 cup pumpkin puree (NOT pumpkin pie filling, just pure pumpkin)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice (or make your own: 3/4 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp nutmeg, pinch of cloves)
- 1/4 teaspoon salt
For the Coating:
- 1 1/2 cups graham cracker crumbs (about 10–12 graham crackers, crushed)
- 2 tablespoons sugar
- 1/2 teaspoon cinnamon
Optional But Highly Recommended:
- White chocolate chips for drizzling
- Chopped pecans or walnuts mixed into the coating
- Mini chocolate chips mixed into the filling
- Gingersnap cookies instead of graham crackers for coating
- Caramel sauce for drizzling
Special Equipment:
- Hand mixer or stand mixer
- Medium mixing bowl
- Cookie scoop or tablespoon for portioning
- Baking sheet or large plate
- Parchment paper
- Your hands (for rolling)
Instructions
Make sure your cream cheese is actually soft. Not just “took it out of the fridge 5 minutes ago” soft, but genuinely room temperature soft. Leave it out for 30-60 minutes or microwave it for 10-15 seconds. Cold cream cheese equals lumpy filling and nobody has time for that.
In a medium bowl, beat the softened cream cheese with a hand mixer until it’s smooth and fluffy, about 1-2 minutes. No lumps allowed. Add the pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt. Beat until completely combined and smooth. The mixture should be thick but creamy, like a very thick frosting.
Taste the mixture. Is it sweet enough? Spiced enough? This is your moment to adjust. Add more powdered sugar if you want it sweeter, more pumpkin pie spice if you want it spicier. Get it exactly how you want it because once they’re rolled, there’s no going back.
Cover the bowl and refrigerate for at least 1 hour, or up to overnight. This step is non-negotiable. The mixture needs to firm up enough to roll into balls without making a sticky mess all over your hands. If you try to rush this, you’ll regret it. Trust me. Go watch a show. Do some laundry. Just wait.
While the mixture chills, make your coating. Crush those graham crackers into fine crumbs. Put them in a Ziploc bag and smash them with a rolling pin, or pulse them in a food processor. Mix the crumbs with sugar and cinnamon in a shallow bowl. Set it aside and feel proud that you’re being prepared.
Line a baking sheet with parchment paper. Once the mixture is chilled, use a cookie scoop or tablespoon to scoop out portions. Roll each portion between your palms into a smooth ball, about 1 inch in diameter. This is oddly satisfying. Embrace it. If the mixture gets too soft while you’re working, pop it back in the fridge for 10 minutes.
Roll each ball in the graham cracker mixture, coating it completely. Press gently so the crumbs actually stick. You want full coverage. Place the coated balls back on the parchment-lined baking sheet. Continue until all the mixture is used. You should get about 20-24 balls, depending on how big you make them.
Refrigerate the coated balls for at least 30 minutes before serving. This helps them set properly and makes them easier to eat without them falling apart. If you’re drizzling with white chocolate (do it, it looks fancy), wait until after this chill.
If you want to get extra, melt some white chocolate chips in the microwave (30-second intervals, stirring between each). Drizzle it over the balls using a fork or transfer it to a Ziploc bag, snip the corner, and squeeze. Let the chocolate set for a few minutes. Congratulations, you just made something that looks professional.
Pop one in your mouth and experience the creamy, spiced, crunchy perfection. Notice how the graham cracker coating adds texture while the inside is smooth and rich. Feel the pumpkin spice hit your taste buds in that cozy fall way. Immediately reach for another one because one is never enough.
Notes
Don’t Use Pumpkin Pie Filling: Regular pumpkin puree only. The pie filling has sugar and spices already added and will make these weird.
Soften That Cream Cheese: Cannot stress this enough. Room temperature cream cheese is essential for smooth filling.
Make Them Uniform: Use a cookie scoop for consistent sizing. Nobody likes the tiny ball while someone else got the mega ball.
Keep Your Hands Dry: If the mixture starts sticking to your hands, wipe them off between balls. Wet hands make rolling impossible.
Double Coat If Needed: If you want extra crunch, roll them in the coating twice. More crunch is never wrong.
Chill Between Steps: When in doubt, refrigerate. Cold mixture is easier to work with at every stage.
- Prep Time: 20 minutes
Nutrition
- Calories: ~75 kcal
- Fat: ~4g
- Carbohydrates: ~8g
- Protein: ~2g