Can I add pumpkin to jello no-bake cheesecake?

I often add pumpkin purée to no-bake fillings to boost cozy flavor, and it can work with a Jell-O no-bake cheesecake base too. For best texture, fold in pumpkin purée after softening the cream cheese and trim back on the milk or liquid the mix asks for. Chill the mixture as directed and you’ll get a firm, pumpkin-spiced bite more like Easy No Bake Pumpkin Cheesecake Balls than a saggy dessert.

Can you add pumpkin to jello no bake cheesecake?

Yes—pumpkin is friend, not foe, in no-bake cheesecakes. Start with about ¼ to ½ cup pumpkin purée per 8-ounce block of cream cheese, drain any extra moisture, and adjust sugar and spice to taste. Stir the purée into the cream cheese first, then follow the package instructions for the rest.

How much milk do you put in a Jello no-bake cheesecake?

Most Jell-O no-bake cheesecake mixes call for about 2 cups of cold milk, but always follow the package. If you’re adding pumpkin purée, you may want to reduce the liquid slightly so the filling sets firmly; refrigerate long enough and it will set up nicely.

Can I add pumpkin to jello no bake cheesecake?

Absolutely, but keep moisture in check and balance sweetness. Use pumpkin purée, not pie filling, and be ready to tweak the milk and sugar a bit. The result will still resemble a creamy, pumpkin-spiced cheesecake that pairs beautifully with your Easy No Bake Pumpkin Cheesecake Balls vibe.

Easy No Bake Pumpkin Cheesecake Balls: A 5-Ingredient Treat That's an Irresistible Fall Snack.

Description

Easy No Bake Pumpkin Cheesecake Balls are creamy, spiced, and irresistibly bite-sized fall desserts. Made with pumpkin purée, cream cheese, vanilla, pumpkin pie spice, and graham cracker crumbs, they come together in minutes and chill into firm, melt-in-your-mouth treats. Perfect for parties, holidays, or cozy evenings, these no-bake bites require no oven and offer a crowd-pleasing pumpkin flavor with a sweet coating. Dip in white chocolate for a glossy finish or roll in extra crumbs for crunch.

Ingredients

Scale

1 cup pumpkin purée (not pumpkin pie filling)
½ cup cream cheese, softened
1 tsp vanilla extract
1 tsp pumpkin pie spice
¼ cup powdered sugar
1½ cups graham cracker crumbs (divided)
White chocolate or candy melts for coating (optional)

Instructions

In a large bowl, mix pumpkin purée, cream cheese, vanilla, pumpkin pie spice, and powdered sugar until smooth.
Stir in 1 cup of graham cracker crumbs. If the mixture is too soft, chill for 15–20 minutes.
Scoop and roll into small balls (about 1-inch size).
Roll each ball in the remaining graham cracker crumbs to coat, or dip in melted white chocolate if desired.
Place on a baking sheet lined with parchment paper and chill in the fridge until firm, about 1 hour.

Notes

Yield: approximately 18–20 balls.
Chill time helps the balls firm up for easy coating.
Coating options: additional graham crumbs or melted white chocolate coating.
Store leftovers in an airtight container in the fridge for up to 3 days.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No Bake
Cuisine: American

Nutrition

Serving Size: 1 ball (about 1 inch)
Calories: 70
Sugar: 5 g
Sodium: 95 mg
Fat: 4 g
Saturated Fat: 2.5 g
Unsaturated Fat: 1.5 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0.5 g
Protein: 2 g
Cholesterol: 15 mg

Keywords: Easy No Bake Pumpkin Cheesecake Balls, pumpkin cheesecake bites, no bake dessert, fall treats, pumpkin pie spice, graham crackers, cream cheese balls, Halloween snacks, Thanksgiving dessert