If you’re looking for a fall dessert that’s every bit as festive as pumpkin pie—but far easier to make—you’re in for a treat with these No-Bake Pumpkin Cheesecake Balls. These bite-sized gems are bursting with pumpkin spice flavor, creamy cheesecake richness, and a sweet, crunchy white chocolate shell. Best of all, you don’t need to turn on your oven! Whether you’re serving a crowd or just want a cozy snack with your afternoon coffee, these No-Bake Pumpkin Cheesecake Balls promise to deliver pure autumn bliss in every bite.
Ingredients You’ll Need
What I love most about this recipe is how simple, yet purposeful, each ingredient is. Every item on the list plays its part—some add plush creaminess, others a warm, spiced kick, and a few bring delightful texture or that all-important sweetness. Make sure you have these essentials on hand for the best result!
- Cream Cheese (4 oz, softened): The creamy backbone that makes these balls taste like cheesecake in every bite.
- Pumpkin Purée (1/2 cup): Brings authentic pumpkin flavor and gorgeous golden color—be sure to use pure pumpkin, not pie filling.
- Graham Cracker Crumbs (1 cup, plus extra for coating): Adds a subtle crunch and that classic cheesecake crust flavor.
- Pumpkin Pie Spice (1/2 teaspoon): Infuses the dough with all the cozy spices we crave in pumpkin desserts.
- Cinnamon (1/4 teaspoon): A little extra warmth and depth—because there’s no such thing as too much cinnamon in the fall!
- Vanilla Extract (1/2 teaspoon): Rounds out the flavors with sweet, aromatic notes.
- Powdered Sugar (1/4 cup): Adds just the right amount of sweetness and keeps the texture silky smooth.
- Salt (1/4 teaspoon): A pinch brings balance and wakes up all the other flavors.
- White Chocolate Chips or Melting Wafers (1 1/2 cups, for coating): Creates a luscious exterior that snaps when you bite in—use quality chocolate for best results.
How to Make No-Bake Pumpkin Cheesecake Balls
Step 1: Mix the Cream Cheese and Pumpkin
Start by grabbing a medium mixing bowl and adding your softened cream cheese and pumpkin purée. Use a sturdy spatula or a hand mixer to blend them together until the mixture is completely smooth and creamy. This is the velvety base that gives No-Bake Pumpkin Cheesecake Balls their irresistible cheesecake flavor!
Step 2: Stir in the Dry Ingredients
Next, sprinkle in the graham cracker crumbs, pumpkin pie spice, cinnamon, vanilla extract, powdered sugar, and salt. Stir everything together until you have a thick, scoopable dough. If your dough seems a bit too soft to roll, just pop the bowl in the fridge for 15 to 20 minutes—chilling helps it firm up perfectly for shaping.
Step 3: Shape the Cheesecake Balls
Using a small cookie scoop or a spoon, portion the dough into 1-inch balls and gently roll them between your palms to smooth them out. Place each ball on a parchment-lined tray, making sure they’re not touching. Once all the dough is shaped, transfer the tray to the freezer for 30 minutes. This quick chill makes them sturdy enough for dipping!
Step 4: Melt the White Chocolate
Place your white chocolate chips or melting wafers in a microwave-safe bowl. Heat in 20-second bursts, stirring well between each until the chocolate is smooth and glossy. Be patient and don’t rush this step—gentle melting helps prevent scorching and gives you a silky coating.
Step 5: Dip and Decorate
Now for the fun part: coating the chilled balls! Drop each ball into the melted white chocolate, then use a fork to lift it out, letting the excess chocolate drip off. Set each dipped ball back on the tray. If you like, sprinkle them right away with extra graham cracker crumbs or a pinch of cinnamon for an extra-pretty finish. Chill until the chocolate sets—about 15 minutes—and your No-Bake Pumpkin Cheesecake Balls are ready to enjoy!
How to Serve No-Bake Pumpkin Cheesecake Balls
Garnishes
A sprinkle of extra graham cracker crumbs, a dusting of cinnamon, or even a few orange sprinkles will instantly make these No-Bake Pumpkin Cheesecake Balls look festive and inviting. If you want to get really creative, drizzle a little bit of melted dark chocolate on top for a color contrast that pops!
Side Dishes
These cheesecake balls are absolutely delicious on their own, but they’re also lovely paired with a cup of spiced chai, hot apple cider, or rich coffee. For a dessert platter, serve them alongside fresh fruit, like sliced apples or pears, or a handful of candied pecans for a crunchy complement.
Creative Ways to Present
Arrange your No-Bake Pumpkin Cheesecake Balls on a rustic wooden board for that autumn harvest vibe, or pile them into mini cupcake liners for a party-ready look. For a show-stopping holiday centerpiece, display them in a pyramid on a cake stand and tuck a few cinnamon sticks or mini pumpkins around the base.
Make Ahead and Storage
Storing Leftovers
Keep any leftover No-Bake Pumpkin Cheesecake Balls in an airtight container in the fridge. They’ll stay delicious for up to five days—perfect for making ahead before a party or just grabbing a sweet treat whenever the craving hits.
Freezing
Want to save some for later? These cheesecake balls freeze beautifully! Arrange them in a single layer in a freezer-safe container, then layer parchment between stacks. They’ll keep for up to two months. When you’re ready to enjoy, let them thaw in the fridge overnight.
Reheating
Since these are meant to be enjoyed chilled, there’s no need to reheat. If you’ve frozen them, just let them defrost in the refrigerator. The texture will return to its perfect creamy, truffle-like state—no oven required!
FAQs
Can I use homemade pumpkin purée?
Absolutely! Homemade pumpkin purée works wonderfully in No-Bake Pumpkin Cheesecake Balls. Just make sure it’s well-drained and not too watery, or the dough might be too soft to shape.
What if I don’t have pumpkin pie spice?
No worries—just make your own blend! Use a mix of cinnamon, nutmeg, ginger, and a pinch of cloves. Adjust to taste and enjoy your custom spice mix in these cheesecake balls.
Can I use dark chocolate instead of white?
Definitely! Dark chocolate makes a fantastic, slightly less sweet coating for No-Bake Pumpkin Cheesecake Balls and pairs beautifully with the pumpkin and spices.
How do I make these dairy-free?
For a dairy-free version, swap in your favorite vegan cream cheese and use dairy-free white chocolate chips. The results are just as creamy and flavorful!
Why is my mixture too soft to roll?
If your dough is too soft, it probably just needs a bit more time to chill. Pop it in the fridge for 15 to 20 minutes. If it’s still too loose, try adding an extra tablespoon of graham cracker crumbs to help firm things up.
Final Thoughts
There’s something truly magical about sharing a tray of No-Bake Pumpkin Cheesecake Balls with friends and family. They’re easy, no-fuss, and loaded with all the flavors of fall. Give them a try—you might just find yourself making these little pumpkin treats all season long!
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No-Bake Pumpkin Cheesecake Balls Recipe
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 50 minutes
- Yield: 18–20 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
These No-Bake Pumpkin Cheesecake Balls combine creamy pumpkin-flavored cheesecake with a crunchy graham cracker coating, all dipped in smooth white chocolate. Perfect for fall gatherings, these bite-sized treats are easy to make with no baking required and deliver a delightful balance of spice and sweetness.
Ingredients
Cheesecake Mixture
- 4 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1 cup graham cracker crumbs (plus extra for coating)
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
Coating
- 1 1/2 cups white chocolate chips or melting wafers
Instructions
- Prepare the mixture: In a medium bowl, mix together the softened cream cheese and pumpkin purée until smooth. Add graham cracker crumbs, pumpkin pie spice, cinnamon, vanilla extract, powdered sugar, and salt. Stir until a thick, scoopable dough forms. If the mixture is too soft, chill for 15–20 minutes to firm up.
- Shape the balls: Using a small cookie scoop or spoon, portion the mixture into 1-inch balls and place them on a parchment-lined tray. Chill the balls in the freezer for 30 minutes or until firm.
- Melt the coating: Melt the white chocolate chips in a microwave-safe bowl in 20-second increments, stirring well between each to ensure the chocolate is smooth and fully melted.
- Coat the cheesecake balls: Dip each chilled ball into the melted white chocolate, using a fork to let excess chocolate drip off. Return the coated balls to the parchment-lined tray. Sprinkle with extra graham cracker crumbs or a pinch of cinnamon if desired.
- Set the coating: Chill the coated balls in the refrigerator for about 15 minutes, or until the white chocolate sets solid. Serve chilled.
Notes
- Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- For a dairy-free version, substitute vegan cream cheese and dairy-free white chocolate.
- Dark chocolate can be used instead of white chocolate for a richer flavor.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10 g
- Sodium: 60 mg
- Fat: 7 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 5 mg
