No Bake Pumpkin Cheesecake Balls: A Creamy Fall Treat You’ll Crave

There’s something magical about fall—the crisp air, cozy sweaters, and the unmistakable scent of pumpkin spice wafting through the kitchen. If you’ve ever wanted the flavor of a classic pumpkin cheesecake without the fuss of turning on your oven, no bake pumpkin cheesecake balls are the answer. These bite-sized treats combine creamy cheesecake filling with warm pumpkin spices and a touch of sweetness that melts in your mouth. They’re easy, festive, and absolutely perfect for your next fall party or late-night craving.

What Are No Bake Pumpkin Cheesecake Balls?

Imagine the rich, velvety taste of cheesecake and the comforting spice of pumpkin pie rolled into a single, poppable bite. That’s what these little gems deliver. No bake pumpkin cheesecake balls are creamy centers made from cream cheese, pumpkin puree, and crushed graham crackers or cookies, all coated in smooth melted chocolate or candy melts. They’re chilled instead of baked, giving you the same decadent flavor without heating up your kitchen.

If you love pumpkin pie but don’t want to spend hours baking or waiting for it to cool, this recipe will be your new favorite shortcut. The texture is soft, truffle-like, and perfectly balanced between sweetness and spice.

Why You’ll Love Them

• No oven required—just mix, roll, and chill.
• Ideal for making ahead for parties or holiday gatherings.
• Customizable with different coatings or cookie bases.
• Perfectly portioned for snacking or sharing.

No Bake Pumpkin Cheesecake Balls

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• Author: Maha Al-Sayed
• Total Time: PT50M
• Yield: 20 balls 1x
• Diet: Vegetarian

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Description

These no bake pumpkin cheesecake balls combine creamy cheesecake, warm pumpkin spice, and a smooth chocolate coating for an easy, delicious fall dessert that requires no oven.

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Ingredients

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• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups graham cracker crumbs or crushed gingersnaps
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 2 cups white chocolate chips or candy melts (for coating)
• 1 teaspoon coconut oil or vegetable oil (optional)
• Extra crumbs or sprinkles for decoration (optional)

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Instructions

1. 1. Beat softened cream cheese until smooth and creamy.
2. 2. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until fully combined.
3. 3. Stir in graham cracker crumbs or gingersnaps until the mixture firms up.
4. 4. Scoop and roll into 1-inch balls, then place them on a parchment-lined tray.
5. 5. Freeze the balls for 20–30 minutes to firm up before coating.
6. 6. Melt white chocolate or candy melts, stirring until smooth. Add a little oil if needed.
7. 7. Dip each chilled ball into the melted chocolate and place back on parchment.
8. 8. Sprinkle with crumbs or drizzle chocolate while coating is still wet.
9. 9. Chill until set, about 10–15 minutes, then serve.

Notes

Use pure pumpkin puree, not pie filling, for the best flavor and consistency.

Keep the cheesecake balls refrigerated until ready to serve.

You can freeze them for up to 2 months and thaw before serving.

Swap coatings or crumbs for fun variations like dark chocolate or ginger cookies.

• Prep Time: PT20M
• Cook Time: PT0M
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 ball
• Calories: 150
• Sugar: 10
• Sodium: 85
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 2
• Trans Fat: 0
• Carbohydrates: 16
• Fiber: 0
• Protein: 2
• Cholesterol: 15

Ingredients You’ll Need

Here’s everything you’ll need to whip up a batch of these delicious pumpkin cheesecake truffles:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 1 1/2 cups graham cracker crumbs or crushed gingersnaps
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 2 cups white chocolate chips or candy melts (for coating)
• 1 teaspoon coconut oil or vegetable oil (optional, for smoother melting)
• Extra crumbs or sprinkles for decoration (optional)

You might already have most of these ingredients in your pantry. The key is using pure pumpkin puree for that natural flavor and avoiding pumpkin pie filling, which already contains added sugar and spices.

Step-by-Step Preparation Instructions

Make the Filling

Start by beating the softened cream cheese until smooth and creamy. Add pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Mix until well combined. The mixture should be thick, but if it’s too soft, refrigerate it for about 15 minutes before the next step.

Add the Crumbs

Stir in the graham cracker crumbs or crushed gingersnaps. This helps give the cheesecake filling its structure and a subtle crunch. The mixture should now be firm enough to scoop and roll into balls.

Form the Balls

Using a small cookie scoop, portion out the mixture and roll each piece into a ball about one inch in diameter. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes. This step makes coating them much easier.

Coat and Chill

Melt your white chocolate chips or candy melts in a microwave-safe bowl, heating in 20-second intervals and stirring in between until smooth. If the mixture seems too thick, stir in a little coconut oil.

Dip each chilled ball into the melted chocolate, coating evenly. Place them back on the parchment paper and sprinkle extra crumbs or colored sprinkles on top while the coating is still wet. Refrigerate until the coating hardens, about 10–15 minutes.

Helpful Tips

• Chill your mixture before rolling—it makes it less sticky.
• Work in small batches when dipping so the balls stay cold and firm.
• If the coating cracks after chilling, let the balls rest at room temperature for a few minutes before serving.

Flavor Variations and Creative Twists

The best thing about no bake pumpkin cheesecake balls is how versatile they are. Once you have the base recipe down, the flavor possibilities are endless.

Chocolate Lovers’ Twist

Swap white chocolate for dark or milk chocolate to balance the sweetness with a rich cocoa note. Add a drizzle of caramel for an indulgent touch.

Holiday-Inspired

Roll your balls in crushed candy canes for Christmas, or use orange and black candy melts for Halloween. You can even add a dash of nutmeg or cloves for extra seasonal warmth.

Cookie Crunch

Use crushed Biscoff or gingersnap cookies instead of graham crackers. Their spicy snap complements the pumpkin flavor perfectly.

Salted Caramel Pumpkin Balls

Drizzle each coated truffle with salted caramel sauce and sprinkle with sea salt for a bakery-style finish that tastes gourmet but takes minutes to make.

Dietary Variations

You can easily adapt this recipe for different dietary preferences without sacrificing flavor or texture.

Vegan

Replace the cream cheese with a dairy-free alternative like cashew or almond-based cream cheese. Use vegan white chocolate or coconut butter for the coating, and you’ll have a plant-based dessert everyone can enjoy.

Gluten-Free

Opt for gluten-free graham crackers or cookies. Many brands now offer gluten-free options that crumble and taste just as good as the original.

Low-Calorie or Low-Sugar

Use a reduced-fat cream cheese and swap powdered sugar for a natural sweetener like monk fruit or erythritol. For the coating, use sugar-free chocolate or roll the balls in unsweetened cocoa powder instead.

Halal and Kosher

Double-check that your chocolate coating and flavor extracts are certified halal or kosher. Most standard baking brands in U.S. supermarkets already meet these requirements, but it’s always good to verify.

Storage and Serving Tips

Store your pumpkin cheesecake balls in an airtight container in the refrigerator for up to five days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to two months. Thaw in the fridge overnight before serving.

Serve them chilled for the best texture—cool and creamy inside with a crisp chocolate shell. They make a stunning addition to fall dessert platters, Thanksgiving spreads, or even a cozy movie night at home.

If you’re making them ahead for an event, dip and decorate them the day before. The flavors actually deepen after resting overnight, giving you that rich pumpkin spice essence that everyone loves.

Whether you’re hosting a fall party or simply craving something sweet on a cool evening, no bake pumpkin cheesecake balls bring the comfort of pumpkin pie and cheesecake together in one irresistible bite. Once you taste them, you’ll wonder why you ever turned on your oven in the first place.

FAQ

What’s the difference between pumpkin puree and pumpkin pie filling?

When you’re making no bake pumpkin cheesecake balls, it’s important to use plain pumpkin puree rather than pumpkin pie filling. Pie filling already contains sugar, spices, and sometimes thickeners, which can throw off your sweetness and texture. Pure pumpkin gives you better control over flavor and consistency.

How long will the cheesecake balls stay fresh in the fridge or freezer?

After making the balls, store them in an airtight container in the refrigerator for up to 5 days. If you want to keep them longer, you can freeze them for up to 2 months, then thaw in the fridge before serving.

Can I use dark or milk chocolate instead of white chocolate for the coating?

Absolutely. While many recipes call for white chocolate or candy melts for a crisp, clean finish, you can swap in dark or milk chocolate to suit your taste. Just be sure to melt it carefully and dip the chilled balls promptly for the best finish.

Are these balls suitable for gluten-free or vegan diets?

Yes — these no bake pumpkin cheesecake balls can be adapted for different dietary needs. For gluten-free, use gluten-free cookie or graham cracker crumbs. For vegan, swap in dairy-free cream cheese and vegan chocolate. Further substitutions (like sugar alternatives) can make them low-sugar or keto-friendly too.

What size should I make the balls, and how many will the recipe yield?

A typical size is about 1 inch in diameter—roughly 1½ tablespoons of filling each. Most recipes will yield around 20 balls, depending on how large you scoop them. Smaller bites produce more servings, while larger ones make a richer treat.

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