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.

No Bake Pumpkin Cheesecake Balls – 5 Irresistible Creamy Treats

Name: No Bake Pumpkin Cheesecake Balls
Prep time: 20 min
Total time: 50 min
Yield: 20 balls
Cuisine: American
Ingredients: 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)

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.

Ingredients

Scale

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