Why You’ll Love This Recipe
If you’re looking for a dessert that’s festive, quick, and effortless, these no-bake pumpkin cheesecake balls are exactly what you need. They combine the creamy richness of cheesecake with the cozy flavors of pumpkin spice, all rolled into perfect bite-sized treats. Best of all, they require no oven time, making them ideal for busy days or last-minute gatherings. These cheesecake balls are versatile—you can coat them in chocolate, roll them in crushed cookies, or dust them with cinnamon sugar for different finishes. I once made them with white chocolate coating instead of dark, and the flavor turned out beautifully sweet and smooth. Perfect for fall parties, Thanksgiving platters, or just a cozy night in, these no-bake pumpkin cheesecake balls are a crowd-pleaser you’ll make over and over again.
Easy No-Bake Pumpkin Cheesecake Balls – Perfect Bite-Sized Treat
- Total Time: 1 hour 50 minutes (including chilling)
- Yield: 24 balls
- Diet: Vegetarian
Description
Creamy, spiced pumpkin cheesecake balls coated in graham cracker crumbs or chocolate. A quick and easy no-bake fall dessert, perfect for snacking or holiday gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs (divided)
- 1 cup white or dark chocolate (optional, for coating)
Instructions
- In a large bowl, beat together cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth and creamy.
- Stir in 1 cup of graham cracker crumbs until mixture is thick and well combined.
- Cover and refrigerate the mixture for 1–2 hours, or until firm enough to roll.
- Roll mixture into 1-inch balls and coat with remaining graham cracker crumbs or dip in melted chocolate.
- Place coated balls on a parchment-lined baking sheet and refrigerate until set, about 30 minutes.
- Serve chilled and enjoy!
Notes
- For extra crunch, add crushed pecans or walnuts to the coating.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage, up to 2 months.
- If dipping in chocolate, allow excess to drip off before setting on parchment to avoid pooling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Pumpkin purée
This brings the classic fall flavor and keeps the filling moist and soft. Make sure to use pure pumpkin purée, not pumpkin pie mix.
Cream cheese
Cream cheese gives these cheesecake balls their creamy, tangy base that pairs perfectly with pumpkin.
Powdered sugar
Powdered sugar sweetens the mixture while helping it set up with a smooth texture.
Graham cracker crumbs
These crumbs add structure to the mixture and give a subtle, toasty flavor.
Pumpkin pie spice
A blend of cinnamon, nutmeg, ginger, and cloves gives that classic autumn warmth.
Vanilla extract
A splash of vanilla rounds out the flavor and enhances the sweetness.
White or dark chocolate (for coating)
Melting chocolate is used to coat the cheesecake balls, adding a firm outer shell.
Optional toppings
You can finish these with sprinkles, crushed cookies, or a dusting of cinnamon sugar.
Directions
Start by beating the cream cheese until smooth, then mix in the pumpkin purée, powdered sugar, vanilla extract, and pumpkin pie spice. Stir until well blended and creamy. Add graham cracker crumbs to the mixture until you reach a consistency that can be rolled into balls.
Scoop out small portions with a spoon or cookie scoop, then roll into balls with your hands. Place the rolled balls on a baking sheet lined with parchment paper. Chill in the freezer for about 30 minutes to firm them up.
Meanwhile, melt the chocolate of your choice. Once the cheesecake balls are firm, dip each one into the melted chocolate using a fork, allowing excess chocolate to drip off. Place them back on the parchment paper. If desired, add sprinkles or a dusting of cinnamon before the chocolate sets. Refrigerate until the coating is firm.
Serve chilled and enjoy these creamy, spiced, and decadent no-bake pumpkin cheesecake balls.
Servings and timing
This recipe makes about 20–24 cheesecake balls. Preparation takes 20 minutes, plus 30 minutes of chilling time, for a total of under 1 hour.
Storage/reheating
Store these cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months. Allow frozen cheesecake balls to thaw in the fridge before serving. Since they are coated in chocolate, they do not require reheating.
Variations and Customizations
White chocolate drizzle
Drizzle melted white chocolate over dark-coated cheesecake balls for a decorative finish.
Ginger snap crumbs
Replace graham crackers with crushed ginger snaps for a spicier, bolder flavor.
Coconut coating
Roll the balls in shredded coconut for a tropical touch.
Nutty coating
Chop pecans or walnuts and roll the balls in them for crunch.
Pumpkin spice boost
Add extra cinnamon or nutmeg for stronger spice flavor.
Mini truffles
Make them smaller for bite-sized truffles perfect for parties.
No chocolate coating
Simply roll them in cinnamon sugar or graham crumbs instead of dipping in chocolate.
Gluten-free version
Use gluten-free graham crackers for a diet-friendly option.
Maple flavor
Add a splash of maple syrup for extra autumn sweetness.
Festive sprinkles
Decorate with seasonal sprinkles for holidays or parties.
FAQs
Can I use pumpkin pie filling instead of purée?
No, pumpkin pie filling is pre-sweetened and spiced, which would alter the texture.
Do I need to chill them before dipping in chocolate?
Yes, chilling helps them firm up so they hold their shape during dipping.
Can I make them ahead of time?
Yes, these are perfect to make a day or two in advance.
Can I freeze no-bake cheesecake balls?
Yes, they freeze well for up to 2 months.
What’s the best chocolate for coating?
High-quality melting chocolate or baking chocolate works best.
Can I skip the chocolate coating?
Yes, roll them in graham crumbs, nuts, or cinnamon sugar instead.
How do I prevent the coating from cracking?
Make sure the balls are chilled but not frozen solid before dipping.
Can I use flavored cream cheese?
Yes, but plain cream cheese keeps the flavor balanced.
How long should I let them chill before serving?
At least 30 minutes, but an hour gives the best texture.
Are these good for parties?
Absolutely, they’re bite-sized, festive, and easy to prepare in batches.
Conclusion
Easy no-bake pumpkin cheesecake balls are the ultimate fall dessert—quick to prepare, full of seasonal flavor, and endlessly customizable. With their creamy filling and chocolate shell, they are perfect for holidays, gatherings, or simply indulging at home. Once you try them, they’ll become a go-to recipe for every autumn celebration.
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