No-Bake Pumpkin Cheesecake Balls

Why You’ll Love This Recipe

No-Bake Pumpkin Cheesecake Balls are a quick and easy fall-inspired treat that combines the creamy richness of cheesecake with the warm spices of pumpkin pie. With no oven required, these bite-sized desserts are perfect for holiday parties, cozy evenings, or whenever you’re craving something sweet and seasonal. They’re rich, flavorful, and coated with your choice of chocolate or crushed cookies for the perfect finish.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

cream cheese (softened)pumpkin puréeconfectioners’ sugargraham cracker crumbswhite chocolate chips (or candy melts)pumpkin pie spicesaltvanilla extractoptional: crushed graham crackers or cookies for coating

directions

In a mixing bowl, combine softened cream cheese, pumpkin purée, confectioners’ sugar, pumpkin pie spice, salt, and vanilla extract.

Stir until smooth and well blended, then mix in the graham cracker crumbs.

Cover and chill the mixture for at least 1 hour, or until firm enough to roll.

Scoop and roll the mixture into small balls using a spoon or mini cookie scoop.

Place the balls on a parchment-lined tray and freeze for 15-20 minutes to firm up.

Melt the white chocolate chips or candy melts in a microwave-safe bowl, stirring until smooth.

Dip each chilled ball into the melted chocolate to coat, then return to the tray.

Optionally, sprinkle with crushed graham crackers, cookies, or a dusting of cinnamon before the coating sets.

Chill again until the coating is firm.

Servings and timing

This recipe yields approximately 20-24 balls.Preparation time: 20 minutesChilling time: 1 hour 20 minutesTotal time: about 1 hour 40 minutes

Variations

Roll in crushed gingersnap cookies for added spice and crunch.
Use dark or milk chocolate instead of white for a richer flavor.
Add a splash of maple syrup for extra autumn sweetness.
Mix in chopped pecans or walnuts for a nutty texture.
Coat with cinnamon sugar instead of chocolate for a lighter option.

storage/reheating

Store Pumpkin Cheesecake Balls in an airtight container in the refrigerator for up to 1 week.
For longer storage, freeze them for up to 2 months. Thaw in the fridge before serving.
Do not reheat—these are best served chilled or at room temperature.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure it’s pureed and not too watery.

Can I make these ahead of time?

Absolutely, they store well in the fridge or freezer.

Are they very sweet?

They have a balanced sweetness thanks to the cream cheese and white chocolate.

Can I skip the chocolate coating?

Yes, you can roll them in crushed cookies, graham crackers, or cinnamon sugar instead.

Do they need to be kept cold?

Yes, they are best stored chilled to maintain their shape and texture.

Can I use flavored cream cheese?

Sure! Pumpkin or cinnamon-flavored cream cheese can add extra depth.

What can I use instead of graham crackers?

Crushed digestive biscuits, vanilla wafers, or ginger snaps work great.

Can I make these dairy-free?

Use dairy-free cream cheese and chocolate alternatives.

How do I keep the balls from sticking when rolling?

Chill the mixture well and use slightly damp hands or gloves.

Can I double the recipe?

Yes, it scales well for parties or gifting.

Conclusion

No-Bake Pumpkin Cheesecake Balls are a festive, fuss-free dessert that captures all the flavors of fall in a single bite. Whether coated in white chocolate or rolled in spiced crumbs, they offer a creamy, spiced, and satisfying treat for pumpkin lovers of all ages. Perfect for parties, potlucks, or personal indulgence—no baking required.

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