Fall always makes me crave that cozy blend of spices, creamy textures, and of course, pumpkin everything. I still remember the first time I made these no bake pumpkin cheesecake balls. It was one of those evenings when I didn’t want to turn on the oven, but I wanted something festive and sweet. I tossed together some cream cheese, pumpkin purée, and graham crackers, then rolled everything into little bites of heaven. My husband took one bite, raised his eyebrows, and said, “You need to write this one down.” So I did.
Now it’s become a fall tradition; one I’m excited to share with you. Whether you’re planning a party or just want a quick dessert for two, these pumpkin balls are creamy, spiced, and ridiculously simple.
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Why You’ll Love These No Bake Pumpkin Cheesecake Balls
These pumpkin cheesecake balls are more than just adorable, they’re downright addictive. You’ll love how fast they come together. No baking. No fancy tools. Just mix, roll, chill, and coat. Each bite is a soft, spiced, melt-in-your-mouth explosion of pumpkin flavor wrapped in a white chocolate shell.
They’re perfect for making ahead of time and storing in the fridge or freezer. Whether you’re hosting Thanksgiving, prepping Halloween treats, or craving a cozy pumpkin dessert like these Pumpkin Sugar Cookies, these no bake pumpkin cheesecake balls hit the spot every single time.
Plus, they’re easy to tweak; more on that below.
No Bake Pumpkin Cheesecake Balls
Creamy, spiced, and coated in white chocolate, these no bake pumpkin cheesecake balls are the ultimate fall treat.
- Total Time: 45 minutes
- Yield: 20 balls 1x
Ingredients
8 oz cream cheese, softened
1/2 cup pumpkin purée
1 cup graham cracker crumbs
1/2 cup powdered sugar
1 tsp pumpkin pie spice
12 oz white chocolate chips
Instructions
1. Beat cream cheese until smooth.
2. Add pumpkin purée, sugar, graham crumbs, and spice. Mix well.
3. Chill for 30–60 minutes.
4. Roll into balls and freeze for 20 minutes.
5. Melt white chocolate chips.
6. Dip each ball into chocolate and place on parchment.
7. Chill until coating sets.
Notes
Don’t skip chilling, it helps firm the mixture.
Use a fork to dip for better control.
Top with crushed graham crackers or pecans for crunch.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Ingredients for Pumpkin Cheesecake Balls
To keep things simple, this recipe uses pantry-friendly ingredients. Here’s what you’ll need to whip up a batch of these fall treats.
| Ingredient | Amount |
|---|---|
| Cream Cheese (softened) | 8 oz |
| Pumpkin Purée (not pie filling) | 1/2 cup |
| Graham Cracker Crumbs | 1 cup |
| Powdered Sugar | 1/2 cup |
| Pumpkin Pie Spice | 1 tsp |
| White Chocolate Chips (for coating) | 12 oz |
These ingredients are easy to find, and you probably already have most of them in your fall pantry if you’ve made something like this pumpkin baked oatmeal before.
How to Make No Bake Pumpkin Cheesecake Balls
This dessert is all about quick steps and maximum reward. Here’s how to make these pumpkin cheesecake balls without breaking a sweat:
- 1. Mix the filling: In a large bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, pumpkin spice, and graham cracker crumbs. Mix everything until fully combined and thick.
- 2. Chill the mixture: Place the bowl in the fridge for 30–60 minutes. This makes the mixture easier to roll into balls.
- 3. Roll into balls: Using a small cookie scoop or tablespoon, roll the chilled mixture into even balls. Set them on a parchment-lined tray.
- 4. Freeze for 20 minutes: This step helps the balls firm up before dipping.
- 5. Melt the chocolate: In a microwave-safe bowl, melt the white chocolate chips in 20-second intervals, stirring between each until smooth.
- 6. Coat the balls: Dip each ball into the melted chocolate, gently tapping off the excess. Place back onto parchment.
- 7. Optional: Sprinkle with extra graham crumbs or pumpkin spice.
- 8. Chill until set: Refrigerate the coated pumpkin balls for 10–15 minutes or until the chocolate hardens.
That’s it! If you’ve ever made something like No Bake Pumpkin Cheesecake Bars, this process will feel super familiar.
Tips and Variations
- Don’t skip the chilling: Soft filling will make it hard to roll and dip the balls. A little fridge time works wonders.
- Want crunch? Add chopped pecans or walnuts into the filling or sprinkle them on top of the coating. It adds texture and a nutty fall twist like in these apple pumpkin streusel muffins.
- Use a fork to dip: If you’re struggling with the dipping, a fork helps cradle each pumpkin ball while letting excess chocolate drip off.
- Try different coatings: Swap white chocolate for dark chocolate or even cinnamon sugar for a different flavor profile.
- Make it festive: Add orange candy melts or drizzle with contrasting chocolate to match holiday themes.
This is a super adaptable treat, just like our Pumpkin Bread; simple base, endless ways to customize.
Frequently Asked Questions
How long do pumpkin cheesecake balls last?
Stored in an airtight container in the fridge, they stay fresh for up to 5 days. Freeze them for longer storage (up to 2 months).
Can I use pumpkin pie filling instead of purée?
It’s not recommended. Pumpkin pie filling already contains spices and sweeteners, which can alter the flavor and texture.
Can I make these gluten-free?
Yes! Just swap regular graham crackers with gluten-free ones. Everything else in the recipe is naturally gluten-free.
Do I need a food processor for this recipe?
Nope! All you need is a hand mixer or sturdy spatula and a bowl. Keep it simple and mess-free.
Final Thoughts
These no bake pumpkin cheesecake balls are the kind of treat that takes minimal effort but gives you maximum fall flavor. They’re rich, creamy, and perfectly spiced; a bite-sized taste of autumn that even picky eaters will devour. You can make them ahead for gatherings, holidays, or just to enjoy on a cozy night in.
From the first swirl of pumpkin to the last crunchy white chocolate shell, it’s hard to stop at just one. And honestly, you shouldn’t have to. Whether you’re already hooked on fall sweets or looking to start a new seasonal favorite, these pumpkin cheesecake balls belong on your dessert list.
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