These No Bake Pumpkin Cheesecake Balls are creamy, cozy, and irresistibly spiced. They come together in minutes, set in the fridge, and disappear even faster. Perfect for fall parties, dessert trays, or a sweet bite with your afternoon coffee.
Why You’ll Love This No Bake Pumpkin Cheesecake Balls
- Easy prep with simple pantry ingredients and zero oven time.
- Ultra creamy cheesecake center with warm pumpkin pie spice.
- Coated in snappy white chocolate for that dreamy truffle finish.
- Make-ahead friendly for holidays, potlucks, and gifting.
- Easy to customize with gluten-free, dairy-free, or low-sugar swaps.
No Bake Pumpkin Cheesecake Balls Ingredients & Substitutions
- Cream cheese: Use full-fat for the creamiest texture. Substitute dairy-free cream cheese if needed.
- Pumpkin puree: 100 percent pure pumpkin. Do not use pumpkin pie mix.
- Powdered sugar: Sweetens and helps set. For less sugar, use a powdered erythritol blend.
- Vanilla extract: Rounds out flavors.
- Pumpkin pie spice: Or mix 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves.
- Pinch of fine sea salt: Balances sweetness.
- Graham cracker crumbs: Adds body and structure. Swap crushed gingersnaps for extra spice, or gluten-free cookies to keep it GF.
- White chocolate melting wafers: Melt smoothly and set firmly. Substitute white almond bark or use dark chocolate for a less sweet finish.
- Coconut oil: Just a little helps the coating set glossy. Neutral oil works too.
- Optional garnish: Crushed gingersnaps, graham crumbs, cinnamon sugar, or a drizzle of dark chocolate.
Step-by-Step Instructions to Make No Bake Pumpkin Cheesecake Balls
Beat the Cheesecake Base
In a mixing bowl, beat 8 oz softened cream cheese with 1 tsp vanilla and a pinch of salt until smooth and fluffy, about 1 to 2 minutes.
Fold In Pumpkin and Spice
Add 1/2 cup pumpkin puree, 1 to 1 1/2 tsp pumpkin pie spice, and 1/2 to 3/4 cup powdered sugar. Mix until creamy and well combined.
Thicken With Crumbs
Stir in 1 to 1 1/4 cups graham cracker or gingersnap crumbs until the mixture is thick like soft cookie dough. Adjust with a little more crumb if loose.
Chill the Mixture
Cover and refrigerate 30 to 45 minutes until scoopable. This step helps the balls hold their shape.
Scoop and Roll
Use a 1 tablespoon scoop to portion. Roll between your palms into smooth balls and place on a parchment-lined sheet. You should get about 18 to 22 balls.
Firm Up in the Freezer
Freeze 15 to 20 minutes. Slightly firm centers make dipping easier and cleaner.
Melt the Coating
In a microwave-safe bowl, melt 12 oz white chocolate wafers with 1 tsp coconut oil in 20 to 30 second bursts, stirring until smooth.
Dip and Decorate
Using a fork, dip each ball to coat, tap off excess, then return to the lined sheet. Immediately sprinkle crumbs or drizzle extra chocolate. Let set at room temp or refrigerate 10 minutes.
Tips for Success
- Dry the pumpkin: If your puree is watery, blot it with paper towels to prevent a soft mixture.
- Adjust texture: If too soft, add more crumbs a tablespoon at a time. If too firm, mix in a spoonful of pumpkin or cream cheese.
- Use melting wafers: They set smoother than standard chips and resist streaking.
- Work in batches: Keep half the balls chilling while you dip the rest to avoid softening.
- Clean edges: Tap the fork against the bowl to shake off excess chocolate for a neat shell.
Variations of No Bake Pumpkin Cheesecake Balls
- Chocolate pumpkin: Dip in dark or milk chocolate and add a pinch of flaky salt.
- Gingersnap spice: Use all gingersnap crumbs in the filling and garnish with extra on top.
- Maple pecan: Add 1 to 2 tbsp finely chopped pecans and 1 tsp maple syrup to the filling.
- Dairy-free: Vegan cream cheese and dairy-free white chips work beautifully.
- Protein boost: Replace 1/4 cup powdered sugar with vanilla protein powder and sweeten to taste.
Serving Suggestions: What to Pair with No Bake Pumpkin Cheesecake Balls
- Hot coffee, chai latte, or a cinnamon-spiked hot cocoa.
- Dessert boards with apples, pretzels, and candied nuts.
- Thanksgiving dessert platter alongside pecan pie bars and apple slices.
- As a topping: Crumble over vanilla ice cream with caramel.
Storage & Reheating Instructions
Reheating is not needed. Store in an airtight container with parchment between layers.
- Refrigerator: Up to 5 days. For best texture, let sit 5 minutes before serving.
- Freezer: Up to 2 months. Thaw in the fridge 30 to 45 minutes. Avoid humid rooms to prevent condensation.
Memories Made Around the Table
These little pumpkin bites were my first no-bake dessert for a crowded Friendsgiving. I set them out while the turkey rested, and the plate came back empty before we even carved.
FAQs
Can I use pumpkin pie filling instead of puree? No. Pumpkin pie filling is pre-sweetened and spiced, which makes the mixture too loose and overly sweet. Use 100 percent pumpkin puree.
Why are my balls too soft to roll? Chill longer and mix in more crumbs a tablespoon at a time until the texture is scoopable.
How do I keep the chocolate from cracking? Dip slightly chilled, not rock-hard centers, and let the coating set at room temperature before refrigerating.
Can I skip the chocolate coating? Yes. Roll in extra crumbs, cinnamon sugar, or finely chopped nuts and chill to set.
How far ahead can I make them? Make up to 48 hours in advance or freeze for up to 2 months.
Final Thoughts
With cozy spice, creamy centers, and a crisp shell, these No Bake Pumpkin Cheesecake Balls are the sweetest shortcut to fall flavor. Make a batch today and watch them disappear.
No Bake Pumpkin Cheesecake Balls (Easy Fall Treat)
Equipment
- 1 Mixing Bowl
- 1 Hand mixer or stand mixer
- 1 Parchment-Lined Baking Sheet
- 1 Microwave-safe Bowl
- 1 Fork
- 1 1-tablespoon cookie scoop for portioning
Ingredients
Cheesecake Filling
- 8 oz cream cheese softened
- 1 tsp vanilla extract
- 1 pinch fine sea salt
- 0.5 cup pumpkin puree
- 1 tsp pumpkin pie spice to taste, up to 1 1/2 tsp
- 0.75 cup powdered sugar use 1/2–3/4 cup to taste
- 1 cup graham cracker or gingersnap crumbs add up to 1 1/4 cups as needed for texture
Coating & Garnish
- 12 oz white chocolate melting wafers
- 1 tsp coconut oil
- crushed gingersnaps for garnish (optional)
- graham cracker crumbs for garnish (optional)
- cinnamon sugar for garnish (optional)
- dark chocolate melted, for drizzle (optional)
Instructions
Make the Cheesecake Filling
- In a mixing bowl, beat 8 oz softened cream cheese with 1 tsp vanilla and a pinch of salt until smooth and fluffy, about 1 to 2 minutes.
- Add 1/2 cup pumpkin puree, 1 to 1 1/2 tsp pumpkin pie spice, and 1/2 to 3/4 cup powdered sugar. Mix until creamy and well combined.
- Stir in 1 to 1 1/4 cups graham cracker or gingersnap crumbs until the mixture is thick like soft cookie dough. Adjust with a little more crumb if loose.
- Cover and refrigerate 30 to 45 minutes until scoopable.
- Use a 1 tablespoon scoop to portion. Roll into smooth balls and place on a parchment-lined sheet. You should get about 18 to 22 balls.
- Freeze 15 to 20 minutes so the centers are slightly firm for easier dipping.
Coat and Finish
- In a microwave-safe bowl, melt 12 oz white chocolate wafers with 1 tsp coconut oil in 20 to 30 second bursts, stirring until smooth.
- Using a fork, dip each ball to coat, tap off excess, and return to the lined sheet. Immediately garnish with crumbs or drizzle extra chocolate. Let set at room temperature or refrigerate 10 minutes.