These No-Bake Pumpkin Cheesecake Balls are everything I love about fall in one creamy, spiced bite. No oven, minimal dishes, and a silky cheesecake center wrapped in chocolate. They disappear fast at potlucks, so I always make a double batch.
No-Bake Pumpkin Cheesecake Balls
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Sheet pan
- Parchment Paper
- Cookie scoop
- Microwave or Double Boiler
Ingredients
Cheesecake Base
- 8 oz cream cheese softened (226 g); dairy-free works
- â…” cup pumpkin puree blotted dry (160 g); sub sweet potato puree
- â…” cup powdered sugar (80 g); adjust for sweetness or use maple powdered sugar
- 1 ½ tsp pumpkin pie spice or 1 tsp cinnamon, 1/4 tsp ginger, 1/8 tsp nutmeg, 1/8 tsp cloves
- 1 tsp vanilla extract
- fine sea salt pinch
- 1 ½ cups gingersnap or graham cracker crumbs (150 g); gluten-free crumbs work
Coating
- 12–16 oz white chocolate chips or vanilla melting wafers (340–454 g); sub dark or semi-sweet
- 1 tsp coconut oil optional, to loosen chocolate
Optional Toppings
- crushed gingersnaps, graham crumbs, cinnamon sugar, festive sprinkles for garnish
Instructions
- Spread pumpkin puree on a double layer of paper towels and press to remove excess moisture.
- In a bowl, beat cream cheese, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth and fluffy, 1–2 minutes.
- Mix in blotted pumpkin, then fold in crumbs until a soft dough forms. Add more crumbs if mixture is too loose.
- Chill the dough 20–30 minutes until firm enough to scoop.
- Line a pan with parchment. Scoop 1 tablespoon portions, roll into balls, and place spaced apart. Freeze 20–30 minutes.
- Melt chocolate and coconut oil in 20 second bursts in the microwave, stirring until smooth.
- Dip each ball in melted chocolate with a fork, tap off excess, and return to tray. Add toppings while wet.
- Let chocolate set at room temp for 15–20 minutes or chill 10 minutes. Serve cool.
Notes
Nutrition
Why You’ll Love This No-Bake Pumpkin Cheesecake Balls
- Creamy cheesecake center with cozy pumpkin spice.
- Truly no-bake and party friendly.
- Easy to make ahead and freezer friendly.
- Customizable coatings for any occasion.
No-Bake Pumpkin Cheesecake Balls Ingredients & Substitutions
- 8 oz cream cheese, softened (226 g). Dairy-free cream cheese works.
- 2/3 cup pumpkin puree, well blotted dry (about 160 g). Sub sweet potato puree.
- 2/3 cup powdered sugar (80 g). Use 1/2 cup for less sweet or swap maple powdered sugar.
- 1 1/2 tsp pumpkin pie spice. Swap 1 tsp cinnamon + 1/4 tsp ginger + 1/8 tsp nutmeg + 1/8 tsp cloves.
- 1 tsp vanilla extract.
- Pinch fine sea salt.
- 1 1/2 cups very fine gingersnap or graham cracker crumbs (about 150 g). Gluten-free cookies work.
- 12 to 16 oz white chocolate chips or vanilla melting wafers (340 to 454 g). Sub dark or semi-sweet.
- 1 tsp coconut oil, optional, to loosen melted chocolate.
- Optional finishes: crushed gingersnaps, graham crumbs, cinnamon sugar, festive sprinkles.
Step-by-Step Instructions to Make No-Bake Pumpkin Cheesecake Balls
Blot the Pumpkin
Spread pumpkin puree on a double layer of paper towels, top with another layer, and press to remove excess moisture. This keeps the centers thick and rollable.
Beat the Cheesecake Base
In a bowl, beat cream cheese, powdered sugar, vanilla, pumpkin pie spice, and salt until smooth and fluffy, 1 to 2 minutes.
Mix in Pumpkin and Crumbs
Beat in the blotted pumpkin until smooth. Fold in cookie crumbs until the mixture forms a soft dough that holds its shape. If it feels loose, add 1 to 2 tablespoons more crumbs.
Chill the Dough
Cover and chill 20 to 30 minutes until scoopable. This quick rest prevents sticky hands and keeps the balls neat.
Scoop and Roll
Line a sheet pan with parchment. Scoop 1 tablespoon portions and roll into balls. Place on the pan slightly spaced apart.
Freeze Until Firm
Freeze 20 to 30 minutes until solid enough to dip. Keep half in the freezer while you coat the first batch.
Coat in Chocolate
Melt chocolate with coconut oil in 20 second bursts in the microwave, stirring between each, until smooth. Dip each ball with a fork, tap off excess, and set on parchment. Sprinkle toppings while still wet.
Set and Serve
Let the chocolate set at room temperature 15 to 20 minutes or chill 10 minutes. Serve cool for the dreamiest texture.
Tips for Success
- Blot the pumpkin well; moisture is the enemy of neat truffles.
- Crumbs should be very fine for a smooth, dough-like texture.
- If the mixture is too soft, add more crumbs; if too firm, beat in 1 to 2 tablespoons softened cream cheese.
- Work in batches and keep unused balls chilled so they dip cleanly.
- Melt chocolate low and slow. A little coconut oil makes dipping silky.
Variations of No-Bake Pumpkin Cheesecake Balls
- Gingersnap crunch: use gingersnaps for a spicier bite.
- Dark chocolate dip: swap white for dark or semi-sweet chocolate.
- Cinnamon-sugar finish: skip chocolate and roll in cinnamon sugar.
- Maple twist: add 1 tablespoon maple syrup and reduce powdered sugar by 1 tablespoon.
- Bourbon-kissed: stir in 1 teaspoon bourbon for a grown-up version.
- Gluten-free: choose GF gingersnaps or grahams.
Serving Suggestions: What to Pair with No-Bake Pumpkin Cheesecake Balls
- Hot coffee or chai for cozy spice-on-spice vibes.
- Mulled cider or a spiced old fashioned for the holidays.
- Dessert board with sliced apples, pretzels, and nut mix.
- Drizzle with warm caramel and a sprinkle of flaky salt.
Storage & Reheating Instructions
Store in an airtight container in the refrigerator up to 1 week. For the best bite, let sit at room temperature 5 to 10 minutes before serving. To freeze, place on a tray to solidify, then transfer to a zip-top bag and freeze up to 2 months. Thaw overnight in the fridge. No reheating needed.
Memories Made Around the Table
The first time I served these at a leaf-raking party, I set them on the porch with mugs of cider. Everyone kept coming back for just one more. Now they mark the start of sweater season in our house.
FAQs
Can I use pumpkin pie filling? No. Use pure pumpkin puree. Pie filling is sweetened and spiced and will make the mixture too loose.
My mixture is sticky. What should I do? Chill 15 minutes and add 1 to 2 tablespoons more crumbs until it rolls cleanly.
Can I make these dairy-free? Yes. Use dairy-free cream cheese and dairy-free chocolate chips or melting wafers.
Do I have to coat them in chocolate? No. Roll in crushed cookies, cocoa, or cinnamon sugar for a quick finish.
How many does this make? About 22 to 24 balls with a 1 tablespoon scoop. Adjust size as you like.
Why did my chocolate seize? Even a drop of water can seize chocolate. Keep utensils dry and use low heat. A teaspoon of coconut oil helps smooth it out.
Final Thoughts
Cozy, creamy, and effortlessly festive, these No-Bake Pumpkin Cheesecake Balls are the little bite that makes a fall gathering feel special. Make them ahead, tuck a few in the freezer, and you are holiday ready.