No Bake Pumpkin Cheesecake Balls are the perfect little bites of fall comfort. These sweet treats blend creamy cheesecake, pumpkin spice, and a touch of cinnamon into soft, bite-sized balls that don’t need any baking at all. They’re easy to make and have a lovely creamy texture with just a hint of pumpkin sweetness.
I love making these cheesecake balls when I want a quick and festive dessert without turning on the oven. The best part is mixing everything by hand and then rolling the mixture into little balls—it’s kind of fun and makes a great little activity to do with friends or family. I always make a few extra because they disappear fast!
These cheesecake balls are great on their own, but I often serve them chilled with a drizzle of melted chocolate or a sprinkle of crushed nuts on top. They’re perfect for holiday parties, after-dinner treats, or whenever you’re craving something sweet and cozy. If you’re a pumpkin fan like me, I think you’ll keep coming back for more!
Key Ingredients & Substitutions for Pumpkin Cheesecake Balls
Cream Cheese: This is the base for the creamy texture, so make sure it’s softened for easy mixing. If you want a lighter option, try using part-skim cream cheese or a dairy-free alternative.
Pumpkin Puree: Use canned pumpkin puree, not pie filling, for the best flavor and consistency. If fresh pumpkin is your preference, roast and puree it until smooth.
Powdered Sugar: Powdered sugar sweetens and smooths the mixture. For a less sweet version, you can reduce the amount slightly or use a powdered sugar substitute.
Pumpkin Pie Spice: This adds classic fall spices. If you don’t have it on hand, a mix of cinnamon, nutmeg, ginger, and cloves works well.
Graham Cracker Crumbs: These give structure and a bit of crunch. You can swap for crushed digestive biscuits or even crushed gingersnaps for extra spice.
White Chocolate or Vanilla Candy Melts: These create a smooth coating. Candy melts are easy to work with, but good-quality white chocolate also works. For a dairy-free option, look for vegan candy melts.
Dark Chocolate (for drizzling): Adds contrast and a touch of bitterness. You can skip this or replace it with milk chocolate or colored drizzle for fun.
How Do I Get the Cheesecake Balls Firm Enough to Dip?
Chilling the mixture until firm is key for easy dipping and clean coating:
- Shape the mixture into balls and chill them in the fridge for at least 1 hour. This firms up the texture so they don’t fall apart when dipped.
- Work quickly but gently when dipping in melted chocolate to keep the balls intact.
- If the balls soften too much while coating, pop them back in the fridge to firm before continuing.
- After dipping, place them on parchment and chill again to set the coating fully, usually about 30 minutes.
Taking these steps helps the pumpkin cheesecake balls hold their shape and makes the chocolate coating smooth and pretty.
Equipment You’ll Need
- Mixing bowl – big enough to mix all ingredients comfortably without spills.
- Hand mixer or electric mixer – makes blending cream cheese and pumpkin smooth and easy.
- Measuring cups and spoons – for accurate amounts, especially powdered sugar and spices.
- Baking sheet lined with parchment paper – keeps the cheesecake balls from sticking while chilling.
- Spoon or small cookie scoop – helps you shape the balls evenly and quickly.
- Microwave-safe bowl – perfect for melting chocolate smoothly and safely.
- Fork or dipping tool – makes coating the balls in melted chocolate easier and less messy.
Flavor Variations & Add-Ins
- Swap pumpkin puree for sweet potato puree for a warmer, sweeter taste that pairs well with spices.
- Add chopped pecans or walnuts inside the mixture or as a topping for a nice crunchy texture.
- Mix in a teaspoon of espresso powder to deepen the flavors and add a subtle coffee note.
- Coat the balls in melted dark or milk chocolate instead of white chocolate for a richer flavor contrast.
No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
For the Cheesecake Mixture:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned pumpkin puree
- 1 cup (120g) powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 1 1/2 cups (150g) graham cracker crumbs, divided
For the Coating:
- 10 oz (280g) white chocolate or vanilla candy melts
- 2 oz (56g) semi-sweet or dark chocolate (for drizzling)
How Much Time Will You Need?
This recipe takes about 15 minutes to mix and assemble the balls, plus about 1 hour chilling time to firm them up. Then, add 15-20 minutes for coating and decorating, followed by another 30 minutes chilling for the coating to set. So total time is roughly 2 hours, mostly hands-off chilling.
Step-by-Step Instructions:
1. Mix The Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese with a hand mixer until it’s smooth and creamy. Add the canned pumpkin, powdered sugar, pumpkin pie spice, and vanilla extract. Mix everything until well combined and smooth.
2. Fold In the Graham Cracker Crumbs
Gently fold in 1 cup of graham cracker crumbs into the pumpkin cream cheese mixture. The mixture should be thick enough to roll into balls without sticking too much to your hands.
3. Form the Balls
Using a tablespoon or small cookie scoop, shape the pumpkin cheesecake mixture into 1-inch balls. Place each ball on a baking sheet lined with parchment paper.
4. Chill the Balls
Put the baking sheet in the refrigerator and chill the cheesecake balls for at least 1 hour. This helps them firm up for coating.
5. Coat with White Chocolate
While the balls chill, melt the white chocolate or vanilla candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring after each, until smooth. Using a fork or dipping tool, dip each chilled cheesecake ball fully in the melted chocolate. Let the excess drip off, then place the coated balls back on the parchment paper.
6. Decorate and Finish
Melt the semi-sweet or dark chocolate separately and drizzle it over the coated balls for a pretty look. While the coating is still wet, sprinkle the remaining 1/2 cup of graham cracker crumbs on top for extra texture.
7. Final Chill and Serve
Refrigerate the pumpkin cheesecake balls again for about 30 minutes to let the chocolate coating set completely. Serve chilled and enjoy these creamy, festive treats!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes, you can use frozen pumpkin puree! Just make sure to thaw it completely and drain any excess liquid before mixing to keep the cheesecake balls from becoming too wet.
Can I Make These Cheesecake Balls Ahead of Time?
Absolutely! Prepare and coat the cheesecake balls a day in advance, then store them in an airtight container in the fridge. They actually taste better after resting overnight.
How Should I Store Leftovers?
Keep leftover pumpkin cheesecake balls refrigerated in an airtight container for up to 4 days. For longer storage, freeze them on a baking sheet first, then transfer to a freezer-safe container for up to 2 months.
What Can I Substitute for Graham Cracker Crumbs?
If you don’t have graham crackers, crushed digestive biscuits, ginger snaps, or vanilla wafers work great and add a nice flavor twist!
