No Bake Pumpkin Cheesecake Balls Recipe
No Bake Pumpkin Cheesecake Balls are a fun and tasty treat that’s soft, creamy, and packed with warm pumpkin spice flavors. These little bites bring together the smoothness of cream…
Tip: save now, cook later.No Bake Pumpkin Cheesecake Balls are a fun and tasty treat that’s soft, creamy, and packed with warm pumpkin spice flavors. These little bites bring together the smoothness of cream cheese, the sweetness of pumpkin, and a hint of cinnamon and nutmeg, all rolled into easy-to-eat balls. They’re perfect for fall or anytime you want a cozy dessert without turning on the oven.
I love making these cheesecake balls because they’re quick to whip up and don’t require any baking, which means less time in the kitchen and more time enjoying the flavors. I like to chill them well so they get firm but still super creamy inside. Plus, rolling them in crushed graham crackers or pecans gives a nice little crunch that I think everyone appreciates.
Serving them at parties or just having them ready in the fridge for a sweet snack is a total winner. I often put them on a pretty plate with some extra cinnamon sprinkled on top — it’s a small touch that makes them feel a bit extra special. These pumpkin cheesecake balls always bring a smile, and I’m pretty sure they’ll do the same for you and your friends!
Key Ingredients & Substitutions
Cream cheese: This is the base of your cheesecake balls and gives them their creamy texture. Use full-fat cream cheese for the best taste and firmness. For a lighter option, try Neufchâtel cheese or a dairy-free cream cheese to suit dietary needs.
Pumpkin puree: Choose canned pure pumpkin, not pumpkin pie filling, for the right flavor and texture. If fresh pumpkin is available, roast and mash it for a natural alternative.
Spices (cinnamon, nutmeg, ginger): These warm spices create that classic pumpkin pie flavor. If you’re short on some, pumpkin pie spice can be used as a convenient blend instead.
Graham cracker crumbs: They add a nice crunch and help bind the mixture. If graham crackers aren’t available, crushed digestive biscuits or ginger snaps make tasty substitutes.
White chocolate or candy melts: They create a smooth, pretty coating. White chocolate chips or melts work well. For a different look, try dipping in milk or dark chocolate.
How Can You Get Smooth, Firm Pumpkin Cheesecake Balls Without Baking?
Since these balls don’t bake, chilling and mixing well are key!
- Start by fully softening the cream cheese so it blends smoothly with other ingredients — no lumps!
- After mixing, fold in enough graham cracker crumbs to make the mixture firm but still moist. It should hold its shape when rolled.
- Chill the shaped balls in the freezer for 30 minutes before dipping. This helps them firm up and prevents them from falling apart during coating.
- When dipping in melted chocolate, use a fork or dipping tool to cover each ball evenly, tapping off the excess gently to keep the coating even.
- Refrigerate the coated balls again for at least an hour to let the chocolate set completely before serving.
Equipment You’ll Need
- Mixing bowl – big enough to mix all the ingredients comfortably.
- Hand mixer or stand mixer – makes mixing cream cheese smooth and easy.
- Measuring cups and spoons – for accurate ingredient amounts.
- Cookie scoop or spoon – to form even-sized balls quickly.
- Baking sheet lined with parchment paper – keeps the balls from sticking while chilling.
- Microwave-safe bowl – to melt the white chocolate or candy melts safely.
- Fork or dipping tool – helps dip balls in chocolate and tap off excess.
Flavor Variations & Add-Ins
- Swap pumpkin for sweet potato puree for a milder, naturally sweet flavor.
- Mix in mini chocolate chips or chopped pecans for added texture inside the balls.
- Try coating the balls in milk or dark chocolate instead of white for a richer taste.
- Add a pinch of ground cloves or allspice for a deeper, spicier pumpkin pie flavor.
No Bake Pumpkin Cheesecake Balls Recipe
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 1 cup (240g) canned pumpkin puree
- 1 cup (120g) powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 2 cups (200g) graham cracker crumbs (divided)
- 16 oz (450g) white chocolate or white candy melts
- Caramel sauce or butterscotch sauce (optional, for drizzling)
- Additional graham cracker crumbs for topping
How Much Time Will You Need?
This dessert takes about 15 minutes for preparation and mixing, plus 30 minutes to chill the balls before dipping. Then, allow at least 1 hour of refrigeration after coating for the cheesecake balls to set firmly. Overall, set aside around 2 hours including chilling and setting time.
Step-by-Step Instructions:
1. Mix the Cream Cheese and Pumpkin:
In a large bowl, use a hand or stand mixer to beat the softened cream cheese until it’s smooth and creamy. Add in the canned pumpkin, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix all together until fully combined and smooth.
2. Add Graham Cracker Crumbs and Shape:
Gradually fold 1 1/2 cups of the graham cracker crumbs into the pumpkin mixture. You want the mixture to be firm enough to roll without sticking too much. Shape the mixture into small 1-inch balls using your hands or a cookie scoop. Place them on a baking sheet lined with parchment paper.
3. Chill and Coat:
Freeze the pumpkin balls for 30 minutes to help them firm up. Meanwhile, melt the white chocolate or candy melts in a microwave-safe bowl, heating in 30-second bursts and stirring until smooth. Dip each chilled ball into the melted chocolate, coating it fully. Gently tap off excess coating.
4. Decorate and Set:
Place the coated balls back onto the parchment-lined baking sheet. Before the chocolate sets, sprinkle some of the reserved graham cracker crumbs on top. If you like, drizzle caramel or butterscotch sauce over the balls for extra flavor. Refrigerate for at least 1 hour until the chocolate hardens and the balls are firm.
Enjoy your creamy and delicious No Bake Pumpkin Cheesecake Balls chilled, perfect for a festive snack or dessert!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid to keep the cheesecake balls from becoming too soft.
How Long Can I Store These Pumpkin Cheesecake Balls?
Store them in an airtight container in the refrigerator for up to 4-5 days. They can also be frozen for up to a month—just thaw in the fridge before serving.
Can I Substitute White Chocolate with Dark or Milk Chocolate?
Absolutely! Dark or milk chocolate work well and add a different flavor profile. Just be sure to melt them gently to avoid burning.
How Can I Make the Balls Less Sweet?
Reduce the powdered sugar slightly or skip the caramel drizzle. You can also balance sweetness by adding a pinch of salt to the pumpkin mixture.