Hi and welcome! I’m Sandy Wilder, and I’m so glad you stopped by. Fall always makes me think of cozy gatherings, spiced treats, and the joy of sharing bite-sized desserts. This no bake pumpkin cheesecake balls recipe is one of my favorites for when I want something festive but stress-free.
I’m not a fancy pastry chef — just a mom who loves creating simple recipes that bring family and friends together. If you’ve tried my No Bake Pumpkin Pie Cheesecake, you’ll love these little pumpkin bites that taste just like cheesecake truffles but require zero oven time.
Why You’ll Love No Bake Pumpkin Cheesecake Balls
1. Perfect for Fall Gatherings
These cheesecake balls bring together pumpkin puree, cream cheese, and warm spices for a rich, creamy flavor. They’re an excellent make-ahead dessert for Thanksgiving, potlucks, or even Halloween parties.
2. No Oven Needed
Because these are no bake, you save time and keep your kitchen cool. The chilling process does all the work, giving you a perfectly smooth, bite-sized treat without turning on the oven.
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No Bake Pumpkin Cheesecake Balls – Easy Fall Dessert
- Total Time: 40 minutes (including chilling)
- Yield: 20–24 balls 1x
- Diet: Vegetarian
Description
Creamy, spiced no bake pumpkin cheesecake balls dipped in white chocolate. Perfect for fall gatherings and easy to make ahead.
Ingredients
8 oz cream cheese, softened
1/2 cup sugar
1/2 cup canned pumpkin puree
1 tsp pumpkin pie spice
1 tsp vanilla extract
1 1/2 cups graham cracker crumbs
12 oz white chocolate, melted
1 tbsp vegetable oil (optional)
Extra graham crumbs or sprinkles for decoration
Instructions
1. Beat cream cheese until smooth. Add sugar, pumpkin puree, spice, and vanilla.
2. Stir in graham cracker crumbs until dough-like.
3. Scoop and roll into 1 tbsp balls. Chill 1–2 hours.
4. Melt white chocolate with oil until smooth.
5. Dip chilled balls, let excess drip, decorate.
6. Refrigerate 20–30 minutes until coating sets.
Notes
Chill mixture before rolling if too soft.
Store in fridge up to 5 days or freeze up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 14g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: no bake pumpkin cheesecake balls, pumpkin cheesecake truffles, pumpkin dessert
Ingredients for Pumpkin Cheesecake Balls
1. Cheesecake Mixture
- Cream cheese adds richness and tang. Softened cream cheese ensures a smooth base.
- Pumpkin puree (not pumpkin pie filling) gives the authentic seasonal flavor.
2. The Coating
- White chocolate melts into a silky coating that hardens with a satisfying snap.
- A touch of vegetable oil helps keep the coating smooth. Add festive sprinkles or crushed graham crackers for extra texture.
Step-by-Step: How to Make No Bake Pumpkin Cheesecake Balls
1. Mix and Roll
Beat cream cheese until smooth, then add sugar, pumpkin puree, pumpkin pie spice, and vanilla. Stir in graham cracker crumbs until the mixture resembles cookie dough. Roll into 1-tablespoon balls and chill.
2. Dip and Decorate
Melt white chocolate in intervals, stirring until glossy. Dip each ball, let excess drip, and decorate with crumbs or sprinkles. Refrigerate until the coating sets.
(Tip: I tested this recipe twice and found chilling before dipping makes them easier to handle and keeps the shape intact.)
Storage and Serving Tips
1. Refrigeration
Keep your no bake pumpkin cheesecake balls in an airtight container in the fridge. They’ll stay fresh for up to 5 days.
2. Freezing for Later
You can freeze these truffles for up to 2 months. Simply thaw in the refrigerator overnight before serving. They’re just as creamy and flavorful.
(If you enjoy freezer-friendly desserts, you might also like my Patriotic Oreo Balls Recipe.)
Variations and Fun Twists
1. Chocolate Lovers
Swap white chocolate for dark or semi-sweet chocolate to balance the sweetness and add a bold flavor contrast.
2. Spice Boost
Add extra cinnamon or nutmeg to intensify the fall flavors. You can also roll the chilled balls in cinnamon-sugar before coating.
(Another fall treat you may love: Pumpkin Fluff Pie.)
FAQ About No Bake Pumpkin Cheesecake Balls
Q1: Can I make these ahead of time for Thanksgiving?
Yes, they’re perfect for prepping a day or two ahead. Just store them chilled in an airtight container.
Q2: Can I use pumpkin pie filling instead of puree?
No, pumpkin pie filling contains added sugar and spices, which would throw off the texture and flavor. Stick with plain puree.
Q3: Why is my mixture too soft to roll?
If the mixture feels sticky, refrigerate for 30 minutes before rolling. Adding a few extra graham cracker crumbs also helps.
Q4: Can I use almond bark instead of white chocolate?
Yes, almond bark melts easily and works well as a coating.
Q5: Do these taste more like pumpkin pie or cheesecake?
They’re a delicious mix of both — creamy and tangy like cheesecake, with pumpkin pie spice for warmth.
Conclusion
These no bake pumpkin cheesecake balls are a creamy, spiced, bite-sized dessert that everyone will love. I’ve tested them multiple times, and they never fail to impress. With easy-to-find ingredients and no oven required, this recipe is perfect for both beginners and seasoned home cooks.
Bring them to your next fall gathering, or keep a batch in the fridge for when a pumpkin craving strikes. Trust me — they’ll be gone before you know it!
If you enjoyed this recipe, don’t miss my Easy No Bake Fireworks Oreo Cheesecake Bars for another crowd-pleasing dessert idea.
