I whipped up this No Bake Pumpkin Cheesecake Balls Recipe after a late-night pumpkin craving hit. It tastes like creamy cheesecake meets pumpkin pie with warm spice, and it suits busy bakers or last‑minute party hosts; total time lands around 1 hour with chill.
Easy No Bake Pumpkin Cheesecake Balls Recipe
No Bake Pumpkin Cheesecake Balls Recipe skips the oven and uses simple pantry staples. You mix, chill, roll, and coat no fancy techniques or special molds. The mixture stays forgiving, so you can adjust crumbs or chill time until it holds a scoopable texture.
You work with one bowl, a hand mixer, and a cookie scoop. Graham or gingersnap crumbs firm the pumpkin and cream cheese fast. A short chill tightens everything so rolling stays clean and quick.
Ingredients You’ll Need
- Cream cheese, 8 oz brick, softened at room temp (Philadelphia gives the best set; avoid tub style)
- Pumpkin puree, 3/4 cup (Libby’s or another 100% puree; not pumpkin pie filling)
- Powdered sugar, 1 cup (aka confectioners’ sugar; sifts smooth for a creamy bite)
- Graham cracker crumbs, 1 to 1 1/4 cups, divided (use 3/4–1 cup for the mix, save 1/4 cup for rolling; pantry shortcut: buy pre-crushed crumbs)
- Gluten-free option: use GF graham crumbs or finely ground almond flour
- Spicier option: swap half the crumbs with crushed gingersnaps
- Pumpkin pie spice, 1 1/2 teaspoons
- Ground cinnamon, 1/2 teaspoon
- Fine sea salt, 1/4 teaspoon (sharpens flavor)
- Vanilla extract, 1 teaspoon
- Optional mix-ins: mini chocolate chips (1/3 cup), finely chopped toasted pecans (1/3 cup)
- Optional coating: white chocolate or vanilla candy melts, 10 oz (Ghirardelli or Guittard melt smoothly)
- Add 1–2 teaspoons neutral oil or refined coconut oil to thin if needed
Equipment:
- Mixing bowl and hand mixer (or stand mixer with paddle)
- Rubber spatula
- Cookie scoop (1 to 1.5 tablespoons)
- Baking sheet lined with parchment
- Microwave-safe bowl or double boiler (for chocolate)
- Fridge/freezer space
How to Make No Bake Pumpkin Cheesecake Balls
- Prep: 20 minutes
- Cook: 0 minutes
- Chill: 45 minutes
- Total: about 1 hour 5 minutes
- Beat the base: In a medium bowl, beat softened cream cheese until smooth and fluffy, 30–60 seconds.
- Add flavor: Mix in pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt until creamy.
- Thicken: Fold in 3/4 cup graham crumbs (or half graham, half gingersnap). The mixture should feel like soft cookie dough. If it feels loose, sprinkle in more crumbs 1 tablespoon at a time until it holds a scoop.
- Chill to firm: Cover and chill 30–45 minutes, or freeze 12–15 minutes, until scoopable.
- Scoop and roll: Scoop 1–1.5 tablespoon portions onto a parchment-lined sheet. Roll between your palms to form smooth balls.
- Choose a finish:
- Set: Chill 10–15 minutes until the exterior sets and the centers feel truffle-like.
- Serve or store: Enjoy cold from the fridge or slightly softened after a few minutes at room temp.
Expert Baking Tips
- Soften cream cheese fully; cold cream cheese leaves lumps.
- Use 100% pumpkin puree; pumpkin pie filling adds extra sugar and spices that throw off texture.
- Add crumbs gradually; too many crumbs turn the centers dry.
- Keep the mixture cold while dipping; cold centers set chocolate quickly and prevent streaks.
- Thin white chocolate with a teaspoon of oil; thick chocolate drags and tears.
- Scoop evenly for clean party portions; a 1–1.5 tablespoon scoop works best.
- Adjust sweetness to taste; add 1–2 tablespoons powdered sugar if you plan a crumb-only finish.
- Don’t skip the salt; a pinch balances sweetness and spices.
- Work in batches; leave half the balls in the fridge while you dip the rest to keep everything firm.
Variations I’ve Tried
- Gluten-free: Use GF graham crumbs or fine almond flour; check candy melts for GF labeling.
- Vegan: Use dairy-free cream cheese (violife or kite hill), vegan white chips, and coconut oil for thinning.
- Lower sugar: Reduce powdered sugar to 3/4 cup and finish with crumb roll instead of chocolate.
- Add-ins: Fold in mini chocolate chips, toasted pecans, or crushed gingersnaps.
- PSL vibe: Whisk 1/2 teaspoon instant espresso powder into the mix.
- Snickerdoodle finish: Roll in cinnamon-sugar instead of crumbs.
How to Serve No Bake Pumpkin Cheesecake Balls
Serve these chilled on a dessert board with sliced apples, candied pecans, and dark chocolate squares. Pair with hot coffee, chai, or apple cider. Drizzle a little warm caramel over a few for the showstopper spot on the platter.
Make-Ahead and Storage
- Fridge: Store in an airtight container for up to 5 days. Layer with parchment if coated in chocolate.
- Freezer: Freeze up to 2 months. Freeze balls on a sheet until firm, then transfer to a bag or container.
- Thawing: Thaw in the fridge 30–60 minutes, or at room temp 10–15 minutes until just soft. Skip heating; you want them chilled and creamy.
Ingredients
Instructions
- In a medium bowl, beat cream cheese until smooth using a mixer.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and graham cracker crumbs. Mix until well combined.
- Cover and refrigerate the mixture for 1 hour or until firm enough to handle.
- Scoop out tablespoon-sized portions and roll them into balls with your hands. Place them on a lined baking sheet.
- Refrigerate the balls for 15-20 minutes to firm them up.
- Melt white chocolate chips and coconut oil in a microwave-safe bowl in 30-second increments, stirring until smooth.
- Dip each pumpkin cheesecake ball into the melted chocolate, coating evenly. Place back on the baking sheet.
- Optionally, roll or sprinkle with extra graham cracker crumbs or cinnamon sugar while the coating is still wet.
- Refrigerate until the coating sets. Serve chilled and enjoy!
Notes
Store pumpkin cheesecake balls in the refrigerator in an airtight container for up to 5 days. Use high-quality white chocolate for best results. Adjust coating with graham cracker crumbs, cinnamon sugar, or chopped nuts as desired.