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No Bake Pumpkin Cheesecake Balls Recipe

no bake pumpkin cheesecake balls recipe
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I’ve made a lot of fall desserts, but these No Bake Pumpkin Cheesecake Balls recipe quickly became one of my all-time favorites. They’re creamy, rich, and bursting with cozy autumn flavor—all without turning on the oven.

The combination of pumpkin, cream cheese, and warm spices just melts in your mouth. If you’re searching for an easy treat that feels festive yet fuss-free, you’ll love this one. And yes, while I was making them, I even thought, “These are as satisfying as my go-to Chicken Caprese Panini Recipe!”

no bake pumpkin cheesecake balls recipe

Additional Tips for Making This Recipe Better

Here are a few little tricks I picked up while making these cheesecake balls. They made a big difference in taste and texture!

  • Use room temperature cream cheese – It blends smoother and prevents lumps in the filling.
  • Chill the dough before rolling – I popped it in the fridge for 10–15 minutes to make shaping easier.
  • Crush your own graham crackers – They’re more flavorful than pre-crushed versions.
  • Don’t overmix the white chocolate – If using chocolate, melt it gently in 30-second bursts to avoid burning.
  • Use a cookie scoop – It makes your cheesecake balls uniform in size (and way prettier for serving).

Fun Flavor Variations You Should Try

Looking to personalize your pumpkin cheesecake balls? Here are some delicious ideas I’ve tested—and loved!

  • Dairy-free version: Use vegan cream cheese and dairy-free white chocolate.
  • Sugar-free twist: Swap powdered sugar for a sugar-free alternative like powdered erythritol.
  • Spice it up: Add a pinch of cinnamon or nutmeg for a warmer bite.
  • Nutty coating: Roll in crushed pecans or walnuts instead of graham cracker crumbs for extra crunch.
  • Mini chocolate chips: Stir some into the filling for a fun chocolatey twist.

You can also explore these as quick dinner recipes add-ons by turning them into dessert bites after a cozy meal like stew or roast.

Must-Have Equipment for This Recipe

Don’t worry—you likely have everything you need in your kitchen. Here’s what I used and why:

  • Mixing bowl – For blending all the ingredients smoothly.
  • Hand mixer or stand mixer – Makes the filling creamy and lump-free.
  • Spatula – Great for folding in crumbs and scraping the sides.
  • Baking sheet – Used to line up the cheesecake balls before chilling.
  • Parchment paper – Prevents sticking while the balls chill.
  • Cookie scoop or spoon – Helps portion out equal sizes.
  • Microwave-safe bowl – Needed if melting white chocolate for coating.

How to Serve No Bake Pumpkin Cheesecake Balls?

Serving these little fall bites can be just as fun as making them. They’re perfect for parties, dessert tables, or even as edible gifts.

I love placing mine in mini cupcake liners—it instantly makes them look polished and bakery-worthy. Sprinkle a little extra graham cracker crumb or cinnamon on top for flair. If you’re coating them in white chocolate, drizzle extra on top for that professional touch.

These also pair beautifully with warm beverages or a cozy meal like a Creamy Italian Sausage Soup Recipe to round off a delicious night.

no bake pumpkin cheesecake balls recipe
Source: sophirecipes

How to Store These Pumpkin Cheesecake Balls?

  • Refrigerating: Place the cheesecake balls in an airtight container and store them in the fridge for up to 5 days. They actually taste even better the next day!
  • Freezing: Yes, you can freeze them! Lay them out on a tray until solid, then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.
  • Thawing: To enjoy from frozen, just place them in the fridge for a few hours. They’re best served cold but slightly softened.

Why You’ll Love This Recipe?

These cheesecake balls are seriously addictive. Here’s why you’ll want to make them again and again:

  • Super easy to make – No baking, no complicated steps—just mix, roll, and chill.
  • Customizable – Change the coating, add mix-ins, or swap ingredients based on dietary needs.
  • Perfect for gatherings – Bite-sized and adorable, they’re made for sharing.
  • Fall-flavored goodness – Pumpkin spice lovers, this one’s made for you.
  • Kid-friendly and fun – Little helpers will enjoy rolling and dipping them!

More Helpful Details Before You Start

Here’s some extra info to keep things smooth and fun when making this recipe:

  • Servings: You’ll get about 20 balls from this recipe, perfect for parties or sharing.
  • Calories: Roughly 100 kcal per ball without chocolate coating. Add about 40–50 kcal with the chocolate.
  • Time required: The total process takes about 1 hour 15 minutes, including chill time.
  • Occasions: Great for holidays, fall get-togethers, or just an afternoon treat with coffee.
no bake pumpkin cheesecake balls recipe
Ben Carraoli

No Bake Pumpkin Cheesecake Balls Recipe

Creamy, cozy, and perfect for fall, these No Bake Pumpkin Cheesecake Balls are packed with seasonal flavor and take just minutes to prepare. They're great for parties, festive trays, or a quick pumpkin fix. The rich cream cheese blends perfectly with spiced pumpkin, and the graham cracker coating adds that classic cheesecake crunch—no oven required!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20
Course: Dessert
Calories: 100

Ingredients
  

  • 8 oz cream cheese softened
  • Use full-fat cream cheese for the best creamy texture. Make sure it’s at room temperature to mix smoothly.
  • 1/2 cup canned pumpkin puree
  • Canned works best—make sure it’s pure pumpkin not pumpkin pie filling.
  • 1 teaspoon pumpkin pie spice
  • This gives your cheesecake balls that warm autumn flavor. A homemade blend works too.
  • 1/2 teaspoon vanilla extract
  • Adds sweetness and rounds out the flavor of the pumpkin and spice.
  • 1/2 cup powdered sugar
  • Gives the balls their sweetness and smooth texture—don’t substitute with granulated sugar.
  • 1 1/2 cups graham cracker crumbs
  • Use fine crumbs. These act as a binder and coating. Store-bought crumbs save time or crush them fresh for more flavor.
  • 10 oz white chocolate melted (optional for coating)
  • White chocolate adds an elegant finish. Use good-quality chips or bars for best results.

Method
 

  1. Start by placing the softened cream cheese in a medium mixing bowl. Add in the canned pumpkin puree, pumpkin pie spice, vanilla extract, and powdered sugar. Using a hand mixer or stand mixer, beat the ingredients together until the mixture becomes smooth and creamy with no lumps.
  2. Once the base is smooth, stir in 1 cup of the graham cracker crumbs using a spatula or spoon. The mixture should now begin to take on a dough-like consistency—soft but able to hold its shape. This step adds structure and classic cheesecake flavor.
  3. Scoop out small portions of the mixture (about 1 inch in diameter) and roll them between your palms into smooth balls. Place them on a parchment-lined baking sheet. This step can get sticky, so you can lightly grease your hands if needed.
  4. Roll each ball in the remaining 1/2 cup of graham cracker crumbs until coated on all sides. If you’re using white chocolate, melt it in a microwave-safe bowl in 30-second intervals, stirring in between. Dip each ball using a fork or spoon, let excess drip off, then place them back on the parchment.
  5. Transfer the tray of cheesecake balls to the refrigerator and chill for at least 1 hour. This firms them up and improves the texture. Once chilled, they’re ready to enjoy. Store any leftovers in the fridge in an airtight container for up to 5 days.

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