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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!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 20
Course: Dessert
Calories: 100
Ingredients Method

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.