If you love fall flavors and easy, no-fuss treats, these no bake pumpkin cheesecake balls are the perfect dessert. They combine the rich, creamy taste of cheesecake with spiced pumpkin puree, all wrapped in smooth white chocolate or rolled in graham cracker crumbs.
These bite-sized treats are simple to prepare and require no oven time, making them ideal for busy days, parties, or whenever you’re craving a cozy, fall dessert. Whether you serve them at a holiday gathering or keep them in the fridge for a quick snack, these pumpkin cheesecake balls deliver all the pumpkin spice goodness in one creamy, sweet bite.
Table of Contents
Ingredients
You’ll need simple ingredients to make these no bake pumpkin cheesecake balls. They come together quickly with pantry staples and seasonal flavors.
For the Cheesecake Mixture
• 8 oz cream cheese, softened to room temperature – Provides a creamy base
• ½ cup powdered sugar – Sweetens the cheesecake mixture
• ½ cup pumpkin puree – Brings rich pumpkin flavor
• 1 teaspoon pumpkin pie spice – Adds warm fall spice
• 1 cup graham cracker crumbs – Creates texture and helps bind the mixture
For Coating and Decoration
• 1 cup white chocolate chips – For melting and dipping the balls
• ¼ cup crushed graham crackers – Optional, for rolling the balls instead of dipping
• Additional pumpkin pie spice – Optional, for sprinkling over the finished balls
These ingredients work together to create smooth, flavorful pumpkin cheesecake balls with the perfect balance of sweetness and spice. Whether you dip them in white chocolate or roll them in graham cracker crumbs, they’re easy to make and packed with fall flavor.
Instructions
These no bake pumpkin cheesecake balls come together in just a few simple steps. Follow this process for a quick, creamy fall treat.
Step 1: Make the Cheesecake Mixture
In a large bowl, beat the softened cream cheese and powdered sugar together with a hand mixer until smooth and creamy.
Add the pumpkin puree and pumpkin pie spice. Mix again until fully combined.
Stir in the graham cracker crumbs, mixing until the cheesecake mixture holds together and is easy to roll.
Step 2: Roll the Balls
Scoop out portions of the mixture using a spoon or small cookie scoop. Roll into balls about 1 inch in size.
Place the balls on a baking sheet lined with parchment paper. Once all the balls are rolled, place them in the refrigerator to chill for at least 30 minutes.
Step 3: Coat the Cheesecake Balls
Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
Dip each chilled ball into the melted chocolate, coating it completely. Place the coated balls back on the parchment-lined baking sheet.
Alternatively, roll the balls in crushed graham crackers for a no-melt option.
Step 4: Final Chill and Serve
After coating, return the balls to the refrigerator to set for another 20 minutes.
Once the coating is firm, your pumpkin cheesecake balls are ready to enjoy. Store leftovers in an airtight container in the fridge for up to 5 days.
Pro Tips and Variations
These simple tips and easy variations will help you get the best results with your no bake pumpkin cheesecake balls and keep the flavors fun and customizable.
Pro Tips for Perfect Cheesecake Balls
• Use room temperature cream cheese: This makes it easy to create a smooth, lump-free cheesecake mixture.
• Chill the mixture: After rolling the balls, chill them for at least 30 minutes to firm them up before dipping or rolling.
• Avoid overmixing: Once you add the graham cracker crumbs, mix just enough to combine so the mixture stays firm.
• Dip in batches: Keep some balls in the fridge while dipping others to prevent them from softening too much.
• Use parchment paper: Always place the finished balls on a baking sheet lined with parchment paper to prevent sticking.
Tasty Variations to Try
• Pumpkin Cheesecake Truffles: Swap white chocolate for dark or milk chocolate to make decadent, rich pumpkin cheesecake truffles.
• Graham Cracker and Gingersnap Coating: Mix crushed graham crackers with crushed gingersnap cookies for extra fall spice.
• No Chocolate Option: Skip the chocolate and roll the balls in crushed graham crackers for a simpler coating.
• Add Chocolate Chips: Fold mini chocolate chips into the cheesecake mixture for extra bursts of sweetness.
• Pumpkin Cheesecake Bites: Make smaller, bite-sized desserts ideal for party platters or snack tables.
With these tips and flavor swaps, your pumpkin cheesecake balls can easily be tailored for parties, holidays, or a quick fall-inspired treat.
Serving Suggestions
These no bake pumpkin cheesecake balls are easy to serve and perfect for nearly any fall occasion. Their creamy texture, pumpkin spice flavor, and bite-sized shape make them an instant crowd-pleaser.
How to Serve
• Arrange them on a festive dessert table for holidays like Thanksgiving or Halloween.
• Serve chilled on a platter alongside other bite-sized desserts like brownies or cookies.
• Drizzle with extra melted white chocolate or sprinkle with a dash of pumpkin pie spice for a bakery-style finish.
• Pair them with coffee, tea, or hot apple cider for a cozy, seasonal treat.
Storage Tips
• Keep the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
• If stacking them, place parchment paper between layers to prevent sticking.
• You can freeze pumpkin cheesecake balls for up to 1 month. Thaw in the refrigerator before serving.
These pumpkin cheesecake balls are the ideal quick dessert for parties, potlucks, or as an after-dinner treat. Their creamy texture and spiced pumpkin flavor bring festive fall vibes to any occasion.
Conclusion
If you love quick, easy, and flavorful fall treats, these no bake pumpkin cheesecake balls are a must-try. They combine creamy cheesecake filling, spiced pumpkin puree, and a sweet coating to create the perfect bite-sized dessert for any occasion.
With no baking required and minimal ingredients, this recipe is approachable for beginners but delivers rich, satisfying flavor. Whether you’re preparing a dessert table, sharing with friends, or craving something sweet, these cheesecake balls offer a simple way to enjoy pumpkin spice season.
Make this easy recipe once, and it will quickly become your favorite fall dessert to share or keep all to yourself.
No Bake Pumpkin Cheesecake Balls
Ingredients
Cheesecake Mixture
- 8 oz cream cheese softened to room temperature
- ½ cup powdered sugar
- ½ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 cup graham cracker crumbs
Coating
- 1 cup white chocolate chips for melting and coating
- ¼ cup crushed graham crackers optional for rolling
- additional pumpkin pie spice optional for garnish
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar with a hand mixer until smooth and creamy.
- Add the pumpkin puree and pumpkin pie spice. Mix until fully combined.
- Stir in the graham cracker crumbs until the mixture holds together.
- Scoop and roll the mixture into 1-inch balls. Place on a baking sheet lined with parchment paper.
- Refrigerate the balls for at least 30 minutes to firm them up.
- Melt the white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring until smooth.
- Dip the chilled balls into the melted white chocolate and place them back on the parchment-lined baking sheet. Alternatively, roll the balls in crushed graham crackers.
- Refrigerate the coated balls for another 20 minutes or until the coating is set.
