No Bake Pumpkin Cheesecake Balls – Easy Fall Treat
No-Bake Pumpkin Cheesecake Balls are the ultimate fall indulgence — smooth, spiced, and covered in a creamy white-chocolate shell. Each bite melts in your mouth with the cozy taste of…
Tip: save now, cook later.No-Bake Pumpkin Cheesecake Balls are the ultimate fall indulgence — smooth, spiced, and covered in a creamy white-chocolate shell. Each bite melts in your mouth with the cozy taste of pumpkin pie and cheesecake blended together. They’re easy to make, require no oven, and always disappear fast at gatherings.
I love these little pumpkin truffles because they capture the best flavors of autumn in a single bite. The mix of pumpkin purée, cinnamon, and cream cheese gives them a velvety texture, while the sweet coating adds that perfect crunch. Chill them before serving for a cool, creamy finish that feels like a bakery treat straight from your own kitchen.
Key Ingredients & Substitutions
Cream Cheese: This gives the cheesecake balls their creamy texture. I like using full-fat cream cheese for richness, but you can try a lighter version for fewer calories. Make sure it’s softened for easy mixing.
Pumpkin Puree: Canned pumpkin works best for smoothness and flavor. If fresh pumpkin is what you have, cook it until soft and puree well. Avoid pumpkin pie filling, as it is already sweetened and spiced.
Pumpkin Pie Spice: This spice blend adds warmth and seasonal flavor. If you don’t have it on hand, mix cinnamon, nutmeg, ginger, and a pinch of cloves as a substitute.
Graham Cracker Crumbs: These add a subtle crunch and help bind the mixture. If you want a gluten-free option, try crushed gluten-free cookies or crushed nuts.
White Chocolate or Candy Melts: Used to coat the balls, lending sweetness and a smooth finish. If you prefer, milk or dark chocolate works too; just be sure to temper it well for a neat coating.
How Do I Get the Perfect Creamy yet Firm Texture in No-Bake Cheesecake Balls?
The balance of creamy filling and firm enough to hold its shape comes down to timing and chilling:
- Use softened cream cheese for a smooth mix, not melted or cold.
- Mix ingredients thoroughly to avoid lumps and ensure even flavor.
- Chill the formed balls at least 1 hour before dipping so they firm up and don’t fall apart when coated.
- Once dipped, chill again to let the chocolate harden properly, creating a nice shell around the creamy inside.
Using a cookie scoop or spoon helps keep the balls uniform in size, so they chill evenly. If the filling feels too soft to shape, pop it in the fridge for 15-20 minutes before forming balls. This little chill makes all the difference!
Equipment You’ll Need
- Mixing bowl – big enough to mix all ingredients easily without spilling.
- Electric mixer or hand mixer – helps beat cream cheese smooth and blend the filling quickly.
- Cookie scoop or tablespoon – makes shaping uniform balls simple and quick.
- Baking sheet lined with parchment paper – keeps cheesecake balls from sticking while chilling.
- Microwave-safe bowl – for melting white chocolate or candy melts safely and evenly.
- Fork or dipping tool – lets you dip balls into chocolate without getting messy fingers.
Flavor Variations & Add-Ins
- Swap pumpkin pie spice for chai spice for a warm, spicy twist.
- Add mini chocolate chips into the filling for a fun surprise inside each ball.
- Roll balls in crushed pecans or toasted coconut instead of graham cracker crumbs for texture variety.
- Use cookie butter instead of white chocolate for dipping to add a nutty, rich flavor.
No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
For the Filling:
- 8 oz (225g) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 cup graham cracker crumbs (of the 1 1/2 cups total)
For Coating & Topping:
- 12 oz white chocolate or white candy melts
- 1/2 cup graham cracker crumbs (remaining)
- Caramel sauce for drizzling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation. Then, you’ll chill the pumpkin cheesecake balls for at least 1 hour before dipping. After coating them with chocolate, allow another 20 to 30 minutes for the chocolate to set in the fridge. In total, plan for about 1 hour and 45 minutes including chilling time.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix everything well until fully combined and smooth.
2. Add Graham Cracker Crumbs and Shape Balls:
Stir in 1 cup of graham cracker crumbs until the mixture becomes thick enough to shape. Scoop out spoonfuls or use a cookie scoop to form balls about 1 inch in diameter. Roll the mixture gently between your hands to smooth each ball.
3. Chill the Cheesecake Balls:
Place the balls on a parchment-lined baking sheet. Refrigerate them for at least 1 hour so they firm up and hold their shape better when dipped.
4. Prepare and Dip in Chocolate Coating:
While the balls chill, melt the white chocolate or candy melts in a microwave-safe bowl. Do this in 30-second bursts, stirring in between, until smooth. Remove the cheesecake balls from the fridge, dip each ball fully into the melted chocolate using a fork or dipping tool, and let extra coating drip off.
5. Garnish and Final Chill:
Place the dipped balls back on the parchment paper. Immediately drizzle with caramel, if you’d like, and sprinkle the remaining graham cracker crumbs on top for crunch and decoration. Refrigerate again for 20–30 minutes until the chocolate hardens.
6. Serve and Enjoy:
Keep the cheesecake balls chilled until serving. Enjoy these creamy, festive treats that combine pumpkin spice and cheesecake flavors with a smooth, sweet coating. Perfect for holiday gatherings or anytime you want a delightful no-bake dessert!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw the frozen pumpkin puree completely and drain any excess moisture before mixing it with the cream cheese to keep the texture perfect.
How Should I Store Leftover Pumpkin Cheesecake Balls?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep them chilled until ready to serve for the best texture and flavor.
Can I Substitute Dark or Milk Chocolate for the White Chocolate Coating?
Absolutely! Dark or milk chocolate works great—just melt carefully and allow to set in the fridge like with the white chocolate. Choose your favorite for a different flavor twist.
Is It Possible to Make These Ahead of Time?
Yes, you can prepare and dip the cheesecake balls a day ahead. Keep them chilled in the fridge in an airtight container, and drizzle caramel just before serving to keep it fresh.
