These No-Bake Pumpkin Cheesecake Balls are creamy, cozy little bites of fall flavor with zero oven time required. Silky pumpkin-spiced cheesecake is folded with graham cracker crumbs, rolled into bite-sized truffles, and finished with a sweet, crunchy coating. They’re perfect for parties, dessert platters, or whenever you’re craving pumpkin pie without the fuss.
Ingredients
- 1 cup cream cheese, softened (brick-style for best texture)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted white chocolate (optional, for dipping or drizzling)
- For the Coating:
- 1/2 cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
Instructions
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract.
- Mix until smooth: Use a hand mixer or whisk to blend everything together until the mixture is smooth, thick, and well combined.
- Add graham cracker crumbs: Stir in the 1 1/2 cups graham cracker crumbs until the mixture is evenly combined and holds its shape when pressed.
- Chill the dough: Cover the bowl and refrigerate the mixture for about 30 minutes, or until firm enough to scoop and roll without sticking too much.
- Prepare a tray: Line a baking sheet or large plate with parchment paper for the cheesecake balls.
- Form the balls: Using a small cookie scoop or measuring spoon, portion about 1 tablespoon of mixture per ball. Roll gently between your palms to form smooth balls and place them on the prepared tray.
- Make the coating: In a small bowl, combine 1/2 cup graham cracker crumbs, cinnamon, and 1/4 cup powdered sugar. Stir until evenly mixed with no lumps.
- Coat the balls: Roll each cheesecake ball in the coating mixture, pressing gently so it adheres all around. Return coated balls to the parchment-lined tray.
- Optional chocolate finish: If using white chocolate, melt it in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip, drizzle, or partially coat the balls as desired. Let excess chocolate drip off before setting back on the tray.
- Chill and set: Refrigerate the pumpkin cheesecake balls for at least 1 hour, or until firm and fully chilled.
- Serve and store: Serve cold or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Variation
- Dark chocolate–dipped: Swap the white chocolate for dark or semi-sweet chocolate for a richer, less-sweet finish. Add a pinch of flaky sea salt on top before it sets.
- Gingerbread twist: Replace half of the graham cracker crumbs with crushed gingersnaps and add an extra pinch of cinnamon or nutmeg for a spicier, holiday vibe.
- Maple pecan crunch: Add 2–3 tablespoons of finely chopped toasted pecans to the filling and drizzle finished balls with a touch of maple syrup or maple-flavored white chocolate.
Cooking Notes
- Make sure the cream cheese is truly softened to room temperature; cold cream cheese will give you a lumpy filling.
- Pumpkin puree adds moisture, so the mixture may vary in firmness depending on the brand. Adjust with extra graham cracker crumbs if it feels too loose.
- Chill time is key: under-chilling will make rolling messy and sticky, while a proper chill firms everything up and makes shaping quick and easy.
Serving Suggestions
- Arrange the pumpkin cheesecake balls on a platter with mixed berries, nuts, and a small bowl of melted chocolate or caramel for dipping.
- Serve as part of a fall dessert board alongside mini brownies, cookies, and sliced apples for a buffet-style spread.
- Package a few balls in mini treat boxes or jars, lined with parchment, for sweet homemade gifts during the holidays.
Tips
- Wet or lightly oil your hands if the mixture sticks too much while rolling; this helps you form smoother balls.
- Make ahead the day before serving so the flavors meld and the texture fully sets; they actually taste better the next day.
- For cleaner chocolate-dipped balls, rest them on a fork while dipping and gently tap off excess chocolate before placing on parchment to set.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Ball)
- Calories: 100 kcal
- Protein: 1.5 g
- Sodium: 60 mg
Frequently Asked Questions
- Can I freeze pumpkin cheesecake balls?
– answer: Yes. Place the balls on a baking sheet to freeze until solid, then transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge before serving. - Can I use low-fat cream cheese?
– answer: You can, but the texture will be slightly softer and less rich. If using low-fat cream cheese, chill the mixture longer and be ready to add a bit more graham crumbs if needed. - Can I make these without pumpkin spice?
– answer: Absolutely. Substitute an equal amount of ground cinnamon plus a pinch of nutmeg and ginger, or use your favorite warm spice blend. - How can I keep the balls from getting too sticky?
– answer: Make sure the mixture is well chilled before rolling, and don’t skip the coating. If still sticky, roll with slightly damp or lightly greased hands and work in small batches, keeping the rest in the fridge.
Conclusion
These No-Bake Pumpkin Cheesecake Balls pack all the cozy flavors of pumpkin pie into creamy, bite-sized treats that require zero oven time. With a tender cheesecake center, warm spices, and a sweet graham cracker coating, they’re effortless to make ahead and perfect for parties, gifting, or a quick fall dessert fix anytime.
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No-Bake Pumpkin Cheesecake Balls
- Total Time: 1 hour 15 minutes (including chilling)
- Yield: About 20 balls 1x
- Diet: Vegetarian
Description
These No-Bake Pumpkin Cheesecake Balls are creamy, cozy little bites of fall flavor with zero oven time required. Silky pumpkin-spiced cheesecake is folded with graham cracker crumbs, rolled into bite-sized truffles, and finished with a sweet, crunchy coating. They’re perfect for parties, dessert platters, or whenever you’re craving pumpkin pie without the fuss.
Ingredients
Scale
- 1 cup cream cheese, softened (brick-style for best texture)
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1 cup powdered sugar
- 1/2 teaspoon pumpkin spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted white chocolate (optional, for dipping or drizzling)
- For the Coating:
- 1/2 cup graham cracker crumbs
- 1 teaspoon ground cinnamon
- 1/4 cup powdered sugar
Instructions
- Prepare the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, pumpkin spice, and vanilla extract.
- Mix until smooth: Use a hand mixer or whisk to blend everything together until the mixture is smooth, thick, and well combined.
- Add graham cracker crumbs: Stir in the 1 1/2 cups graham cracker crumbs until the mixture is evenly combined and holds its shape when pressed.
- Chill the dough: Cover the bowl and refrigerate the mixture for about 30 minutes, or until firm enough to scoop and roll without sticking too much.
- Prepare a tray: Line a baking sheet or large plate with parchment paper for the cheesecake balls.
- Form the balls: Using a small cookie scoop or measuring spoon, portion about 1 tablespoon of mixture per ball. Roll gently between your palms to form smooth balls and place them on the prepared tray.
- Make the coating: In a small bowl, combine 1/2 cup graham cracker crumbs, cinnamon, and 1/4 cup powdered sugar. Stir until evenly mixed with no lumps.
- Coat the balls: Roll each cheesecake ball in the coating mixture, pressing gently so it adheres all around. Return coated balls to the parchment-lined tray.
- Optional chocolate finish: If using white chocolate, melt it in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Dip, drizzle, or partially coat the balls as desired. Let excess chocolate drip off before setting back on the tray.
- Chill and set: Refrigerate the pumpkin cheesecake balls for at least 1 hour, or until firm and fully chilled.
- Serve and store: Serve cold or slightly chilled. Store leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use full-fat cream cheese for the creamiest, most stable texture.
- If the mixture feels too soft to roll, chill longer or add 1–2 tablespoons of extra graham crumbs.
- For a more pronounced pumpkin flavor, add an extra tablespoon of pumpkin puree and a pinch more pumpkin spice.
- These are richest when served chilled but not rock-hard, so let them sit at room temperature for 5–10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Snack
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100 kcal
- Sugar: 8 g (estimated)
- Sodium: 60 mg (estimated)
- Fat: 6 g (estimated)
- Saturated Fat: 3.5 g (estimated)
- Unsaturated Fat: 2.3 g (estimated)
- Trans Fat: 0 g
- Carbohydrates: 11 g (estimated)
- Fiber: 0.3 g (estimated)
- Protein: 1.5 g (estimated)
- Cholesterol: 15 mg (estimated)
Keywords: no-bake pumpkin cheesecake balls, pumpkin truffles, fall dessert, easy pumpkin recipe, pumpkin spice dessert
