No-Bake Pumpkin Cheesecake Balls

No-Bake Pumpkin Cheesecake Balls are my favorite quick treat when I want something sweet, creamy, and full of fall flavor—without turning on the oven. These little bites pack all the richness of cheesecake with the cozy spices of pumpkin pie, rolled into a smooth, no-fuss dessert I can make in minutes. Perfect for parties, snacks, or late-night cravings.

Why You’ll Love This Recipe

I love how easy these are to throw together—no baking, no water bath, no stress. They have the perfect creamy center with just the right amount of pumpkin spice, and they’re dipped in a smooth coating that makes them feel special. I can roll them in chocolate, white chocolate, or even crushed cookies, and they always come out looking impressive and tasting like fall in one bite. They’re also great for making ahead and keeping in the fridge or freezer.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Canned pumpkin purée

• Powdered sugar

• Graham cracker crumbs or crushed cookies

• Pumpkin pie spice

• Vanilla extract

• White chocolate or chocolate chips (for coating)

• Optional toppings: crushed graham crackers, cinnamon sugar, or a drizzle of melted chocolate

directions

1. I mix the softened cream cheese, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract in a bowl until smooth and creamy.

2. I stir in the graham cracker crumbs (or crushed cookies) until the mixture is thick enough to roll—soft, but not sticky.

3. I cover the bowl and chill the mixture in the fridge for 30–45 minutes to firm up.

4. Once chilled, I scoop and roll the mixture into small balls using my hands or a small cookie scoop.

5. I melt the chocolate chips in a microwave-safe bowl or double boiler until smooth.

6. I dip each ball into the melted chocolate, letting the excess drip off, and place them on a parchment-lined tray.

7. I sprinkle with crushed graham crackers or cinnamon sugar while the coating is still wet, then chill again until set.

Servings and timing

This recipe makes about 20–24 balls.

Prep time: 15 minutes
Chill time: 45 minutes
Total time: 1 hour

Variations

Sometimes I add crushed gingersnaps instead of graham crackers for more spice. If I want to keep them lighter, I use reduced-fat cream cheese and skip the coating. For extra decadence, I stuff them with a mini chocolate chip or coat them in both white and dark chocolate. And when I want to give them a festive touch, I roll them in colored sugar or drizzle them with caramel.

storage/reheating

I store these in an airtight container in the fridge for up to 5 days. They also freeze beautifully—I just place them in a single layer on a tray until solid, then transfer to a freezer bag. To enjoy, I thaw them in the fridge for 30–60 minutes or eat them straight from the freezer for a firmer bite.

FAQs

Can I make these ahead of time?

Yes, I often make them a day or two in advance. They hold up great in the fridge and actually taste better after chilling.

Do I need to cook the pumpkin?

No, I use canned pumpkin purée directly. Just make sure it’s not pumpkin pie filling, which is pre-sweetened and spiced.

Can I skip the chocolate coating?

Absolutely. I sometimes roll them in crushed graham crackers, cocoa powder, or even cinnamon sugar instead.

How do I keep the balls from sticking to my hands?

Chilling the mixture helps a lot, and I sometimes lightly dust my hands with powdered sugar or use a small cookie scoop.

Can I use dairy-free ingredients?

Yes, I’ve used vegan cream cheese and dairy-free chocolate for a fully plant-based version that still tastes amazing.

Conclusion

No-Bake Pumpkin Cheesecake Balls are one of those desserts I keep coming back to—they’re fast, flavorful, and totally addictive. Whether I serve them at a gathering or stash them in the fridge for myself, they’re a no-bake treat that always delivers the creamy, spiced goodness I crave without the hassle.