When the leaves start turning and cooler evenings roll in, I find myself reaching for recipes that bring warmth without too much effort. One of my go-to fall treats is no bake pumpkin cheesecake balls. They taste like pumpkin pie and cheesecake had the sweetest little baby, and best of all, you don’t even need an oven. I first made them for a Thanksgiving spread, and everyone kept asking for the recipe. The creamy pumpkin spice filling, coated in chocolate or cinnamon sugar, makes them irresistible. For another cozy recipe to add to your fall lineup, my caramel apple cheesecake dip is just as much of a crowd-pleaser.
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Why You Will Love This Recipe
There’s a lot to love about pumpkin cheesecake balls. They’re bite-sized, so you can enjoy just one, or three, without guilt. They’re also no bake, which means no waiting around for the oven. Each ball combines velvety pumpkin and cream cheese with a hint of spice, giving you that nostalgic holiday flavor in every bite. They also make perfect gifts when wrapped in festive boxes. If you’re the type who loves fuss-free but flavorful food, you’ll probably enjoy the same simplicity found in dishes like my smashburger quesadillas, which prove that delicious doesn’t have to mean complicated.
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No Bake Pumpkin Cheesecake Balls
Creamy no bake pumpkin cheesecake balls coated in white chocolate with warm pumpkin spice flavor. Perfect for fall gatherings.
- Total Time: 20 minutes
- Yield: 24 balls 1x
Ingredients
1 cup pumpkin puree
8 oz cream cheese, softened
1 cup graham cracker crumbs
½ cup powdered sugar
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
8 oz white chocolate (for coating)
Instructions
1. Beat cream cheese until smooth, then mix in pumpkin, sugar, vanilla, and spice.
2. Stir in graham crumbs until mixture thickens.
3. Roll into small balls and place on lined tray.
4. Chill for 30 minutes until firm.
5. Melt white chocolate and dip each pumpkin ball.
6. Chill until set and enjoy!
Notes
Use gingersnap crumbs for a spicier twist.
Roll in cinnamon sugar instead of chocolate for variety.
Store in fridge for up to 5 days or freeze for 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Ingredients
You’ll need only a few ingredients to whip these up:
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup graham cracker crumbs
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 8 oz white chocolate for coating
Everything here is easy to find, and the steps are even easier. The cream cheese and pumpkin give a silky base, while the graham crumbs and sugar balance the sweetness. Pumpkin spice ties it together for that unmistakable autumn feel. If you like quick ingredient lists, my cheesy garlic chicken wraps are another recipe that comes together in minutes.
How to Make No Bake Pumpkin Cheesecake Balls
Here’s how to make pumpkin cheesecake balls in just a few steps:
- Beat the cream cheese until smooth, then add pumpkin, powdered sugar, vanilla, and spice.
- Stir in graham crumbs until the mix thickens.
- Scoop and roll into balls, placing them on a lined tray.
- Chill for 30 minutes to set.
- Melt the white chocolate and dip each ball, returning them to the tray.
- Chill until firm and enjoy.
It’s that simple; no baking, just mixing and chilling. These little bites are perfect for family projects or quick party prep. For another recipe that saves time but brings flavor, try my street corn chicken rice.
Tips and Variations
Want to switch things up? Try these ideas:
- Use dark or milk chocolate instead of white for a richer bite.
- Roll them in cinnamon sugar or cocoa powder for a no-chocolate version.
- Swap graham crumbs for crushed gingersnaps to add extra spice.
- Store in the fridge for up to 5 days or freeze for a month.
If you’re gifting these, place them in mini cupcake liners for a polished look. They also make great additions to dessert trays for holidays or gatherings. If versatility in recipes excites you, you’ll also appreciate my cheesy ranch potatoes and smoked sausage, which can be dressed up or kept simple depending on your mood.
Frequently Asked Questions
Can I make pumpkin cheesecake balls ahead of time?
Yes, they’re perfect for meal prep. Chill or freeze until ready to serve.
Do I have to coat them in chocolate?
No, you can roll them in nuts, sugar, or cocoa powder instead.
Should I drain the pumpkin puree?
If it’s watery, blot with paper towels first to keep the mixture firm.
Can I make these dairy-free?
Yes, just swap in dairy-free cream cheese and chocolate.
Closing Note
No bake pumpkin cheesecake balls capture everything we love about fall; pumpkin, spice, and cozy sweetness, in one simple bite. They’re easy, versatile, and guaranteed to disappear fast at any gathering. Whether you dip them in chocolate or keep them simple with cinnamon sugar, these little treats are bound to become part of your seasonal rotation. If you’re hunting for even more comfort food inspiration, check out my homemade butter chicken recipe for a hearty dinner after dessert.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
