No-Bake Pumpkin Cheesecake Balls: Easy Fall Dessert Recipe

No-Bake Pumpkin Cheesecake Balls are a creamy, spiced bite-sized dessert that captures all the flavors of fall in one irresistible treat. Made with pumpkin puree, cream cheese, graham cracker crumbs, and warm spices, these little balls are coated in chocolate or crushed cookies for a perfect no-fuss sweet bite. I love how quick and easy they are to make—and even easier to enjoy.

Why You’ll Love This Recipe

I love this recipe because it combines the cozy flavor of pumpkin pie with the creamy texture of cheesecake in a portable, no-bake format. There’s no oven, no complicated steps, and they’re ready to chill in just minutes. Whether I’m making them for a fall party, holiday platter, or a quick dessert fix, these cheesecake balls are always a hit.

Ingredients

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

• Cream cheese, softened

• Pumpkin puree

• Graham cracker crumbs

• Powdered sugar

• Vanilla extract

• Pumpkin pie spice

• White chocolate or semi-sweet chocolate (for coating)

• Crushed graham crackers, cinnamon sugar, or chopped nuts (optional, for rolling)

Directions

1. I beat the cream cheese until smooth, then mix in the pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until fully combined.

2. I stir in the graham cracker crumbs until the mixture is thick and scoopable.

3. I cover and chill the mixture in the fridge for 30–45 minutes to make it easier to shape.

4. Once chilled, I scoop out tablespoon-sized portions and roll them into balls.

5. I dip each ball into melted chocolate or roll them in crushed graham crackers, cinnamon sugar, or chopped pecans—depending on what I’m craving.

6. I place them on a parchment-lined tray and chill for another 15–30 minutes, or until set.

Servings and timing

This recipe makes about 18–20 balls. It takes around 15 minutes to prep, plus 45 minutes of chilling time—so I have them ready in about 1 hour total.

Variations

• I sometimes mix mini chocolate chips into the filling for texture and extra sweetness.

• For a tangier flavor, I add a spoonful of sour cream or Greek yogurt.

• I use dark chocolate for dipping when I want a richer contrast to the sweet filling.

• A sprinkle of sea salt on top of the chocolate coating gives them a salted caramel vibe.

• For a lighter version, I use low-fat cream cheese and skip the coating.

Storage/Reheating

I store the cheesecake balls in an airtight container in the fridge for up to 5 days. They’re best served chilled or slightly softened at room temperature. I don’t freeze them, as the texture can become too soft when thawed.

FAQs

Can I use canned pumpkin pie filling?

I stick with pure pumpkin puree so I can control the sweetness and spice. Pie filling already contains sugar and spices, so it can throw off the balance.

Can I make these ahead?

Yes, I often make them a day or two ahead and keep them chilled until I’m ready to serve.

What’s the best coating?

I like using melted white chocolate for a sweet contrast, but crushed graham crackers or cinnamon sugar keep things simpler and still delicious.

Are they gluten-free?

To make them gluten-free, I use gluten-free graham cracker crumbs and check all my other ingredients to make sure they’re certified GF.

How do I keep them from being too soft?

Chilling the mixture before rolling and again after shaping helps firm them up. If the filling is too loose, I add a little more graham cracker crumbs.

Conclusion

No-Bake Pumpkin Cheesecake Balls are one of my favorite fall desserts—they’re quick, customizable, and full of cozy flavor. I love how they deliver that classic pumpkin spice taste in such a fun, bite-sized form. Whether I’m serving them at a gathering or keeping a stash in the fridge for myself, they’re a no-bake treat I’ll be making all season long.

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