No-Bake Pumpkin Cheesecake Balls

No-bake pumpkin cheesecake balls are the perfect bite-sized fall treat! They combine creamy pumpkin cheesecake filling with warm spices and a rich chocolate or graham cracker coating. These little treats are easy to make, require no oven time, and are perfect for holiday parties, gifts, or a quick pumpkin-flavored snack.

Why You’ll Love This Recipe

• No baking required—perfect for quick and easy prep
• Creamy, spiced pumpkin cheesecake flavor in every bite
• Fun and portable for parties or snacks
• Can be coated in chocolate, graham crackers, or nuts
• A great make-ahead treat for fall gatherings

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Pumpkin Cheesecake Balls:

• Cream cheese, softened
• Pumpkin purée
• Powdered sugar
• Graham cracker crumbs
• Pumpkin spice
• Vanilla extract

For Coating Options:

• White or dark chocolate, melted
• Graham cracker crumbs
• Crushed pecans or walnuts

Directions

1. Mix the filling: In a bowl, beat cream cheese, pumpkin purée, powdered sugar, pumpkin spice, and vanilla extract until smooth.
2. Add graham cracker crumbs: Stir in graham cracker crumbs until the mixture is thick enough to roll into balls.
3. Chill: Refrigerate the mixture for 30 minutes to firm up.
4. Roll into balls: Scoop small portions and roll into bite-sized balls.
5. Coat the balls: Dip in melted chocolate, roll in graham cracker crumbs, or coat with crushed pecans.
6. Chill again: Place on a lined baking sheet and refrigerate for at least 1 hour before serving.

Servings and Timing

• Servings: 12-15 balls
• Prep Time: 15 minutes
• Chill Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes

Variations

• Chocolate Pumpkin Cheesecake Balls: Use a chocolate graham cracker crust for a deeper flavor.
• Nutty Pumpkin Bites: Mix in crushed pecans or almonds for crunch.
• Pumpkin Spice Latte Balls: Add a teaspoon of instant coffee for a coffee-infused flavor.
• Vegan Version: Use dairy-free cream cheese and dark chocolate.
• Cinnamon Sugar Coating: Roll in a mixture of cinnamon and sugar instead of chocolate.

Storage/Reheating

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 2 months; thaw in the fridge before serving.
• Serving: Best served chilled for a firm, creamy texture.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, but make sure it’s well-puréed and drained to remove excess moisture.

How do I make them firmer?

Add more graham cracker crumbs or chill the mixture longer before rolling.

Can I use white chocolate instead of dark?

Yes! White chocolate pairs beautifully with pumpkin spice flavors.

Why is my mixture too soft?

Pumpkin purée can be watery—chilling before rolling helps firm it up.

Can I add nuts inside the balls?

Yes! Mix in crushed pecans, walnuts, or almonds for extra texture.

How do I melt chocolate for dipping?

Microwave in 15-second intervals, stirring in between, until smooth.

Can I roll these in something other than chocolate?

Yes! Try graham cracker crumbs, cinnamon sugar, or even shredded coconut.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling is already sweetened and spiced, which may affect the flavor balance.

Are these gluten-free?

Use gluten-free graham crackers to make them gluten-free.

Can I make these ahead of time?

Yes! They store well in the fridge or freezer, making them perfect for meal prep.

Conclusion

No-bake pumpkin cheesecake balls are a quick, easy, and delicious fall-inspired dessert. With their creamy, spiced filling and a variety of coating options, they make a perfect snack or party treat. Try them today and enjoy a bite-sized taste of autumn!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mariem
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 12-15 balls 1x
• Method: No-Bake
• Cuisine: American

---

Description

These No-Bake Pumpkin Cheesecake Balls are creamy, spiced, and coated in a delicious white chocolate shell. With a perfect balance of pumpkin and cheesecake flavors, they’re the ultimate fall treat that requires no baking and just a few simple ingredients!

---

Ingredients

Units USM Scale 1x2x3x

For the Pumpkin Cheesecake Filling:

• 8 oz cream cheese, softened
• 1/2 cup pumpkin puree
• 3/4 cup graham cracker crumbs
• 1/4 cup powdered sugar
• 1 tsp pumpkin pie spice
• 1/2 tsp vanilla extract

For the Coating:

• 2 cups white chocolate, melted
• 1 tbsp coconut oil or butter (for smoother coating)

For Garnish:

• Extra graham cracker crumbs
• A sprinkle of cinnamon or nutmeg

Cook Mode Prevent your screen from going dark

---

Instructions

• Make the Pumpkin Cheesecake Mixture:
  • In a bowl, beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract until smooth.
  • Stir in graham cracker crumbs until fully combined.
  • Refrigerate for 30 minutes to firm up.
• Form the Cheesecake Balls:
  • Scoop small portions and roll into balls (about 1 inch in diameter).
  • Place on a parchment-lined tray and freeze for 15-20 minutes.
• Coat with White Chocolate:
  • Melt white chocolate with coconut oil or butter in a microwave or double boiler.
  • Dip each pumpkin cheesecake ball into the melted chocolate, coating completely.
  • Place back on parchment paper and sprinkle with graham cracker crumbs or cinnamon.
• Set & Serve:
  • Refrigerate until the chocolate hardens (about 15 minutes).
  • Serve chilled and enjoy!

---

Notes

• Can be stored in the fridge for up to a week.
• Use dark or milk chocolate instead of white for a different twist.
• Add chopped pecans or crushed cookies for extra crunch.

Find it online: https://wowrecipesfood.com/pumpkin-spice-truffles-recipe/