Introduction

These no-bake pumpkin cheesecake balls are a perfect autumn treat that’s easy to make and delightfully creamy. Combining classic pumpkin flavors with a sweet cheesecake base, they’re great for parties or a cozy snack.

The image shows seven round balls placed closely together on a white rectangular plate. Each ball has a smooth, creamy white base with light swirls of golden caramel around them. The tops and some sides of the balls are coated with a crumbly, golden brown topping that looks crunchy, with some crumbs scattered around the plate. The plate rests on a white marbled texture surface, and soft natural light highlights the shiny texture of the creamy balls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese (softened)
1/2 cup pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1 cup graham cracker crumbs (for rolling)

Instructions

Step 1: In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until creamy and fully combined.
Step 2: Cover the mixture and chill for 1 hour to firm up.
Step 3: Using a small cookie scoop or spoon, form the mixture into 1-inch balls. Roll each ball in graham cracker crumbs until coated.
Step 4: Place the balls on a lined baking sheet and refrigerate for at least 30 minutes before serving. Enjoy chilled.

Tips & Variations

For extra texture, try adding chopped pecans or walnuts into the mixture before chilling.
Use crushed gingersnap cookies instead of graham cracker crumbs for a spicier coating.
If you prefer a sweeter bite, drizzle melted white chocolate over the chilled balls before serving.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 4 days. For best texture, keep them chilled until ready to serve. If needed, let them sit at room temperature for a few minutes to soften slightly before eating.

How to Serve

A white plate holds a pile of round dessert balls, each with a smooth, creamy white base swirled with light brown caramel-like streaks. The balls are coated partly with a crumbly, golden brown topping that adds texture to their surface. Some crumbs are scattered lightly around the plate, adding to the rustic feel. The plate is set on a white marbled surface with a soft, neutral background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the typical choice. Just be sure not to use pumpkin pie filling, which contains added spices and sugar.

Are these cheesecake balls gluten-free?

They can be, if you use gluten-free graham cracker crumbs or another gluten-free coating. Otherwise, standard graham crackers contain gluten.

No-Bake Pumpkin Cheesecake Balls Recipe

Print Recipe

★★★★★

4.5 from 83 reviews

These No-Bake Pumpkin Cheesecake Balls are creamy, spiced treats perfect for fall gatherings or any time you crave a delightful pumpkin dessert. Made with pumpkin puree, cream cheese, and pumpkin pie spice, they’re rolled in graham cracker crumbs for a crunchy contrast. Best enjoyed chilled, they require no baking and come together quickly for an easy, crowd-pleasing snack.

Author: zara
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 1 hour 45 minutes
Yield: 24 balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese (softened)
1/2 cup pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice

Coating

1 cup graham cracker crumbs (for rolling)

Instructions

Prepare the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix thoroughly until the mixture is fully combined and has a smooth, creamy consistency.
Chill the Mixture: Cover the bowl with plastic wrap or a lid and refrigerate the mixture for 1 hour. This step helps the mixture firm up, making it easier to shape into balls.
Form the Balls: Use a small cookie scoop or spoon to portion out the chilled mixture into approximately 1-inch balls. Roll each ball generously in graham cracker crumbs to coat the outside completely.
Refrigerate Before Serving: Place the coated cheesecake balls on a lined baking sheet or plate. Refrigerate them for at least 30 minutes to set before serving. Enjoy these pumpkin cheesecake balls chilled for the best flavor and texture.

Notes

Make sure the cream cheese is softened to room temperature to ensure easy mixing and a smooth texture.
You can substitute pumpkin pie spice with a combination of cinnamon, nutmeg, ginger, and cloves if desired.
For a festive touch, drizzle melted white or dark chocolate over the balls before refrigerating.
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
These balls can be frozen for up to 1 month; thaw in the refrigerator before serving.

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin treats, fall desserts, pumpkin spice snacks