Introduction

These No Bake Pumpkin Cheesecake Balls are a simple and delicious fall treat that captures the cozy flavors of the season. With a creamy pumpkin filling and a chocolate coating, they make a perfect bite-sized dessert for any occasion.

A plate full of round treats covered in smooth white coating, each topped with light brown crumbs that add a rough texture. The treats are arranged in a small pile on a white plate with a dark rim, and some crumbs are scattered around them. In the front, two of the treats are cut in half to show their inside, which is dense, smooth, and orange in color, contrasting with the white outer layer. The background is a solid dark green color, and the surface under the plate has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz (225 g) cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of ground cloves (optional)
2 cups graham cracker crumbs
White chocolate or milk chocolate chips or candy melts (for dipping)
Extra graham cracker crumbs or crushed nuts (for rolling, optional)

Instructions

Step 1: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Mix until smooth and well combined.
Step 2: Add the ground cinnamon, nutmeg, ginger, and optional cloves. Stir to incorporate the spices evenly.
Step 3: Gradually fold in the graham cracker crumbs. Mix until the texture is thick enough to roll into balls. Add more crumbs if needed.
Step 4: Use a tablespoon or cookie scoop to portion out the mixture. Roll into bite-sized balls and place on a parchment-lined baking sheet.
Step 5: Refrigerate the balls for at least 1 hour to firm up.
Step 6: Melt the chocolate chips or candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.
Step 7: Dip each chilled ball into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off before placing back on the sheet.
Step 8: Optionally, roll dipped balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets.
Step 9: Refrigerate the coated balls for about 30 minutes, or until the chocolate is firm.
Step 10: Serve chilled and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Tips & Variations

For a richer flavor, try adding a splash of bourbon or maple syrup to the filling mixture.
Use crushed pecans or walnuts instead of graham cracker crumbs for a nuttier texture.
White chocolate adds a nice contrast to the pumpkin spices, but you can use dark chocolate for a less sweet option.
If the mixture feels too soft to roll, refrigerate it a bit longer before shaping.
Consider rolling the balls in toasted coconut flakes for a tropical twist.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. When ready to serve, you can enjoy them chilled straight from the fridge. If desired, let them sit at room temperature for a few minutes to soften slightly before eating.

How to Serve

A pile of small round treats coated in smooth white chocolate, each topped with a crumbly, light brown and orange sprinkle mix, sits on a simple white plate. One treat is cut in half at the front, showing a thick, dense, golden-orange inner layer contrasting with the white outer shell. The plate is placed on a surface with white marbled texture, and the background is a solid green color. The treats are stacked in layers, with the sprinkles scattered on top and around the base, creating a textured and inviting look. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these pumpkin cheesecake balls ahead of time?

Yes, you can prepare the balls and store them in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; just thaw in the fridge before serving.

What if I don’t have pumpkin puree?

If you don’t have canned pumpkin puree, you can use cooked and pureed fresh pumpkin or pumpkin pie filling. Make sure it’s well drained and not too watery to avoid affecting the texture.

No Bake Pumpkin Cheesecake Balls – Best Fall Dessert Ever Recipe

Print Recipe

★★★★★

4.5 from 52 reviews

These No Bake Pumpkin Cheesecake Balls are the perfect fall dessert—creamy, spiced pumpkin filling combined with graham cracker crumbs, dipped in rich melted chocolate, and chilled to perfection. Easy to make and no baking required, they make a delightful bite-sized treat for parties or cozy evenings.

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 (225 g) cream cheese, softened
1 cup canned pumpkin puree
1 cup powdered sugar
1 tsp vanilla extract
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground ginger
Pinch of ground cloves (optional)
2 cups graham cracker crumbs

Dipping and Coating

White chocolate or milk chocolate chips or candy melts (for dipping)
Extra graham cracker crumbs or crushed nuts (for rolling, optional)

Instructions

Mix the cream cheese and pumpkin: In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Mix until smooth and well combined.
Add spices: Stir in the ground cinnamon, nutmeg, ginger, and optional cloves until the spices are evenly incorporated.
Mix in graham cracker crumbs: Gradually fold in the graham cracker crumbs to the pumpkin mixture, mixing until the texture is thick enough to roll into balls. Add more crumbs as needed if the mixture is too soft.
Form balls: Use a tablespoon or cookie scoop to portion out the mixture, then roll it into bite-sized balls. Place the balls on a parchment-lined baking sheet.
Chill the balls: Refrigerate the balls for at least 1 hour to firm up the mixture before dipping.
Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips or candy melts by heating in 30-second intervals, stirring after each until completely smooth.
Dip the balls: Using a fork or dipping tool, dip each chilled ball into the melted chocolate, allowing excess chocolate to drip off before placing it back on the parchment-lined sheet.
Optional coating: While the coating is still wet, roll the dipped balls in extra graham cracker crumbs, crushed nuts, or sprinkles if desired.
Firm up the coating: Refrigerate the chocolate-coated balls for about 30 minutes, or until the chocolate is set and firm.
Serve and store: Serve chilled and enjoy! Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Ensure cream cheese is softened for easy mixing and smooth texture.
If mixture is too soft to roll, add extra graham cracker crumbs gradually until firm enough.
Use a cookie scoop for uniform-sized balls.
Chocolate can be substituted with dark or flavored chocolate chips.
To make them nut-free, skip nuts in the coating.
For a festive look, add colored sprinkles or crushed peppermint candies instead of crumbs or nuts.
Keep cheesecake balls refrigerated until ready to serve to maintain firmness.

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall dessert, bite-sized cheesecake, pumpkin recipe, no bake dessert