No Bake Pumpkin Cheesecake Balls – Best Fall Dessert Ever Recipe
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.
- 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
