Creamy, spiced, and perfectly poppable, these no bake pumpkin cheesecake balls are like tiny bites of fall joy. Each one tastes like a cozy mix of cheesecake and pumpkin pie. Best part? You don’t even have to touch the oven. They’re the easiest fall dessert you’ll ever make.
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Why You’ll Love These Pumpkin Cheesecake Balls
There’s a lot to love about no bake pumpkin cheesecake balls. They’re rich, creamy, and filled with that warm spiced flavor you crave when the leaves start falling. These little treats are perfect for holiday gatherings, Halloween parties, or lazy fall afternoons. You can make a batch in under 30 minutes of hands-on time, chill them, and enjoy anytime. The no bake factor? Total game-changer.
No Bake Pumpkin Cheesecake Balls Ingredients
You only need a few pantry staples to whip up these no bake pumpkin cheesecake balls:
Cream cheese
Pumpkin puree (just the pure stuff, not pie filling)
Powdered sugar
Pumpkin pie spice
Graham cracker crumbs
Vanilla extract
Optional toppings: white chocolate, coconut, gingersnaps, chopped pecans
For another cozy, no-bake idea try these Pumpkin Protein Balls perfect if you’re craving something sweet and snacky on the go.
How to Make No Bake Pumpkin Cheesecake Balls
Step 1: Mix the creamy base
Start by beating the softened cream cheese in a large bowl until it’s smooth and fluffy. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and a splash of vanilla. Keep mixing until the base for your no bake pumpkin cheesecake balls is creamy and well blended.
Step 2: Add the crunch
Next, stir in the graham cracker crumbs. This gives the no bake pumpkin cheesecake balls their perfect texture. If the mixture feels sticky, add a bit more crumb to help it firm up.
Step 3: Chill and roll
Cover the mixture and chill it in the fridge for about 1 hour. Once it’s firm, scoop and roll the dough into small cheesecake balls. This step is so satisfying just try not to eat them all right away.
Step 4: Coat and decorate
Here comes the fun part. You can dip the no bake pumpkin cheesecake balls in melted white chocolate or roll them in coconut, chopped nuts, or more graham crumbs. Let them chill again until the coating sets.
For more fall sweetness, these Pumpkin Snickerdoodle Cookies are chewy, spiced, and impossible to resist straight out of the oven.
Flavor Twists for No Bake Pumpkin Cheesecake Balls
There are so many ways to make your no bake pumpkin cheesecake balls even more exciting:
Use gingersnaps instead of graham crackers for a bolder spice
Add mini chocolate chips to the mix
Try a drizzle of melted dark or white chocolate
Roll in crushed toasted pecans or shredded coconut
You can also go extra creamy and try our Apple Crumble Cheesecake if you’re in a full-on fall dessert mood.
Tips for Perfect No Bake Pumpkin Cheesecake Balls
If the mixture feels too wet to roll, chill it longer or mix in more crumbs
Too dry? Add a spoonful of pumpkin or cream cheese
Use a cookie scoop for even sizing
Chill the balls again after rolling so they hold their shape
Toothpicks make dipping in chocolate a whole lot easier
Make-Ahead and Storage Tips
You can totally prep these in advance and they’ll still taste fresh and fabulous. Store them in an airtight container in the fridge for up to 4 days. If you want to freeze them, place the rolled balls on a tray and freeze until solid, then transfer to a freezer bag. They’ll last about a month that way. Just thaw in the fridge before serving.
Healthier Options and Dietary Swaps
Use dairy-free cream cheese for a vegan version
Sub gluten-free graham crackers if needed
Swap the sugar with monk fruit or stevia for a low-sugar treat
Roll in nuts or coconut instead of chocolate if you want a lighter finish
These small tweaks let everyone enjoy the same cozy flavors without compromise.
FAQs About No Bake Pumpkin Cheesecake Balls
Can I use canned pumpkin?
Absolutely. Just double check that it’s pure pumpkin and not the pre-sweetened pie filling.
Can I skip the coating?
Yes, they’re still totally delicious without it. A simple roll in crushed graham crackers or chopped nuts works great too.
How far ahead can I make these?
You can make them 2 to 3 days in advance. They store beautifully in the fridge or freezer.
Try It, Share It, Love It
These no bake pumpkin cheesecake balls are such a fun fall treat to make and eat. Whether you’re snacking solo or setting up a dessert table, they always steal the show. If you try them, leave a comment and let us know how it went. Better yet, snap a pic and tag us.
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No Bake Pumpkin Cheesecake Balls
- Total Time: 1 hour 20 minutes
- Yield: 20 balls
- Diet: Vegetarian
Description
Creamy, spiced, and perfectly poppable, these no bake pumpkin cheesecake balls are like tiny bites of fall joy. Each one is loaded with cozy flavors and just the right amount of crunch. You’re going to love how easy and irresistible they are—no oven required!
Ingredients
- Cream cheese
- Pumpkin puree (pure, not pie filling)
- Powdered sugar
- Pumpkin pie spice
- Graham cracker crumbs
- Vanilla extract
- Optional: gingersnap crumbs, white chocolate coating, coconut, or crushed pecans
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Blend until fully combined and velvety.
- Fold in graham cracker crumbs. Add more if needed to form a soft, rollable dough.
- Cover and chill the mixture for at least 1 hour. Once firm, scoop and roll into balls. Set on a lined tray.
- For an optional coating, dip in melted white chocolate or roll in coconut, pecans, or crushed gingersnaps. Chill again for 20-30 minutes until set.
Notes
If your mixture is too wet, add more crumbs or chill longer. Too dry? Add more cream cheese or pumpkin. Store in the fridge for 4 days or freeze for a month. Try with dairy-free cream cheese and gluten-free crumbs for swaps that still taste amazing.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 110
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg