Name: No Bake Pumpkin Cheesecake Balls
Prep time: 15 min
Total time: PT-488977H13M27S
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup pumpkin purée (not pumpkin pie filling); 1 cup powdered sugar; 1 tsp vanilla extract; 1 1/2 tsp pumpkin pie spice; 1 1/2 cups crushed graham crackers or gingersnap cookies; Optional Coatings:; Melted white or dark chocolate; Crushed cookies; Cinnamon sugar; Chopped pecans or walnuts; Toasted coconut flakes

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No Bake Pumpkin Cheesecake Balls are my go-to fall treat when I want something sweet, creamy, and spiced—without turning on the oven. They combine rich cream cheese, smooth pumpkin purée, warm spices, and crushed cookies or graham crackers to create bite-sized, truffle-style desserts that taste like mini pumpkin cheesecakes. They’re easy to make, fun to decorate, and perfect for sharing (or not).

Why You’ll Love This Recipe

I love how simple and satisfying these cheesecake balls are. They give me that creamy, spiced pumpkin cheesecake flavor in a portable, poppable form—and I don’t have to bake a thing. The texture is smooth and rich, with just the right amount of sweetness. They’re also incredibly versatile—I can coat them in chocolate, roll them in crushed cookies, or dust them with cinnamon sugar. And since they keep well in the fridge, they’re perfect for prepping ahead of time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese, softened
Pumpkin purée (not pumpkin pie filling)
Powdered sugar
Pumpkin pie spice
Crushed graham crackers or gingersnap cookies
Vanilla extract
Optional coatings: melted white or dark chocolate, crushed cookies, chopped nuts, or cinnamon sugar

Directions

I start by beating the softened cream cheese until smooth.
I add the pumpkin purée, powdered sugar, vanilla, and pumpkin pie spice, mixing until fully combined.
I stir in the crushed graham crackers or gingersnaps until the mixture thickens and becomes scoopable.
I chill the mixture in the refrigerator for at least 1 hour so it firms up.
Once chilled, I scoop out tablespoon-sized portions and roll them into balls using my hands.
I coat the balls in my choice of toppings—sometimes melted chocolate, sometimes cinnamon sugar.
I place the finished balls on a parchment-lined tray and chill them again until set.

Servings and Timing

This recipe makes about 20–24 cheesecake balls, depending on size. It takes around 15 minutes to prepare the mixture and another 1–2 hours for chilling and setting. It’s quick, easy, and totally make-ahead friendly.

Variations

When I want a little crunch, I mix in mini chocolate chips or finely chopped pecans. I’ve also rolled them in coconut flakes or dipped them in white chocolate and drizzled with caramel for a dessert-truffle twist. For a stronger pumpkin spice kick, I add extra cinnamon or nutmeg. And if I want to make them lighter, I’ve used reduced-fat cream cheese and less sugar—they’re still rich and creamy.

Storage/Reheating

I store these in an airtight container in the refrigerator for up to 5 days. They’re best served chilled. For longer storage, I freeze them on a baking sheet first, then transfer them to a freezer bag—perfect for popping out one or two when a craving hits. No reheating needed.

FAQs

Can I use pumpkin pie filling instead of purée?

I don’t recommend it—pumpkin pie filling has added sugar and spices, which can throw off the balance of flavor and texture.

How do I make them firmer for dipping in chocolate?

I chill the mixture thoroughly and sometimes add a bit more crushed cookies or graham crackers to stiffen it up before rolling.

Can I freeze pumpkin cheesecake balls?

Yes! I freeze them after rolling and dipping. They keep well for up to 1 month—just let them thaw slightly before serving.

What kind of cookies work best?

I like using gingersnaps for extra spice or graham crackers for a more classic cheesecake taste. Either one gives great texture.

Can I make these dairy-free?

Yes, I’ve made them with dairy-free cream cheese and they turned out great. Just make sure the texture is thick enough for rolling.

Conclusion

No Bake Pumpkin Cheesecake Balls are one of my favorite fall treats—easy, creamy, and full of cozy spice. Whether I’m making them for a party, a dessert tray, or just to keep in the fridge for when the pumpkin cravings hit, they always deliver. With no baking required and endless topping options, they’re as fun to make as they are to eat.

No Bake Pumpkin Cheesecake Balls