Go Back
photorealistic hero shot of no bake pumpkin cheesecake balls on white plate in bright modern kitchen
Taha Ayad

No Bake Pumpkin Cheesecake Balls

These no-bake pumpkin cheesecake balls combine everything you love about fall—warm spices, creamy pumpkin, and smooth cream cheese—into bite-sized treats that are quick, easy, and irresistibly delicious. They’re rich, spiced, and perfect for sharing during holidays or pleasant evenings.
Print Recipe Pin Recipe Share on Facebook
Prep Time 30 minutes
Total Time 30 minutes
Servings: 20 balls
Course: Desserts
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • ½ cup pumpkin puree not pumpkin pie filling
  • ½ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice or ½ teaspoon cinnamon + ¼ nutmeg + ¼ ginger
  • 1 cup finely crushed graham crackers or Biscoff/gingersnaps
  • 10 oz white chocolate melts
  • 1 tablespoon vegetable oil optional
  • Optional toppings: crushed nuts cookie crumbs, or pumpkin spice dusting

Method
 

  1. Beat softened cream cheese until smooth and fluffy.
  2. Add pumpkin puree, powdered sugar, vanilla, and spices; mix until well combined.
  3. Stir in cookie crumbs to create a firm, rollable mixture.
  4. Scoop and roll about 1½ tablespoons of mixture into balls; place on parchment paper.
  5. Refrigerate for 30 minutes to firm up.
  6. Melt chocolate until smooth; dip chilled balls, coating evenly.
  7. Place on parchment and refrigerate until the chocolate sets.
  8. Store in an airtight container in the fridge until ready to serve.

Notes

  1. Chill the mixture longer if it’s too soft to roll.
  2. Use dark chocolate for a richer flavor.
  3. Freeze extras for up to two months for an easy make-ahead dessert.
QR Code linking back to recipe