No Bake Pumpkin Cheesecake Balls Recipe
No Bake Pumpkin Cheesecake Balls are little bites of creamy, pumpkin-spiced happiness that come together without turning on the oven. These sweet treats have the smooth, rich flavor of cheesecake…
By Elizabeth
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Reading time: 6 min
No Bake Pumpkin Cheesecake Balls are little bites of creamy, pumpkin-spiced happiness that come together without turning on the oven. These sweet treats have the smooth, rich flavor of cheesecake mixed with the warm taste of pumpkin and cozy spices like cinnamon and nutmeg. They’re easy to make and perfect for fall or any time you want a touch of pumpkin in a fun, bite-sized form.
One of my favorite things about these cheesecake balls is how simple they are to whip up. I like to roll them in crushed graham crackers or chopped nuts for a little crunch that’s just the right contrast to the creamy filling. They’re kind of addictive—you’ll find yourself wanting to pop one after another! Plus, since they don’t need baking, they’re a great go-to when you want dessert fast but still want that homemade feel.
I love serving these pumpkin cheesecake balls at holiday gatherings or as a little surprise for guests. They look cute on a platter and everyone always asks for the recipe. I sometimes make a batch the night before, so the flavors have time to meld and the texture is just perfect. Trust me, they’re sure to bring smiles and a little autumn magic to your table.
Key Ingredients & Substitutions
Cream Cheese: This gives the cheesecake balls their smooth, creamy texture. Use full-fat for the best results. For a lighter option, try Neufchâtel cheese, which has less fat but similar texture.
Pumpkin Puree: Canned pumpkin is ideal for consistent flavor, but you can roast and mash fresh pumpkin if you prefer. Avoid pumpkin pie filling—it’s sweetened and spiced already, which might affect the flavor balance.
Graham Cracker Crumbs: They add a subtle, crunchy texture and a slightly sweet base. If you can’t find graham crackers, crushed digestive biscuits or vanilla wafers make good substitutes.
White Chocolate or Candy Melts: This coats the cheesecake balls with a smooth shell. Candy melts are easier to melt and thinner, but white chocolate adds better taste. Choose what works best for you.
How Do You Get the Perfect Smooth Coating on the Cheesecake Balls?
Coating the balls smoothly can be tricky but is worth the effort. Here’s how I do it:
- Freeze the balls first. Cold balls help the coating harden quickly and keep the shape.
- Melt the chocolate slowly in short bursts and stir well to avoid burning.
- Use a fork or dipping tool to fully submerge the ball, then gently tap the tool on the bowl edge to remove excess coating.
- Place coated balls on parchment paper to set. If needed, use a toothpick to fix drips or uneven spots before it hardens.
This method makes a neat, even coating that looks great and tastes delicious!
Equipment You’ll Need
- Mixing bowl – to combine all your ingredients smoothly and easily.
- Electric mixer or hand mixer – makes beating cream cheese fluffy and lump-free simple.
- Baking sheet lined with parchment paper – keeps your cheesecake balls from sticking while they set.
- Microwave-safe bowl – for melting white chocolate gently without burning.
- Fork or dipping tool – helps you dip the cheesecake balls evenly and remove excess coating.
Flavor Variations & Add-Ins
- Add mini chocolate chips inside the cheesecake mixture for little pockets of chocolate in each bite.
- Mix in chopped pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin.
- Use maple extract instead of vanilla to give the balls a warm, autumn twist.
- Roll balls in crushed ginger snaps or cinnamon sugar instead of graham cracker crumbs for a spicier coating.
No Bake Pumpkin Cheesecake Balls Recipe
Ingredients You’ll Need:
For the Cheesecake Balls:
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120g) canned pumpkin puree
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups (150g) graham cracker crumbs, plus extra for garnish
For the Coating:
- 12 oz (340g) white chocolate or white candy melts
- Caramel sauce or butterscotch sauce (for drizzling, optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare plus 30 minutes freezing time before dipping, and another hour chilling after coating. So, in total, set aside around 1 hour and 45 minutes to have these delicious pumpkin cheesecake balls ready to enjoy.
Step-by-Step Instructions:
1. Mix the Cheesecake Filling:
Beat the softened cream cheese in a large bowl until smooth and creamy using an electric mixer. Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix everything well until smooth and combined.
2. Fold in Graham Cracker Crumbs:
Gently stir the graham cracker crumbs into the pumpkin mixture until the texture is thick enough to roll into balls.
3. Shape the Balls:
Take small portions (about 1 tablespoon) and roll them into smooth balls with your hands. Place them on a baking sheet lined with parchment paper.
4. Freeze to Firm Up:
Place the balls in the freezer for about 30 minutes to get firm and ready for dipping.
5. Melt the White Chocolate:
While the balls freeze, melt the white chocolate or candy melts in a microwave-safe bowl in 30-second bursts, stirring between each until smooth.
6. Dip the Cheesecake Balls:
Using a fork or dipping tool, dunk each chilled ball into the melted chocolate, coat fully, and allow excess to drip off. Return to the parchment-lined sheet.
7. Garnish and Chill:
While the coating is still wet, sprinkle extra graham cracker crumbs on top. Then place the coated balls in the refrigerator for at least 1 hour to set completely.
8. Optional Drizzle and Serve:
If you like, drizzle some caramel or butterscotch sauce on top for extra flavor and a pretty finish. Serve chilled and enjoy these creamy, spiced pumpkin cheesecake balls!
9. Storage:
Keep any leftovers stored in an airtight container in the refrigerator. They stay delicious for several days.
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before mixing to avoid a watery filling.
Can I Substitute Cream Cheese?
You can try using Neufchâtel cheese for a lower-fat option, but full-fat cream cheese gives the best creamy texture and flavor.
How Long Will These Cheesecake Balls Keep?
Store them in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze them for up to a month—thaw in the fridge before serving.
Can I Make These Ahead of Time?
Absolutely! Make them a day or two ahead, keep them refrigerated, and add any drizzle or garnish just before serving for the freshest look.