Name: No Bake Pumpkin Cheesecake Balls
Prep time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup pumpkin puree; 1 cup graham cracker crumbs; 3/4 cup powdered sugar; 1 teaspoon pumpkin pie spice; 1 teaspoon vanilla extract; 12 oz white chocolate or white candy coating, melted

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These no bake pumpkin cheesecake balls are creamy, spiced bites of fall flavor wrapped in a rich white chocolate shell. I mix pumpkin, cream cheese, and graham cracker crumbs to create a sweet and satisfying treat that’s perfect for sharing—or keeping all to myself.

Why You’ll Love This Recipe

I love how quick and easy these cheesecake balls are. There’s no oven needed, and they come together with just a few ingredients. The flavor is like a mini pumpkin cheesecake truffle, and they’re perfect for holiday platters or quick desserts. No Bake Pumpkin Cheesecake Balls

Ingredients

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

Cream cheese (softened)
Pumpkin puree
Graham cracker crumbs
Powdered sugar
Pumpkin pie spice
Vanilla extract
White chocolate or white candy coating

Directions

I mix the cream cheese and pumpkin puree together until smooth.
I stir in powdered sugar, pumpkin pie spice, and vanilla until fully combined.
I fold in the graham cracker crumbs until the mixture becomes thick and dough-like.
I refrigerate the mixture for 30–60 minutes to firm it up.
I scoop and roll the mixture into small balls and place them on a lined baking sheet.
I freeze the balls for about 15–20 minutes to make dipping easier.
I melt the white chocolate and dip each ball until fully coated, then place them back on the sheet to set.
I refrigerate until firm and store them chilled.

Servings and timing

Makes: About 20–24 balls
Prep time: 15 minutes
Chill time: 45 minutes
Total time: 1 hour

Variations

I sometimes roll the finished balls in crushed graham crackers, cinnamon sugar, or chopped nuts instead of dipping in chocolate.
For a chocolate version, I dip them in dark or milk chocolate instead of white.
I’ve added a splash of maple syrup or bourbon to the mix for a little extra depth.

storage/reheating

I store these cheesecake balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month. I thaw them in the fridge before serving. These aren’t meant to be reheated—they’re best enjoyed cold. No Bake Pumpkin Cheesecake Balls

FAQs

Can I use canned pumpkin pie filling instead of puree?

I don’t recommend it—pumpkin pie filling is already sweetened and spiced, which could throw off the flavor and texture.

Can I make these ahead of time?

Absolutely. I often make a batch a day or two ahead and keep them in the fridge until I’m ready to serve.

How do I keep the coating from cracking?

I let the balls sit at room temp for a few minutes after freezing so the sudden temperature change doesn’t crack the chocolate.

Can I skip the chocolate coating?

Yes, I’ve skipped the coating before and just rolled them in cinnamon sugar or graham crumbs—they’re still delicious.

Do they need to stay refrigerated?

Yes, since they contain cream cheese, I always keep them chilled until serving.

Conclusion

These no bake pumpkin cheesecake balls are a festive and delicious way to enjoy pumpkin season without turning on the oven. They’re rich, creamy, and easy to customize—perfect for parties, gifts, or a sweet fall treat any day of the week.