If you love all things pumpkin and crave a sweet treat that’s not only festive but incredibly easy, you’re going to fall head over heels for No-Bake Pumpkin Cheesecake Balls. These bite-sized delights bring together the creamy richness of cheesecake, the cozy flavors of pumpkin and spice, and a playful crunch from graham crackers. Whether you need a fun party plate or a quick weeknight treat, No-Bake Pumpkin Cheesecake Balls are always a crowd-pleaser – and you won’t even need to turn on the oven!

No-Bake Pumpkin Cheesecake Balls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how effortlessly these ingredients come together to create bite-sized perfection. Every single element brings a little something special to the party, from luscious cream cheese to fragrant spices. Here’s what you’ll need for your No-Bake Pumpkin Cheesecake Balls and why each one counts:

Cream Cheese (8 ounces, softened): Use full-fat for the creamiest, richest texture in every bite.
Canned Pumpkin Puree (½ cup): Adds real pumpkin flavor and helps keep the filling moist and luscious.
Graham Cracker Crumbs (1 cup, plus more for coating): Classic cheesecake base flavor and a bit of crunch for rolling or coating each ball.
Powdered Sugar (¾ cup): Sweetens delicately and blends seamlessly into the filling for a smooth finish.
Pumpkin Pie Spice (1 teaspoon): Instantly adds that signature warm, autumnal aroma you love.
Cinnamon (½ teaspoon): Boosts the spice and brings a cozy, familiar note to every ball.
Vanilla Extract (1 teaspoon): Rounds out the sweetness and enhances all those pumpkin spice flavors.
Salt (¼ teaspoon): A small amount makes every flavor pop and balances the sweetness perfectly.
White Chocolate or Almond Bark (optional, for dipping): Creates a sweet, glossy shell that looks beautiful and adds a satisfying snap.

How to Make No-Bake Pumpkin Cheesecake Balls

Step 1: Mix the Filling

Start by grabbing a medium mixing bowl and combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mixing these together will create a luscious, smooth base that forms the heart of your No-Bake Pumpkin Cheesecake Balls. Don’t rush this part – a creamy, well-blended filling is what makes each bite melt in your mouth.

Step 2: Add Graham Cracker Crumbs

Next, stir in the graham cracker crumbs until you have a soft, shapable dough. The crumbs soak in the flavors and give the bites that classic cheesecake edge, all while ensuring the balls hold together beautifully once chilled.

Step 3: Chill the Mixture

Cover the bowl and transfer it to the refrigerator for 1 to 2 hours. This step is absolutely key – chilling allows the mixture to firm up enough to roll (with way less mess on your hands) and intensifies all those fall flavors inside the No-Bake Pumpkin Cheesecake Balls.

Step 4: Roll into Balls

Once chilled and firm, scoop out generous tablespoon-sized portions of the dough. Roll each portion between your palms to form perfect little balls. Not only is this step super satisfying, but it’s also a great one to let kids help with if you want to make this a family kitchen activity!

Step 5: Coat or Dip

Decide how you want to finish your No-Bake Pumpkin Cheesecake Balls: for a classic look, roll each ball in more graham cracker crumbs; for a decadent touch, dip them into melted white chocolate or almond bark for a candy-like shell. This is the stage where you can have fun with flavors, colors, or toppings.

Step 6: Chill Before Serving

Arrange all the finished balls on a parchment-lined tray and refrigerate for at least 30 minutes. This final chill gives them just the right texture and helps the coating set perfectly. Once they’re ready, your No-Bake Pumpkin Cheesecake Balls are firm, creamy, and totally irresistible.

How to Serve No-Bake Pumpkin Cheesecake Balls

Garnishes

Dress up your No-Bake Pumpkin Cheesecake Balls with a playful dusting of extra graham cracker crumbs, a sprinkle of cinnamon, or a drizzle of melted white or dark chocolate. For a festive touch, try a few chopped pecans, chocolate chips, or even a tiny pinch of flaky sea salt on top – these little extras add flair and flavor.

Side Dishes

Set your cheesecake balls alongside a platter of fresh fruit like sliced apples or pears, or pair them with a pot of hot coffee, spiced tea, or hot chocolate for a truly cozy dessert spread. They also play nicely with other handheld treats at parties, such as spiced cookies or mini brownies, making your dessert table look extra inviting.

Creative Ways to Present

There are so many charming ways to show off your No-Bake Pumpkin Cheesecake Balls. Try stacking them pyramid-style on a cake stand, sliding them onto lollipop sticks for “cheesecake pops,” or arranging them in mini cupcake liners for an elegant bite-size presentation. You can even box them up for a homemade edible gift that never goes unnoticed.

Make Ahead and Storage

Storing Leftovers

No-Bake Pumpkin Cheesecake Balls keep wonderfully in an airtight container in the refrigerator for up to five days. Just make sure they’re well-covered to stay fresh and maintain their creamy texture. If you’re storing different coatings, use parchment or wax paper between layers to prevent sticking.

Freezing

For longer storage, these bites freeze like a dream! Place them in a single layer on a tray to freeze solid, then transfer to a zip-top freezer bag. Stored this way, No-Bake Pumpkin Cheesecake Balls will last up to two months – just let them thaw in the fridge before serving for best texture.

Reheating

Since these are a no-bake treat meant to be enjoyed chilled, there’s no need to reheat. If you find they’re extra cold from the freezer, let them sit at room temperature for 10 to 15 minutes to soften slightly before serving. They’ll still hold their shape and taste deliciously creamy!

FAQs

Can I use homemade pumpkin puree instead of canned?

Absolutely! Homemade pumpkin puree works well in No-Bake Pumpkin Cheesecake Balls. Just be sure to drain any excess moisture so the dough sets nicely.

How can I make these dairy-free or vegan?

You can substitute the cream cheese with your favorite dairy-free or vegan cream cheese alternative, and use dairy-free chocolate for dipping. Double-check that your graham crackers are vegan, too!

Can I add extras like nuts or chocolate chips?

Definitely! Add a handful of chopped pecans, mini chocolate chips, or even a few dried cranberries to the mix before chilling for extra crunch and sweetness. The recipe is flexible, so get creative!

What’s the best way to dip the balls in chocolate?

If you’re dipping No-Bake Pumpkin Cheesecake Balls in white chocolate or almond bark, use two forks to lower each ball into the melted chocolate, let the excess drip off, then set them on parchment to harden. Chilling the balls first makes dipping much easier.

Will these hold up at room temperature for parties?

They’ll be fine at room temperature for a few hours, especially if coated in chocolate. For best texture and food safety, don’t leave them out for more than 2 hours – keep any extras chilled until you’re ready to serve more.

Final Thoughts

No-Bake Pumpkin Cheesecake Balls are proof that you don’t need an oven (or a lot of fuss) to create a dessert that wow your friends and family. They’re easy, festive, and simply bursting with pumpkin spice goodness. Give these a try – I have a feeling they’ll become one of your favorite seasonal treats!

No-Bake Pumpkin Cheesecake Balls Recipe

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4.8 from 28 reviews

Author: admin
Total Time: 2 hours 20 minutes (including chilling)
Yield: 24 balls 1x
Diet: Non-Vegetarian

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Description

These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines creamy pumpkin cheesecake with the convenience of a bite-sized, no-bake dessert. Perfect for seasonal gatherings or a cozy night in.

Ingredients

Scale

Cheesecake Balls:

8 ounces cream cheese, softened
½ cup canned pumpkin puree
1 cup graham cracker crumbs (plus more for coating)
¾ cup powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon cinnamon
1 teaspoon vanilla extract
¼ teaspoon salt

For Coating (Optional):

White chocolate or almond bark

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Instructions

Mix Cheesecake Ingredients: In a medium mixing bowl, combine cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, vanilla extract, and salt. Mix until smooth.
Add Graham Cracker Crumbs: Stir in graham cracker crumbs until a soft dough forms.
Chill Dough: Refrigerate mixture for 1–2 hours until firm.
Form Balls: Scoop out tablespoon-sized portions and roll into balls.
Coat: Roll each ball in graham cracker crumbs or dip in melted white chocolate.
Chill and Serve: Refrigerate balls for at least 30 minutes before serving.