No Bake Pumpkin Cheesecake Balls are a super easy and fun treat to make, especially when you want something sweet and creamy without turning on the oven. These little bites mix smooth pumpkin, creamy cheesecake flavors, and just the right amount of fall spices like cinnamon and nutmeg to make each ball taste like autumn in a bite. Plus, they’re coated with crushed graham crackers, giving a nice crunch on the outside that balances perfectly with the soft inside.
I love making these cheesecake balls because they come together so quickly, and there’s no waiting around to bake anything. I usually whip them up for a party or just as a quick snack when I want something a little special. When I roll the balls, I like to get my hands messy—it’s oddly satisfying! And if you want to mix it up, dipping them in melted chocolate or sprinkling some chopped nuts on top adds a nice twist.
One of my favorite ways to enjoy these pumpkin cheesecake balls is to chill them for a bit in the fridge and then serve them as bite-sized treats at gatherings. They’re perfect for sharing, and everyone always asks me for the recipe. They’re a nice little dessert that feels fancy but is so simple to make. I always keep a batch in the fridge during fall because they disappear fast!
Key Ingredients & Substitutions
Cream Cheese: This is the base for that rich, creamy cheesecake flavor. Make sure it’s softened to room temperature for easy mixing. For a dairy-free version, you can try vegan cream cheese.
Pumpkin Puree: Use canned pumpkin puree for consistency and ease. Avoid pumpkin pie filling since it’s already sweetened and spiced. You can fresh roast and mash pumpkin if you prefer, but it needs to be well cooked and smooth.
Spices: Cinnamon, nutmeg, and ginger give that classic pumpkin taste. Feel free to adjust the amounts or try pumpkin pie spice as a shortcut.
Graham Crackers: These add a nice texture and slight sweetness. If graham crackers are hard to find, try digestive biscuits or crushed vanilla wafers instead.
White Chocolate/Candy Melts: White chocolate gives a smooth, sweet coating, but if you prefer, milk or dark chocolate can work too. Candy melts are easier to melt smoothly, especially for dipping.
How Do I Get Smooth, Evenly Coated Cheesecake Balls?
Coating can be tricky but here’s how to make it easy and neat:
- Chill the balls first so they’re firm; this helps prevent breaking when dipping.
- Melt the white chocolate slowly in 30-second bursts, stirring regularly to avoid burning.
- Dip the ball using a fork, gently tap and shake off extra chocolate to avoid clumps.
- Place the coated ball on parchment paper to set; you can quickly add caramel drizzle and crumbs before the chocolate hardens.
- If coating hardens too fast, let the melted chocolate cool slightly before dipping.
These little steps make the balls look smooth and pretty, without too much mess. Enjoy making them—you’ll get the hang of it quickly!
Equipment You’ll Need
- Mixing bowl – big enough to mix all your ingredients smoothly.
- Hand mixer or spoon – a hand mixer makes blending quick, but a sturdy spoon works fine too.
- Small cookie scoop or tablespoon – helps you make evenly sized balls easily.
- Baking sheet lined with parchment paper – keeps the balls from sticking while chilling and coating.
- Microwave-safe bowl – perfect for melting white chocolate or candy melts safely.
- Fork or dipping tool – helps coat the balls without getting your hands messy.
Flavor Variations & Add-Ins
- Try adding chopped pecans or walnuts into the mixture for a nice crunch and nutty flavor.
- Swap the pumpkin puree for sweet potato puree to create a slightly different, earthy taste.
- Mix in mini chocolate chips inside for an extra treat in every bite.
- Use milk or dark chocolate instead of white chocolate coating for a richer, deeper flavor.
No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
Main Mixture:
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1 1/2 cups crushed graham crackers
Coating and Topping:
- 12 oz white chocolate or white candy melts
- 1/2 cup crushed graham crackers (remaining)
- 2 tbsp caramel sauce (for drizzle)
How Much Time Will You Need?
This recipe takes around 15 minutes to prepare, plus at least 1 hour for chilling and setting. It’s quick and easy with no baking required, making it perfect for a simple autumn treat!
Step-by-Step Instructions:
1. Mix the Cheesecake Filling:
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla, cinnamon, nutmeg, and ginger. Stir together until the mixture is smooth and well blended.
2. Add Graham Crackers:
Gently fold 1 1/2 cups of crushed graham crackers into the pumpkin cheesecake mix. Mix well until fully incorporated.
3. Shape the Balls:
Using a tablespoon or small cookie scoop, scoop out portions of the mixture. Roll each portion between your hands to form smooth balls and place them on a parchment-lined baking sheet.
4. Chill:
Pop the tray of balls into the refrigerator for at least 30 minutes to let the balls firm up.
5. Melt the Chocolate:
While the balls chill, melt the white chocolate or candy melts in a microwave-safe bowl. Heat in 30-second bursts, stirring in between, until smooth and glossy.
6. Coat the Balls:
Take the chilled balls out of the fridge. Dip each one into the melted white chocolate using a fork. Gently lift it out and tap off any excess chocolate, then place it back on the parchment paper.
7. Add Drizzle and Topping:
Immediately drizzle caramel sauce over each coated ball and sprinkle with the remaining crushed graham crackers for a crunchy, sweet finish.
8. Set and Serve:
Put the coated balls back in the fridge for about 1 hour to allow the coating to harden. Serve chilled and enjoy your creamy, festive pumpkin cheesecake balls!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure the pumpkin puree is fully thawed and well drained of any excess moisture before mixing to avoid a runny texture.
How Long Can I Store These Pumpkin Cheesecake Balls?
Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months—just thaw in the fridge before serving.
Can I Substitute the White Chocolate with Another Coating?
Absolutely! Milk or dark chocolate work great as alternatives. Just melt them the same way and dip the balls for a different flavor profile.
Can I Make These Ahead of Time?
Yes, these cheesecake balls are perfect for making a day or two in advance. Keep them refrigerated until you’re ready to serve for the freshest taste and texture.