Dessert

No-Bake Pumpkin Cheesecake Balls Recipe

ByThomas Greene November 25, 2025November 25, 2025

Introduction

These no-bake pumpkin cheesecake balls are a delightful and easy treat perfect for autumn or any time you crave a creamy, spiced dessert. With simple ingredients and no oven required, they come together quickly and make a great party appetizer or snack.

A white plate holds seven creamy light beige ice cream scoops arranged closely together. Each scoop is topped with dark chocolate drizzle forming irregular stripes and sprinkled generously with crumbly brown cookie crumbs. A glossy caramel sauce is pooled artfully on the white plate under and around the scoops, adding warm amber highlights. The ice cream texture looks smooth and creamy, with bits of cookie mixed inside the scoops. In the background, an orange pumpkin and white cloth add a cozy autumn feel on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
1 cup pumpkin puree (not pumpkin pie filling)
1/2 cup powdered sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon vanilla extract
1 cup graham cracker crumbs
1/2 cup white chocolate chips (optional, for coating)
Additional ground cinnamon and sugar (optional, for rolling)

Instructions

Step 1: In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.
Step 2: Refrigerate the mixture for about 30 minutes to firm up for easier handling.
Step 3: Once chilled, use a small cookie scoop or spoon to form small balls about 1-inch in diameter. Roll gently between your hands to smooth.
Step 4: Roll each ball in graham cracker crumbs until fully coated. If using white chocolate coating, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball into the melted chocolate, allow the excess to drip off, then roll in graham cracker crumbs again.
Step 5: Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
Step 6: Once set, the pumpkin cheesecake balls are ready to serve. Enjoy chilled!

Tips & Variations

For a richer flavor, add a pinch of ground cloves or allspice to the mixture.
To make vegan versions, substitute cream cheese with a dairy-free alternative and use vegan white chocolate chips.
Try rolling the balls in crushed pecans or toasted coconut instead of graham cracker crumbs for a different texture.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 1 month; thaw in the refrigerator before serving. Reheat is not needed as they are best enjoyed chilled.

How to Serve

The image shows seven creamy white ice cream scoops on a white plate, each topped with crumbled brown bits and drizzled with dark chocolate sauce and golden caramel sauce. The scoops are arranged closely together with some caramel pooling on the plate. The background features warm orange pumpkins and a soft white cloth, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, canned pumpkin pie filling contains added sugars and spices which can alter the flavor and texture. Use plain pumpkin puree for the best results.

How do I prevent the white chocolate coating from melting the cheesecake balls?

Make sure the pumpkin balls are well chilled before dipping, and let any excess chocolate drip off before placing them back in the refrigerator to set. This helps maintain their shape and texture.