No Bake Pumpkin Cheesecake Balls – Easy Fall Dessert

When fall rolls around, and the air starts to bite with a little chill, kitchens all over America start smelling like cinnamon, nutmeg, and something baking. But not every great seasonal dessert has to come from a hot oven. No Bake Pumpkin Cheesecake Balls are proof that you can get all the cozy, creamy satisfaction of fall flavors with half the work and none of the heat.

These little bites are everything: creamy, spiced, sweet, and just the right size to pop in your mouth without a second thought. Think of them as truffles meets cheesecake meets pumpkin pie. They’re rolled in graham cracker crumbs or dipped in white chocolate, depending on how fancy you’re feeling, and they deliver big time on flavor.

No baking means less waiting and more eating. You mix, chill, roll, and you’re done. That’s it. These pumpkin cheesecake balls are great for parties, edible gifts, or sneaking out of the fridge when no one’s watching. And because they’re portioned perfectly, they’re easy to control… unless you lose control, which is easy too.

Whether you’re looking for a quick dessert for Thanksgiving, a sweet bite for a Halloween platter, or just a simple treat to keep your pumpkin obsession alive, this one’s a winner. Let’s roll.

Why You’ll Love This Recipe

• No baking required: No oven, no hassle—just mix, chill, and enjoy.
• Perfectly portioned: Bite-sized for easy snacking or sharing.
• Creamy and spiced: Rich with cream cheese and warm fall spices.
• Customizable: Roll in crumbs, dip in chocolate, or both.
• Great for gatherings: A standout on any dessert table or party platter.
• Make ahead: Store well in the fridge or freezer for later.

Ingredients

• 1 cup pumpkin puree (not pumpkin pie mix)
• 8 oz cream cheese, softened
• ¾ cup powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 ½ cups graham cracker crumbs (divided)
• 1 ½ cups white or dark chocolate chips (optional, for coating)
• 1 tbsp coconut oil (optional, for thinning chocolate)

Instructions/Method

Step 1: Mix the Cheesecake Base

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add pumpkin puree, powdered sugar, vanilla, and spices. Mix until fully combined.
3. Stir in ½ cup of graham cracker crumbs. Mixture should be thick but scoopable.

Step 2: Chill the Mixture

1. Cover the bowl and refrigerate for at least 1–2 hours, or until firm enough to scoop.

Step 3: Form the Balls

1. Using a small scoop or spoon, form 1-inch balls and place on a parchment-lined tray.
2. Roll each ball in remaining graham cracker crumbs or prepare for dipping.

Step 4 (Optional): Dip in Chocolate

1. Melt chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
2. Dip each ball using a fork, then place back on the parchment-lined tray.
3. Let set in the fridge for about 15–20 minutes until firm.

Tips & Variations

Tips:

• Chill well before rolling to avoid sticky hands and messy shapes.
• Use a cookie scoop for even sizes and less mess.
• Store in the fridge and serve cold for best texture.

Variations:

• Nutty: Add chopped pecans or walnuts for crunch.
• Pumpkin pie twist: Mix in a few tablespoons of pumpkin pie filling for a sweeter, more spiced flavor.
• Dipped duo: Half graham coating, half chocolate dip for variety.

Note:

Always use pure pumpkin puree—not pie filling. The added sugar and spices in the filling can throw off the flavor and texture.

Serving Suggestions

Serve these on a Halloween dessert platter, stack them in mini cupcake liners for Thanksgiving dessert buffets, or pop a few into a decorative jar for edible gifts. They pair perfectly with apple cider, spiced tea, or a bold espresso.

Nutrition Information

Per ball (approximate, without chocolate dip):
Calories: 110
Fat: 6g
Carbohydrates: 13g
Protein: 1g
Sugar: 8g
Fiber: 1g

User Reviews/Comments

Kim B. from Massachusetts: “Made these for my office potluck—everyone asked for the recipe. So easy and SO good!”

Daryl N. from Tennessee: “I dipped half in chocolate and left the others in crumbs—both were incredible.”

Melissa R. from California: “Finally, a no-bake pumpkin dessert that actually tastes like cheesecake!”

FAQs

Can I make these ahead of time?
Yes, these store beautifully. Keep them in the fridge for up to a week, or freeze them for up to 2 months. Just let them thaw a bit before serving.

Can I use pumpkin pie filling?
Stick with pure pumpkin puree. Pie filling has added sugar and spices that can mess with the texture and flavor balance.

Do I have to dip them in chocolate?
Nope! They’re delicious rolled in graham crumbs or even finely chopped nuts. The chocolate is optional, but a fun upgrade.

Can I make them dairy-free?
You can try dairy-free cream cheese alternatives, but the texture may vary slightly. Use caution if subbing non-dairy ingredients.

What if the mixture is too soft to roll?
Chill longer, or add more graham cracker crumbs a tablespoon at a time until it firms up. It should be pliable but not sticky.

How many does this recipe make?
You’ll get about 20–24 balls, depending on how big you roll them. Perfect for sharing—or not.

Conclusion

No Bake Pumpkin Cheesecake Balls are the kind of treat that sneaks up on you. They’re cute, quick, and unassuming… until you pop one in your mouth and realize you’re five deep before you’ve even poured the cider. They bring together everything we love about fall desserts—spice, creaminess, and indulgence—without the hassle of baking or cleanup.

Whether you’re gifting them, sharing them, or hoarding them in the back of the fridge (we see you), these cheesecake balls are a win. And if you’re into learning how pumpkin became the king of fall flavors, check out Pumpkin on Wikipedia for a little culinary history.

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