No Bake Pumpkin Cheesecake Balls are little bites of creamy, pumpkin-flavored goodness that come together super easily. They’re smooth, rich, and have just the right hint of warm spices like cinnamon and nutmeg. Plus, they’re coated in a sweet layer that gives a nice contrast to the soft filling inside.
I love making these cheesecake balls during the fall because they capture all the flavors of pumpkin pie without needing any baking, which saves so much time and effort. A fun tip I use is chilling them well before serving so they hold their shape and have a cool, refreshing texture—almost like a little treat that melts in your mouth. They’re perfect for when you want a festive dessert but don’t want to heat up your kitchen.
These pumpkin cheesecake balls always bring a smile to everyone’s face, especially at parties or family gatherings. I like to arrange them on a pretty plate or even pop a few on toothpicks for easy snacking. They’re a quick way to add a festive touch to any table and make it look like you spent hours in the kitchen—without the fuss!
Key Ingredients & Substitutions
- Cream cheese
- This is the base that makes the filling rich and creamy. I recommend full-fat cream cheese for the best texture. If you want a lighter option, try using Neufchâtel cheese, but the balls might be less creamy.
- Pumpkin puree
- Use canned pumpkin puree, not pumpkin pie filling, since the latter is already sweetened and spiced. You can swap in fresh pumpkin puree if you roast and puree it yourself for a fresh taste.
- Pumpkin pie spice
- This mix adds warm fall flavor. If you don’t have it, mix cinnamon, nutmeg, ginger, and a pinch of cloves or allspice. Adjust the amounts to your taste.
- Graham cracker crumbs
- These give a nice crunchy texture inside and a classic flavor. If you’re avoiding gluten, try crushed gluten-free graham crackers or gingersnaps.
- White chocolate coating
- Melting wafers work well because they melt smoothly and set quickly. If you can’t find them, melt white chocolate chips, but do it gently to avoid burning. You could also try candy melts in other colors for a fun twist.
How Do You Get the Perfect Smooth White Chocolate Coating?
Coating the balls evenly can be tricky. Here’s how to get a smooth white chocolate shell without lumps or lumps:
- Melt the chocolate (or wafers) slowly in the microwave in 20-30 second bursts. Stir well between each burst to prevent overheating and burning.
- If chocolate thickens, add a tiny bit of coconut oil or vegetable oil to loosen it up and make dipping easier.
- Use a fork or dipping tool to fully coat each ball. Let excess drip off before setting it on parchment paper to avoid pools of chocolate.
- Work quickly but gently because the coating will start to set as it cools.
- To get even coverage, if needed, dip the balls twice after the first layer sets.
Equipment You’ll Need
- Mixing bowl – big enough to mix cream cheese and pumpkin smoothly without spills.
- Electric mixer or hand mixer – makes beating the cream cheese easy and lump-free.
- Cookie scoop or tablespoon – helps you make evenly sized cheesecake balls quickly.
- Baking sheet lined with parchment paper – keeps the balls from sticking while chilling and coating.
- Microwave-safe bowl – perfect for melting the white chocolate or melting wafers safely and evenly.
- Fork or dipping tool – great for dipping the balls in chocolate and shaking off the extra coating.
Flavor Variations & Add-Ins
- Mix chopped pecans or walnuts into the filling for crunch and a nutty twist.
- Swap pumpkin puree for sweet potato puree for a milder, naturally sweet flavor.
- Add mini chocolate chips inside for little melty surprises in each ball.
- Switch the white chocolate coat to dark or milk chocolate for a richer, less sweet shell.
- Sprinkle festive colored sugars or cinnamon on the coating before it sets for extra color and spice.
No Bake Pumpkin Cheesecake Balls Recipe
Ingredients You’ll Need:
For the Filling:
- 8 oz cream cheese, softened
- ½ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar, sifted
- 1 teaspoon pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
- 1 cup graham cracker crumbs
For the Coating and Topping:
- 12 oz white chocolate or vanilla melting wafers
- ½ cup graham cracker crumbs (for sprinkling)
- Caramel sauce for drizzling (optional)
Time You’ll Need:
This recipe takes about 15 minutes to prepare, plus 1 hour for chilling the cheesecake balls to firm up. After coating with chocolate, you’ll need an additional 30 minutes for the coating to set in the fridge. So, plan for about 1 hour and 45 minutes total, mostly standby time.
Step-by-Step Instructions:
1. Make the Pumpkin Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Add the pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice. Mix everything well until smooth and combined. Then, gradually fold in 1 cup of graham cracker crumbs until the mixture thickens and holds its shape when rolled.
2. Form and Chill the Cheesecake Balls:
Use a tablespoon or cookie scoop to form the mixture into small, evenly sized balls. Place them on a baking sheet lined with parchment paper. Refrigerate the balls for at least 1 hour to firm up before coating.
3. Coat and Decorate the Balls:
While the balls chill, melt the white chocolate or vanilla melting wafers according to package instructions, usually by microwaving in short bursts and stirring frequently. Once the balls are firm, dip each one completely into the melted chocolate, letting any excess drip off. Place them back on the parchment-lined tray. Immediately sprinkle some of the remaining ½ cup graham cracker crumbs over each ball before the coating sets. For extra flavor and a pretty touch, drizzle caramel sauce over the balls if you’d like. Finally, chill the coated balls for about 30 minutes to let the chocolate set completely.
4. Serve and Enjoy:
Serve the cheesecake balls chilled. These creamy, spiced treats make a perfect fall dessert for parties or cozy nights in. Enjoy!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure it’s fully thawed and well-drained if needed to avoid extra moisture that could make the mixture too soft.
How Do I Store Leftover Cheesecake Balls?
Store them in an airtight container in the fridge for up to 4 days. Keep them chilled to maintain their shape and freshness.
Can I Substitute the White Chocolate Coating?
Absolutely! You can use milk or dark chocolate melts instead, or even candy melts in fun colors to customize the look and flavor.
Can I Make These Ahead of Time?
Definitely! Prepare and coat the balls a day in advance, then refrigerate until ready to serve. They taste even better after chilling overnight.