Name: No Bake Pumpkin Cheesecake Balls
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 8 oz (225 g) cream cheese, softened; ½ cup pumpkin puree (not pumpkin pie filling); ⅓ cup powdered sugar; 1 teaspoon vanilla extract; 1½ teaspoons pumpkin pie spice (or cinnamon + nutmeg); ¼ teaspoon salt; 1 cup graham cracker crumbs (or crushed cookies like gingersnaps or Biscoff) – more if needed for texture; White chocolate or vegan/plant‑based chocolate, for coating (optional); Crushed graham crackers, chopped nuts, or cinnamon sugar, for coating or decoration (optional)

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No bake pumpkin cheesecake balls are creamy, spiced bite-sized treats that combine the flavors of pumpkin pie and cheesecake into one irresistible dessert. I love making them when I want something festive and fuss-free with zero oven time.

Why I’ll Love This Recipe

I love how these treats come together quickly with just a few ingredients. They’re perfect for fall gatherings, holiday platters, or whenever I’m craving something sweet and spiced. Plus, they’re easy to make ahead and freeze for whenever I need a little indulgence. No Bake Pumpkin Cheesecake Balls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream cheese (softened)
Pumpkin puree
Graham cracker crumbs (or crushed cookies like gingersnaps)
Powdered sugar
Pumpkin pie spice or cinnamon
Vanilla extract
White chocolate (optional, for coating)
Crushed graham crackers, nuts, or cinnamon sugar (for coating)

Directions

I combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice in a mixing bowl. I mix until smooth and creamy.
I stir in the graham cracker crumbs until the mixture is thick enough to roll into balls.
I refrigerate the mixture for 30–60 minutes so it firms up.
Once chilled, I scoop and roll the mixture into small balls (about 1-inch each).
I roll each ball in crushed graham crackers, cinnamon sugar, or dip in melted white chocolate if I want a coated finish.
I refrigerate the finished balls for at least 1 hour before serving.

Servings and Timing

This recipe makes about 20–24 balls. Prep time is 15 minutes, plus chill time of 1–2 hours.

Variations

I sometimes add crushed pecans or walnuts for texture.
For a chocolate twist, I dip them in dark or milk chocolate instead of white.
I’ve used crushed Biscoff cookies instead of graham crackers for a spiced, caramelized flavor.
A splash of maple syrup adds extra sweetness and depth.

Storage/Reheating

I store these pumpkin cheesecake balls in an airtight container in the fridge for up to 5 days. They also freeze beautifully—just thaw them in the fridge before serving. I don’t reheat them—they’re best chilled. No Bake Pumpkin Cheesecake Balls

FAQs

Can I use canned pumpkin pie filling?

I prefer plain pumpkin puree to control the sweetness and spices, but pie filling works if I reduce or skip the added sugar and spices.

Do they need to be coated?

No, but I like coating them in crushed cookies or chocolate for added texture and visual appeal.

Can I make them vegan?

Yes, I use dairy-free cream cheese and a vegan cookie base like crushed gingersnaps.

Are they gluten-free?

They can be—just use gluten-free graham crackers or cookies in the mix and for coating.

Can I make them ahead?

Absolutely. I make them a day or two ahead and keep them chilled until ready to serve. They hold their shape and flavor well.

Conclusion

No bake pumpkin cheesecake balls are one of my favorite fall treats. They’re creamy, flavorful, and come together in no time. Whether I’m sharing them at a party or stashing a few in the fridge for myself, they always satisfy my pumpkin cravings.