Name: No-Bake Pumpkin Cheesecake Balls: Easy Fall Dessert Recipe
Prep time: 15 min
Total time: PT-487268H41M4S
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup pumpkin purée (not pie filling); 1 cup powdered sugar; 1 tsp pumpkin pie spice; 1/2 tsp vanilla extract; 1 1/2 cups graham cracker crumbs or crushed gingersnaps; 1 cup white chocolate or candy melts (optional, for coating); Crushed cookies, cinnamon sugar, or pumpkin spice (for rolling)

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No-Bake Pumpkin Cheesecake Balls are my favorite bite-sized fall dessert—soft, creamy, and full of warm pumpkin spice flavor. They’re made with real pumpkin, cream cheese, and crushed cookies, then rolled in a cozy spiced coating. Whether I’m serving them at a holiday gathering or just treating myself to something sweet, these little bites always deliver big flavor without turning on the oven.

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and perfect for fall. The pumpkin and cream cheese make a luscious, rich base, while the cookie crumbs give structure and a little crunch. There’s no baking involved, which makes them a breeze to prepare and ideal for make-ahead entertaining. They’re portable, shareable, and taste like pumpkin cheesecake in a fun, poppable form.

ingredients

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

Cream cheese, softened
Pumpkin purée (not pumpkin pie filling)
Powdered sugar
Pumpkin pie spice
Vanilla extract
Graham cracker crumbs or crushed gingersnaps
White chocolate or candy melts (optional, for coating)
Crushed cookies, cinnamon sugar, or pumpkin spice (for rolling)

directions

I mix the softened cream cheese, pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract in a bowl until smooth and creamy.
I stir in the crushed graham crackers or gingersnaps until the mixture is thick enough to roll. I chill the mixture for 30–60 minutes to firm it up.
I scoop out tablespoon-sized portions and roll them into balls.
I coat each ball in crushed cookies, cinnamon sugar, or pumpkin spice. Sometimes I dip them in melted white chocolate for a sweeter finish.
I place the finished balls on a parchment-lined tray and refrigerate until ready to serve.

Servings and timing

This recipe makes about 18–24 balls, depending on size. It takes 15 minutes to prep, plus 30–60 minutes of chilling time.

Variations

I use crushed Oreos or vanilla wafers instead of graham crackers for a different base.
For extra crunch, I roll them in chopped pecans or walnuts.
I sometimes add a splash of maple syrup or bourbon for flavor depth.
I drizzle the white chocolate instead of coating them fully for a lighter touch.
I use dairy-free cream cheese for a vegan-friendly version.

storage/reheating

I store these cheesecake balls in an airtight container in the fridge for up to 5 days. They can also be frozen for up to a month—just thaw in the fridge before serving. No reheating needed.

FAQs

Can I make these ahead of time?

Yes, I often make them a day or two in advance. They hold up great in the fridge and actually taste better once chilled.

What type of cookies work best?

I love using gingersnaps or graham crackers, but Biscoff cookies, vanilla wafers, or Oreos also work well.

Can I use canned pumpkin pie mix?

I stick with plain pumpkin purée so I can control the sweetness and spices. Pumpkin pie mix may make the mixture too wet.

How do I keep the mixture from being too soft?

I chill the dough thoroughly and add extra crushed cookies if it feels too sticky to roll.

Can I skip the coating?

Yes, but I love the extra texture and flavor the coatings add. Even a light dusting of cinnamon sugar makes a difference.

Conclusion:

in Cheesecake Balls are the perfect easy fall dessert—creamy, spiced, and full of cozy flavor in every bite. I love how quick they are to make, how well they store, and how much everyone enjoys them. If I need a festive, no-fuss dessert that tastes like autumn, these little treats are always my answer.