When the weather cools down and the fall cravings kick in, I always look for desserts that are simple, satisfying, and, let’s be honest, not another pie. That’s exactly how these no bake pumpkin cheesecake balls ended up in my fridge last October. I was short on time, had a leftover can of pumpkin purée, and needed something sweet for a weekend get-together. What I didn’t expect? Everyone asking for the recipe before the night was even over.
These little bites are soft, creamy, spiced just right, and coated in a sweet shell, either graham cracker crumbs, white chocolate, or cinnamon sugar. You can dress them up or down depending on the vibe. The best part? No oven. No water bath. No crust drama. Just mix, chill, and roll.
I like to keep a batch in the fridge for quick treats, or freeze them and pop out a few at a time. They also make a great addition to a fall dessert board, especially when paired with my Easy Halloween Party Treats or these rich Halloween Brownies. Whether you’re hosting or just snacking, they add that sweet seasonal touch.
These no bake pumpkin cheesecake balls are rich like a truffle but spiced like a slice of pumpkin pie. Whether you’re prepping for Friendsgiving or just need a fall-flavored fix on a Tuesday night, this recipe delivers.
No Bake Pumpkin Cheesecake Balls Recipe
Prep Time: 25 minutes
Chill Time: 1 hour
Yields: About 18–20 balls
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1/4 cup powdered sugar
- 1/2 tsp cinnamon
- 1/4 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 1 1/2 cups graham cracker crumbs (divided)
- Optional: melted white chocolate or cinnamon sugar for coating
Instructions
- Make the base: In a mixing bowl, beat cream cheese until smooth. Add pumpkin purée, powdered sugar, cinnamon, pumpkin pie spice, and vanilla. Mix until fully combined.
- Add crumbs: Stir in 1 cup of graham cracker crumbs. Mixture should be thick enough to roll, if too soft, add more crumbs or chill for 20 minutes.
- Shape the balls: Scoop about 1 tablespoon of mixture and roll into balls. Place on a parchment-lined tray.
- Coat: Roll each ball in remaining graham cracker crumbs. For a sweeter finish, dip in melted white chocolate or dust with cinnamon sugar.
- Chill: Refrigerate for at least 1 hour before serving. Store in the fridge for up to 5 days or freeze for longer storage.
Creamy, spiced, and perfectly poppable. These no bake pumpkin cheesecake balls check every fall dessert box without ever turning on the oven. Quick to make and easy to love, they’ll be your new go-to seasonal sweet.