If fall had a flavor, it would taste exactly like these No-Bake Pumpkin Cheesecake Balls. Creamy, lightly spiced, and covered in a sweet graham-cracker or white-chocolate coating, they’re bite-sized perfection. You don’t even need an oven just a bowl, a mixer, and a few minutes to bring cozy pumpkin-cheesecake bliss straight to your fridge.
What Is No-Bake Pumpkin Cheesecake Balls / Why It’s Special
No-Bake Pumpkin Cheesecake Balls are a playful twist on traditional pumpkin cheesecake but in poppable, snackable form. They’re made by blending cream cheese, pumpkin purée, graham crumbs, and warm spices into a silky dough, then rolling and chilling into truffle-like bites. They taste like a cross between pumpkin pie and cheesecake, with none of the baking stress. They’re perfect for holiday trays, cozy snacks, or even gifting during pumpkin-spice season.
Ingredients You’ll Need
- 8 oz (225 g) cream cheese, softened
- ½ cup pumpkin purée
- 1 cup finely crushed graham cracker crumbs (plus more for rolling)
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves (optional for stronger spice)
- Pinch of salt
Coating Options (choose one or mix):
- 1 cup white chocolate chips, melted
- 1 cup graham cracker crumbs for classic coating
- 1 cup finely chopped pecans for crunch
Optional Add-Ins:
- 1 Tbsp maple syrup for deeper sweetness
- A dash of pumpkin-pie spice for extra fall flavor
Step-by-Step Instructions
Step 1: Blend the Base
In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and fluffy. Add the pumpkin purée and mix again until fully combined and creamy.
Step 2: Add Dry Ingredients
Stir in the graham cracker crumbs, cinnamon, nutmeg, and a pinch of salt. Mix until the texture resembles cookie dough soft but not sticky. If it feels too soft, add a bit more graham crumbs (1 Tbsp at a time) until firm enough to shape.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for about 30–45 minutes to let the mixture firm up. This makes rolling easier later.
Step 4: Shape the Balls
Once chilled, scoop small portions (about 1 Tbsp each) and roll them into balls between your palms. Place them on a parchment-lined tray. You should get about 18–20 pieces.
Step 5: Coat & Chill Again
Dip each ball into melted white chocolate or roll them in graham crumbs or chopped pecans. Set the coated balls back on the tray and refrigerate for at least 1 hour to set completely.
Step 6: Serve & Enjoy
Keep the cheesecake balls chilled until ready to serve. They’re best enjoyed cold for that creamy cheesecake bite!
Tips / Variations / Why You’ll Love It
- Tip: Don’t skip chilling it helps the texture set and makes coating much easier.
- Tip: For a lighter option, skip the chocolate coating and roll in graham crumbs only.
- Variation: Add 1 Tbsp maple syrup or caramel drizzle for extra decadence.
- Variation: Make them mini half-size bites for party trays.
- Why You’ll Love It: These little bites taste like pumpkin cheesecake in truffle form rich, spiced, and satisfying without ever turning on the oven.
FAQs
Q1. How long do these last?
Store them in an airtight container in the fridge for up to 5 days.
Q2. Can I freeze them?
Yes! Freeze for up to 2 months and thaw in the fridge before serving.
Q3. Can I use low-fat cream cheese?
You can, but full-fat gives the best creamy texture and rich flavor.
Q4. Can I make them vegan?
Yes, use vegan cream cheese and dairy-free white chocolate, and they’ll still be delicious!
Conclusion
These No-Bake Pumpkin Cheesecake Balls are creamy, spiced, and irresistibly festive perfect for parties, dessert trays, or just a sweet treat anytime. They deliver all the flavor of pumpkin cheesecake with none of the baking.
✨ Try it this week and tag @EatTreatsRecipes on Pinterest or Instagram because comfort should always be this delicious!