A Bite-Sized Dessert Perfect for Fall
When the leaves start falling and pumpkin spice takes over the season, it’s the perfect time to enjoy an easy treat like No Bake Pumpkin Cheesecake Balls. These little bites pack all the cozy flavors of pumpkin pie and cheesecake into a creamy, crumb-coated ball—without turning on the oven.
Whether you’re planning easy dessert party ideas, looking for fall simple desserts, or just want something quick to whip up at home, these cheesecake balls deliver big flavor with minimal effort. They’re rich, creamy, and coated in a graham cracker crumble that makes them irresistible.
Why You’ll Love This Recipe
- No baking required – quick to prepare, no oven stress.
- Perfectly portioned – great for sharing at Thanksgiving or Halloween parties.
- Versatile – serve as a snack, dessert, or party platter.
- Seasonal favorite – combines cheesecake richness with pumpkin spice warmth.
These cheesecake balls are an ideal option if you’ve been searching for easy delicious holiday desserts or things to make with ingredients at home.
Ingredients You’ll Need
Here’s everything required to create this cozy fall dessert:
- 1 package (8 oz) cream cheese, softened
- ½ cup canned pumpkin puree
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice (or cinnamon + nutmeg)
- 1½ cups graham cracker crumbs (divided)
- 12 oz white chocolate or vanilla candy coating
Optional add-ins: chopped pecans, mini chocolate chips, or a drizzle of caramel for extra flavor.
Step-by-Step Directions
Step 1 – Make the Filling
In a large bowl, beat the cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin spice. Blend until creamy. Stir in ½ cup graham cracker crumbs to help thicken the mixture.
Step 2 – Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for 1–2 hours until firm enough to roll. This step is crucial for forming neat balls later.
Step 3 – Shape the Balls
Once chilled, use a cookie scoop or spoon to scoop small portions of the mixture. Roll into balls and place on a parchment-lined tray. Freeze for about 30 minutes to firm up.
Step 4 – Coat in Chocolate
Melt white chocolate or candy coating in a microwave-safe bowl. Dip each chilled ball into the melted chocolate, coating evenly.
Step 5 – Add the Crumb Topping
Immediately sprinkle with the remaining graham cracker crumbs before the coating sets. Place back on the tray and let the chocolate harden completely.
Tips & Variations
- Pumpkin Cheese Balls Recipe: Add finely chopped nuts into the filling for extra crunch.
- Thanksgiving twist: drizzle with caramel or sprinkle sea salt for an elegant touch.
- Snack idea recipes: make them smaller for bite-sized party snacks.
- Sweets for Thanksgiving: arrange them on a festive platter alongside cookies and brownies.
This recipe also fits beautifully into dessert for Thanksgiving easy ideas because it’s make-ahead friendly and requires no oven space on the big day.
Storage & Make-Ahead
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze on a baking sheet, then transfer to a bag for up to 2 months. Thaw in the fridge before serving.
- Best served cold: These taste amazing straight from the refrigerator.
Why This Recipe Works
Traditional pumpkin desserts often require baking, which can be time-consuming. These no bake pumpkin cheesecake balls skip the oven without sacrificing flavor. Cream cheese keeps them rich, pumpkin spice adds seasonal warmth, and the graham cracker crumb coating ties everything together like a classic cheesecake crust.
This combination makes them one of the most easy delicious holiday desserts you can prepare, especially when your oven is already full of turkey and pies.
FAQ – No Bake Pumpkin Cheesecake Balls
Can I use fresh pumpkin instead of canned puree?
Yes, but make sure it’s cooked down and drained well so the filling isn’t watery.
What type of chocolate works best for coating?
White chocolate or vanilla candy melts give a nice sweet balance, but dark chocolate also works if you prefer less sweetness.
How can I make them gluten-free?
Use gluten-free graham crackers for the coating.
Can I make these ahead of time for a party?
Definitely! They hold up well in the fridge and taste even better after a day of chilling.
Do they need to stay refrigerated?
Yes, because of the cream cheese base, they should be kept cool until serving.
Final Thoughts
These No Bake Pumpkin Cheesecake Balls are creamy, spiced, and coated with just the right amount of crunch. They’re the kind of treat that disappears quickly from the table, making them perfect for Thanking Giving desserts, fall gatherings, or just a cozy night in.
So the next time you need easy dessert party ideas, skip the complicated recipes and roll up a batch of these little delights. Your family and friends will thank you—bite after bite.
No Bake Pumpkin Cheesecake Balls
Ingredients
- – 8 oz cream cheese softened
- – 1/2 cup canned pumpkin puree
- – 1/2 cup powdered sugar
- – 1 tsp vanilla extract
- – 1 tsp pumpkin pie spice
- – 1 1/2 cups graham cracker crumbs divided
- – 12 oz white chocolate or candy coating
Instructions
- 1. Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin spice. Mix until creamy. Stir in 1/2 cup graham cracker crumbs.
- 2. Cover and refrigerate mixture for 1–2 hours, until firm enough to roll.
- 3. Scoop portions and roll into small balls. Place on parchment-lined tray and freeze 30 minutes.
- 4. Melt white chocolate or candy coating. Dip chilled balls into chocolate and coat evenly.
- 5. Sprinkle with remaining graham cracker crumbs before chocolate sets. Chill until firm.
