If fall had a flavor, it would taste exactly like these No Bake Pumpkin Cheesecake Balls — creamy, spiced, and perfectly sweet. Every bite captures the cozy warmth of pumpkin pie wrapped in a luscious cheesecake center, finished with a dusting of cinnamon sugar or crushed graham crackers. They’re bite-sized comfort that fits right in at any Thanksgiving dessert table.
These cheesecake truffles are no bake, no fuss, and no special skills required — just mix, chill, and roll. Perfect for parties, family get-togethers, or when you need a sweet fix fast. They’re also freezer-friendly, making them one of those things to make with ingredients at home anytime pumpkin season hits.
- ✔️ 100% no bake — perfect for busy fall days.
- ✔️ Creamy and spiced with real pumpkin puree.
- ✔️ Easy to customize — roll in graham crumbs, cocoa, or nuts.
- ✔️ Party-ready and portable — ideal for potlucks or Thanksgiving desserts.
- ✔️ A sweet snack for parties that tastes bakery-made but takes minutes to prep.
You’ll love how these Pumpkin Cheesecake Balls combine all the flavors of pumpkin pie and cheesecake without the oven — just pure autumn bliss rolled into one dreamy bite.
Ingredients
Simple pantry staples come together to make this easy fall treat. Here’s what you’ll need:
| Ingredient | Amount |
|---|---|
| Cream cheese, softened | 8 oz (1 block) |
| Pumpkin puree | 1/2 cup |
| Powdered sugar | 3/4 cup |
| Graham cracker crumbs | 1 cup (plus extra for rolling) |
| Pumpkin pie spice | 1 1/2 tsp |
| Vanilla extract | 1 tsp |
| White chocolate chips (optional for coating) | 1 cup |
| Crushed pecans or walnuts (optional) | 1/3 cup |
| Cinnamon sugar or cocoa powder | For coating |
Choosing the Best Ingredients
Cream cheese: Use full-fat block cream cheese — it creates structure and richness. Low-fat versions can make the mixture too soft.
Pumpkin puree: Use pure pumpkin, not pumpkin pie filling. The natural sweetness and texture balance perfectly with cream cheese.
Graham crumbs: They give the truffles a cookie-like bite and help them firm up. Biscoff crumbs or gingersnaps also work for a spicy twist.
Spices: Pumpkin pie spice blends cinnamon, nutmeg, ginger, and cloves for instant fall flavor — homemade or store-bought both shine.
Pro Tips & Swaps
- Gluten-free? Use gluten-free graham crumbs or oat flour.
- Dairy-light? Swap half the cream cheese with thick Greek yogurt.
- Vegan? Use vegan cream cheese and dairy-free white chocolate.
- Low-carb? Replace crumbs with almond flour and sweeten with erythritol.
How to Make No Bake Pumpkin Cheesecake Balls
This recipe comes together in under 20 minutes of hands-on time — just mix, chill, and roll!
- Mix the base: In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until creamy and fully combined.
- Add texture: Stir in graham cracker crumbs until the mixture thickens and you can easily scoop it without sticking to your hands.
- Chill: Cover the bowl and refrigerate for at least 1 hour to firm up the mixture — this makes rolling easier.
- Form the balls: Using a small cookie scoop or tablespoon, roll the chilled mixture into 1-inch balls. Place them on a parchment-lined tray.
- Coat: Roll each ball in your choice of coating — graham crumbs, cinnamon sugar, cocoa powder, or melted white chocolate.
- Chill again: Refrigerate for another 30 minutes before serving. The texture will be creamy inside and slightly firm outside — cheesecake truffle perfection!
Pro Tips for Perfect Texture
- Make sure cream cheese is softened — cold cheese won’t blend smoothly.
- Don’t skip chilling! It helps the balls set and hold shape.
- Use gloves or lightly buttered hands when rolling to avoid sticking.
- For extra firmness, freeze for 15 minutes before dipping in melted chocolate.
Variations
- Chocolate-Dipped: Dip half the balls in white or dark chocolate for a candy-style dessert.
- Nutty Crunch: Roll in chopped toasted pecans or almonds.
- Gingerbread Twist: Use gingersnap crumbs instead of graham for spicier flavor.
- Mini Pumpkin Cheesecake Cups: Press the mixture into small paper liners for a “truffle cupcake” version.
- Frozen Treat: Keep them in the freezer for a quick, creamy pumpkin snack anytime.
Serving Ideas & Pairings
These no bake cheesecake balls pair beautifully with cozy fall drinks and desserts. Try serving them alongside:
- Pumpkin Spice Milk — for a warm, spiced drink pairing.
- Hot coffee or a chai latte — complements the creamy texture.
- Cream Cheese Caramel Apple Dip — perfect for an autumn dessert spread.
- Fresh fruit platter or apple slices for balance.
- Autumn Harvest Salad — if serving as part of a Thanksgiving menu.
Troubleshooting & Quick Fixes
- Too soft? Add more graham crumbs or chill longer.
- Too dry? Add 1–2 tablespoons pumpkin puree or a drizzle of maple syrup.
- Won’t roll smoothly? Use slightly damp or buttered hands to shape.
- Not sweet enough? Mix in extra powdered sugar or white chocolate chips.
- Coating not sticking? Roll the balls right after chilling while still slightly tacky.
Storage & Make-Ahead Tips
Fridge: Store in an airtight container for up to 5 days. The flavor deepens as the spices sit.
Freezer: Freeze for up to 2 months — thaw 10 minutes before serving for a chilled cheesecake bite.
Make-ahead: Perfect for parties — prepare 1–2 days in advance and keep refrigerated.
Pro Tip: Store different coatings separately to keep textures crisp (especially if you use cocoa or sugar).
FAQ
Can I make them ahead for Thanksgiving? Yes! They’re ideal make-ahead desserts — store chilled until ready to serve. Can I use pumpkin pie filling instead of puree? Not recommended — it’s already sweetened and spiced, which can throw off the balance. How do I make them look more festive? Drizzle with melted white chocolate and sprinkle crushed graham or edible gold dust for a pretty finish. Can I freeze them? Absolutely! They freeze beautifully and thaw in minutes. Are they kid-friendly? Yes — soft, sweet, and perfectly bite-sized for little hands!
Final Sweet Bite
These No Bake Pumpkin Cheesecake Balls are the perfect mix of creamy, cozy, and quick — the ultimate fall dessert that delivers elegance with zero baking. From their spiced pumpkin filling to their buttery graham coating, they bring instant warmth to any table.
Make a batch for your next family gathering or Thanksgiving spread and watch them disappear. Pair them with a steaming mug of Pumpkin Spice Milk or serve after a light Autumn Harvest Salad for the perfect cozy finale.
Ready to roll up some fall joy? These little cheesecake truffles prove that dessert doesn’t need an oven to feel like home. 🍂
No Bake Pumpkin Cheesecake Balls
Equipment
- Mixing Bowl
- Hand mixer or whisk
- Rubber spatula
- Cookie scoop
- Parchment paper
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 3/4 cup powdered sugar
- 1 cup graham cracker crumbs plus extra for rolling
- 1 1/2 tsp pumpkin pie spice
- 1 tsp vanilla extract
Optional Coatings
- 1 cup white chocolate chips, melted
- 1/3 cup crushed pecans or walnuts
- cinnamon sugar or cocoa powder for rolling
Instructions
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice. Mix until fully combined and smooth.
- Stir in graham cracker crumbs until the mixture thickens and holds together easily when scooped.
- Cover the bowl and refrigerate for at least 1 hour to firm up.
- Using a cookie scoop or tablespoon, roll mixture into 1-inch balls. Place on a parchment-lined tray.
- Coat each ball with graham crumbs, cinnamon sugar, cocoa powder, or dip half in melted white chocolate.
- Chill again for 30 minutes before serving for best texture.
- Serve chilled, optionally with Pumpkin Spice Milk or Cream Cheese Caramel Apple Dip.
Notes
✔️ For extra spice, add a pinch of nutmeg or ginger.
✔️ Try Autumn Harvest Salad as a light side for Thanksgiving.
✔️ Freeze for up to 2 months for an instant fall snack anytime!
