Name: No-Bake Pumpkin Cheesecake Balls
Prep time: 15 min
Total time: 1 h
Cuisine: American
Ingredients: 4 oz cream cheese, softened; ½ cup pumpkin purée (not pumpkin pie filling); 1 cup graham cracker crumbs (or crushed digestive biscuits); ½ cup powdered sugar; ½ tsp vanilla extract; 1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger); 1 ½ cups white or dark chocolate, melted; 1 tbsp coconut oil (optional, for smoother chocolate coating)

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These No-Bake Pumpkin Cheesecake Balls are a delightful treat that I love making when I want something creamy, rich, and festive without heating up the kitchen. Bite-sized and coated in smooth chocolate, they’re perfect for fall snacking or sharing at holiday gatherings. The blend of pumpkin spice and cream cheese creates a flavor that’s comforting and seasonal, while the chocolate shell adds just the right amount of indulgence.

Ingredients

4 oz cream cheese, softened

½ cup pumpkin purée (not pumpkin pie filling)

1 cup graham cracker crumbs (or crushed digestive biscuits)

½ cup powdered sugar

½ tsp vanilla extract

1 tsp pumpkin spice (or a mix of cinnamon, nutmeg, and ginger)

1 ½ cups white or dark chocolate, melted

1 tbsp coconut oil (optional, for smoother chocolate coating)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Filling:

In a bowl, I mix the cream cheese, pumpkin purée, powdered sugar, vanilla, and pumpkin spice until smooth. Then I stir in the graham cracker crumbs until everything is well combined. I refrigerate the mixture for about 30 minutes to help it firm up.

Shape the Balls:

I scoop out 1-inch portions of the filling and roll them into balls with my hands. Once shaped, I place the balls on a parchment-lined tray and freeze them for 20-30 minutes. This step makes them easier to dip in chocolate.

Coat in Chocolate:

I melt the chocolate gently—adding coconut oil if I want a smoother, shinier coating. Then I dip each pumpkin cheesecake ball into the melted chocolate, making sure they’re fully covered. I put them back on the parchment-lined tray to set.

Set & Serve:

Finally, I refrigerate the coated balls for about 15 minutes until the chocolate hardens. Sometimes I like to drizzle extra melted chocolate on top or sprinkle crushed graham crackers for a little extra texture and decoration.

Servings and Timing

This recipe makes about 20-24 pumpkin cheesecake balls.

Prep time: 15 minutes

Chilling/freezing time: 45-60 minutes

Total time: Approximately 1 hour

Variations

I sometimes switch up the chocolate coating by using milk chocolate or even a mix of white and dark chocolate for a marbled effect. If I want to add a little crunch inside, I fold in some chopped pecans or walnuts into the filling. For a dairy-free version, I substitute cream cheese with a vegan cream cheese alternative and use dairy-free chocolate.

Storage/Reheating

I store these pumpkin cheesecake balls in an airtight container in the refrigerator. They keep well for up to 5 days. If I want to freeze them for longer storage, I freeze the chocolate-coated balls on a tray first, then transfer them to a freezer-safe container. They stay good for up to 2 months frozen. Before serving, I let them thaw in the fridge for about 15-20 minutes. Reheating isn’t recommended since the chocolate coating could melt and the texture might change.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

I don’t recommend it because pumpkin pie filling is already sweetened and spiced, which can alter the taste and texture of the cheesecake balls.

What if I don’t have pumpkin spice?

I make my own by mixing ½ tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. This works just as well!

Can I make these gluten-free?

Yes! I substitute the graham cracker crumbs with gluten-free graham crumbs or crushed gluten-free cookies.

How do I prevent the chocolate from cracking after dipping?

Adding a little coconut oil to the melted chocolate helps it set smoothly and reduces cracking.

Can I use this recipe for other flavors?

Definitely! The base recipe works well with other purees like sweet potato or mashed berries—just adjust the spices accordingly.

Conclusion

I find these no-bake pumpkin cheesecake balls to be a wonderfully simple yet festive treat that brings all the flavors of fall together in every bite. They’re creamy, spiced just right, and coated in delicious chocolate that makes them feel like a special indulgence. Whether I’m making them for a cozy night in or a party, they’re always a hit and so easy to prepare ahead of time. If I want a no-fuss seasonal dessert that doesn’t require baking, these cheesecake balls are my go-to!

Recipe:

No-Bake Pumpkin Cheesecake Balls

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Author: Cheryl
Total Time: 1 hour
Yield: 20-24 cheesecake balls
Diet: Vegetarian

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Description

These no-bake pumpkin cheesecake balls are creamy, spiced, and coated in smooth chocolate, making a perfect festive fall treat that's easy to prepare and share.