No-Bake Pumpkin Cheesecake Balls – Easy Fall Dessert Bites

If you’re craving a fall-inspired treat that’s simple, sweet, and irresistibly creamy, these No-Bake Pumpkin Cheesecake Balls are the answer. Packed with pumpkin, cream cheese, warm spices, and coated in chocolate or cinnamon sugar, these little bites are perfect for holiday gatherings, dessert trays, or cozy nights in. They’re quick to make, require no oven time, and deliver all the flavors of pumpkin cheesecake in a portable, bite-sized form.

Why You’ll Love This Recipe

• No-Bake Convenience – No oven needed; just mix, roll, and chill.
• Pumpkin Cheesecake Flavor – Creamy, spiced, and indulgent.
• Perfect for Parties – Bite-sized and easy to share.
• Customizable Coatings – Chocolate, cinnamon sugar, or crushed cookies.
• Freezer-Friendly – Make ahead and enjoy later.

Ingredients

• 8 ounces cream cheese, softened
• 1 cup pumpkin purée
• 1 cup graham cracker crumbs
• 1 cup powdered sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 8 ounces white or semi-sweet chocolate, for coating
• Optional: cinnamon sugar or crushed graham crackers for rolling

Step-by-Step Instructions

1. Beat softened cream cheese in a large bowl until smooth.
2. Mix in pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla until combined.
3. Stir in graham cracker crumbs until the mixture holds together.
4. Scoop tablespoon-sized portions and roll into balls, placing them on a parchment-lined tray.
5. Freeze for 20–30 minutes to firm up.
6. Melt chocolate, then dip chilled balls or roll in cinnamon sugar/crushed graham crackers.
7. Place back on tray and refrigerate until chocolate sets. Serve chilled.

Tips & Variations

• Spice Swap – Use gingersnap crumbs instead of graham crackers for an extra kick.
• Chocolate Drizzle – Use both dark and white chocolate for a bakery-style finish.
• Mini Bites – Roll into smaller bite-sized pieces for party trays.
• Nutty Twist – Add finely chopped pecans or walnuts into the mixture for crunch.

Storage & Freezer Instructions

• Refrigerator: Store in an airtight container for up to 5 days.
• Freezer: Freeze up to 2 months. Thaw in the refrigerator before serving.
• Meal Prep Friendly: Make ahead and dip in chocolate just before serving for a fresh look.

Serving & Pairing Ideas

• Serve as part of a holiday dessert platter with cookies and brownies.
• Pair with a warm latte, chai tea, or apple cider.
• Garnish with a sprinkle of cinnamon sugar for a bakery-style touch.

Frequently Asked Questions

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

It’s best to use pumpkin purée, as pie filling is already sweetened and spiced, which may throw off the balance of the recipe.

Do I have to coat them in chocolate?

No, you can roll them in crushed graham crackers, cinnamon sugar, or even cocoa powder for a lighter option.

How do I keep them from being too soft?

Chilling is key, make sure the balls are well chilled before dipping in chocolate. You can also add more graham crumbs if the mixture feels too soft.

Can I make these dairy-free?

Yes! Use a dairy-free cream cheese and vegan chocolate for a plant-based version.

Ready to Make It?

These No-Bake Pumpkin Cheesecake Balls are the perfect fall dessert when you need something quick, easy, and delicious. Save this recipe for your holiday gatherings, gift trays, or weeknight sweet cravings. One bite, and you’ll see why they’re a fall favorite!

You Might Also Like

• Pumpkin Pie Sugar Cookies – Soft sugar cookies with pumpkin spice sweetness.
• Pumpkin Dump Cake – A cozy, layered pumpkin dessert with crunchy topping.
• Cream Cheese Chocolate Truffles – Rich, melt-in-your-mouth truffles perfect for gifting.
• Pumpkin Upside Down Cake – A spiced fall twist on a classic dessert.

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