No Bake Pumpkin Cheesecake Balls Recipe
No Bake Pumpkin Cheesecake Balls are a fun and tasty treat that combines the creamy, spiced flavor of pumpkin cheesecake with the ease of no-bake preparation. These little balls are…
Tip: save now, cook later.No Bake Pumpkin Cheesecake Balls are a fun and tasty treat that combines the creamy, spiced flavor of pumpkin cheesecake with the ease of no-bake preparation. These little balls are soft and sweet with a gentle pumpkin spice kick, all rolled up into bite-sized pieces that everyone can enjoy.
I love making these cheesecake balls because they don’t require turning on the oven, which is a huge win during busy days or warmer seasons. Plus, they’re super quick to whip up and perfect for sharing at parties or as a surprise snack. I usually sprinkle some crushed graham crackers on top to add a nice little crunch that makes every bite extra special.
One of my favorite ways to serve them is chilled right out of the fridge, where they’re cool and refreshing, especially alongside a hot cup of coffee or tea. They also make a great addition to a dessert platter or even a holiday gathering because they’re easy to grab and enjoy without any mess. I’m pretty sure these pumpkin cheesecake balls will become a fast favorite once you try them!
Key Ingredients & Substitutions for No Bake Pumpkin Cheesecake Balls
Cream Cheese: This is the base that makes the balls creamy and rich. Make sure it’s softened so it mixes easily. You can swap with a dairy-free cream cheese for a vegan version.
Pumpkin Puree: Use canned pumpkin puree for smooth texture. Avoid pumpkin pie filling since it’s sweetened and spiced already. If you don’t have pumpkin, mashed sweet potatoes work as a mild alternative.
Pumpkin Pie Spice: This blend adds that warm, familiar fall flavor. If you don’t have it, mix cinnamon, nutmeg, and cloves in equal parts instead.
Graham Cracker Crumbs: These add a slight crunch and balance sweetness. You can substitute with crushed digestive biscuits or any mildly sweet cookie crumbs.
White Chocolate Chips or Candy Melts: Used for coating and drizzling. Candy melts melt easier but white chocolate is tastier. For a less sweet option, try dark chocolate but it changes the flavor.
How Do You Keep These Pumpkin Cheesecake Balls Firm and Easy to Dip?
Since these balls don’t bake, chilling is key to help them hold their shape. Here’s what I do:
- Make sure the cream cheese is softened but not melted before mixing.
- After shaping into balls, chill them in the fridge for at least an hour to firm up.
- When dipping in melted chocolate, work quickly but gently so the balls don’t soften or break.
- Put them back in the fridge after dipping—it helps the coating harden nicely.
Taking these steps ensures your cheesecake balls stay perfect for serving and don’t fall apart while handling!
Equipment You’ll Need
- Large mixing bowl – roomy for mixing all the ingredients smoothly without spills.
- Hand mixer or sturdy spoon – helps blend cream cheese and pumpkin evenly for a creamy texture.
- Baking sheet lined with parchment paper – keeps the balls from sticking while chilling.
- Microwave-safe bowl – perfect for melting white chocolate quickly and safely.
- Spoons or small cookie scoop – to shape uniform, bite-sized balls easily.
Flavor Variations & Add-Ins
- Mix in mini chocolate chips for a sweet surprise inside each bite.
- Add chopped pecans or walnuts to the mixture for extra crunch and nutty taste.
- Use cream cheese flavored with cinnamon or ginger for a spicier pumpkin twist.
- Dip the balls in dark chocolate instead of white for a richer, less sweet coating.
How to Make No Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
- 8 oz (225g) cream cheese, softened
- 3/4 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups graham cracker crumbs, divided
- 2 cups white chocolate chips or candy melts
- 1 tablespoon heavy cream (optional, for glazing)
Time Needed:
This recipe takes about 15 minutes to prepare, plus at least 1 hour to chill the cheesecake balls so they firm up. After coating them in chocolate, you’ll chill them again for 30 minutes before serving. In total, plan for about 1 hour and 45 minutes from start to finish.
Step-by-Step Instructions:
1. Mix the Cheesecake Filling:
In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Stir well until the mixture is smooth and creamy.
2. Add Graham Cracker Crumbs and Shape Balls:
Stir in 1 cup of graham cracker crumbs to the mixture until evenly blended. Then, with your hands or a small scoop, form the mixture into 1-inch balls. Place these balls on a baking sheet lined with parchment paper.
3. Chill the Balls:
Put the baking sheet in the refrigerator and chill the pumpkin cheesecake balls for at least 1 hour. This helps them firm up and makes dipping easier.
4. Prepare the Chocolate Coating:
In a microwave-safe bowl, melt the white chocolate chips or candy melts by heating them in 30-second intervals. Stir well after each interval until the chocolate is completely smooth. If you’d like a thinner glaze for drizzling, mix in 1 tablespoon of heavy cream.
5. Dip and Decorate:
Dip each chilled pumpkin cheesecake ball halfway into the melted white chocolate to coat the tops. Let any extra coating drip off, then set the balls back on the parchment-lined baking sheet. If desired, drizzle additional melted chocolate on top.
6. Add Crunchy Topping and Chill:
Sprinkle the remaining graham cracker crumbs on top of each ball while the chocolate is still wet. This creates a lovely crumb topping. Return the balls to the refrigerator and chill for about 30 minutes or until the chocolate hardens.
7. Serve and Enjoy:
These pumpkin cheesecake balls taste best when served chilled. Enjoy their creamy, festive flavor as a perfect fall or holiday treat!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to thaw it completely and drain any excess liquid before mixing it into the cheesecake filling to keep the texture smooth and firm.
How Long Can I Store the Pumpkin Cheesecake Balls?
Store them in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze them for up to 1 month—thaw in the fridge before serving.
Can I Substitute the White Chocolate with Dark Chocolate?
Absolutely! Dark chocolate works well and adds a richer flavor. Just keep in mind it may be less sweet, so adjust the powdered sugar in the filling if you prefer a sweeter treat.
What’s the Best Way to Soften Cream Cheese Quickly?
To soften cream cheese faster, cut it into small cubes and let it sit at room temperature for about 30 minutes. Avoid microwaving—it can make it too runny.
