No-Bake Pumpkin Cheesecake Balls

No-bake pumpkin cheesecake balls are the perfect way to celebrate fall without the fuss.

You’ll love the cake pop-style texture and yummy mix of tangy cream cheese and spiced pumpkin.

They’re creamy, flavorful, and coated in a sweet white chocolate shell.  And best of all, they’re incredibly easy to make! 

Make them once, and you’ll want them on repeat. 

Why You’ll Love These No-Bake Pumpkin Cheesecake Balls

Perfect Party Portions: These bite-sized treats are ideal for parties and gatherings because you can set out a bowl, and nobody needs a plate!

Make-Ahead Friendly: You can easily prepare these treats 3-4 days in advance. Just keep them in an airtight container in the fridge until you need them. 

Sweetly Spiced Taste: Between the pumpkin puree and pumpkin pie spice, these babies perfectly capture the essence of autumn.

Rich, Creamy Texture: Even though there are graham cracker crumbs mixed into the filling, it’s still super smooth and creamy – just like cheesecake!

Ingredients

• Cream Cheese: The rich, creamy base. Set it out early to soften to room temperature for smooth blending. 

• Pumpkin Puree: Adds authentic pumpkin flavor and moisture without additives. Blot it dry before use so the filling can set properly.

• Powdered Sugar: Sweetens the mixture while maintaining a smooth – not grainy – texture.

• Graham Cracker Crumbs: For structure and a classic “crust” flavor.

• Pumpkin Pie Spice: All the warm flavors of fall – cinnamon, nutmeg, ginger, and cloves. 

• Vanilla Extract: Avoid imitation vanilla, as pure extract will provide the best taste. It enhances the overall flavor and makes the pumpkin shine. 

• Salt: Just a pinch for balance. 

• White Chocolate Chips: For the sweet, protective outer shell. Use top-quality chocolate so it melts smoothly.

• Coconut Oil: Thins the melted white chocolate just a little for a smoother coating.

How to Make No-Bake Pumpkin Cheesecake Balls

The following may seem like a lot of steps for a no-bake dessert, but trust me – once you get started, this recipe will fly by. 

1. BEAT the cream cheese and powdered sugar until smooth and creamy.

2. BLEND in the pumpkin puree, pumpkin pie spice, vanilla extract, and salt until well combined.

3. STIR in 3 cups of graham cracker crumbs until a soft dough forms. If the mixture is too sticky*, add more graham cracker crumbs.

4. COVER the bowl and refrigerate for at least 2 hours or until the dough is firm enough to roll into balls.

5. PORTION the dough into 1-tablespoon balls and arrange on a parchment-lined baking tray.

6. FREEZE the dough balls for 30 minutes to firm up.

7. MELT the white chocolate chips and coconut oil until smooth.

8. DIP each frozen cheesecake ball into the melted white chocolate, coating evenly. Lift, tap off excess chocolate, and place back on the baking sheet.

9. SPRINKLE the coated balls with extra graham cracker crumbs, if desired.

10. REFRIGERATE for at least 1 hour or until the chocolate has fully set. Serve and enjoy!

*This often depends on the consistency of the pumpkin puree. If it’s quite loose, you’ll need more crackers. If it’s very thick, you’ll need less.

Tips for the Best No-Bake Pumpkin Cheesecake Balls

Making these balls isn’t hard.

But there are a few things to remember to make the process go even more smoothly. 

• Use room-temperature cream cheese. Set it out at least 1 hour in advance – maybe even two. Doing so will help prevent lumps in the mixture. 

• Use high-quality chocolate. I’m partial to Ghirardelli. Their Classic White Chips have the creamiest texture and a phenomenal flavor. Unfortunately, cheap white chocolate won’t melt smoothly.

• Finely crush the graham crackers. There shouldn’t be any large chunks. If you have a food processor, that’s your best bet. 

• Remove excess moisture. Blot the pumpkin puree with paper towels before using it. That will keep the balls from being too wet. 

• Control the stickiness. These balls can be pretty sticky but should firm up in the fridge. If, after chilling, they’re too soft and sticky to handle, add extra graham cracker crumbs. They should be similar to cake pops in consistency.

• Work quickly. The dough should be thoroughly chilled before you shape it. It should also remain chilled, or it becomes too hard to work with. For faster rolling and shaping, use a small cookie scoop or melon baller. These will also give you uniformly sized balls. 

• Try tasty variations. Use dark chocolate instead of white chocolate for the coating, try vanilla almond bark, or roll the balls in crushed gingersnaps for extra spice.

How to Store

Have leftover pumpkin cheesecake balls? No worries! 

To Store: Place them in an airtight container, separating the layers with parchment paper. Refrigerate for up to 5 days. 

To Freeze: Again, place them in an airtight container with parchment paper between layers. Freeze for up to 3 months. Thaw in the fridge for 2 to 3 hours before serving. 

More No-Bake Treats You’ll Love

Homemade Reese’s Bars
No-Bake Avalanche Cookies
Chocolate Coconut Balls
No-Bake Cookie Dough Bites