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Easy No Bake Pumpkin Cheesecake Balls Recipe

Pumpkin Cheesecake Balls

These easy no bake pumpkin cheesecake balls are the kind of little treat that disappear fast at any gathering. They are creamy, cozy, and full of warm pumpkin spice flavor, with a smooth coating that makes every bite feel special.
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Prep Time 20 minutes
Chilling Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 24 balls

Equipment

  • 1 medium bowl
  • 1 Hand mixer or sturdy spoon
  • 1 Parchment-Lined Tray
  • 1 Small cookie scoop optional

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup pumpkin puree not pumpkin pie filling
  • 1 cup powdered sugar
  • 1.5 cups graham cracker crumbs
  • 1 tsp pumpkin pie spice
  • 1 tsp alcohol-free vanilla
  • 0.25 tsp salt
  • 12 oz white chocolate or candy coating melted, for dipping
  • 0.25 cup graham cracker crumbs or finely chopped nuts for topping, optional

Instructions
 

  • In a medium bowl, beat the cream cheese until smooth. Add the pumpkin puree, powdered sugar, graham cracker crumbs, pumpkin pie spice, alcohol-free vanilla, and salt. Stir until everything is fully combined and the mixture looks thick and evenly blended.
  • Cover the bowl and refrigerate the mixture for about 30 minutes. This helps it firm up so the balls are easier to shape.
  • Use a small cookie scoop or spoon to portion the mixture, then roll each portion between your hands into a ball. Place the balls on a parchment-lined tray.
  • Freeze the shaped balls for 15 to 20 minutes. This makes dipping much cleaner and helps them keep their shape.
  • Melt the white chocolate or candy coating until smooth. Dip each chilled ball into the coating, let the excess drip off, then return it to the tray. Sprinkle with graham cracker crumbs or nuts before the coating sets, if you like.
  • Let the coating harden completely before serving. If you are in a hurry, place the tray in the refrigerator for a few minutes to speed things up.

Notes

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. Keep them in a single layer or separate layers with parchment paper so the coating stays neat. For longer storage, freeze them before or after coating for up to 2 months, then thaw in the refrigerator before serving. There is no reheating needed.