Name: No-Bake Pumpkin Cheesecake Balls
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 1 cup cream cheese, softened; 1/2 cup pumpkin puree; 1 cup powdered sugar; 1 teaspoon pumpkin pie spice; 1/2 teaspoon vanilla extract; 1 1/2 cups graham cracker crumbs (plus more for coating if desired); Optional: melted white chocolate or cinnamon sugar for rolling

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These no-bake pumpkin cheesecake balls are the perfect little fall-inspired treat. They’re creamy, sweet, and spiced just right with pumpkin flavor, making them a great dessert to whip up when I want something festive without turning on the oven.

No-Bake Pumpkin Cheesecake Balls

Why You’ll Love This Recipe

I like how simple these pumpkin cheesecake balls are to make. I don’t need to bake, and they come together in just a few steps. I enjoy that they have the smooth, tangy flavor of cream cheese balanced with the sweetness of powdered sugar and the cozy taste of pumpkin puree. I also love how versatile they are — I can roll them in different coatings like graham cracker crumbs, crushed cookies, or even cinnamon sugar to switch things up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup cream cheese, softened
1/2 cup pumpkin puree
1 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
1 1/2 cups graham cracker crumbs (plus more for coating if desired)
Optional: melted white chocolate or cinnamon sugar for rolling

Directions

I beat the softened cream cheese until smooth and creamy.
I add in the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract, mixing until fully combined.
I stir in the graham cracker crumbs until the mixture forms a dough-like consistency.
I scoop out small portions of the mixture and roll them into bite-sized balls.
I coat the balls in graham cracker crumbs, cinnamon sugar, or dip them in melted white chocolate.
I refrigerate for at least 1–2 hours to set before serving.

Servings and timing

This recipe makes about 20 pumpkin cheesecake balls. I usually prep them in about 20 minutes, and after refrigerating for around 2 hours, they’re ready to enjoy.

Variations

I like to switch up the coatings depending on my mood. Sometimes I roll the balls in crushed gingersnap cookies for extra spice. Other times, I dip them in dark chocolate for a richer taste. I’ve also added chopped pecans or walnuts to the mixture for a bit of crunch.

Storage/Reheating

I store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months, and I just let them thaw in the fridge overnight before serving. Since they’re no-bake, I don’t reheat them — they’re best enjoyed chilled.

FAQs

Can I make these pumpkin cheesecake balls ahead of time?

Yes, I like to prepare them a day in advance and let them chill overnight. They hold their shape well and taste even better the next day.

Do I need to use canned pumpkin puree or fresh pumpkin?

I usually use canned pumpkin puree for convenience, but fresh puree works too as long as it’s not watery.

Can I use low-fat cream cheese?

I prefer full-fat cream cheese for the creamiest texture, but low-fat works if I want a lighter version.

How do I make them less sweet?

I sometimes reduce the powdered sugar slightly or roll the balls in unsweetened cocoa powder instead of sugary coatings.

Can I use something other than graham cracker crumbs?

Yes, I’ve rolled them in crushed Oreos, vanilla wafers, or gingersnaps depending on the flavor I want.

Conclusion

I love how quick and easy these no-bake pumpkin cheesecake balls are to make. They’re creamy, sweet, and full of pumpkin spice flavor — perfect for fall gatherings, holiday treats, or just when I want a little bite of something festive without baking.