Name: No-Bake Pumpkin Cheesecake Balls
Prep time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups white chocolate chips; 8 ounces cream cheese, softened; 1/3 cup powdered sugar; 2/3 cup pumpkin puree; 1 teaspoon pumpkin pie spice; 1 1/2 cups graham cracker crumbs; 1 1/2 cups gingersnap crumbs; 12 ounces white almond bark (for coating); 1 cup orange candy melts (optional, for drizzle)

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These no-bake pumpkin cheesecake balls are the ultimate cozy-season treat. Packed with fall flavors like pumpkin, pumpkin pie spice, and gingersnap, they’re rich, creamy, and dipped in sweet white chocolate. I love making these bite-sized desserts for Thanksgiving, Halloween parties, or just a fun autumn snack. The best part? No oven required.

No-Bake Pumpkin Cheesecake Balls

Why You’ll Love This Recipe

I love how simple and quick this recipe is. There’s no baking involved, which makes prep fast and cleanup easy. The combination of smooth cream cheese, real pumpkin puree, and warm spices makes each bite taste like fall. Plus, the gingersnap and graham cracker crumb coating gives it the perfect texture. They also store well, so I can make them ahead of time for any gathering.

Ingredients

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

2 cups white chocolate chips (I used the Ghirardelli brand)
8 ounces cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 teaspoon pumpkin pie spice
1½ cups graham cracker crumbs
1½ cups gingersnap crumbs
12 ounces white almond bark, for coating
1 cup orange candy melts, for optional drizzle

Directions

I start by beating the softened cream cheese until smooth in a large mixing bowl.
Then I mix in the powdered sugar, pumpkin puree, and pumpkin pie spice until everything is well combined.
I stir in the graham cracker and gingersnap crumbs until the mixture is thick and holds together.
Using a cookie scoop or spoon, I shape the mixture into balls and place them on a baking sheet lined with parchment paper.
I freeze the balls for about 30 minutes to make dipping easier.
While they chill, I melt the white almond bark in the microwave in short intervals, stirring in between.
I dip each pumpkin ball into the melted bark, making sure it’s fully coated, then place them back on the parchment.
If I’m feeling extra festive, I drizzle melted orange candy melts on top for color.
I let them set at room temperature or pop them in the fridge for faster results.

Servings and timing

This recipe makes about 24 pumpkin cheesecake balls.
Prep time: 30 minutes
Chill time: 30 minutes
Total time: 1 hour

Variations

I sometimes swap the white chocolate for dark or milk chocolate for a richer flavor.
Instead of gingersnap crumbs, I’ve used crushed Biscoff cookies—they add a delicious caramelized flavor.
I like to add a pinch of sea salt on top of the coating for a sweet and salty twist.
If I want a more pronounced spice flavor, I add a little extra pumpkin pie spice or even some cinnamon.

Storage/Reheating

I keep the pumpkin cheesecake balls stored in an airtight container in the refrigerator for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag or container. They last up to 2 months this way. I let them thaw in the fridge for a few hours before serving. No reheating needed!

FAQs

How do I prevent the cheesecake balls from falling apart?

I make sure to chill the mixture well before shaping and again before dipping. That keeps them firm and easy to work with.

Can I use fresh pumpkin instead of canned?

Yes, but I make sure it’s well-drained and thick. Watery puree will make the mixture too soft.

What can I use if I don’t have gingersnap crumbs?

Crushed Biscoff cookies or extra graham cracker crumbs work well as substitutes.

How do I melt the almond bark properly?

I melt it in the microwave in 30-second intervals, stirring in between. I stop as soon as it’s smooth to avoid overheating.

Can I make these ahead of time?

Absolutely. I often make them a few days in advance and store them in the fridge or freezer until needed.

Conclusion

These no-bake pumpkin cheesecake balls are everything I want in a fall dessert—easy, flavorful, and festive. Whether I’m making them for a cozy night in or a holiday gathering, they always disappear fast. If you’re looking for a fun and tasty seasonal treat without turning on the oven, this one’s a keeper.