No Bake Pumpkin Cheesecake Balls

Craving a sweet, fall-inspired treat that’s easy to make and perfect for any occasion? These No Bake Pumpkin Cheesecake Balls are the ideal combination of creamy cheesecake and warm, spiced pumpkin, all in one bite-sized treat!

Imagine a smooth, creamy cheesecake filling infused with pumpkin and fall spices, rolled into little balls and chilled to perfection. Coated in graham cracker crumbs or cinnamon sugar, these no-bake treats are simple to make and packed with seasonal flavors.

These pumpkin cheesecake balls are the perfect indulgence for fall gatherings, parties, or when you just want to enjoy a bite-sized, comforting dessert. They’re deliciously sweet, creamy, and full of cozy autumn spices!

Ready to make these easy, no-bake treats? Let’s whip up some No Bake Pumpkin Cheesecake Balls and enjoy a sweet, spiced treat today!

Why You’ll Love This Recipe

• Easy to Make: No baking required! These cheesecake balls are assembled in no time, so you don’t need to worry about turning on the oven.
• Perfect for Fall: With pumpkin puree and a touch of cinnamon, nutmeg, and allspice, these little bites are a true taste of autumn.
• Creamy and Delicious: A rich cream cheese base gives these cheesecake balls their irresistible texture, while the pumpkin and spice bring in that cozy fall flavor.
• Customizable: Roll them in crushed graham crackers, nuts, or even chocolate for different textures and flavors.
• Great for Sharing: These bite-sized treats are perfect for parties, potlucks, or just as a fun snack at home.

What You Need to Know Before You Start

• Prep Time: 15 minutes
• Total Time: 30 minutes
• Chill Time: 1 hour

Servings:
This recipe makes about 20 cheesecake balls, perfect for sharing with family or friends.

Difficulty:
Easy! This is a no-bake recipe that even beginners can make without hassle.

Required Kitchen Tools

Here’s what you’ll need to make these delicious no-bake pumpkin cheesecake balls:

• Mixing Bowls: For combining the cream cheese, pumpkin, and other ingredients.
• Electric Mixer: To beat the cream cheese mixture until smooth and fluffy.
• Spoon or Cookie Scoop: For portioning the cheesecake mixture into small balls.
• Wax Paper or Parchment Paper: To line the baking sheet for easy handling and chilling.
• Refrigerator: For chilling the cheesecake balls and firming them up before serving.

Ingredients

For the No-Bake Pumpkin Cheesecake Balls, you’ll need the following ingredients (exact measurements are in the recipe card below):

• Cream Cheese (8 oz, softened): Provides a creamy base and richness to the cheesecake balls.
• Pumpkin Puree (1/2 cup): Adds a smooth texture and that signature pumpkin flavor.
• Powdered Sugar (1/2 cup): Sweetens the mixture without affecting its texture.
• Cinnamon (1 tsp): The warm, comforting spice that complements the pumpkin.
• Nutmeg (1/2 tsp): Another fall favorite spice that adds depth to the flavor.
• Graham Cracker Crumbs (1 1/2 cups): For coating the cheesecake balls and giving them that crunchy texture.
• Vanilla Extract (1 tsp): Adds a sweet, fragrant note.
• Salt (1/4 tsp): Balances the sweetness and enhances the flavors.

Step-by-Step Instructions

1. Prepare the Cheesecake Mixture

In a large bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Add the pumpkin puree, powdered sugar, cinnamon, nutmeg, and vanilla extract. Beat again until everything is fully combined and smooth. You should have a thick, creamy mixture that holds its shape.

2. Form the Cheesecake Balls

Scoop out small portions of the pumpkin cheesecake mixture, about 1 tablespoon per ball, and roll them into smooth balls with your hands. It’s okay if the balls are a little messy at first; you’ll be coating them in graham cracker crumbs to make them look neat.

3. Coat with Graham Crackers

In a shallow dish, place the graham cracker crumbs. Roll each cheesecake ball in the crumbs until fully coated. If you want extra flavor and texture, you can also roll them in chopped nuts or chocolate chips.

Chill the Cheesecake Balls

Once all your cheesecake balls are coated in graham cracker crumbs (or your choice of coating), place them on a parchment-lined baking sheet. Make sure they are spaced out evenly, so they don’t stick together.

Chill Time: Cover the baking sheet with plastic wrap or foil and place it in the refrigerator for at least 1 hour. This allows the cheesecake balls to firm up and makes them easier to handle when serving.

Serving Suggestions

These No-Bake Pumpkin Cheesecake Balls are versatile and can be served in many creative ways. Here are a few ideas:

• As a Dessert Table Treat: Place them on a decorative platter along with other fall-themed treats like caramel apples or mini pies.
• For Parties: Serve them as a fun finger food at your next gathering or potluck. They’re small enough to pop in your mouth and don’t require utensils.
• With a Dipping Sauce: For an extra indulgent touch, serve these cheesecake balls with a drizzle of caramel sauce, chocolate syrup, or a spiced cream cheese dip.
• On a Dessert Tray: Mix these cheesecake balls with other no-bake desserts like cookie dough bites or chocolate truffles to create a variety of treats for guests to enjoy.

How to Store No-Bake Pumpkin Cheesecake Balls

These cheesecake balls can be made ahead of time and stored for later enjoyment.

• Refrigerator: Store the cheesecake balls in an airtight container in the refrigerator for up to 4-5 days. They will stay fresh and delicious, and the flavors may even develop more over time.
• Freezer: If you want to make them in advance for a later date, freeze the cheesecake balls. Place them in a single layer on a baking sheet and freeze until solid (about 2 hours). Once frozen, transfer the balls to an airtight container or freezer-safe bag. They will last up to 2 months in the freezer. To thaw, simply leave them in the refrigerator for a few hours before serving.

Tips and Tricks for Success

• Don’t Overmix: When making the cheesecake mixture, be careful not to overmix. This will keep the texture smooth without becoming too runny.
• Room Temperature Ingredients: For the smoothest texture, make sure the cream cheese is softened before mixing. Cold cream cheese can result in lumps.
• Coating Variations: Feel free to get creative with the coatings! Use crushed nuts, toffee bits, or even coconut flakes for a different texture and flavor.

Nutrition Information (per serving, about 1 ball)

Nutrient	Amount
Calories	120
Protein	2g
Carbs	14g
Fat	7g
Fiber	1g
Sugar	10g

No-Bake Pumpkin Cheesecake Balls FAQs

1. Can I make these No-Bake Pumpkin Cheesecake Balls ahead of time?

Yes, absolutely! These cheesecake balls can be made up to 2 days in advance. After preparing them, just store them in an airtight container in the refrigerator until you’re ready to serve. They’ll hold up well and even taste better after chilling!

2. Can I freeze No-Bake Pumpkin Cheesecake Balls?

Yes, you can freeze them for up to 2 months! Simply place the cheesecake balls on a baking sheet in a single layer and freeze until firm, about 2 hours. Afterward, transfer them to a freezer-safe bag or container. When ready to eat, let them thaw in the refrigerator for a few hours before serving.

3. Can I use flavored cream cheese in this recipe?

While the recipe calls for plain cream cheese, you could try flavored cream cheese, like cinnamon or pumpkin spice cream cheese, for an extra boost of flavor. Just be sure to taste the mixture as you go, since the added flavors might change the sweetness balance.

4. How do I make these No-Bake Pumpkin Cheesecake Balls dairy-free?

To make these dairy-free, you can substitute the cream cheese with a dairy-free cream cheese alternative, and make sure to use a non-dairy butter in place of the regular butter in any coatings. Also, check the ingredients on the graham cracker crumbs to make sure they’re dairy-free.

5. Can I use something other than graham cracker crumbs for coating?

Definitely! While graham cracker crumbs are traditional, you can get creative with your coatings. Try crushed nuts like almonds or pecans for added crunch, or shredded coconut for a tropical twist. You could even coat them in crushed up cookies or chocolate for a fun twist!

6. How do I make sure the cheesecake balls hold their shape?

The key is to let them chill in the refrigerator for at least an hour before serving. This allows the cream cheese and pumpkin mixture to firm up, ensuring that the cheesecake balls maintain their shape when you serve them. If they’re still too soft, chill them for a little longer before serving.

7. How many servings does this recipe make?

This recipe makes about 20 cheesecake balls, which should be enough for 6-8 people if served as a treat. If you’re serving a crowd, you may want to double the recipe for extra portions!

8. Can I add other flavors to these cheesecake balls?

Yes, feel free to experiment! You can add a little bit of maple syrup to enhance the fall flavors, or mix in some chocolate chips for a sweet contrast. Adding a pinch of ginger or allspice can also give them a unique twist.

Conclusion

These No-Bake Pumpkin Cheesecake Balls are the perfect dessert for anyone looking to enjoy the flavors of fall without turning on the oven. With their creamy texture, warm spices, and pumpkin goodness, they’re sure to be a hit at any gathering, from casual family dinners to festive parties. Easy to make, customizable, and incredibly tasty, these little treats are a must-try.

Whether you’re sharing them at a potluck, serving them as a fun finger food, or just indulging in a sweet bite at home, these pumpkin cheesecake balls are a delicious and convenient way to enjoy the cozy flavors of autumn. So, grab your ingredients, make these delightful cheesecake balls, and enjoy the sweet simplicity of fall!