🎉 Introduction
If you’re craving all the warm, cozy flavors of pumpkin pie and cheesecake but don’t feel like baking, these No-Bake Pumpkin Cheesecake Balls are the perfect treat. Soft, creamy, spiced with pumpkin pie flavor, and coated in smooth white chocolate — they’re festive, fun, and totally addictive.
They’re easy to make, require no oven time, and come together in less than an hour. Perfect for Thanksgiving dessert platters, fall parties, or even holiday gifting, these pumpkin cheesecake truffles taste like the best parts of pumpkin pie and cheesecake rolled into one delicious bite.
Whether you serve them chilled from the fridge or at room temperature, one thing’s for sure — these little no-bake wonders will disappear fast!
🧰 Equipment Needed
- Mixing bowls (medium and large)
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Microwave-safe bowl (for melting chocolate)
- Fork or dipping tool
🛒 Ingredients
- 8 oz cream cheese, softened
- ⅔ cup pumpkin puree (unsweetened)
- ⅓ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 ½ cups gingersnap crumbs
- 1 ½ cups graham cracker crumbs
- 12 oz white almond bark (or white chocolate for coating)
👩🍳 Directions
Step 1: Prepare the Cheesecake Base
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, and pumpkin pie spice.
- Mix until smooth and creamy.
Step 2: Add Crumbs
- Stir in gingersnap and graham cracker crumbs.
- Mix until well combined and dough-like in consistency.
- If mixture feels too soft, chill for 15–20 minutes.
Step 3: Shape the Balls
- Roll mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze for 20–30 minutes to firm up before dipping.
Step 4: Melt the Coating
- In a microwave-safe bowl, melt white almond bark in 20-second intervals, stirring between each, until smooth.
Step 5: Dip & Decorate
- Using a fork, dip each ball into the melted coating and let excess drip off.
- Place back on parchment paper to set.
- Optional: sprinkle with crushed gingersnaps, cinnamon sugar, or drizzle with extra white chocolate.
Step 6: Chill & Serve
- Refrigerate for 30 minutes until coating is firm.
- Store chilled until ready to enjoy.
🍽️ Servings & Timing
- Servings: 20–24 cheesecake balls
- Prep Time: 20 minutes
- Chill Time: 1 hour (total)
- Total Time: 1 hour 20 minutes
🧊 Storage & Reheating
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
- Reheating: Not needed — serve chilled!
🥄 Variations
- Chocolate Pumpkin Cheesecake Balls: Use dark or milk chocolate coating instead of white.
- Nutty Pumpkin Truffles: Add ½ cup finely chopped pecans or walnuts to the filling.
- Maple Twist: Replace powdered sugar with 2 tablespoons maple syrup.
- Vegan-Friendly: Use dairy-free cream cheese and vegan white chocolate.
- Spiced Up: Add extra cinnamon or a pinch of ginger for stronger spice flavor.
❓ 10 FAQs
- Can I use canned pumpkin pie filling instead of puree?
No, pie filling already has sugar and spices — stick to pure pumpkin. - Can I make these ahead of time?
Yes, they’re perfect for prepping a day or two before serving. - Why use both graham cracker and gingersnap crumbs?
They balance sweetness and spice for that perfect fall flavor. - Can I skip the coating?
Yes, just roll in crushed cookies or cinnamon sugar for a simpler version. - Can I use white chocolate chips instead of almond bark?
Yes, just add 1 teaspoon coconut oil for smoother melting. - Can I make them gluten-free?
Yes, use gluten-free cookies or crackers. - Can I add nuts?
Absolutely! Finely chopped pecans or almonds work great. - Why chill before dipping?
It keeps the balls firm and prevents them from crumbling in the coating. - Can I make mini versions for parties?
Yes — just roll smaller balls and use toothpicks for easy serving. - Do they need to stay refrigerated?
Yes, to maintain their creamy cheesecake texture.
🏁 Conclusion
These No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for fall. Creamy, spiced, and covered in a crisp chocolate shell, they deliver the flavor of pumpkin pie and cheesecake in one delicious truffle.
They’re quick, easy, and make a gorgeous addition to any dessert table. Whether for Thanksgiving, Halloween, or cozy autumn nights, these no-bake pumpkin treats are sure to become a seasonal favorite!
No-Bake Pumpkin Cheesecake Balls – Bite-Sized Fall Perfection
If you’re craving all the warm, cozy flavors of pumpkin pie and cheesecake but don’t feel like baking, these No-Bake Pumpkin Cheesecake Balls are the perfect treat. Soft, creamy, spiced with pumpkin pie flavor, and coated in smooth white chocolate — they’re festive, fun, and totally addictive.
They’re easy to make, require no oven time, and come together in less than an hour. Perfect for Thanksgiving dessert platters, fall parties, or even holiday gifting, these pumpkin cheesecake truffles taste like the best parts of pumpkin pie and cheesecake rolled into one delicious bite.
Whether you serve them chilled from the fridge or at room temperature, one thing’s for sure — these little no-bake wonders will disappear fast!
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Ingredients
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Equipment
Method
Step 1: Prepare the Cheesecake Base
- In a large bowl, beat softened cream cheese until smooth and fluffy.
- Add pumpkin puree, powdered sugar, and pumpkin pie spice.
- Mix until smooth and creamy.
Step 2: Add Crumbs
- Stir in gingersnap and graham cracker crumbs.
- Mix until well combined and dough-like in consistency.
- If mixture feels too soft, chill for 15–20 minutes.
Step 3: Shape the Balls
- Roll mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze for 20–30 minutes to firm up before dipping.
Step 4: Melt the Coating
- In a microwave-safe bowl, melt white almond bark in 20-second intervals, stirring between each, until smooth.
Step 5: Dip & Decorate
- Using a fork, dip each ball into the melted coating and let excess drip off.
- Place back on parchment paper to set.
- Optional: sprinkle with crushed gingersnaps, cinnamon sugar, or drizzle with extra white chocolate.
Step 6: Chill & Serve
- Refrigerate for 30 minutes until coating is firm.
- Store chilled until ready to enjoy.
Notes
🧊 Storage & Reheating
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze for up to 2 months; thaw in the fridge before serving.
Reheating: Not needed — serve chilled!
🥄 Variations
Chocolate Pumpkin Cheesecake Balls: Use dark or milk chocolate coating instead of white.
Nutty Pumpkin Truffles: Add ½ cup finely chopped pecans or walnuts to the filling.
Maple Twist: Replace powdered sugar with 2 tablespoons maple syrup.
Vegan-Friendly: Use dairy-free cream cheese and vegan white chocolate.
Spiced Up: Add extra cinnamon or a pinch of ginger for stronger spice flavor.
❓ 10 FAQs
Can I use canned pumpkin pie filling instead of puree?
No, pie filling already has sugar and spices — stick to pure pumpkin. Can I make these ahead of time?
Yes, they’re perfect for prepping a day or two before serving. Why use both graham cracker and gingersnap crumbs?
They balance sweetness and spice for that perfect fall flavor. Can I skip the coating?
Yes, just roll in crushed cookies or cinnamon sugar for a simpler version. Can I use white chocolate chips instead of almond bark?
Yes, just add 1 teaspoon coconut oil for smoother melting. Can I make them gluten-free?
Yes, use gluten-free cookies or crackers. Can I add nuts?
Absolutely! Finely chopped pecans or almonds work great. Why chill before dipping?
It keeps the balls firm and prevents them from crumbling in the coating. Can I make mini versions for parties?
Yes — just roll smaller balls and use toothpicks for easy serving. Do they need to stay refrigerated?
Yes, to maintain their creamy cheesecake texture. 🏁 Conclusion
These No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for fall. Creamy, spiced, and covered in a crisp chocolate shell, they deliver the flavor of pumpkin pie and cheesecake in one delicious truffle. They’re quick, easy, and make a gorgeous addition to any dessert table. Whether for Thanksgiving, Halloween, or cozy autumn nights, these no-bake pumpkin treats are sure to become a seasonal favorite!
No, pie filling already has sugar and spices — stick to pure pumpkin. Can I make these ahead of time?
Yes, they’re perfect for prepping a day or two before serving. Why use both graham cracker and gingersnap crumbs?
They balance sweetness and spice for that perfect fall flavor. Can I skip the coating?
Yes, just roll in crushed cookies or cinnamon sugar for a simpler version. Can I use white chocolate chips instead of almond bark?
Yes, just add 1 teaspoon coconut oil for smoother melting. Can I make them gluten-free?
Yes, use gluten-free cookies or crackers. Can I add nuts?
Absolutely! Finely chopped pecans or almonds work great. Why chill before dipping?
It keeps the balls firm and prevents them from crumbling in the coating. Can I make mini versions for parties?
Yes — just roll smaller balls and use toothpicks for easy serving. Do they need to stay refrigerated?
Yes, to maintain their creamy cheesecake texture. 🏁 Conclusion
These No-Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for fall. Creamy, spiced, and covered in a crisp chocolate shell, they deliver the flavor of pumpkin pie and cheesecake in one delicious truffle. They’re quick, easy, and make a gorgeous addition to any dessert table. Whether for Thanksgiving, Halloween, or cozy autumn nights, these no-bake pumpkin treats are sure to become a seasonal favorite!
