No Bake Pumpkin Cheesecake Balls

Love pumpkin? Love cheesecake? These no bake pumpkin cheesecake balls are your new favorite fall treat.

They’re creamy, cozy, and full of pumpkin spice goodness. No oven needed. Just mix, roll, and chill.

Perfect for parties, snacks, or a sweet bite after dinner. They’re easy, fun, and totally delicious.

Let’s roll! Grab a bowl, some pumpkin, and let the no-bake magic begin.

Why You’ll Love This Recipe

• No Oven Required: Perfect for warm days or busy kitchens.
• Creamy & Cozy: Cream cheese and pumpkin purée melt together into a velvety filling.
• Snackable & Shareable: Easy to portion, serve, and store.
• Make-Ahead Magic: Chill them overnight or prep days in advance for smooth hosting.
• Holiday Favorite: Festive flavor that fits right into fall menus or Thanksgiving dessert trays.

What You Need to Know Before You Start

Prep Time: 20 minutes
Chill Time: 1 hour (minimum)
Total Time: About 1 hour and 20 minutes

Servings: Makes around 18–20 balls, depending on size

Difficulty: Super easy — perfect for kids, first-time bakers, or anyone short on time

Required Kitchen Tools

• Medium mixing bowl
• Hand mixer (or sturdy whisk and muscle power)
• Spatula
• Measuring cups & spoons
• Baking sheet or tray (for chilling)
• Parchment paper
• Small cookie scoop or tablespoon

Ingredients

Here’s what you’ll need to make these creamy, sweet fall treats:

• 2 1/2 cups white chocolate (chips or chopped), divided
• 3/4 cup vanilla wafer crumbs (about 20 wafers crushed)
• 1/2 cup pumpkin puree (not pumpkin pie filling)
• 6 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 1 1/2 tsp pumpkin pie spice

Tip: Want a deeper spice flavor? Add an extra pinch of cinnamon or a dash of ground ginger to taste.

Step-by-Step Instructions

1. Melt the White Chocolate (Half Only)

Start by melting 1 1/4 cups of the white chocolate. You can do this in a microwave-safe bowl in 20-second bursts, stirring between each round, or using a double boiler over low heat. Once smooth and melted, set aside to cool just slightly — you’ll mix this into the base.

2. Mix the Creamy Base

In a medium bowl, beat the softened cream cheese and powdered sugar until fluffy and smooth. Add in the pumpkin puree and pumpkin pie spice, and mix until everything is well combined and silky.

3. Add Crumbs and Chocolate

Stir in the vanilla wafer crumbs and the melted white chocolate you set aside. The mixture will thicken and become scoopable. If it feels too soft, chill it for 15–20 minutes before forming.

4. Scoop and Roll

Using a small cookie scoop or tablespoon, portion out the mixture and roll into smooth balls with your hands. Place them on a parchment-lined baking sheet.

5. Chill

Transfer the tray to the fridge and chill for at least 1 hour, or until firm enough to handle dipping.

6. Coat with More White Chocolate

Melt the remaining 1 1/4 cups white chocolate. Dip each chilled ball into the melted chocolate using a fork or dipping tool. Let the excess drip off, then place back on the parchment-lined tray.

7. Optional Decoration

While the coating is still wet, sprinkle with crushed wafers, a dusting of cinnamon, or drizzle with extra chocolate for that pretty finish.

How to Serve No Bake Pumpkin Cheesecake Balls

These bites are best served slightly chilled — cold enough to hold their shape but soft and creamy inside. They’re perfect on:

• A fall-themed dessert board
• Mini cupcake liners for individual servings
• Thanksgiving dessert platters
• Or just as a sweet grab-and-go fridge snack

Variations

• Add Crunch: Mix in crushed pecans or graham cracker crumbs for a nuttier texture.
• Go Dark: Dip in dark chocolate for a richer twist.
• Spice Swap: Try chai spice instead of pumpkin spice for a cozy flavor shift.
• Decorative Drizzle: Use orange-colored candy melts or dark chocolate for a festive finish.

Storing No Bake Pumpkin Cheesecake Balls

• Refrigerator: Store the cheesecake balls in an airtight container in the fridge for up to 5 days. Keep them chilled until ready to serve.
• Freezer: You can freeze them! Place in a single layer on a baking sheet to freeze solid, then transfer to a zip-top bag or airtight container. They’ll keep well for up to 2 months. Thaw in the fridge overnight before serving.

Tip: For best texture, avoid leaving them at room temperature for too long — they’ll soften quickly.

Tips and Tricks for Success

• Chill Before Dipping: Always chill the balls before dipping in chocolate. This helps them stay firm and coat evenly.
• Use Good-Quality Chocolate: A smooth white chocolate melt makes a big difference in flavor and finish.
• No Pumpkin Pie Mix: Be sure to use pure pumpkin puree, not the pre-sweetened pie mix.
• Adjust Texture as Needed: If the filling is too soft to roll, chill it. If too firm, let it sit at room temperature a few minutes.
• Decorate While Wet: Add toppings like crushed cookies or spices right after dipping, before the chocolate sets.

Nutrition (Per Serving – 1 Cheesecake Ball)

Nutrient	Amount
Calories	~130 kcal
Total Fat	7g
Saturated Fat	4g
Carbohydrates	15g
Sugar	12g
Protein	1g
Fiber	<1g
Sodium	40mg

Nutrition will vary slightly depending on the size and coating amount per ball.

Pumpkin Cheesecake Ball FAQs

Can I make these ahead of time?
Yes! These are perfect for making ahead. Store them in the fridge for up to 5 days or freeze for longer.

Can I use graham crackers instead of vanilla wafers?
Absolutely. Graham crackers give a slightly different texture and flavor but work just as well.

What’s the best way to melt chocolate without burning it?
Use short bursts in the microwave (15–20 seconds) and stir each time. Or use a double boiler on the stovetop for more control.

Can I skip the chocolate coating?
You can! The balls will still taste great—just a little less polished on the outside.

Conclusion

These No Bake Pumpkin Cheesecake Balls are the cozy kind of dessert that feels fancy without the fuss. They’ve become a go-to in my kitchen for fall gatherings, potlucks, or even quiet nights with tea and a blanket.

No oven. No stress. Just a little pumpkin magic in every bite.

If you try these out, don’t forget to share your version or tag your creations. And hey—if you’re looking for more no-bake ideas or fall desserts, I’ve got plenty more where this came from. 🍂