Pumpkin Cheesecake Balls (No-Bake Fall Dessert You’ll Crave All Year)
If fall had a flavor, it would taste like these Pumpkin Cheesecake Balls. Creamy, sweet, spiced, and rolled in a coating that adds just the right amount of texture—this no-bake treat is a must-make for any pumpkin lover.
They’re perfect for Thanksgiving dessert tables, fall parties, or just a cozy night at home with coffee.
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Why You’ll Love These Pumpkin Cheesecake Balls
No baking required
Only a few ingredients
Can be made ahead of time
Taste like pumpkin pie + cheesecake in one bite
Great for gifting or serving at parties
They’re rich and creamy inside, with a subtle pumpkin spice flavor, and just the right sweetness.
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Ingredients
You only need a handful of simple ingredients:
1 cup canned pumpkin puree
8 oz cream cheese, softened
1 cup graham cracker crumbs (plus more for coating)
½ cup powdered sugar
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
Optional: white or dark chocolate for dipping, chopped pecans, cinnamon sugar
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How to Make Pumpkin Cheesecake Balls
1. Mix the Filling
In a mixing bowl, beat together:
Pumpkin puree
Softened cream cheese
Powdered sugar
Pumpkin pie spice
Vanilla extract
Mix until smooth and fully combined.
Add graham cracker crumbs and stir until the mixture is thick and scoopable.
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2. Chill the Mixture
Cover and refrigerate for at least 1 hour, or until firm enough to roll into balls.
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3. Roll Into Balls
Using a small cookie scoop or spoon, form the mixture into bite-sized balls.
Roll each one in extra graham cracker crumbs (or chopped nuts, cinnamon sugar, etc.).
Optional: freeze for 15 minutes if dipping in melted chocolate.
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4. (Optional) Dip in Chocolate
Melt white or dark chocolate and dip each ball. Place on parchment paper and refrigerate until set.
You can also drizzle melted chocolate over the top for a fancy finish.
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5. Chill Until Ready to Serve
Keep refrigerated until ready to eat. These are best served cold—they taste like mini pumpkin cheesecakes!
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Variations & Tips
Add chopped pecans or walnuts for crunch.
Swap graham crumbs with gingersnap crumbs for a spicier flavor.
Use maple syrup instead of powdered sugar for a richer taste (just reduce moisture elsewhere).
Make them smaller and serve with toothpicks for easy party bites.
Store in an airtight container in the fridge up to 5 days or freezer up to 1 month.
