These Easy No-Bake Pumpkin Cheesecake Balls are everything you love about creamy pumpkin cheesecake—only bite-size, festive, and ready with minimal effort. Think lush pumpkin-spiced cheesecake filling rolled into tidy little truffles and dipped in silky chocolate or candy coating. They’re perfect for holiday platters, classroom treats, or a make-ahead dessert when the oven is busy with mains and sides.
The secret to great texture is balancing moisture: blot the pumpkin purée, use room-temperature cream cheese for a smooth mix, and give the filling a brief chill so it rolls like a dream. A mash-up of graham cracker (or gingersnap) crumbs adds that classic “crust” flavor, while pumpkin pie spice and vanilla perfume every bite. Finish with a dunk in white chocolate, dark chocolate, or a mix of both—and don’t forget a sprinkle of crushed cookies or a drizzle for bakery-level looks.
Make a double batch; they disappear fast. They also freeze beautifully, so you can stash some ahead for parties and gift boxes all season long.
Key Ingredients & Substitutions
Just a few pantry staples make these cheesecake truffles rich, creamy, and full of fall flavor. Here’s how to flex with what you have.
Cream cheese: Use block-style cream cheese (full-fat for the most luscious texture). Brick-style Neufchâtel works for a slightly lighter bite. Avoid tub-style; it’s softer and can make the mixture loose.
Pumpkin purée: 100% pure pumpkin (not pie filling). Blot on paper towels to remove excess moisture for firmer, non-mushy centers. Sweet potato purée (also blotted) is a good stand-in.
Graham cracker or gingersnap crumbs: Graham is classic; gingersnaps add spicy warmth and extra crunch. Use gluten-free cookies to make this GF-friendly.
Powdered sugar: Sweetens and helps set the filling without grittiness. You can reduce slightly if using very sweet cookie crumbs.
Pumpkin pie spice + cinnamon: The cozy flavor duo. DIY with cinnamon, ginger, nutmeg, and a pinch of clove/allspice.
Vanilla + salt: Round, bakery-style flavor and balance.
Coating: White chocolate or vanilla candy melts make a pretty, sweet shell. Dark or milk chocolate offers contrast. Coconut oil thins and softens the set for a cleaner bite.
Decorations: Crushed cookies, festive sprinkles, or a contrasting chocolate drizzle.
Equipment You’ll Need
- Mixing bowl and handheld mixer (or stand mixer with paddle)
- Rubber spatula
- Measuring cups/spoons and a kitchen scale (optional but helpful)
- 2 sheet pans lined with parchment or silicone mats
- Small cookie scoop (1 tablespoon) for even balls
- Microwave-safe bowl (or double boiler) for melting chocolate
- Fork or dipping tool, toothpicks for easy dunking
Flavor Variations & Add-Ins
- Gingersnap latte: Use all gingersnap crumbs, add 1/2 teaspoon espresso powder to the filling, and coat in dark chocolate.
- Maple-pecan: Replace 2 tablespoons powdered sugar with pure maple syrup and fold in 1/3 cup finely chopped toasted pecans. (Chill a few extra minutes; maple adds moisture.)
- Salted caramel: Press a tiny caramel square into each portion before rolling; finish with flaky salt.
- Chocolate chip: Fold in 1/3 cup mini chocolate chips and coat with white chocolate for contrast.
- Cookie butter swirl: Beat 2 tablespoons cookie butter into the filling and use speculoos crumbs.
How to Make Easy No-Bake Pumpkin Cheesecake Balls
Ingredients You’ll Need:
- 8 oz (226g) cream cheese, block-style, softened to room temperature
- 1/2 cup (120g) pumpkin purée, blotted (aim to reduce to about 90–100g after blotting)
- 3/4 cup (85g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon fine sea salt
- 1 1/4 to 1 1/2 cups (120–150g) very fine graham cracker or gingersnap crumbs, plus more for garnish
- 16–20 oz coating chocolate or candy melts (white, milk, or dark)
- 2–3 teaspoons neutral oil or refined coconut oil (optional, for thinning chocolate)
- Optional garnish: extra crumbs, festive sprinkles, contrasting chocolate for drizzle, flaky salt
How Much Time Will You Need?
About 15 minutes to mix, 30 minutes to chill/roll, and 15–20 minutes to dip and decorate. Total: roughly 60–70 minutes, plus 10–15 minutes to set after dipping.
Step-by-Step Instructions:
1. Blot the pumpkin
Spread the pumpkin on a few layers of paper towels, top with more towels, and press gently to remove excess moisture. This keeps the filling firm and truffle-like instead of soft.
2. Make the filling
In a mixing bowl, beat the softened cream cheese until smooth and fluffy, 30–45 seconds. Add blotted pumpkin, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt; beat just until combined and velvety.
3. Add the crumbs
Fold in 1 1/4 cups cookie crumbs. The mixture should be scoopable—soft but not sticky-wet. If needed, add up to 1/4 cup more crumbs, a tablespoon at a time, until it holds a soft ball. Cover and chill 15–20 minutes to firm slightly.
4. Roll
Using a 1-tablespoon scoop, portion the mixture and roll into balls with clean hands. Place on a parchment-lined sheet pan. Chill 15–20 minutes (or freeze 10 minutes) until firm to the touch. This helps them keep their shape when dipping.
5. Melt the coating
In a microwave-safe bowl, melt chocolate or candy melts in 20–30 second bursts, stirring between each, until smooth. Stir in 1–2 teaspoons oil to thin if needed (especially with real chocolate) for a smoother, thinner shell.
6. Dip & decorate
Working one at a time, dip each chilled ball using a fork, tap off excess, and return to the parchment. Immediately garnish with crushed crumbs, sprinkles, or a pinch of flaky salt. For a two-tone look, let the shells set, then drizzle with contrasting melted chocolate.
7. Set & serve
Let the cheesecake balls set at room temperature until firm, 10–15 minutes (or chill 5–10 minutes to speed it up). Serve slightly cool or at room temp for the creamiest centers.
Pro Tips for Best Texture & Taste
These small tweaks keep centers creamy, shells snappy, and flavors beautifully balanced.
- Room-temp cream cheese: Softened cream cheese blends smooth without lumps—no overmixing required.
- Don’t skip blotting: Pumpkin is watery; removing moisture prevents a loose filling and helps them dip cleanly.
- Crumb size matters: Pulse crumbs very fine for a silky, cheesecake-like center; coarser crumbs create a more rustic bite.
- Chill twice: A short chill before and after rolling makes dipping neat and helps the chocolate set glossy.
- Thin the chocolate: A teaspoon or two of neutral oil yields a thinner, softer shell that’s easier to bite.
Frequently Asked Questions
Can I make these ahead?
Yes. Undipped balls keep 2–3 days refrigerated; dipped truffles keep 4–5 days in an airtight container. For best texture, let them sit 5–10 minutes at room temp before serving.
Do they freeze well?
They freeze beautifully. Freeze dipped or undipped balls on a sheet pan until solid, then transfer to an airtight container for up to 2 months. Thaw overnight in the fridge; if undipped, coat after thawing.
How can I make them gluten-free?
Use gluten-free graham crackers or gingersnaps and confirm your sprinkles and candy melts are GF. Everything else is naturally gluten-free.
My filling is too soft to roll—what now?
Chill 10–15 minutes more, then fold in an extra tablespoon or two of crumbs. If still soft, add 1–2 tablespoons powdered sugar to help set.
What’s the best coating: chocolate or candy melts?
Candy melts are the easiest and set reliably smooth. Real chocolate tastes richer; tempering improves snap and shine, but a little oil works for quick, no-fuss dipping.