These no bake pumpkin cheesecake balls are the kind of treat that feels like fall in every bite.
They’re creamy, a little sweet, full of cozy pumpkin spice flavor, and super easy to make. You don’t need an oven, you don’t need a mixer, and you can whip them up in about 15 minutes.
What You’ll Need
- ½ cup pumpkin purée (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ¼ teaspoon vanilla extract
- ¾ teaspoon pumpkin pie spice
- ½ cup graham cracker crumbs (plus extra for coating)
- Pinch of salt
Why I Love This Recipe
I started making these when I wanted a quick fall dessert but didn’t want to turn on the oven. I had cream cheese, some leftover canned pumpkin, and graham crackers—and this came together like magic. It’s now one of my favorite things to bring to a fall gathering or keep in the fridge for a sweet bite.
- No baking or special equipment needed
- Tastes like mini pumpkin cheesecakes
- Easy to customize or coat in different toppings
- Keeps well in the fridge
- Great for parties or gifting
Makes: 10–12 balls
Total Time: 15 minutes (plus chilling if needed)
Macros Information (Per Ball – Approximate)
- Calories: 80
- Protein: 1g
- Fat: 4g
- Carbs: 10g
- Fiber: 0.5g
- Sugar: 5g
Why This Recipe Works (Quick Science)
Cream cheese provides structure and creaminess that holds its shape once chilled. Pumpkin adds flavor and moisture, while powdered sugar keeps the filling smooth. Graham cracker crumbs act like a soft binder and help thicken the texture without baking. A little salt brings out the sweetness and spice.
Common Mistakes
- Using too much pumpkin: It’ll make the mixture too soft to roll
- Not chilling enough: If the dough is too warm, it won’t hold its shape
- Skipping the salt: Even a tiny pinch makes the flavor pop
- Using pumpkin pie filling: It’s too wet and already sweetened
What to Serve With
- A warm chai latte or pumpkin spice coffee
- Apple cider
- Vanilla yogurt for dipping
- Crushed nuts or white chocolate drizzle on top
FAQ
Can I make these ahead of time?
Yes! They keep great in the fridge for 4–5 days.
Can I freeze them?
Yep. Freeze on a tray first, then transfer to a sealed container. Thaw in the fridge.
Can I use something else to coat them?
Try finely chopped pecans, coconut, cocoa powder, or melted chocolate.
Can I use homemade pumpkin purée?
Absolutely—just make sure it’s not too watery.
What if I don’t have powdered sugar?
You can pulse granulated sugar in a blender to make it finer in a pinch.
Substitutions and Variations
- Use cinnamon instead of pumpkin pie spice
- Add mini chocolate chips to the filling
- Swap graham crackers for crushed vanilla wafers
- Use maple syrup instead of powdered sugar (reduce pumpkin slightly)
Make Ahead Tips
- Make the mixture a day in advance and keep it chilled until ready to roll
- Roll the balls, coat in crumbs, and store in an airtight container
- Freeze for longer storage and thaw when needed
How to Make No Bake Pumpkin Cheesecake Balls
Step 1: Mix Pumpkin and Cream Cheese
In a medium bowl, mix ½ cup pumpkin purée and 4 oz softened cream cheese until smooth and well blended.
Step 2: Add Sugar, Vanilla, and Spices
Add 2 tablespoons powdered sugar, ¼ teaspoon vanilla extract, ¾ teaspoon pumpkin pie spice, and a pinch of salt. Stir until everything is smooth and evenly combined.
Step 3: Stir in Graham Cracker Crumbs
Add ½ cup graham cracker crumbs to the mixture and stir until fully combined into a soft, thick dough.
Step 4: Roll into Balls
Scoop and roll the mixture into 10–12 small balls using your hands or a small cookie scoop.
Step 5: Coat in Crumbs
Roll each ball in extra graham cracker crumbs until fully coated.
Step 6: Chill and Serve
Place the coated balls on a round white ceramic plate. Chill in the fridge for 15–30 minutes before serving.
Leftovers and Storage
- Store in the fridge in an airtight container for up to 5 days
- Freeze in a single layer, then transfer to a container for up to 2 months
- Thaw overnight in the fridge or enjoy slightly chilled straight from the freezer
Conclusion
These no bake pumpkin cheesecake balls are quick, creamy, and full of fall flavor—perfect for when you want something sweet without the oven. Try them out and leave a comment to let me know how they turned out or if you gave them your own twist!
