No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls are a festive, bite-sized dessert that combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin pie. Wrapped in a smooth white chocolate coating and optionally drizzled with orange candy melts, these little treats are the perfect seasonal indulgence. Ideal for autumn gatherings, Thanksgiving, or a cozy night in, they require no oven time and come together with ease.

Why You’ll Love This Recipe

This recipe is everything you want in a fall dessert: creamy, spiced, and coated in sweet white chocolate. It’s no bake, which means you can skip the oven and focus on assembling and enjoying. The blend of gingersnap and graham cracker crumbs gives each bite a nostalgic, comforting texture, while the pumpkin and cream cheese deliver that classic cheesecake tang. They’re easy to make ahead, great for gifting, and perfect for parties.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 tsp pumpkin pie spice
1 ½ cups graham cracker crumbs
1 ½ cups gingersnap crumbs
12 oz white almond bark (for coating)
Optional: 1 cup orange candy melts (for drizzle)

directions

1. Prepare the Cheesecake Mixture
   In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
   Add the pumpkin puree and pumpkin pie spice, and mix until fully incorporated.
2. Add the Crumbs
   Stir in the graham cracker crumbs and gingersnap crumbs. Mix until a thick dough forms.
   Cover the bowl and refrigerate the mixture for about 2 hours to firm up.
3. Form the Balls
   Once chilled, scoop out portions of the mixture and roll into 1-inch balls.
   Place the balls on a parchment-lined baking sheet and refrigerate for another 30 minutes.
4. Coat with Almond Bark
   Melt the white almond bark in the microwave in 30-second intervals, stirring between each, until smooth.
   Dip each chilled ball into the melted almond bark, then return to the parchment-lined sheet to set.
5. Optional Drizzle
   If using, melt the orange candy melts and drizzle over the coated cheesecake balls for a decorative finish.
   Allow the coating and drizzle to harden completely at room temperature or in the refrigerator.

Servings and timing

Servings: About 30 balls
Prep Time: 30 minutes
Chill Time: 2 hours 30 minutes
Total Time: 3 hours

Variations

• Spice Swap: Use cinnamon or apple pie spice instead of pumpkin pie spice for a different seasonal twist.
• Nutty Crunch: Roll the finished balls in chopped pecans or walnuts before the coating sets.
• Chocolate Coating: Substitute white almond bark with milk or dark chocolate for a richer flavor.
• Mini Version: Make smaller balls for bite-sized party treats or a dessert platter.
• Vegan Option: Use dairy-free cream cheese and chocolate alternatives to make it plant-based.

storage/reheating

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container for up to 2 months. Thaw in the refrigerator before serving. These are best served chilled and do not require reheating.

FAQs

Can I use canned pumpkin pie filling instead of puree?

No, pumpkin pie filling contains added sugar and spices, which may alter the texture and flavor. Use pure pumpkin puree.

Do I need to bake the crumbs?

No baking is required. The graham cracker and gingersnap crumbs are added directly to the mixture.

Can I make these in advance?

Yes, they are perfect for making a day or two ahead and storing in the fridge until ready to serve.

How do I prevent the coating from cracking?

Ensure the balls are chilled but not frozen solid when dipping, and allow the coating to set at room temperature for best results.

No Bake Pumpkin Cheesecake Balls

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• Author: Olivia
• Total Time: 2 hours 50 minutes
• Yield: Makes about 24 balls
• Diet: Vegetarian

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Description

These No Bake Pumpkin Cheesecake Balls are creamy, spiced bites of fall flavor, coated in sweet white chocolate and optionally drizzled with festive orange candy melts. A simple, crowd-pleasing dessert perfect for Halloween, Thanksgiving, or autumn snacking.

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Ingredients

• 8 oz cream cheese, softened

• 1/3 cup powdered sugar

• 2/3 cup pumpkin puree

• 1 tsp pumpkin pie spice

• 1 1/2 cups graham cracker crumbs

• 1 1/2 cups gingersnap crumbs

• 12 oz white almond bark (for coating)

 

• Optional: 1 cup orange candy melts (for drizzle)

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Instructions

• Prepare the Cheesecake Mixture:
  Beat cream cheese and powdered sugar until smooth.
  Mix in pumpkin puree and pumpkin pie spice.

• Add the Crumbs:
  Stir in graham cracker and gingersnap crumbs until fully combined.
  Chill mixture in the fridge for 2 hours.

• Form the Balls:
  Scoop and roll into 1-inch balls.
  Place on a parchment-lined baking sheet and chill for 30 minutes.

• Coat with Almond Bark:
  Melt almond bark in microwave in 30-second intervals, stirring in between.
  Dip each chilled ball in the melted coating and place back on the parchment to set.

 

• Optional Drizzle:
  Melt orange candy melts and drizzle over coated balls.
  Let set completely before serving.

Notes

• Store in the refrigerator in an airtight container for up to 5 days.

• Try dark chocolate or cinnamon-flavored coating for variation.

 

• Perfect make-ahead treat for fall parties and dessert tables.

• Prep Time: 20 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American