No-Bake Pumpkin Cheesecake Balls

Coatings & toppings (choose any)

• Melted dark or milk chocolate (about 6–8 oz / 170–225 g)
• Finely chopped pecans or walnuts
• Crushed graham crackers or gingersnaps
• Toasted coconut flakes
• Sprinkles (festive!)
• Drizzle of caramel sauce

Equipment

• Mixing bowl and electric mixer (hand mixer or stand mixer) or a sturdy whisk and some elbow grease
• Rubber spatula
• Measuring cups and spoons
• Baking sheet or tray lined with parchment paper
• Small cookie scoop (optional) or tablespoon
• Microwave-safe bowl or double boiler (for melting chocolate)

Method — step by step

1. Soften the cream cheese

Take the cream cheese out of the fridge 30–60 minutes before starting, or microwave briefly (5–8 seconds) if you forgot — it should be soft but not runny. Soft cream cheese blends smoothest.

2. Mix pumpkin + spices

In a large mixing bowl combine the pumpkin purée, cinnamon, ginger, nutmeg, cloves (if using), and vanilla. Whisk until evenly mixed.

3. Add cream cheese + sugar

Add the softened cream cheese and powdered sugar to the pumpkin mixture. Beat with an electric mixer on medium speed until fully smooth and creamy (about 1–2 minutes). Scrape down the sides with the spatula to ensure no lumps.

4. Fold in crumbs

Add the graham cracker crumbs or crushed gingersnaps and fold them in with the spatula. The crumbs absorb some moisture and make the filling firm enough to roll. If the mixture feels too loose, add 1–2 tablespoons more crumbs; if too stiff, add a teaspoon of milk or cream to loosen slightly.

5. Chill briefly (optional but helpful)

For easier rolling, chill the mixture in the bowl for 20–30 minutes until slightly firmer. This step is optional but makes shaping tidier.

6. Portion and roll

Use a small cookie scoop or a tablespoon to portion equal amounts. Roll each portion between your palms into a smooth ball (about 1 inch to 1¼ inch diameter). Place finished balls on the parchment-lined tray. If the mixture sticks to your hands, moisten them slightly with water.

7. Chill to set

Chill the tray of balls in the refrigerator for at least 1 hour, or longer if you like firmer centers. For best texture, chill overnight.

8. Optional — coat with chocolate

If you’re coating some (or all) with chocolate:

1. Melt chocolate in a microwave in 20-second bursts, stirring between each burst, until smooth. Or melt over a double boiler.
2. Using a fork or dipping tool, dip each chilled cheesecake ball into the melted chocolate, letting excess drip off, then place back on the parchment. Immediately sprinkle chopped nuts, crushed crackers, or coconut before the chocolate hardens.
3. Refrigerate again until the chocolate sets (about 15–30 minutes).

9. Serve

Arrange on a platter and serve chilled. They’re a perfect bite after dinner or a cute addition to a dessert table.

Storage & make-ahead

• Store in an airtight container in the refrigerator for up to 5 days.
• Freeze for longer storage: place balls on a tray to freeze solid, then transfer to a freezer bag for up to 2 months. To serve, thaw in the fridge for a few hours.

Tips & troubleshooting

• Too wet? Add a tablespoon or two of graham crumbs or finely ground nuts to firm up the mixture.
• Too dry? Fold in a teaspoon or two of cream or milk, or a tiny bit more pumpkin.
• No powdered sugar? Substitute with finely ground brown sugar (start with ¾ cup) — it will add a caramelized flavor.
• Make them vegan: use vegan cream cheese and dairy-free chocolate; check that your sugar is vegan if that matters to you.
• Texture control: If you want a more cheesecake-like, denser bite, increase the cream cheese to 10–12 oz and reduce pumpkin slightly.

Fun variations

• Maple Pecan: Add 1–2 tbsp maple syrup to the filling and roll in chopped pecans.
• Chai Spice: Swap in 1 tsp chai spice blend for a floral twist.
• Pumpkin Latte: Add 1/2 tsp instant espresso powder to the filling for a coffee kick.
• Browned Butter: Brown 2 tbsp butter, cool, then mix into the crumbs before folding — nutty depth!

These No-Bake Pumpkin Cheesecake Balls are fast to make, endlessly customizable, and exactly the kind of cozy fall dessert that sneaks off the dessert table. Want a printable version or Halloween-themed decoration ideas? I can make one for you next. 🍂🎃