Easy • No Oven • Perfect for Fall & Holidays
These little cheesecake balls are everything we love about pumpkin cheesecake — smooth, lightly spiced, sweet, and rich — but rolled into bite-size treats you can make without baking. Perfect for parties, dessert trays, or late-night snacking straight from the fridge
Why You’ll Love This Recipe
- No oven required
- Ready with simple pantry ingredients
- Perfect make-ahead dessert
- Creamy center + crunchy coating
- Customizable (nuts, chocolate, coconut!)
Ingredients (Makes about 16–20 balls)
Cheesecake Filling
- 1 cup cream cheese, softened
- ½ cup pumpkin purée (not pumpkin pie filling)
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1 tsp pumpkin pie spice
- (or use ½ tsp cinnamon + ¼ tsp nutmeg + pinch of cloves)
- Pinch of salt
For Rolling & Coating
- 1½ cups graham cracker crumbs
- ½ cup finely chopped nuts (pecans, walnuts, or almonds)
- Optional:
- White chocolate drizzle
- Caramel sauce
- Cinnamon sugar
Step-by-Step Instructions
Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and fluffy.
Add the pumpkin purée, powdered sugar, vanilla, pumpkin spice, and salt.
Mix until fully combined and creamy.
The mixture will be soft — that’s normal!
Chill the Mixture
Cover the bowl and refrigerate for 1–2 hours, or until firm enough to scoop.
💡 Shortcut: Freeze for 25–30 minutes if you’re in a hurry.
Prepare the Coating
In a shallow bowl, mix together:
- Graham cracker crumbs
- Chopped nuts
This gives that cheesecake crust flavor + crunch.
Roll the Balls
Scoop about 1 tablespoon of the chilled mixture and roll into a ball.
Roll each ball in the crumb-nut mixture until fully coated.
Place on a parchment-lined tray.
Final Chill
Refrigerate for 30–60 minutes to set completely.
Optional: drizzle with white chocolate or caramel before serving.
Serving Ideas
- Serve chilled on a dessert platter
- Add mini cupcake liners for parties
- Pair with coffee, chai, or hot chocolate
- Stack them for a holiday dessert board
Variations & Twists
Chocolate Lovers
- Roll balls in cocoa powder
- Dip halfway in melted white or dark chocolate
Coconut Version
- Replace nuts with shredded coconut
Extra Cheesecake Flavor
- Add 2 tbsp sour cream or Greek yogurt to the filling
Less Sweet
- Reduce powdered sugar to ¾ cup
Storage Tips
- Refrigerator: Up to 5 days in an airtight container
- Freezer: Freeze up to 1 month (thaw in fridge before serving)
Final Thoughts
These No-Bake Pumpkin Cheesecake Balls are proof that amazing desserts don’t need an oven. They’re rich, creamy, festive, and dangerously easy to eat — one turns into five fast