Easy No Bake Pumpkin Cheesecake Balls Recipe
Creamy, bite-size no-bake pumpkin cheesecake truffles made with spiced pumpkin, cream cheese, and graham crumbs, dipped in chocolate or candy coating for the perfect festive treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 24 balls 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz (226g) cream cheese, block-style, softened to room temperature
1/2 cup (120g) pumpkin purée, blotted (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
Instructions
1. Blot the pumpkin on paper towels to remove excess moisture for a firmer filling.
2. Beat softened cream cheese until smooth and fluffy, 30–45 seconds.
3. Add pumpkin, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt; beat until creamy.
4. Fold in 1 1/4 cups cookie crumbs. Add up to 1/4 cup more crumbs if mixture is too soft. Chill 15–20 minutes.
5. Scoop and roll into 1-tablespoon balls. Place on parchment-lined pan and chill 15–20 minutes (or freeze 10 minutes).
6. Melt chocolate or candy melts in short bursts, stirring until smooth. Stir in oil to thin if needed.
7. Dip chilled balls in chocolate, let excess drip off, and place back on parchment. Decorate immediately.
8. Let set 10–15 minutes at room temperature (or 5–10 minutes in the fridge). Serve slightly cool or at room temp.
Notes
Blotting pumpkin ensures a firm, truffle-like texture.
Use block-style cream cheese for the best consistency.
To make gluten-free, use GF graham crackers or gingersnaps.
For flavor twists: try espresso for a gingersnap latte version, or fold in chopped pecans for maple-pecan.
Store dipped balls in the fridge up to 5 days or freeze up to 2 months.
Let them sit 5–10 minutes before serving for the creamiest centers.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg