Description

These Easy No-Bake Pumpkin Cheesecake Balls are everything you love about creamy pumpkin cheesecake—only bite-size, festive, and ready with minimal effort. Think lush pumpkin-spiced cheesecake filling rolled into tidy little truffles and dipped in silky chocolate or candy coating. They’re perfect for holiday platters, classroom treats, or a make-ahead dessert when the oven is busy with mains and sides.

Ingredients

Scale

8 oz (226g) cream cheese, softened to room temperature
1/2 cup (120g) pumpkin purée, blotted
3/4 cup (85g) powdered sugar
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
16–20 oz coating chocolate or candy melts (white, milk, or dark)
2–3 teaspoons neutral oil or refined coconut oil (optional)
Optional garnish: extra crumbs, sprinkles, contrasting chocolate, flaky salt

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Instructions

Blot the pumpkin until excess moisture is removed.
Beat softened cream cheese until smooth.
Add pumpkin, powdered sugar, vanilla, pumpkin pie spice, cinnamon, and salt. Mix until velvety.
Fold in crumbs until the mixture is scoopable. Add more crumbs if needed. Chill 15–20 minutes.
Scoop and roll into 1-tablespoon balls. Chill again until firm.
Melt coating chocolate in short bursts; thin with oil if needed.
Dip each chilled ball, tap off excess, and garnish.
Let set 10–15 minutes before serving.

Notes

Blotting the pumpkin keeps centers firm, not mushy.

Use very fine crumbs for a smooth, cheesecake-like center.

Chill before and after rolling for easy dipping.

Balls freeze well for up to 2 months.

Prep Time: 15 minutes
Cook Time: 0 minutes (no-bake)
Category: Dessert
Method: No-Bake / Chilled
Cuisine: American