The magic of fall is all about warmth, comfort, and the rich, spicy-sweet flavors we wait for all year long. From pumpkin spice lattes to hearty soups, autumn’s culinary offerings are unmatched. Enter these No-Bake Pumpkin Cheesecake Balls, a dessert that captures all the nostalgic flavors of the season in one delightful bite.
What makes these treats so special? They’re incredibly simple to make, require no baking, and are utterly irresistible. Creamy cheesecake filling meets spiced pumpkin puree, wrapped in a velvety white chocolate coating—making them perfect for any occasion. Whether you’re planning a holiday gathering, cozying up with loved ones, or looking for a fun fall project with the kids, these pumpkin cheesecake balls are a guaranteed hit.
Even better? They store beautifully, so you can make them ahead and save time during those busy holiday weeks. With their charming appearance and indulgent flavor, these no-bake bites are sure to become a new seasonal favorite in your home.
Why You’ll Love This Recipe
- No Baking Required: Forget preheating the oven or waiting for baking times—this recipe keeps it simple and stress-free.
- Fall-Inspired Flavor: Think pumpkin pie meets cheesecake, with the perfect balance of creamy and spiced goodness.
- Perfect for Sharing: These bite-sized desserts are portable, making them ideal for potlucks, parties, or gifting.
- Kid-Friendly Fun: Rolling and coating the cheesecake balls is a great activity to do with little helpers in the kitchen.
Ingredients You’ll Need
- 8 ounces cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1½ cups crushed vanilla wafers
- 2½ cups white chocolate chips, melted
How to Make No-Bake Pumpkin Cheesecake Balls
Step 1: Prepare the Base Mixture
Start by bringing your cream cheese to room temperature. This step is essential for achieving a smooth, creamy texture with no lumps. In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Using an electric mixer, blend the ingredients until the mixture is perfectly smooth and uniform.
Next, add the powdered sugar and pumpkin pie spice to the bowl. Mix well to evenly distribute the spices, filling your kitchen with the warm, inviting aroma of cinnamon, nutmeg, and cloves. The result should be a rich, creamy pumpkin mixture that’s hard to resist sneaking a taste of!
Step 2: Add the Crushed Vanilla Wafers
Carefully fold in the crushed vanilla wafers to add body and texture to the mixture. You can crush the wafers using a food processor or by placing them in a zip-top bag and using a rolling pin. Aim for fine crumbs to ensure the mixture is easy to roll into balls later.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling is key here—it allows the mixture to firm up, making it easier to handle when shaping into balls. If the mixture still feels sticky after 30 minutes, you can extend the chilling time or even pop it into the freezer for 10 minutes.
Step 4: Shape the Cheesecake Balls
Once the mixture has chilled, it’s time to roll! Prepare a baking sheet lined with parchment paper to place the finished balls on. Lightly coat your hands with cooking spray to prevent sticking, then scoop out small portions of the mixture using a tablespoon or small cookie scoop. Roll each portion into a smooth, 1-inch ball and place it on the baking sheet. Repeat until all the mixture is used.
Step 5: Freeze to Set
Place the tray of cheesecake balls in the freezer for about 30 minutes. Freezing helps the balls firm up, which is especially important for the next step when they’ll be coated in melted chocolate.
Step 6: Prepare the White Chocolate Coating
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each to prevent overheating. The chocolate should be smooth, glossy, and pourable. If it’s too thick, you can add a teaspoon of vegetable oil to thin it out.
Step 7: Coat the Cheesecake Balls
Remove the cheesecake balls from the freezer. Using a fork or a toothpick, dip each ball into the melted white chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the coated ball back onto the parchment-lined tray. Work quickly so the chocolate doesn’t harden before you finish.
Step 8: Chill and Set
Once all the cheesecake balls are coated, refrigerate them for another 15–20 minutes, or until the chocolate has completely set.
Helpful Tips
- Chilling is Crucial: Don’t skip the chilling steps—they ensure the mixture is firm enough to shape and coat easily.
- Customize the Coating: While white chocolate is a classic choice, feel free to experiment with dark or milk chocolate for a flavor twist. You can also sprinkle crushed graham crackers or chopped nuts over the chocolate coating for added texture.
- Make Ahead: These cheesecake balls can be made up to 2 days in advance. Store them in the refrigerator to keep them fresh.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: Approximately 20 balls
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Notes
- Pumpkin Choice: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Room Temperature Cream Cheese: Starting with softened cream cheese ensures a smooth texture with no lumps in the mixture.
- Storage Tips: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.
Nutritional Information (Per Ball)
- Calories: 150
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 15mg
- Sodium: 60mg
- Carbohydrates: 16g
- Sugar: 14g
- Protein: 2g
Frequently Asked Questions
Can I substitute the vanilla wafers?
Yes! Crushed graham crackers or shortbread cookies are great alternatives if you don’t have vanilla wafers on hand.
What if I don’t have pumpkin pie spice?
You can make your own by mixing 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
How long do these keep?
These cheesecake balls stay fresh for up to 5 days in the refrigerator. If you’d like to make them in advance, freezing is a great option.
Related Recipes
If you loved these pumpkin cheesecake balls, here are a few more recipes to try:
Conclusion
These No-Bake Pumpkin Cheesecake Balls are everything you could want in a fall dessert—easy, flavorful, and perfectly portable. They’re an effortless way to bring a touch of autumn magic to any occasion, from holiday parties to quiet evenings at home. With their creamy filling and luscious chocolate coating, these cheesecake balls are guaranteed to impress.
Gather your ingredients, roll up your sleeves, and enjoy the delicious simplicity of this no-bake treat. Once you’ve tasted these pumpkin cheesecake balls, they’ll quickly become a must-have on your fall dessert menu!
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No-Bake Pumpkin Cheesecake Balls
Description
The magic of fall is all about warmth, comfort, and the rich, spicy-sweet flavors we wait for all year long. From pumpkin spice lattes to hearty soups, autumn’s culinary offerings are unmatched. Enter these No-Bake Pumpkin Cheesecake Balls, a dessert that captures all the nostalgic flavors of the season in one delightful bite.
What makes these treats so special? They’re incredibly simple to make, require no baking, and are utterly irresistible. Creamy cheesecake filling meets spiced pumpkin puree, wrapped in a velvety white chocolate coating—making them perfect for any occasion. Whether you’re planning a holiday gathering, cozying up with loved ones, or looking for a fun fall project with the kids, these pumpkin cheesecake balls are a guaranteed hit.
Even better? They store beautifully, so you can make them ahead and save time during those busy holiday weeks. With their charming appearance and indulgent flavor, these no-bake bites are sure to become a new seasonal favorite in your home.
Ingredients
- 8 ounces cream cheese, softened
- ½ cup pumpkin puree
- ¼ cup powdered sugar
- 1½ teaspoons pumpkin pie spice
- 1½ cups crushed vanilla wafers
- 2½ cups white chocolate chips, melted
Instructions
Step 1: Prepare the Base Mixture
Start by bringing your cream cheese to room temperature. This step is essential for achieving a smooth, creamy texture with no lumps. In a large mixing bowl, combine the softened cream cheese and pumpkin puree. Using an electric mixer, blend the ingredients until the mixture is perfectly smooth and uniform.
Next, add the powdered sugar and pumpkin pie spice to the bowl. Mix well to evenly distribute the spices, filling your kitchen with the warm, inviting aroma of cinnamon, nutmeg, and cloves. The result should be a rich, creamy pumpkin mixture that’s hard to resist sneaking a taste of!
Step 2: Add the Crushed Vanilla Wafers
Carefully fold in the crushed vanilla wafers to add body and texture to the mixture. You can crush the wafers using a food processor or by placing them in a zip-top bag and using a rolling pin. Aim for fine crumbs to ensure the mixture is easy to roll into balls later.
Step 3: Chill the Mixture
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. Chilling is key here—it allows the mixture to firm up, making it easier to handle when shaping into balls. If the mixture still feels sticky after 30 minutes, you can extend the chilling time or even pop it into the freezer for 10 minutes.
Step 4: Shape the Cheesecake Balls
Once the mixture has chilled, it’s time to roll! Prepare a baking sheet lined with parchment paper to place the finished balls on. Lightly coat your hands with cooking spray to prevent sticking, then scoop out small portions of the mixture using a tablespoon or small cookie scoop. Roll each portion into a smooth, 1-inch ball and place it on the baking sheet. Repeat until all the mixture is used.
Step 5: Freeze to Set
Place the tray of cheesecake balls in the freezer for about 30 minutes. Freezing helps the balls firm up, which is especially important for the next step when they’ll be coated in melted chocolate.
Step 6: Prepare the White Chocolate Coating
In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring between each to prevent overheating. The chocolate should be smooth, glossy, and pourable. If it’s too thick, you can add a teaspoon of vegetable oil to thin it out.
Step 7: Coat the Cheesecake Balls
Remove the cheesecake balls from the freezer. Using a fork or a toothpick, dip each ball into the melted white chocolate, ensuring it’s fully coated. Let any excess chocolate drip off before placing the coated ball back onto the parchment-lined tray. Work quickly so the chocolate doesn’t harden before you finish.
Step 8: Chill and Set
Once all the cheesecake balls are coated, refrigerate them for another 15–20 minutes, or until the chocolate has completely set.
Notes
- Pumpkin Choice: Be sure to use 100% pure pumpkin puree, not pumpkin pie filling, which contains added sugar and spices.
- Room Temperature Cream Cheese: Starting with softened cream cheese ensures a smooth texture with no lumps in the mixture.
- Storage Tips: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container.