No Bake Pumpkin Cheesecake Balls Recipe (Easy Truffles for Any Occasion)

Pumpkin pie was always on the table when I was a kid. Don’t get me wrong—it’s good—but the crust was never my favorite part. What I wanted was the creamy, spiced filling without the fuss of baking. Enter these No Bake Pumpkin Cheesecake Balls. They’ve got all the flavor of pumpkin pie and cheesecake rolled into one little bite—and the best part? No oven required.

This is the kind of recipe you make for potlucks, Thanksgiving dessert trays, or when you just want something sweet and seasonal without heating up your kitchen. The method is simple: mix, roll, chill, and dip. That’s it.

Ingredients Overview

The beauty of these pumpkin spice cheesecake bites is how simple the ingredient list is. But every piece matters—let me break it down for you.

Pumpkin & Cream Cheese Base

• Cream cheese – Use full-fat. Reduced-fat versions can make the mixture too loose. You want that rich, cheesecake body.
  
• Pumpkin puree – Not pumpkin pie filling. Pie filling already has sugar and spices mixed in, which throws off the balance. Stick with the plain stuff.

Texture Boosters

• Graham cracker crumbs – The backbone. They soak up moisture, give structure, and keep these from being sticky blobs.
  
• Powdered sugar – Dissolves easily and keeps the texture smooth instead of grainy.

Chocolate Coating Options

• Candy melts – If you’re new to dipping, these are your friend. They melt smooth, set fast, and don’t require tempering.
  
• White chocolate – More flavor, but can seize up if you overheat it. If you go this route, melt gently and add a touch of coconut oil.

Optional Garnishes

This is where you make them yours:

• Crushed graham crackers (classic look).
  
• Cinnamon sugar (extra cozy).
  
• Dark chocolate drizzle (balances the sweetness).
  
• Toasted pecans or coconut (nutty crunch).
  
• Crushed pretzels (sweet-salty hit).

Candy Melts vs White Chocolate: Quick Guide

Preparation & Handling Tips

Most people mess these up by rushing. Here’s how to avoid the usual pitfalls.

Mixing & Rolling

• Mix until just combined—don’t overwork, or the filling softens too much.
  
• Chill the mixture for at least 30 minutes before rolling. Cold = firm = easier handling.
  
• Use a small cookie scoop for even sizes. Nothing worse than a dessert tray with “lopsided cousins.”
  
• Lightly oil or butter your hands when rolling so the mixture doesn’t stick.

Freezing for Success

This step is key. Roll your balls, then freeze them for 20–30 minutes before dipping. If you skip this, you’ll end up with pumpkin mush melting into your chocolate bowl.

And here’s a chef’s tip: don’t overcrowd the tray in the freezer. Space them out so they don’t freeze together.

Flavor Variations & Garnish Ideas

This is where you get to play.

Coatings & Toppings

• Roll in cinnamon sugar for a churro vibe.
  
• Dip in white chocolate, then drizzle with dark chocolate for contrast.
  
• Top with toasted pecans or walnuts.
  
• Sprinkle crushed pretzel bits for sweet and salty crunch.

Mix-in Twists

• Fold in mini chocolate chips to the filling.
  
• Add toasted coconut flakes.
  
• Use Biscoff cookie crumbs instead of graham crackers for a spiced twist.

Healthy Spin: Pumpkin Cheesecake Energy Balls

Want a lighter version? Swap graham crackers for oats, reduce the sugar, and skip the dip. Roll in cocoa powder, coconut, or ground flaxseed. You’ll still get that pumpkin cheesecake flavor with a protein-ball vibe.

Recipe Connections

If you like these, you’ll probably love other no bake cheesecake balls like pistachio bites, pineapple coconut truffles, or even protein-packed peanut butter versions.

Serving & Storing

Short-Term Storage

• Store in an airtight container in the fridge for up to 5 days.

Freezer Storage

• Freeze on a tray first (so they don’t clump together).
  
• Then transfer to a freezer bag or container.
  
• Keeps for several weeks—just thaw slightly before eating.

Best Occasions

• Thanksgiving or Friendsgiving – Bite-sized pumpkin cheesecake is always a win.
  
• Office potlucks – Easy to transport, no utensils needed.
  
• Lunchbox treat – Sneak one into a kid’s (or adult’s) lunch.
  
• Casual dinners – These finish the meal without feeling too heavy.

More Pumpkin-Themed Recipes You’ll Love

If these no bake pumpkin cheesecake balls have you craving more pumpkin magic, I’ve got you covered. Here are a few of my favorite pumpkin recipes from the blog:

• Pumpkin Spice Cake with Cream Cheese Frosting – Soft, spiced, and topped with tangy cream cheese frosting.
  
• Classic Pumpkin Bread Recipe – Moist, simple, and always a crowd-pleaser.
  
• Pumpkin Crisp – Warm pumpkin filling with a buttery oat topping.
  
• Pumpkin Crunch Cake – Pumpkin meets buttery pecan crunch.
  
• Chewy Pumpkin Snickerdoodle Cookies – Soft, spiced, and rolled in cinnamon sugar.
  
• Gluten-Free Pumpkin Squares – Perfect for gluten-free fall desserts.
  
• Healthy Pumpkin Oatmeal Bars – A wholesome snack with pumpkin spice goodness.
  
• Chocolate Chip Pumpkin Bread – Classic pumpkin bread with gooey chocolate pockets.

Save a couple of these for your fall baking list—you’ll thank me later.

FAQs – No Bake Pumpkin Cheesecake Balls

Conclusion & Call to Action

There you have it—easy pumpkin cheesecake truffles that taste like pumpkin pie and cheesecake had a baby. Creamy inside, crisp chocolate shell outside, and zero oven time.

Remember my personal tip: freeze before dipping. It makes all the difference.

Make a batch for your next party, keep some in the freezer for late-night cravings, and don’t be surprised when people ask for the recipe.

This is the pumpkin cheesecake I want to eat—and I think you will too.

So grab your pumpkin puree and cream cheese, whip up a batch of these no bake pumpkin cheesecake balls, and let me know your favorite garnish twist. And if you’re hunting for more dessert inspiration, check out my recipe boards over on Pinterest—that’s where I stash all my favorite seasonal treats.

No Bake Pumpkin Cheesecake Balls Recipe (Easy Truffles for Any Occasion)

Print Recipe

These no bake pumpkin cheesecake balls (a.k.a. pumpkin cheesecake truffles) combine creamy pumpkin pie flavor with cheesecake richness in bite-sized form. No oven required, just mix, roll, chill, and dip for the perfect fall dessert.

• Author: Emilio
• Prep Time: 30 minutes
• Cook Time: 0 minutes
• Total Time: 30 minutes
• Yield: 24 balls 1x
• Category: Dessert
• Method: No Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 8 oz cream cheese (full-fat)
• 1 cup pumpkin puree (not pie filling)
• 2 cups graham cracker crumbs
• 1 cup powdered sugar
• Candy melts or white chocolate (for coating)
• Optional garnishes: crushed graham crackers, cinnamon sugar, dark chocolate drizzle, toasted pecans, coconut, crushed pretzels

Instructions

1. In a bowl, mix cream cheese, pumpkin puree, graham cracker crumbs, and powdered sugar until just combined.
2. Chill the mixture for at least 30 minutes.
3. Use a small cookie scoop to portion and roll into balls, lightly oiling hands if needed.
4. Freeze rolled balls for 20–30 minutes for easier dipping.
5. Melt candy melts or white chocolate carefully.
6. Dip chilled pumpkin balls into melted coating, then place on a parchment-lined tray.
7. Decorate with desired toppings such as crushed graham crackers, cinnamon sugar, nuts, or chocolate drizzle.
8. Chill until coating sets and serve.

Notes

For best results, freeze the balls before dipping to prevent them from softening in the chocolate. Store in the fridge for up to 5 days or freeze for several weeks.

Nutrition

• Serving Size: 1 ball
• Calories: 120
• Sugar: 8g
• Sodium: 70mg
• Fat: 6g
• Saturated Fat: 3g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg

Keywords: no bake pumpkin cheesecake balls, pumpkin truffles, pumpkin cheesecake bites, easy pumpkin dessert