Creamy, spiced, and delightfully bite-sized, these No-Bake Pumpkin Cheesecake Balls are everything I crave in a fall dessert—without ever turning on the oven. With real pumpkin purée, warm autumn spices, and a luscious cream cheese base, these treats are perfect for holiday platters, afternoon snacking, or just satisfying a sweet craving on a chilly day. Best of all, they come together quickly and effortlessly.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup pumpkin purée (not pumpkin pie filling)
4 oz cream cheese, softened
1 1/4 cups graham cracker crumbs (gluten-free if needed)
1/4 cup almond flour
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt
Optional: 1/2 cup white or dark chocolate chips (for coating)
Optional: Crushed graham crackers or cinnamon sugar for rolling
Directions
I start by mixing the pumpkin purée and softened cream cheese in a bowl until smooth and creamy.
Then I stir in the maple syrup and vanilla extract until fully combined.
Next, I add in the graham cracker crumbs, almond flour, cinnamon, ginger, nutmeg, and salt, mixing until a thick dough forms.
I chill the dough for 30 to 40 minutes—this step makes it much easier to roll.
Once chilled, I scoop out tablespoon-sized portions and roll them into smooth balls.
If I want an extra touch, I melt some chocolate chips and dip each ball, setting them on parchment paper.
Alternatively, I roll them in crushed graham crackers or cinnamon sugar for a quicker finish.
I pop them in the fridge for another 15–20 minutes to set fully.
Servings and timing
This recipe makes about 18 pumpkin cheesecake balls. It takes 15 minutes to prepare and about 40 minutes to chill, bringing the total time to around 55 minutes. Each ball contains approximately 120 kcal.
Variations
I sometimes swap almond flour with oat flour for a nuttier flavor.
For a vegan version, I use dairy-free cream cheese.
If I want extra crunch, I mix in finely chopped pecans or walnuts.
A dash of clove adds a deeper spice note if I want a stronger fall vibe.
Dipping in dark chocolate and sprinkling sea salt gives them a gourmet twist.
Storage/Reheating
I store these cheesecake balls in an airtight container in the refrigerator for up to 5 days. They’re best served chilled but can be enjoyed at room temperature too. I don’t recommend freezing them, as the texture may change once thawed.
FAQs
How do I prevent the dough from being too sticky to roll?
Chilling the dough for at least 30 minutes helps a lot. If it’s still sticky, I lightly coat my hands with almond flour or graham cracker crumbs before rolling.
Can I make these ahead of time?
Absolutely. I often make them a day in advance—they hold their shape well in the fridge and the flavors deepen overnight.
Are these cheesecake balls gluten-free?
Yes, as long as I use gluten-free graham crackers for the crumbs, this recipe is completely gluten-free.
Can I use canned pumpkin pie filling?
I wouldn’t recommend it. Pumpkin pie filling contains added sugar and spices, which throws off the flavor and consistency of the recipe. I always use pure pumpkin purée.
What kind of chocolate works best for dipping?
I like using either white or dark chocolate chips. White chocolate adds sweetness, while dark chocolate gives a rich contrast to the pumpkin spice flavor.
Conclusion
These No-Bake Pumpkin Cheesecake Balls are my go-to for an easy, crowd-pleasing fall dessert. They come together fast, taste like a cozy pumpkin cheesecake, and require zero baking. Whether I’m making them for a party tray or keeping a stash in the fridge for personal treats, they always deliver seasonal flavor in the most delicious little package.
Recipe:
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No-Bake Pumpkin Cheesecake Balls
- Total Time: 55 minutes
- Yield: 18 balls
- Diet: Gluten Free
Description
These No-Bake Pumpkin Cheesecake Balls are creamy, spiced, and perfect for fall. Made with pumpkin purée, warm spices, and a cream cheese base, they require no baking and are easy to make gluten-free. Great for parties, snacks, or festive desserts.
Ingredients
1/2 cup pumpkin purée (not pumpkin pie filling)
4 oz cream cheese, softened
1 1/4 cups graham cracker crumbs (gluten-free if needed)
1/4 cup almond flour
1/4 cup maple syrup
1 tsp vanilla extract
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp salt
Optional: 1/2 cup white or dark chocolate chips (for coating)
Optional: Crushed graham crackers or cinnamon sugar for rolling
Instructions
- In a bowl, mix the pumpkin purée and softened cream cheese until smooth and creamy.
- Stir in the maple syrup and vanilla extract until fully combined.
- Add the graham cracker crumbs, almond flour, cinnamon, ginger, nutmeg, and salt. Mix until a thick dough forms.
- Chill the dough for 30 to 40 minutes to make it easier to roll.
- Scoop out tablespoon-sized portions and roll them into smooth balls.
- If desired, melt chocolate chips and dip each ball, placing them on parchment paper to set.
- Alternatively, roll the balls in crushed graham crackers or cinnamon sugar.
- Refrigerate the balls for an additional 15–20 minutes until fully set.
Notes
Chilling the dough makes rolling easier and prevents stickiness.
Use dairy-free cream cheese for a vegan version.
Swap almond flour with oat flour for a nuttier flavor.
For extra texture, add chopped pecans or walnuts.
Store in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 6g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
