Can I use homemade pumpkin puree for no-bake pumpkin cheesecake balls?

Absolutely! Just be sure to drain it thoroughly using cheesecloth or a fine mesh sieve to remove excess moisture. Homemade pumpkin puree tends to be wetter than canned, which can make the mixture too soft.

How far in advance can I make these no-bake pumpkin cheesecake balls?

These can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The flavor often improves after a day of chilling.

My mixture is too sticky to roll into balls. What should I do?

If your mixture is too sticky, try adding more graham cracker crumbs one tablespoon at a time. Also, make sure you've chilled the mixture for at least an hour before shaping.

Can I use milk or dark chocolate instead of white chocolate for coating?

Yes! While white chocolate pairs beautifully with pumpkin, milk or dark chocolate adds a richer, less sweet contrast. Use your favorite variety or try a mix for visual and flavor variety.

Are no-bake pumpkin cheesecake balls freezer-friendly?

Definitely! Freeze them in a single layer on a baking sheet, then transfer to an airtight container with parchment between layers. They’ll keep for up to 3 months. Thaw in the fridge overnight before serving.

No Bake Pumpkin Cheesecake Balls You’ll Crave All Fall 2025

No Bake Pumpkin Cheesecake Balls You’ll Crave All Fall

Print Recipe

These no-bake pumpkin cheesecake balls are the ultimate fall treat—rich, creamy, spiced, and dipped in white chocolate. No oven required! Perfect for holidays, parties, or cozy nights in.

Author: Harmony
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 3 hours
Yield: 24 balls 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup pumpkin puree
1 1/2 cups graham cracker crumbs (about 10 sheets)
1/4 cup powdered sugar
1 tsp vanilla extract
2 tsp pumpkin pie spice
1/4 tsp salt
12 oz white chocolate chips or melting wafers
2 tbsp coconut oil
Optional toppings: crushed graham crackers, chopped pecans, cinnamon

Instructions

Mix Filling: In a bowl, beat softened cream cheese until fluffy. Add pumpkin puree, powdered sugar, vanilla, pumpkin pie spice, and salt. Mix until smooth.
Add Crumbs: Gradually fold in graham cracker crumbs until dough-like consistency forms.
Chill: Cover and refrigerate for 1 hour (or freeze for 30 minutes) to firm up.
Roll: Scoop into 1-inch balls and roll between your palms. Place on a lined baking sheet.
Freeze Again: Freeze shaped balls for 20–30 minutes until firm.
Melt Chocolate: Microwave white chocolate chips and coconut oil in 30-second intervals until smooth.
Dip and Decorate: Dip each ball into chocolate using a fork. Sprinkle with desired toppings while chocolate is still wet.
Final Chill: Refrigerate for 30 minutes until chocolate sets.

Notes

To make ahead, store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months. For extra flavor, swap graham crackers for gingersnaps or add chopped pecans to the filling.

Nutrition

Serving Size: 1 ball
Calories: 130
Sugar: 9g
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 0.5g
Protein: 2g
Cholesterol: 10mg

Keywords: no bake pumpkin cheesecake balls, pumpkin spice truffles, pumpkin cream cheese bites, fall dessert, pumpkin truffles

Find it online: https://harmonymeal.com/no-bake-pumpkin-cheesecake-balls-2/