If you are searching for a delightfully creamy, rich, and perfectly spiced autumn treat, you’ve got to try this No Bake Pumpkin Cheesecake Balls Recipe. These bite-sized wonders combine luscious pumpkin flavor with velvety cream cheese, all wrapped in a decadent dark chocolate shell. They are effortless to make and absolutely irresistible, perfect for cozy gatherings, holiday parties, or whenever you need a sweet pick-me-up that feels extra special without turning on the oven.

Ingredients You’ll Need

The image shows a baking tray lined with parchment paper holding 20 small raw cookie dough balls evenly spaced in a grid pattern. Each dough ball is round with a rough, textured surface, light brown in color, and slightly different in shape and size. The tray edges are visible, and the background features a soft focus on a white marbled surface. A silver spoon is partially visible to the right, resting on the corner of the tray. photo taken with an iphone --ar 4:5 --v 7

With just a handful of simple, pantry-friendly ingredients, this recipe strikes the perfect balance between ease and flavor. Each plays an essential role, from creating that silky cheesecake texture to delivering the warm pumpkin spice notes and the satisfyingly rich chocolate coating.

Cream cheese (8 oz, softened): The creamy base that gives these balls a smooth, rich texture and tangy flavor.
Canned pumpkin (1/2 cup): Adds natural sweetness, moisture, and that unmistakable fall flavor.
Powdered sugar (1 cup): Sweetens the mixture gently and helps bind ingredients smoothly.
Powdered graham cracker crumbs (1 cup): Adds a subtle crunch and a toasty, buttery note reminiscent of classic pumpkin pie crust.
Pumpkin pie spice (2 teaspoons): A fragrant combination of cinnamon, nutmeg, and cloves that brings this dessert to life.
Salt (1/4 teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Coconut flour (1/4 cup): Helps absorb moisture for ideal firmness without overpowering the taste.
Dark chocolate chips (2 cups, 70% cacao): The decadent coating that adds a bittersweet contrast and gorgeous sheen to these cheesecake balls.

How to Make No Bake Pumpkin Cheesecake Balls Recipe

Step 1: Whip the Cream Cheese and Sugar

Start by beating softened cream cheese together with powdered sugar until the mixture is light, fluffy, and creamy. This step is key for that melt-in-your-mouth cheesecake consistency.

Step 2: Crush the Graham Crackers

Using a blender or food processor, pulverize the graham crackers into a fine, almost flour-like texture. Measure out exactly one cup; this ensures the right amount of binding and subtle crunch in your balls.

Step 3: Combine Pumpkin Mixture

Add the canned pumpkin, crushed graham cracker crumbs, pumpkin pie spice, salt, and coconut flour into the cream cheese mixture. Beat everything together until fully combined. The aroma of pumpkin spice will make this step delightful and festive.

Step 4: Prepare for Chilling

Line a baking sheet with wax paper to keep things tidy and ready for the next stage.

Step 5: Form the Pumpkin Cheesecake Balls

Using a mini cookie scoop or two spoons, drop about 22 equal-sized sticky dollops onto the wax paper. At this point, don’t worry if they aren’t perfectly round. The batter is sticky, so avoid using your hands here to keep clean and precise.

Step 6: Chill Until Firm

Place the baking sheet with pumpkin balls in the refrigerator for at least one hour. This chilling time is critical to help them set and firm up properly for dipping.

Step 7: Melt the Chocolate

Melt your dark chocolate chips until smooth and glossy, perfect for coating your cheesecake balls with a beautiful, even layer of rich chocolate.

Step 8: Shape and Dip

Pick up each chilled ball and quickly roll it between your palms to smooth out any imperfections. Then, dip the ball fully into the melted chocolate. Use a fork to lift it out, gently tapping off excess.

Step 9: Decorate and Set

Slide each dipped ball back onto the wax paper-lined sheet using a toothpick. While the chocolate is still wet, sprinkle a touch of powdered sugar on top for a pretty, festive finish.

Step 10: Chill Until Firm

Refrigerate the completed pumpkin cheesecake balls for an additional 1 to 2 hours until the chocolate shell is fully hardened for that satisfying snap when you bite into them.

Step 11: Store Leftovers

Keep any leftovers in an airtight container in the refrigerator to enjoy over the next several days.

How to Serve No Bake Pumpkin Cheesecake Balls Recipe

The image shows several round chocolate balls placed on wrinkled white parchment paper. Each ball is covered in smooth, shiny dark brown chocolate and sprinkled with white powdered sugar on top. The chocolate balls look soft and slightly shiny, with a small chocolate pool at their base where they sit on the paper. The background is a white marbled surface blurred softly, keeping the focus on the chocolate balls in the foreground. photo taken with an iphone --ar 4:5 --v 7

Garnishes

While the classic powdered sugar finish is lovely, you can also experiment with chopped toasted pecans, a sprinkle of cinnamon, or even a drizzle of caramel sauce to add layers of flavor and visual appeal.

Side Dishes

Pair these bites with a warm cup of spiced apple cider, pumpkin latte, or even a creamy hot chocolate to create a cozy autumn spread that friends will rave about.

Creative Ways to Present

Arrange these cheesecake balls on a rustic wooden board with fresh autumn leaves or mini pumpkins for seasonal charm. You could also serve them in individual mini cupcake liners for easy grab-and-go treats at parties.

Make Ahead and Storage

Storing Leftovers

You can store leftover No Bake Pumpkin Cheesecake Balls Recipe in an airtight container in the refrigerator for up to 5 days without losing that luscious texture or flavor.

Freezing

If you want to make these ahead for a big event, they freeze beautifully. Arrange them on a tray to freeze individually, then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before serving.

Reheating

Because these cheesecake balls are best enjoyed chilled, avoid heating them. Instead, allow frozen balls to thaw in the fridge for perfect consistency and taste.

FAQs

Can I use fresh pumpkin instead of canned pumpkin?

Fresh pumpkin can work, but canned pumpkin is preferred for its smooth texture and moisture level. If using fresh, be sure it’s pureed and well-drained to avoid excess moisture.

What can I substitute for coconut flour?

If you don’t have coconut flour, finely ground almond flour makes a great substitute, but note the texture and flavor will be slightly different.

Can these cheesecake balls be made dairy-free?

Yes! Use a dairy-free cream cheese alternative and vegan chocolate to keep things creamy and delicious while accommodating dietary needs.

Is it possible to use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will be sweeter and creamier, which some people prefer. Just keep in mind it might be softer at room temperature, so refrigerate before serving.

How long do these cheesecake balls last?

Stored properly in the fridge, they last about 5 days. For longer storage, freeze as outlined to maintain freshness and taste.

Final Thoughts

Whipping up this No Bake Pumpkin Cheesecake Balls Recipe is like capturing fall on a plate—sweet, spiced, and wonderfully chocolatey. Whether you’re looking for an easy dessert to impress guests or a cozy treat for yourself, these little gems are guaranteed to bring smiles and second helpings. Give them a try, and I promise they’ll become your seasonal favorite in no time!