Pumpkin Cheesecake Balls | Easy No-Bake Fall Dessert

🎃 Pumpkin Cheesecake Balls | Easy No-Bake Fall Dessert

If you’re searching for a quick, creamy, and indulgent autumn treat, these Pumpkin Cheesecake Balls are the perfect bite-sized dessert. Made with smooth pumpkin purée, cream cheese, and warm fall spices, then coated in silky chocolate — they’re irresistible. Best of all, they’re no-bake, making them ideal for busy days, parties, or cosy nights in.

🍁 Why You’ll Love This Recipe

• No baking required: Perfect for when you want something sweet without turning on the oven.

• Full of fall flavour: Pumpkin, cinnamon, and cream cheese come together in every delicious bite.

• Easy to customise: Dip them in white, milk, or dark chocolate — or roll them in crushed biscuits, nuts, or coconut.

• Perfect for gifting: These little truffles look beautiful wrapped up for autumn celebrations or Thanksgiving dessert tables.

🧺 Ingredients

For the Pumpkin Cheesecake Balls:

• 115g (4 oz) cream cheese, softened

• ½ cup pumpkin purée (not pumpkin pie filling)

• 1 cup graham cracker or digestive biscuit crumbs

• ½ cup powdered sugar

• ½ tsp cinnamon

• ¼ tsp nutmeg

• ¼ tsp ginger

• 1 tsp vanilla extract

• Pinch of salt

For the Coating:

• 250g (9 oz) white or milk chocolate, melted

• 1 tsp coconut oil (optional, for smoother texture)

• Crushed graham crumbs, chopped nuts, or pumpkin spice for garnish

🍳 Instructions

1. Mix the Filling

In a large mixing bowl, beat the softened cream cheese until smooth. Add pumpkin purée, powdered sugar, vanilla extract, and spices (cinnamon, nutmeg, ginger, and salt). Mix until creamy and well combined.

2. Add the Crumbs

Stir in the graham cracker or biscuit crumbs until the mixture becomes thick and scoopable. If it’s too soft, refrigerate the mixture for 15–20 minutes to firm up slightly.

3. Shape the Balls

Line a baking tray with parchment paper. Using a small cookie scoop or spoon, portion the mixture and roll into bite-sized balls (about 1 inch in diameter). Place on the tray and freeze for 30 minutes.

4. Melt the Chocolate

While the cheesecake balls chill, melt your chocolate. You can use a microwave (in 20-second intervals, stirring each time) or a double boiler. Stir in coconut oil if you want a glossy, smooth finish.

5. Dip and Decorate

Using a fork or toothpick, dip each chilled ball into the melted chocolate, letting any excess drip off. Place them back on the tray and sprinkle with crushed graham crumbs or a dusting of pumpkin spice for a decorative touch.

6. Chill and Serve

Refrigerate the coated balls for at least 30 minutes, or until the chocolate shell is firm. Then transfer them to an airtight container and store in the fridge until ready to serve.

🍂 Tips for Success

• Use full-fat cream cheese for the best texture — light versions can make the mixture too soft.

• Chill before dipping to prevent the balls from falling apart in the melted chocolate.

• Experiment with coatings: Try white chocolate for a sweet contrast, dark chocolate for richness, or even a drizzle of caramel.

• Add texture: Roll the coated balls in crushed pecans or toasted coconut for an extra crunch.

Storage

Store your Pumpkin Cheesecake Balls in an airtight container in the refrigerator for up to 5 days. They also freeze beautifully — just thaw in the fridge for a few hours before serving.

These Pumpkin Cheesecake Balls are the ultimate no-bake fall dessert — creamy, spiced, and dipped in chocolate perfection. They’re easy to make, beautifully festive, and guaranteed to satisfy any pumpkin craving.

Whether you’re hosting a party, preparing treats for Thanksgiving, or just want a cosy autumn indulgence, these little pumpkin delights will steal the show.