No-Bake Pumpkin Cheesecake Balls: The Easiest Fall Treat
By Jason Griffith | October 13, 2025
The moment the calendar flips to October, I’m ready for all things pumpkin spice. Forget the lattes—I want a bite-sized, decadent dessert that captures the essence of the season without requiring me to turn on the oven. Enter my No-Bake Pumpkin Cheesecake Balls.
These aren’t your average cake pops. They’re a creamy, spiced blend of cheesecake and pumpkin, mixed with crunchy gingersnap and graham cracker crumbs, and then dipped in a smooth coating of white almond bark. They are everything you love about pumpkin pie and cheesecake rolled into one perfect, poppable treat.
Whether you’re looking for a stunning addition to your Thanksgiving dessert table, an easy Halloween party snack, or just a little festive pick-me-up, these pumpkin cheesecake truffles are your answer. They’re simple to make, highly addictive, and a guaranteed crowd-pleaser. Let’s get rolling!
Why I Love This Recipe
As a professional food writer, I’ve made my share of complicated desserts. But sometimes, the simplest things are the best. This recipe is a masterpiece of efficiency and flavor, which is why it’s become a fall staple in my kitchen.
- No Baking Required: This is the ultimate no-bake dessert. You get the rich texture of cheesecake without ever having to worry about a water bath or a cracked crust. For more no-bake goodness, check out my recipe for This Pumpkin Delight Dessert is my Favorite No-Bake Fall Treat.
- The Gingersnap Kick: The combination of traditional graham cracker crumbs with spicy gingersnap crumbsadds a deep, complex flavor that elevates these beyond basic pumpkin truffles.
- Make-Ahead Magic: These are designed to be made ahead of time. In fact, they taste better after a day or two in the fridge, making them perfect for stress-free holiday entertaining.
Ingredients
| Ingredient | Quantity | Notes |
| Cream Cheese, softened | 8 oz | Full-fat is best for the creamiest texture. |
| Powdered Sugar | 31 cup | Sifting is optional, but helps avoid lumps. |
| Pumpkin Purée | 32 cup | Not pumpkin pie filling. Make sure it’s 100% purée. |
| Pumpkin Pie Spice | 1 tsp | Use a good-quality spice blend for the best flavor. |
| Graham Cracker Crumbs | 121 cups | Finely crushed. |
| Gingersnap Crumbs | 121 cups | Finely crushed; these add a major flavor boost. |
| White Almond Bark or Candy Melts | 12 oz | For coating. Ensure you have enough to fully submerge the balls. |
| Orange Candy Melts (optional) | 1 cup | For the festive drizzle. Can swap for dark chocolate. |
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Swaps and Notes
- White Chocolate Chips: The recipe initially included white chocolate chips, but for a true, creamy cheesecake truffle, I actually prefer adding a little extra powdered sugar and letting the cream cheese be the star, so I’ve removed the chips from the main ingredient list for the filling. If you want a slightly denser, sweeter ball, you can melt 21 cup of white chocolate and stir it into the cream cheese mixture before adding the crumbs.
- Crumb Variations: If you can’t find gingersnaps, you can use vanilla wafers or all graham cracker crumbs, but you’ll lose that wonderful spiced flavor. You can also try Biscoff cookies for a caramelized spice note.
- Coating: You can substitute the almond bark with high-quality white chocolate chips (like Ghirardelli) mixed with 1-2 teaspoons of coconut oil or vegetable shortening to help it melt smoothly for dipping.
- Spice Level: If you love a lot of spice, add a 41 teaspoon of ground cinnamon or nutmeg to the cream cheese mixture.
Instructions
Step 1: Make the Filling
In a large bowl, use a hand mixer or stand mixer to beat the softened cream cheese, powdered sugar, pumpkin purée, and pumpkin pie spice until the mixture is completely smooth and creamy. Scrape down the sides of the bowl to ensure everything is incorporated.
Step 2: Add the Crumbs
Gently fold in the graham cracker crumbs and gingersnap crumbs until they are evenly distributed and the mixture forms a cohesive dough.
Step 3: Chill
Cover the bowl and chill the mixture for at least 30 minutes. This is crucial! Chilling makes the mixture firm enough to roll and prevents sticky hands.
Step 4: Roll the Balls
Using a small cookie scoop or a measuring tablespoon, scoop out the mixture and roll it quickly into 1-inch balls. Place them on a baking sheet lined with parchment or wax paper. Freeze for 15-20 minutes—this ensures the balls stay perfectly shaped when dipped.
Step 5: Dip and Coat
Melt the almond bark according to the package directions (usually in the microwave in 30-second intervals). Dip each frozen ball fully into the melted coating. Use a fork or a dipping tool to let the excess coating drip off before placing the ball back on the lined tray.
Step 6: Drizzle (Optional)
Melt the orange candy melts and drizzle them over the coated balls using a small spoon or a piping bag with the tip snipped off. For a different fall look, you could use dark chocolate or even a sprinkle of extra gingersnap crumbs.
Step 7: Set and Serve
Allow the coating to fully set. You can speed this up by refrigerating them briefly. Store chilled.
Tips for Success
- Cream Cheese Temperature: The cream cheese must be truly softened (room temperature) to prevent lumps in your filling.
- No Water in the Coating: Make sure your bowl and utensils are completely dry when melting the almond bark or chocolate. Even a drop of water can cause the chocolate to seize and become unusable.
- Work in Batches: If you’re struggling to dip the balls because they’re getting too soft, put the remaining balls back in the freezer while you work on a small batch. The colder they are, the easier they are to dip.
- Double the Batch: Trust me, these disappear fast. If you’re making them for a party, double the recipe!
Serving Suggestions and Pairings
These pumpkin cheesecake balls are perfect on their own, but they really shine when paired with the right drink or dessert spread.
- Coffee Pairing: Serve alongside a fresh cup of coffee or a spiced chai latte.
- Holiday Dessert Board: Arrange them on a platter with other fall favorites like These Caramel Apple Pie Cookies are my Favorite Fall Treat in Bite-Sized Form and These Pecan Pie Bars are my Favorite Make-Ahead Holiday Dessert.
- Cocktail Pairing: A creamy, subtly sweet sip is ideal. Try pairing them with a simple Bourbon Old Fashioned or a Spiced Rum Milk Punch to complement the pumpkin spice notes.
Nutritional Information (Per Serving, Estimated)
- Servings: 24
- Calories: 180 kcal
- Fat: 11g
- Saturated Fat: 8g
- Cholesterol: 15mg
- Sodium: 90mg
- Carbohydrates: 18g
- Sugar: 14g
- Protein: 2g
Note: This is a rough estimate and will vary based on the specific brands of ingredients (especially the almond bark) and the size of your truffles.
Storage and Leftover Tips
Storage: Since these contain cream cheese, they must be refrigerated. Store the finished pumpkin balls in an airtight container in the refrigerator for up to 5-7 days.
Freezing: For long-term storage, you can freeze the finished, coated balls. Place them in a single layer in a freezer-safe container, then layer with wax paper between layers. They can be frozen for up to 3 months. Thaw in the refrigerator for a few hours before serving.
Leftover Filling: If you have any leftover filling before rolling, try mixing it with a bit more graham cracker crumb and eating it with a spoon, much like my favorite This Edible Cookie Dough is my Favorite No-Bake Treat for Late-Night Cravings.
More Recipes You Will Love
If you loved the ease and flavor of these no-bake treats, you need to add these recipes to your fall baking list:
- These Caramel Apple Pie Cookies are my Favorite Fall Treat in Bite-Sized Form
- This Pumpkin Delight Dessert is my Favorite No-Bake Fall Treat
- These Pecan Pie Bars are my Favorite Make-Ahead Holiday Dessert
- These Easy Pumpkin Spice Muffins are my Favorite Fall Treat to Bake on Repeat
Final Thoughts
These Pumpkin Cheesecake Balls are truly the simplest way to inject some serious fall flavor into your dessert routine. They offer that perfect blend of creamy, crunchy, and spiced comfort, all in a treat that’s easy enough for a beginner but impressive enough for a holiday gathering. I promise you, once you taste that ginger and pumpkin combination, you’ll be hooked.
Give this recipe a try, and let me know your favorite topping in the comments below! And don’t forget to follow us on social media for more easy, impressive recipes. Happy cooking!
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