Name: No Bake Pumpkin Cheesecake Balls
Prep time: 30 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: 2 cups white chocolate chips; 8 oz cream cheese, softened; ⅓ cup powdered sugar; ⅔ cup pumpkin puree (not pumpkin pie filling); 1 teaspoon pumpkin pie spice; 1½ cups graham cracker crumbs; 1½ cups gingersnap crumbs; 12 oz white almond bark (for coating); 1 cup orange candy melts (optional drizzle)

Jump to Recipe·Print Recipe

No Bake Pumpkin Cheesecake Balls are the perfect bite-sized fall treat creamy, spiced pumpkin cheesecake centers coated in a crisp white chocolate shell. They’re rich, festive, and easy to make without turning on the oven, making them ideal for parties, gifting, or keeping in the fridge for a sweet snack.

With warm pumpkin pie spice, smooth cream cheese, and a crunchy mix of graham cracker and gingersnap crumbs, these treats capture the essence of pumpkin pie and cheesecake in one indulgent bite. Dip them in white almond bark for a beautiful, smooth finish and drizzle with orange candy melts for a pop of seasonal color.

Ingredients

2 cups white chocolate chips
8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1½ cups graham cracker crumbs
1½ cups gingersnap crumbs
12 oz white almond bark (for coating)
1 cup orange candy melts (optional drizzle)

Step-by-Step Method

Step 1: Melt the white chocolate chips

In a heatproof bowl, melt the white chocolate chips using a double boiler or in the microwave in 20–30 second bursts, stirring between each until smooth. Be careful not to overheat to prevent seizing.

Step 2: Mix the cheesecake filling

In a large mixing bowl, beat the softened cream cheese with powdered sugar until smooth and fluffy. Add the pumpkin puree and pumpkin pie spice, mixing until well combined. The mixture should be creamy and evenly spiced.

Step 3: Combine with crumbs and chocolate

Stir the melted white chocolate into the pumpkin cheesecake mixture. Fold in the graham cracker crumbs and gingersnap crumbs until the mixture is thick and holds together when scooped.

Step 4: Chill the mixture

Cover the bowl and refrigerate the filling for about 1–2 hours, or until firm enough to roll into balls. Chilling helps set the mixture for easier shaping and coating.

Step 5: Shape the balls

Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, portion the chilled mixture into 1-inch balls. Roll each portion between your palms until smooth, then place onto the prepared sheet.

Step 6: Melt almond bark for coating

Melt the white almond bark in a heatproof bowl over low heat using a double boiler or microwave as before. Dip each cheesecake ball into the melted bark, coating completely. Place back onto the parchment-lined sheet and let set.

Step 7: Add decorative drizzle

If using orange candy melts, melt them according to package directions and drizzle over the coated cheesecake balls using a fork or piping bag. This adds a festive pumpkin-like appearance.

Step 8: Chill and serve

Allow the final coating and drizzle to set at room temperature or refrigerate until firm. Serve chilled for the best texture, and store leftovers in an airtight container in the fridge.

Expert Tips for Success

White chocolate covered pumpkin cheesecake truffles topped with orange drizzle and cookie crumbs — No Bake Pumpkin Cheesecake Balls

Room temperature cream cheese: Guarantees a smooth filling without lumps.
Don’t rush chilling: If the mixture is too soft, it will be difficult to shape and coat.
Use quality crumbs: Fresh graham cracker and gingersnap crumbs give the best flavor and crunch.
Coating tip: Use a fork or dipping tool to lower the balls into the almond bark and tap gently to remove excess coating.
Perfect drizzle: Let the almond bark coating set before adding the orange drizzle to keep colors distinct.

Tasty Variations to Try

Dark chocolate coating: Swap white almond bark for dark or semi-sweet chocolate for a richer bite.
Nutty pumpkin balls: Add ½ cup finely chopped pecans or walnuts to the filling for extra texture.
Coconut pumpkin balls: Roll coated balls in shredded coconut before they set for a tropical touch.
Maple-spice version: Replace powdered sugar with maple sugar and add a pinch more cinnamon for a maple pie vibe.
Mini truffle cups: Serve the coated balls in mini cupcake liners for a clean, party-ready presentation.

If you like this recipe you’ll also love this Pumpkin Cream Cheese Muffins.

Frequently Asked Questions

Can I make these ahead of time?

Yes! They’re perfect for prep-ahead. Store in the fridge for up to 5 days or freeze for longer-term storage.

Can I freeze No Bake Pumpkin Cheesecake Balls?

Absolutely. Freeze uncoated or coated cheesecake balls in a single layer, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.

Why is my coating uneven?

Ensure your almond bark is fully melted and smooth before dipping. If it starts to thicken, reheat gently to restore fluid consistency.

Can I use pumpkin pie filling instead of puree?

No pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture balance. Always use pure pumpkin puree.

Do I have to use both types of crumbs?

Not necessarily. You can use only graham cracker crumbs for a milder flavor or just gingersnap crumbs for a spicier punch.