Pumpkin Cheesecake Balls are basically fall in a bite. Creamy, pumpkin-spiced goodness wrapped in rich chocolate. They deliver all the flavor of pumpkin cheesecake without the hassle of baking, water baths, or springform pans.
With just five simple ingredients, these no-bake treats come together fast and taste like you spent hours in the kitchen. Perfect for Thanksgiving, fall parties, or cozy nights in, they store beautifully in the fridge or freezer, so you’re always ready with a sweet, stress-free dessert.
*Before You Start: You’ll find more explanation here than a basic recipe. That’s intentional—the aim is to educate, not just instruct.
If You Need Convincing, Read This Before You Make Them
❃ Zero baking required: Your oven can take the day off. Everything happens on your counter, which is a blessing when you’re already baking pies or roasting a turkey.
❃ Actually quick: About 30 minutes of active work, then just chilling time. You can prep these while dinner’s cooking or during naptime.
❃ Perfect for sharing (or not): They’re pre-portioned, travel beautifully, and look impressive on a dessert table without any fancy plating skills needed.
❃ Freezer-friendly: Make a double batch and freeze half. Future you will be so grateful when unexpected guests show up or you need a last-minute potluck contribution.
❃ Customizable toppings: Crushed pecans, sea salt, cinnamon sugar, or even a drizzle of white chocolate, make them your own based on what sounds good or what’s already in your pantry.
❃ Beginner-proof: If you can use a mixer and roll things between your palms, you can make these. No tricky techniques or special equipment required.
Simple Ingredients, Big Fall Flavor
For the Pumpkin Cheesecake Filling:
• 8 oz cream cheese, softened to room temperature. (This is important—cold cream cheese = lumpy filling, and nobody wants that. Let it sit out for about 30 minutes, or cut it into cubes and microwave for 10-15 seconds.)
• ½ cup pumpkin puree. (Use plain pumpkin puree, not pumpkin pie filling. The canned stuff works perfectly—Libby’s is my go-to. You’ll have leftovers from a 15 oz can, so freeze the rest in ice cube trays for smoothies!)
• ¼ cup powdered sugar. (Powdered dissolves way better than granulated in no-bake recipes. Trust me on this one—it makes the texture silky smooth.)
• 1 teaspoon pumpkin pie spice. (Don’t have it? Mix ½ tsp cinnamon, ¼ tsp ginger, ⅛ tsp nutmeg, and a tiny pinch of cloves. Or honestly, just cinnamon works in a pinch.)
• 1 teaspoon vanilla extract. (Use the real stuff if you can—it makes a difference you can taste.)
For the Chocolate Coating:
• 10 oz chocolate chips. (Semi-sweet is my favorite here, but dark chocolate lovers, go for it. Milk chocolate makes them sweeter if that’s your vibe.)
• 1 tablespoon coconut oil. (This thins the chocolate so it’s easier to dip and gives you that pretty, glossy finish. No coconut oil? Vegetable oil or shortening works too.)
Optional Toppings:
• Crushed pecans or walnuts
• Flaky sea salt (game-changer!)
• Graham cracker crumbs
• Extra pumpkin pie spice
• White chocolate drizzle
Quick Note: Use full-fat brick cream cheese, not the spreadable tub kind. The tub version has extra moisture and won’t set properly, and you’ll end up with sad, melty balls instead of firm, dippable ones.
Let’s Make These Pumpkin Cheesecake Balls Step by Step
1 Get that cream cheese ready
Let your cream cheese sit out on the counter for about 30 minutes until it’s truly soft. I know it’s tempting to skip this, but cold cream cheese will fight you the entire way and leave you with lumps. If you forgot to pull it out early (been there!), cut it into small cubes and zap it in the microwave for just 10-15 seconds. You want soft, not melted.
2 Mix up the magic
In a medium bowl, beat the cream cheese with a hand mixer (or a really good arm workout with a whisk) until it’s completely smooth and fluffy—about a minute. Then add your pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla. Mix everything together until it’s uniform and gorgeous. Give it a taste—it should be sweet but not candy-like, with a warm spice that makes you think of fall. If it needs more oomph, add another pinch of pumpkin pie spice.
3 The patience part (but worth it)
Cover your bowl with plastic wrap and pop it in the fridge for at least an hour. I know, waiting is hard, but this is what transforms your mixture from “sticky mess” to “perfectly rollable.” If you’re in a hurry, the freezer works, just 20-25 minutes, but watch it like a hawk so it doesn’t freeze solid.
4 Roll ’em out
Line a baking sheet with parchment paper. Use a small cookie scoop (about 1 tablespoon, this keeps them all the same size) and scoop out portions. Roll each one between your palms into a smooth ball. Work quickly because your warm hands will soften the mixture. If things start getting sticky, just pop the whole tray back in the fridge for 10 minutes and reset. You should get about 20-24 balls depending on how big you make them.
5 The secret weapon—freeze before dipping
This is the step that makes chocolate-dipping so much easier. Freeze your rolled balls for 15-20 minutes. They’ll be firm enough to dip without falling apart, and you’ll get that smooth, professional-looking chocolate coating instead of a frustrating mess. Trust me, this little step is a game-changer.
6 Chocolate time
Put your chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second bursts, stirring in between, until everything’s melted and silky smooth. Usually takes about 1½ to 2 minutes total. You can also do this in a double boiler if you prefer the stovetop method. The coconut oil keeps everything fluid and gives you that pretty shine.
7 Dip and make them gorgeous
Take one chilled ball at a time and drop it into the chocolate. Use a fork to roll it around until it’s completely covered, then lift it out and let the extra chocolate drip back into the bowl. (Gently tap the fork on the edge of the bowl, it helps!) Place it back on your parchment-lined sheet. If you’re adding toppings like crushed nuts or sea salt, sprinkle them on right away while the chocolate’s still wet.
8 Let them set
Refrigerate for at least 30 minutes so the chocolate hardens completely. Once they’re set, they’re ready to devour. I mean, serve! Store any leftovers (if there are any) in an airtight container in the fridge for up to a week, or freeze them for up to a month.
Tiny Details That Make a Big Difference
❃ Cookie scoop = your new best friend: Seriously, using a 1-tablespoon cookie scoop makes all the difference. Every ball will be the same size, which means even chocolate coverage and a more professional look. Plus, it’s just faster.
❃ Cold hands, warm heart: If your hands run warm (like mine do), the filling will start melting as you roll. Run your hands under cold water between batches, dry them really well, or dust them with a tiny bit of powdered sugar. Makes rolling so much easier.
❃ Double-dip for extra fancy: Want a thicker chocolate shell? Let the first coating set completely, then dip everything again. It looks more polished and feels more indulgent—perfect if you’re gifting these.
❃ Revive your chocolate: Melted chocolate gets thicker as it sits and cools. If it becomes too thick to dip smoothly, just microwave it for another 10-15 seconds or stir in an extra ½ teaspoon of coconut oil.
❃ They get better with time: Make these a day ahead if you can. The flavors meld together in the fridge overnight, and the texture becomes even creamier. They’re good fresh, but they’re amazing after 24 hours.
Nutritional Breakdown (Because We All Wanna Know)
Based on 24 servings:
• Calories: 110
• Total Fat: 8g
• Saturated Fat: 5g
• Carbohydrates: 9g
• Fiber: 1g
• Sugar: 7g
• Protein: 1g
• Sodium: 40mg
❃ Nutrition information is estimated and may vary based on specific ingredients and brands used.
Got Questions? I’ve Got You Covered
➲ Can I use regular sugar instead of powdered?
You technically can, but here’s the thing, granulated sugar doesn’t dissolve in no-bake mixtures, so you’ll end up with a slightly gritty texture. Powdered sugar blends completely into the cream cheese and gives you that smooth, creamy filling we’re after. If you’re in a pinch, throw granulated sugar in a blender for 30 seconds to make your own powdered version.
➲ Help! My filling is too soft to roll.
This usually means either too much pumpkin puree snuck in, or it didn’t chill long enough. Double-check that you used exactly ½ cup of puree, and make sure you’re giving it the full hour in the fridge. Still too soft? Stir in 2 tablespoons of additional powdered sugar or 1 tablespoon of cornstarch, both will help it firm up.
➲ Can these go in the freezer for longer storage?
Absolutely! Layer them in a freezer-safe container with parchment paper between the layers so they don’t stick together. They’ll keep beautifully for up to a month. When you’re ready to serve them, let them thaw in the fridge for a few hours. Honestly, they’re also delicious eaten slightly frozen, like a truffle texture that’s amazing.
➲ What if I don’t have pumpkin pie spice?
No problem at all. Make your own blend: ½ teaspoon cinnamon, ¼ teaspoon ginger, ⅛ teaspoon nutmeg, and just a tiny pinch of cloves. If you literally only have cinnamon, use that, you’ll miss some of the complexity, but they’ll still be delicious and taste like fall.
So… Ready to Roll Some Pumpkin Cheesecake Balls?
These no-bake pumpkin cheesecake balls have honestly become one of my most-requested fall recipes, and it’s easy to see why. They give you all those cozy, spiced pumpkin cheesecake vibes without the fuss of actual cheesecake-making. The creamy filling paired with that smooth chocolate coating feels special enough for your Thanksgiving dessert spread, but they’re so simple that you can whip them up on a random Tuesday when you’re just craving something seasonal and delicious.
If you loved how easy these were, you’ll definitely want to try my:
❃ Healthy Dark Chocolate Energy Balls Recipe (Just 5 Ingredients)
❃ Salted Caramel Truffles (Silky, Rich & 5-Ingredient Easy)
❃ Homemade Cinnamon Roll Bites: The Lazy Baker’s Secret Weapon
❃ Salted Caramel Truffles: Better Than Store-Bought (30 Min!)
✾ Easy Vegan Chocolate Cornflake Cakes in 15 Minutes
I’d love to hear how yours turned out! Did you stick with classic chocolate, or did you get creative with the toppings? Drop a comment below and let me know. Now go make these and enjoy every single bite. You deserve it ♡!
Pin this recipe to your Fall Desserts board so you can find it again later! →
Pumpkin Cheesecake Balls Recipe Everyone Will Love
Ingredients
For the Pumpkin Cheesecake Filling:
- 8 oz cream cheese softened to room temperature
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 10 oz chocolate chips semi-sweet, dark, or milk chocolate
- 1 tablespoon coconut oil
Optional Toppings:
- Crushed pecans or walnuts
- Flaky sea salt
- Graham cracker crumbs
- Extra pumpkin pie spice
Instructions
- Beat softened cream cheese with a hand mixer until smooth and fluffy, about 1 minute. Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until fully combined.
- Cover the bowl and refrigerate for at least 1 hour until firm. For faster chilling, freeze for 20-25 minutes.
- Line a baking sheet with parchment paper. Using a 1-tablespoon cookie scoop, portion out the mixture and roll into smooth balls. You should get about 24 balls.
- Freeze the rolled balls for 15-20 minutes to make them easier to dip in chocolate.
- Melt chocolate chips and coconut oil together in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth (about 1.5-2 minutes total).
- Using a fork, dip each chilled ball into the melted chocolate, coating completely. Let excess drip off, then place on the parchment-lined sheet. Add toppings immediately if using.
- Refrigerate for 30 minutes until chocolate is fully set. Serve chilled and enjoy!
