18K Shares

This post may contain affiliate links. Please read my disclosure.

These no-bake Pumpkin Cheesecake Balls are super easy to make, with only 5 ingredients, and the perfect can't just have one treat. Sweetened cream cheese, pumpkin puree and all those warm Fall spices make these pumpkin truffles irresistible!

If there is one thing I like better than pumpkin spice it's cheesecake. And these no bake pumpkin cheesecake balls are easy to make and soooo yummy. Guys...You WANT these...you NEED these...you HAVE to have these.

I swear. I sit down with the full intent of eating just a couple (never mind that I always set the whole plate down in front of me....). I never eat just a couple. I inhale them. One by one. It's bad. Because they're so good.

And what a great party treat! Little bite sized morsels of sweet and creamy goodness, with the perfect amount of holiday flavor. Your guests will LOVE these pumpkin cheesecake balls!

Jump to:

Why This Recipe Works
The Ingredients
Step By Step Instructions
How to Make White Chocolate Candy Coating
Expert Tips
Frequently Asked Questions
Favorite Pumpkin Recipes
More No Bake Recipes
Recipe
💬 Comments

Why This Recipe Works

The cream cheese is softened and mixed with the sugar, pumpkin and graham crackers for an ultra smooth consistency;
Placing the cheesecake bites in the freezer for an hour or so helps them to firm up, making them easier to dip in chocolate;

stack of white chocolate covered pumpkin truffles on a plate

Want to Save This Recipe?

Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!

By submitting this form, you consent to receive emails from Went Here 8 This.

The Ingredients

I use store bought pumpkin pie spice in this recipe, but making your own is quite easy as well. The Country Cook has got a great recipe for homemade pumpkin pie spice.

And I am a big fan of fresh made pumpkin puree, so that's what I use. If you're not interested in SUPER EASY slowcooker (read - set it and forget it) pumpkin puree, you can also use the canned (I included a link to purchase below).

I also prefer to make my own candy shell coating as I feel it is easier to work with than the store bought. However, I included a link for both the ingredients to make your own shell and the pre-made white chocolate shell.

Buy these ingredients at your local grocery store OR sit on your couch and order them on Amazon through the below links (affiliate links):

Pumpkin puree
Cream cheese
Graham crackers
Pumpkin pie spice
Flour
Powdered sugar
White chocolate chips OR White chocolate candy shell
Coconut oil

Step By Step Instructions

(Watch the video below to see how it's done!!)

To make the cheesecake batter, combine all the batter ingredients in a bowl and mix well. First tip - try not to eat all the cheesecake batter. This is key guys....

Once you make the pumpkin cheesecake batter, I recommend refrigerating it for at least an hour.

The colder and firmer it is, the easier it will be to roll into balls without ending up with goopy cream cheese all over your hands. Also, spray your hands with a bit of nonstick cooking spray before you start rolling in balls.

Form the chilled batter into 1-2" balls and place on a wax paper line baking sheet.

For the best results, pop these balls back into the freezer for another 20-30 minutes to make it easier to dip the balls in white chocolate.

pumpkin cheesecake ball batter on a baking sheet

How to Make White Chocolate Candy Coating

Mix the white chocolate chips with the coconut oil to make a candy coating for the cheesecake balls.

Adding the coconut oil produces a mixture that is similar to magic shell, providing a hardened candy coating on the outside of the cheesecake balls. Add the chocolate chips and coconut oil in a bowl and microwave in 30 second increments, stirring in between, until fully melted.

**Note - you can use the White chocolate candy shell I referenced earlier in the post if you prefer to skip this step.

Line a baking sheet with waxed paper.

Once your candy shell is ready, remove the cheesecake balls from the freezer. Using your finger, or a small fork, dip the balls in the white chocolate, swirling to cover all sides.

Set on a wax paper lined baking sheet. Refrigerate the pumpkin cheesecake balls until fully set, about 20 minutes.

plate of pumpkin cheesecake balls in white chocolate

Expert Tips

Use room temperature cream cheese when making the mixture. Cold cream cheese can cause lumps to form in your batter;
Chill the cream cheese mixture for at least a hour to make it easier to roll into balls;
Spray your hands with non stick spray or rub lightly with cooking oil – this helps to prevent your hands from sticking when rolling the cream cheese mixture into balls.
The longer the rolled cheesecake balls stay in the freezer, the easier they will be to dip in chocolate;
Cheesecake balls will be best if they are chilled 2-4 hours after they are done. However, you can eat them before hand, they will just be softer.

Frequently Asked Questions

Why are my Pumpkin Cheesecake Bites not Firm? Over mixing the batter can cause the mixture to be less firm. Be careful to only mix long enough for all the ingredients to be combined.
Does No Bake Cheesecake need to be refrigerated? Yes. Always store the cheesecake balls in the refrigerator.
How long do Cheesecake Balls last? They will last from 3-5 days, covered, in the fridge.
Can you freeze Pumpkin Cheesecake Bites? Yes. However, note they will be easier to eat is they are slightly thawed.

plate of white chocolate covered truffles

Favorite Pumpkin Recipes

More No Bake Recipes

Don't forget to check out all the Fall Recipes!

Did you make these pumpkin cheesecake bites? Rate the recipe and leave a comment to let me know how they turned out!

Recipe

No Bake Pumpkin Cheesecake Balls

These no-bake Pumpkin Cheesecake Balls are super easy to make, with only 5 ingredients, and the perfect "can't just have one" treat. Sweetened cream cheese, pumpkin puree and all those warm Fall spices make these pumpkin truffles irresistible!

4.80 from 39 votes

Print Rate

Course: Dessert

Cuisine: American

Prep Time: 15

Chill: 2

Total Time: 2 15

Servings: servings

Calories: 387kcal

Author: Danielle Wolter

Ingredients

Pumpkin Cheesecake Mixture:

White Chocolate Candy Shell (see notes):

▢ 7 oz. white chocolate chips
▢ 2 tbsp. coconut oil

Instructions

Combine all ingredients for the pumpkin cheesecake mixture and mix until combined (don't over mix). Refrigerate for AT LEAST 1 hour.
Shape into 1-2" (1 tbsp. sized) balls, place on wax paper, cover and pop in the freezer for another 20-30 minutes.
Dip each ball into the melted white chocolate and place back on wax paper. Sprinkle with leftover crushed graham crackers while still wet.
Refrigerate for about an hour to set fully.

White Chocolate Candy Shell:

Combine white chocolate chips and coconut oil in microwave safe bowl. Microwave in 30 second increments, stirring in between, until fully melted.

Expert Tips:

Use room temperature cream cheese when making the mixture. Cold cream cheese can cause lumps to form in your batter;
Chill the cream cheese mixture for at least a hour to make it easier to roll into balls;
Spray your hands with non stick spray or rub lightly with cooking oil – this helps to prevent your hands from sticking when rolling the cream cheese mixture into balls.
The longer the rolled cheesecake balls stay in the freezer, the easier they will be to dip in chocolate;
Cheesecake balls will be best if they are chilled 2-4 hours after they are done. However, you can eat them before hand, they will just be softer.
Store bought white chocolate shell can be used instead of making your own.