No-Bake Pumpkin Cheesecake Balls Recipe

There’s something about fall that makes me want pumpkin everything… and these no-bake pumpkin cheesecake balls hit that craving perfectly. They’re creamy, sweet, full of warm spices, and honestly way easier than they look. No baking, no stress, just mix, roll, chill, and done. These are the kind of treats I make when I want something festive but don’t feel like turning on the oven.

They’re perfect for bringing to a party, snacking while watching a movie, or keeping in the fridge for when that “I need something sweet” moment hits. And trust me… they disappear fast.

What You’ll Need to Make These Cheesecake Balls

For the Cheesecake Layer

• 16 oz cream cheese, softened
• 1 cup powdered sugar (sweeten to taste)
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (or cinnamon + nutmeg)

For the Pumpkin Layer

• 1 cup pumpkin purée
• 1 cup graham cracker crumbs
• Pinch of salt
• 1/2 tsp pumpkin pie spice

For the outside coating

Extra graham cracker crumbs

How to Make the Cheeseballs

Okay, so before we get into the steps, you should know there are two ways to make these. One method gives you perfectly rounded cheesecake balls, and the other is more of a quick, “who cares if they’re perfectly round, they taste amazing” situation.

If you’re going for that clean, smooth, perfect sphere vibe, use the silicone molds. They make the shape look flawless and honestly… they make you look like you really know what you’re doing. You’ll just freeze the fillings in the molds, pop them out, and stick the two halves together. This method takes longer because you’ll need to freeze the fillings in the molds.

But if you’re short on time (or patience), just go with the quick scoop method. Grab a cookie scoop, scoop the pumpkin base, scoop the cheesecake layer, stack them, roll them in crumbs, done. They won’t look identical, but they’ll still be cute – and absolutely delicious.

So really, just pick the method that matches your energy for the day. Both versions taste insane.

Method #1 – The Silicone Mold Method (Perfect Shape)

This is the method to use if you want flawless round balls for a party, gifting, or just to flex on Instagram.

This is the kind of molds I use to make the balls:

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The molds I use are these from Amazon:

• Small mold (15 halves – makes about 1.5” balls) – Get it here.
• Bigger mold (6 halves — about 2.6” balls): – Get is here.

Just remember: one ball = two halves.

So if you want a bunch of smaller balls (aka party-friendly), go with the small mold because one tray gives you 15 balls, not just 6. And honestly, no matter what size you choose – get two molds so you can freeze the pumpkin and cheesecake layers at the same time.

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How I Use the Molds

Here’s my little system that gives perfect results every time:

1. First mold – fill with the cheesecake mixture
2. Second mold – fill with the pumpkin + graham mixture
3. Freeze both molds for about 3 hours (or overnight if you want the easiest, mess-free assembly).
4. Pop the halves out, place the pumpkin half on the bottom, cheesecake half on top.
5. Sprinkle or roll in crushed graham crackers because texture is everything.

If you have the time, honestly… make the fillings the day before, freeze overnight, and assemble a couple of hours before serving. It’s way easier to work with fully frozen halves instead of soft goo that sticks to everything.

The Quick + No-Perfection Method #2

If you don’t care about perfectly smooth, round balls OR you’re in a time crunch, here’s the fast way:

1. Chill both fillings in separate bowls for at least 1 hour.
2. Use a cookie scoop to scoop the pumpkin layer first.
3. Scoop the cheesecake layer on top.
4. Roll or coat with graham cracker crumbs.

Done. Still cute. Still delicious.

Ingredients

For the Cheesecake Mixture

• 16 oz cream cheese, softened
• 1 cup powdered sugar (adjust depending on how sweet you want it)
• 1 tsp vanilla extract
• 1/2 tsp pumpkin pie spice (or cinnamon + nutmeg)

For the Pumpkin Layer

• 1 cup pumpkin puree
• 1 cup graham cracker crumbs
• Pinch of salt
• 1/2 tsp pumpkin pie spice

For the Outside Coating

• Extra graham cracker crumbs

Step-by-Step Instructions

1. Make the cheesecake filling – Beat the cream cheese for 2–3 minutes until smooth. Add powdered sugar, vanilla, and pumpkin spice. Mix again until creamy.
2. Make the pumpkin layer – Mix pumpkin puree, graham cracker crumbs, pumpkin pie spice, and a pinch of salt. It should feel thick and moldable.
3. Chill or Freeze –
   • With molds: freeze each filling in its mold for at least 3 hours or overnight.
   • No molds: chill both bowls for 1–2 hours until scoopable.
4. Assemble –
   • Mold method: pop the halves out and press one pumpkin half + one cheesecake half together.
   • Quick method: scoop pumpkin, scoop cheesecake on top, press gently.
5. Coat – Roll or sprinkle with crushed graham crackers for that crunchy finish.
6. Final Chill – Chill the finished balls for 30 minutes before serving so everything sets nicely.

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Storage

Store in an airtight container in the fridge, they’ll last about 3–4 days (if no one eats them first haha). You can freeze them too, just thaw in the fridge before serving.

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