I’m always excited whenever pumpkin season gets underway. The warm spices come out, the seasonal decorations and comfy clothes are a cozy welcome.
While I typically gravitate to baked items like Moist & Fluffy Pumpkin Cream Cheese Swirl Muffins, Deliciously Fluffy Gluten Free Pumpkin Bread, or even this Soft & Fluffy Sweet Potato Bread when I want to switch it up, I thought it would be fun to try some no-bake options.
No bake desserts are always a fun option when you want all those seasonal, cozy flavors without the extra work and bake-time wait.
You’ll Make these Pumpkin Cheesecake Balls on Repeat
So Rich! Pumpkin cheesecake balls combine the velvety texture of traditional cheesecake with the seasonal fun of pumpkin puree and spice. This combo is the perfect decadent treat that can be made with just a few simple steps!
Seasonal Flavor. Pumpkin is a staple during fall with its warm, cozy flavor. The seasonal flavor makes for a comforting and irresistible treat.
Sweet and Spicy Balance. The sweetness and creamy texture of the cheesecake is balanced by the subtle spice of the pumpkin flavor. The combination creates an indulgent and well-rounded flavor profile with each bite.
Crunchy Cookie Chunks! The base of these pumpkin cheesecake balls are sweet and delicious graham cracker crumbs. But, we’re also mixing in some gingersnap cookies so there are crunchy cookie chunks with each bite!
Ingredients for Pumpkin Cheesecake Balls
Pumpkin puree adds a natural sweetness and a smooth, velvety texture to the cheesecake balls. It also infuses the dessert with that classic pumpkin flavor.
Cream cheese is the base for the pumpkin cheesecake filling, providing a rich and creamy consistency while adding a tangy contrast to the other ingredients.
Agave nectar is a natural sweetener that offers sweetness while also helping to bind the mixture together. If you don’t have agave nectar or want to use something else, honey or maple syrup are also great options.
Graham Cracker Crumbs.
Graham cracker crumbs provide a crunchy, sweet, and slightly buttery crust-like base to the cheesecake balls. Feel free to save some time and use store-bought graham cracker crumbs. Or, make your own by placing your favorite brand of graham crackers in a plastic zip-top bag and crushing them to a fine sand-like texture.
Pumpkin Pie Spice and Cinnamon.
These spices enhance the pumpkin flavor and creating that warm, cozy, and quintessential fall flavor.
Salt helps balance the sweetness and enhances the overall flavor profile of the dessert by providing a contrast to the agave.
Oat flour is going to give these pumpkin cheesecake balls some structure and absorb any excess moisture. Don’t have any on hand? Check out my Kitchen Hack: How to Make Oat Flour.
Gingersnap cookies, when crushed and mixed in, add spicy, ginger bites throughout each ball.
White chocolate adds a sweet, creamy, and indulgent shell to the cheesecake balls. The soft, creamy flavor adds the perfect counterpoint to the pumpkin spice!
Refined Coconut Oil.
Refined coconut oil has a neutral flavor, so it won’t overpower the other flavors or be too coconut-y. We’re adding a couple tablespoons to the white chocolate to thin it out a bit and make for a perfect chocolate shell.
Can I Use Homemade Pumpkin Puree?
Sure! I have a post for How To Make Homemade Pumpkin Puree at home! Homemade pumpkin puree can have a bit more liquid compared to canned. So, adjust the dry ingredients as needed to compensate for any extra moisture in the batter.
How to Make Pumpkin Cheesecake Balls
Prepare the Cheesecake Balls.
In a mixing bowl, combine room temperature cream cheese, pumpkin puree and agave nectar until smooth.
Mix in graham cracker crumbs, oat flour, pumpkin pie spice, cinnamon, and salt.
Crush Gingersnap Cookies.
Crush gingersnap cookies into small chunks. I like to make sure they are chunkier so that you get little bites of cookie throughout the balls. Fold the cookies into the cheesecake ball batter.
Shape the Cheesecake Balls.
Use a cookie scooper to take portions of the cheesecake mixture and place them on a cutting board or baking sheet lined with parchment paper. Chill in the fridge for about 15 minutes.
Prepare the White Chocolate Coating:
Melt white chocolate and refined coconut oil together in a microwave or on a stovetop using a double boiler until smooth. The coconut oil helps create a smooth, glossy coating.
Dip and Coat.
With clean hands, roll the chilled balls between your hands to make smooth balls. Using a fork, dip each cheesecake ball into the melted white chocolate mixture, ensuring it’s evenly coated. Place them back onto the parchment paper lined cutting board or baking sheet.
While the white chocolate coating is still wet, sprinkle turbinado sugar and flakey salt on top of each cheesecake ball to add extra sweet and salty flavor.
Chill and Serve.
Refrigerate until the white chocolate coating hardens, about 1 hours. Once the pumpkin cheesecake balls have set and the white chocolate is firm, they are ready to be served. Enjoy your delicious pumpkin cheesecake balls!
Variations on these Pumpkin Cheesecake Balls
Roll the cheesecake balls in finely chopped nuts like pecans, walnuts, or almonds after dipping them in white chocolate, or fold them into the dough. The nutty crunch adds a fun texture and flavor contrast.
Add extra flavor to the coating by mixing pumpkin pie spice or ground cinnamon with the white chocolate before dipping the cheesecake balls.
Mini Pumpkin Spice Latte Balls
Incorporate instant coffee or espresso powder into the pumpkin cheesecake mixture to create a pumpkin spice latte flavor.
How to Store these Balls
Refrigeration: Pumpkin cheesecake balls should be stored in an airtight container in the refrigerator. The cold temperature will help preserve their freshness and prevent spoilage. Line the container with parchment paper or wax paper to prevent sticking.
Layer Separation: If you need to stack multiple layers of cheesecake balls in the container, place parchment paper or wax paper between the layers to prevent them from sticking together or getting damaged.
Cover the Container: Ensure the airtight container is tightly sealed to prevent moisture and odors from affecting the flavor and texture of the cheesecake balls.
Keep Away from Strong Odors: Store the container away from strong-smelling foods in the refrigerator, as cheesecake can absorb odors easily.
Label and Date: Consider labeling the container with the date of preparation to keep track of their freshness. Pumpkin cheesecake balls are best when consumed within 3-4 days of making them.
Avoid Freezing: While cheesecake balls can technically be frozen, the texture may change upon thawing, and the white chocolate coating might become discolored. If you must freeze them, do so without the white chocolate coating, and store them in an airtight container in the freezer for up to a month. Thaw them in the refrigerator before dipping them in white chocolate.
Serve at the Right Temperature: When you’re ready to enjoy them, remove the cheesecake balls from the refrigerator and let them sit at room temperature for about 15-20 minutes before serving. This allows them to soften slightly and reach an optimal eating temperature.
- 1/2 cup pumpkin puree
- 8 oz. room temperature cream cheese
- 1/2 cup agave nectar, honey or maple syrup
- 2 cups graham cracker crumbs (can use store-bought or make your own using gluten free graham crackers)
- 1/4 cup oat flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 gingersnap cookies, chopped in chunks
- 1 cup white chocolate chips
- 2 tablespoons refined coconut oil
- turbinado sugar and flakey salt for sprinkling on top
- In a mixing bowl, combine room temperature cream cheese, pumpkin puree and agave nectar until smooth.
- Mix in graham cracker crumbs, oat flour, pumpkin pie spice, cinnamon, and salt.
- Crush gingersnap cookies into small chunks. I like to make sure they are chunkier so that you get little bites of cookie throughout the balls. Fold the cookies into the cheesecake ball batter.
- Use a cookie scooper to take portions of the cheesecake mixture and place them on a cutting board or baking sheet lined with parchment paper. Chill in the fridge for about 15 minutes.
- Melt white chocolate and refined coconut oil together in a microwave or on a stovetop using a double boiler until smooth.
- With clean hands, roll the chilled balls between your hands to make smooth balls. Using a fork, dip each cheesecake ball into the melted white chocolate mixture, ensuring it’s evenly coated. Place them back onto the parchment paper lined cutting board or baking sheet.
- While the white chocolate coating is still wet, sprinkle turbinado sugar and flakey salt on top of each cheesecake ball to add extra sweet and salty flavor.
- Refrigerate until the white chocolate coating hardens, about 1 hours. Once the pumpkin cheesecake balls have set and the white chocolate is firm, they are ready to be served.
- Serving Size: 1 ball
- Calories: 137
- Sugar: 10.5g
- Sodium: 135mg
- Fat: 6.9g
- Saturated Fat: 3.9g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 17.6g
- Fiber: 0.8g
- Protein: 1.8g
- Cholesterol: 10mg