No Bake Pumpkin Cheesecake Bites

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If you’re looking for easy no bake desserts to serve at Thanksgiving, or just need another exciting pumpkin dessert to add to your fall menu, these no bake pumpkin cheesecake bites are it!

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It’s fall, and time for all things pumpkin spice! If you are looking for the best no bake pumpkin cheesecake recipe, look no further! This is the perfect dessert for fall, and pumpkin lovers everywhere will be asking you to share your recipe card!

Another pro to making these pumpkin cheesecake bites is that it’s a “no bake” recipe. Just mixing and assembling is all you’ll need to do to get these delicious pumpkin cheesecake bites on the table.

Because there’s no need to use the oven, this is an especially fun and easy beginner recipe for your kids to help out with or for new bakers to try.

Mixing is half the fun of baking right? You’ll get plenty of hands on mixing time by combining these perfect fall pumpkin flavors together with white powdered sugar and cream cheese for the perfect holiday cheesecake bites.

It’s the perfect fall dessert idea you never knew you needed!

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Why You’ll Love These No Bake Pumpkin Cheesecake Bites

  • They’re easy to make with only a few ingredients, even your kids can make them to take some of the load off your holiday preparations.
  • They don’t require any baking, so they’re perfect if you need a last minute dessert for Thanksgiving.
  • Pumpkin and cream cheese is always a winning flavor combination.
  • These cheesecake bites are bite sized and portion controlled, so you can indulge without over doing it!
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Equipment needed for No Bake Pumpkin Cheesecake Balls

  • Stand mixer with whisk attachment or hand mixer
  • Large bowl or medium bowl (mixing bowl)
  • Rubber spatula
  • Microwave-safe bowl for melting chocolate (or use a double boiler)

Ingredients needed to make these Easy No-Bake Pumpkin Cheesecake Bites

  • 8 oz. Cream cheese- room temperature
  • ½ cup canned Pumpkin puree 
  • 1½ teaspoon Pumpkin pie spice
  • ½ cup Powdered sugar
  • 2½ cups White chocolate chips
  • ¾ cup Graham crackers- crushed (you could also use ginger snaps or gingersnap cookies for a little extra spice!)
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How to Make to make Pumpkin Cheesecake Truffles for Thanksgiving Dinner

Step 1: Start by beating the room temperature cream cheese at medium speed until smooth, into the bowl of a stand mixer or use a hand mixer.

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Step 2: Add in the pumpkin puree and beat until well combined.

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Step 3: Continue with adding the pumpkin pie spice.

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Step 4: Add in the powdered sugar little amounts at a time.

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Step 5: Beat until well combined. Melt ½ cup of the white chocolate chips in either a microwave in 15 second intervals or in a double boiler.

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Step 6: Once melted with no solid pieces, add into the cream cheese mixture. Beat together until well combined.

Step 7: Add in the graham cracker crumbs and do a final mix until well combined.

Step 8: Grabbing a spoon, put the mixture in a ball like mound in the bowl. Cover with plastic wrap and place in the refrigerator to chill for 3 hours.

Step 9: Once chilled, take out of the refrigerator. With a spoon, scoop out around 2 Tbsp. of the mixture. Using the palms of your hand roll into a ball. 

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Step 10: Place onto a baking sheet with parchment paper.

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Step 11: Once you have rolled all of the mixture into balls, place back in the refrigerator for 30 minutes.

Step 12: Once chilled, take the remaining 2 cups of white chocolate chips and melt.

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Step 13: Once melted, grab the cheesecake balls. Place one ball at a time onto a fork and dip into the white chocolate.

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Step 14: Place back onto the baking sheet.

Step 15: Once all of the cheesecake balls are dipped place back in the refrigerator for a final 30 minutes.

Step 16: Once the white chocolate has hardened, garnish with a white chocolate drizzle and graham cracker crumbs or sprinkles. Serve and enjoy!

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Tips & Tricks for the Best Pumpkin Cheesecake Bites:

  • When rolling the mixture into balls, cover your hands in about a Tbsp. of powdered sugar to avoid sticking.
  • If you want to make these ahead of time, they will stay fresh in the refrigerator for up to 1 week in an airtight container.
  • For an extra fall crunch, roll the balls in chopped pecans or walnuts before dipping into the white chocolate.
  • You can also use the cheesecake mixture to form no bake pumpkin cheesecake bars instead of rolling them into balls, or place the pumpkin cheesecake filling into muffin cups or mason jars and top with a little bit of cool whip and a dusting of cinnamon for a wide array of easy pumpkin desserts and mini cheesecakes to experiment with this fall.
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Frequently Asked Questions

Can I substitute the white chocolate chips for milk chocolate?

Yes, you can use milk chocolate, semi-sweet or even dark chocolate.

Do I have to let the balls chill in between steps?

It’s best to let them chill so they hold their shape better, but if you’re in a hurry you can skip that step.

What else can I dip these in?

You could try dipping them in melted peanut butter or a candy coating.

Can I make these gluten free?

Yes, you can use gluten free graham crackers or even crushed up gluten free cookies.

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These No Bake Pumpkin Cheesecake Bites are the perfect Thanksgiving dessert for this time of year! They’re easy to make, bite sized and only require a few ingredients. Plus, they can be made ahead of time so you don’t have to stress about them on the big day. Give them a try this fall season and let me know what you think.

What’s your favorite no bake dessert for fall? Let me know in the comments!

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hi! I'm shannon

I’m a wife, mom of three, doctor, and blogger! In 2018, I decided to turn my mom blog, into a personal finance blog so others could follow along on our journey to pay off over HALF a MILLION dollars in student loan and practice start up debt. I hope you enjoy following along, and maybe even find some inspiration along the way.