Name: No-Bake Pumpkin Cheesecake Balls
Prep time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup canned pumpkin puree; 4 oz cream cheese, softened; 1/4 cup almond flour; 1/2 cup graham cracker crumbs (or oat flour for gluten-free); 2 tablespoons maple syrup; 1/2 teaspoon pumpkin pie spice; 1/4 teaspoon ground cinnamon; 1/2 teaspoon vanilla extract; Pinch of salt; Optional: melted white or dark chocolate for dipping or drizzling

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and requires zero baking. The combination of pumpkin, cream cheese, and maple syrup gives that classic cheesecake flavor, while the almond flour and graham cracker crumbs create the perfect texture. Whether I’m prepping for a fall party or just craving a healthier sweet snack, these little pumpkin bites always come through.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Canned pumpkin puree
Cream cheese, softened
Almond flour
Graham cracker crumbs (or oat flour for gluten-free)
Maple syrup
Pumpkin pie spice
Ground cinnamon
Vanilla extract
Salt
Optional: melted white or dark chocolate for drizzling or dipping

Directions

I combine the pumpkin puree, softened cream cheese, maple syrup, vanilla extract, pumpkin pie spice, cinnamon, and a pinch of salt in a mixing bowl.
I stir in the almond flour and graham cracker crumbs until a soft, rollable dough forms. If it’s too sticky, I chill it for 10–15 minutes or add more dry ingredients.
I roll the mixture into 1-inch balls and place them on a parchment-lined tray.
I chill the tray in the fridge for at least 30 minutes until the balls are set.
If I want to add a finishing touch, I dip or drizzle the balls with melted chocolate, then chill again until the chocolate firms up.

Servings and timing

This recipe makes 12 balls and takes 15 minutes to prepare, plus 30 minutes to chill for a total time of 45 minutes. Each ball has about 95 kcal.

Variations

I sometimes roll the balls in crushed graham crackers, shredded coconut, or finely chopped nuts for a fun coating. For a dairy-free version, I use vegan cream cheese. If I’m in the mood for extra indulgence, I fully coat them in dark chocolate and top with a sprinkle of sea salt. I’ve also swapped maple syrup for honey or agave depending on what I have on hand.

Storage/reheating

I store the cheesecake balls in an airtight container in the fridge for up to 5 days. They’re best served chilled, but if I want them a little softer, I let them sit at room temperature for 5–10 minutes before eating. They can also be frozen for longer storage—just thaw in the fridge before serving.

FAQs

Can I make these ahead of time?

Yes, I often make them the day before and keep them chilled until I’m ready to serve—they hold their shape and flavor well.

What if my mixture is too sticky?

I chill the dough for 10–15 minutes or mix in a bit more almond flour or graham cracker crumbs until it firms up enough to roll.

Can I make these without cream cheese?

For a dairy-free option, I use a plant-based cream cheese alternative. It still gives that creamy texture and tang.

Are these freezer-friendly?

Yes, I freeze them in a single layer, then transfer to a container. I thaw them in the fridge before eating.

What chocolate works best for dipping?

I use melted dark, milk, or white chocolate depending on the flavor I want. I sometimes mix in a bit of coconut oil for a smoother drizzle.

Conclusion

These No-Bake Pumpkin Cheesecake Balls are one of my favorite ways to embrace fall flavors in a simple, no-fuss treat. Creamy, sweet, and just the right amount of spiced, they’re perfect for everything from cozy snacking to holiday dessert trays. I keep a batch ready in the fridge whenever I want something quick and festive.