No-Bake Pumpkin Cheesecake Balls
These No-Bake Pumpkin Cheesecake Balls are rich, spiced, and incredibly simple to make — no oven required. Each creamy bite captures the essence of fall, making them a perfect treat for holidays, potlucks, or cozy weekends at home.
Equipment
- Mixing Bowls
- Electric Mixer
- Parchment Paper
- Cookie Scoop
- Microwave-safe bowl
Ingredients
Main Mixture
- 8 oz cream cheese softened
- 1/2 cup canned pumpkin puree
- 1/3 cup powdered sugar
- 1 tsp pure vanilla extract
- 8.8 oz Biscoff cookies crushed
- 1.5 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
For Coating
- 10 oz white vanilla melting wafers e.g., Ghirardelli
- 2 tsp coconut oil or vegetable shortening
Instructions
- In a large bowl, beat cream cheese until smooth. Add pumpkin puree, powdered sugar, and vanilla. Mix until fully combined and creamy.
- Stir in crushed Biscoff cookies, pumpkin pie spice, and salt. The mixture should be thick and hold its shape.
- Cover and chill the mixture for 1 hour to firm up before shaping.
- Roll into 1½ tablespoon-sized balls and place on parchment-lined tray. Freeze for 1 hour to harden before dipping.
- Melt white chocolate wafers with coconut oil in the microwave in short bursts until smooth and glossy.
- Dip each chilled ball in melted chocolate using a fork or toothpick. Let excess drip off, then place back on parchment. Add toppings immediately if desired.
- Chill in the fridge until the chocolate sets. Serve chilled or at room temperature.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Let ingredients soften before mixing. Store in an airtight container in fridge or freezer for a make-ahead-friendly dessert.