No-Bake Pumpkin Cheesecake Balls

These no-bake pumpkin cheesecake balls are made with real pumpkin, Biscoff cookies, and tangy cream cheese. These truffle-like bites are perfect as an afternoon treat or on a holiday dessert menu!

Does anyone really have the mental, physical, or emotional energy for hard, time-consuming recipes right now?

I know that I sure don’t. I want easy recipes with a big payoff. 

Thankfully, that’s exactly what we get in these no-bake pumpkin cheesecake balls. Tons of pumpkin flavor, tangy cream cheese, warm spices, and a white chocolate coating all in one simple treat.

I’m going to be making these on repeat all fall. In fact, I think they’ll be going with me to some Halloween parties this year!

What are no-bake pumpkin cheesecake balls?

These no-bake pumpkin cheesecake balls are a combination of some of the best things all rolled into one.

They’re part pumpkin cheesecake, part cookie ball, and part truffle. They’re very similar to Oreo truffles, but with a pumpkin twist.

The filling is similar to my no-bake pumpkin cheesecake but mixed with Biscoff cookie crumbs. Once the filling is portioned into balls, they get dipped into vanilla candy melts and topped with more cookie crumbs.

These are the kind of no-bake treat that you can make yourself for an afternoon treat, add to your holiday dessert table, or take with you to a game-day party, movie night, or fall bonfire.

One thing’s for sure: These will disappear in no time, so you might want to make a double batch!

How to make these no-bake pumpkin cheesecake balls

I love making cookie balls because they’re easy to make but are always impressive. Plus, they’re a huge crowd pleaser! 

This pumpkin cheesecake version is especially popular with anyone who loves a good pumpkin spice latte. 

Ingredients you’ll need

To make these no-bake pumpkin cheesecake balls, you will need:

• 1 (8-ounce) package cream cheese
• ½ cup canned pumpkin puree
• ⅓ cup powdered sugar
• 1 teaspoon vanilla extract
• 1 (8.8-ounce package) Biscoff cookies, crushed into fine crumbs
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon fine sea salt
• 1 (10-ounce) bag Ghirardelli white vanilla melting wafers
• 2 teaspoons coconut oil or vegetable shortening 

Make sure you buy pure pumpkin puree for this recipe, not pumpkin pie filling. Pie filling has extra ingredients in it that we don’t want in these pumpkin cheesecake balls.

I like using Biscoff cookies in this recipe because the spicy, molasses-y flavor of the cookies pairs perfectly with the pumpkin and pumpkin pie spice. You could also use any brand of speculoos cookie, crisp gingersnaps, or graham cracker crumbs instead.

Using a food processor is the easiest way to break the cookies into fine crumbs, but you can do this with a rolling pin if you don’t have a food processor. 

The Ghirardelli melting wafers are my favorite. They melt smoothly and the flavor is great. You can use your favorite vanilla melting wafers, though.

Making this recipe

Using a mixer, beat the cream cheese for 1-2 minutes, until smooth. Add the pumpkin, powdered sugar, and vanilla; mix until well combined.

Add the cookie crumbs, pumpkin pie spice, and salt and continue to mix on low speed until fully incorporated.

Cover the bowl and refrigerate the cheesecake filling mixture for 1 hour. This will allow it to set up enough to scoop and form into balls.

After 1 hour, use a medium cookie scoop to portion the filling into about 20 balls. You can do this by the spoonful if you don’t have a cookie scoop—each one should be about 1 1/2 tablespoons.

Roll each portion into a smooth ball between your palms and place on a parchment-lined baking sheet. Freeze the pumpkin cheesecake balls for 1 hour.

Prepare the coating by combining the melting wafers and oil or shortening in a bowl. Melt according to the package directions, usually in 30-second intervals, stirring after each.

To coat, I like to use the same method as when making buckeyes. Use a toothpick to pick up each ball of filling and dip it into the melted wafers.

Gently shake over the bowl to allow any excess coating to drip off. Place each ball back onto the lined baking sheet while it sets up.

If you’d like, you can drizzle more melted wafers on top of each ball and immediately top with more Biscoff cookie crumbs.

Refrigerate the no-bake pumpkin cheesecake balls until you are ready to serve them.

Other decorating options

I like using white melting wafers for coating these little pumpkin cheesecake bites and think they’re adorable topped with Biscoff cookie crumbs. But there are more ways to decorate them, too!

Try using a combination of orange melting wafers and chocolate melting wafers if you’re making these for Halloween. A decadent chocolate coating with a drizzle of orange candy melts would be so cute.

You can also top them with seasonal sprinkles instead of cookie crumbs. Orange sparkling sugar or Halloween sprinkles would be really cute.

More recipes using a partial can of pumpkin puree

This no-bake pumpkin cheesecake ball recipe uses 1/2 cup of pumpkin puree. You’ll still have enough pumpkin leftover (from a 15-ounce can) to use in another recipe.

Some of my favorite recipes that use a partial can of pumpkin puree include:

• Pumpkin spice cinnamon rolls
• Pumpkin pancakes
• Pumpkin brownies
• Iced pumpkin cookies
• Pumpkin coffee syrup