Why Is My No-Bake Cheesecake Not Setting?

The mixture might be too warm or too soft. It’s important to chill the dough properly before rolling it into balls. Also, using full-fat cream cheese instead of the light version can help maintain the right consistency.

How to Thicken No-Bake Cheesecake Filling?

If your mixture feels too soft, add more graham cracker crumbs or powdered sugar. These ingredients help absorb extra moisture and give the filling a firmer texture.

What Is No-Bake vs. Baked Cheesecake?

A baked cheesecake requires eggs and an oven, giving it a denser texture. No bake pumpkin cheesecake balls , on the other hand, are light, fluffy, and only require refrigeration. It’s a totally different vibe but equally delicious.

Does Pumpkin Cheesecake Need to Be Refrigerated?

Absolutely. Because it’s made with cream cheese, it should be kept cold to maintain freshness and texture. Keep it in the fridge when not serving.

How to Make No Bake Pumpkin Cheesecake Balls at Home

Description

These no bake pumpkin cheesecake balls are the perfect fall treat! Easy to make, creamy, and full of pumpkin spice flavor, they’re ideal for parties, holiday gatherings, or just a cozy snack at home.

Ingredients

Scale

8 oz cream cheese, softened
½ cup pumpkin puree (not pie filling)
1 cup graham cracker crumbs (plus extra for rolling)
¾ cup powdered sugar
1 tsp pumpkin pie spice
1 tsp vanilla extract
Optional: melted white chocolate for dipping or drizzling

Instructions

In a large mixing bowl, beat the softened cream cheese and pumpkin puree until smooth.
Add the powdered sugar, pumpkin pie spice, vanilla extract, and graham cracker crumbs. Mix until fully combined.
Chill the mixture in the refrigerator for about 30 minutes to firm it up.
Scoop out small portions (about 1 tablespoon) and roll into smooth balls.
Roll the balls in extra graham cracker crumbs or dip them in melted white chocolate for extra flavor.
Place the rolled balls on a parchment-lined baking sheet and chill for at least 2 hours before serving.

Notes

Use full-fat cream cheese for the best consistency.
For added texture, consider coating the balls in crushed nuts or gingersnap crumbs.
These can be stored in the fridge for up to 5 days or frozen for up to 1 month.

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes (includes chilling between steps)
Category: Dessert
Cuisine: American

Keywords: no bake pumpkin cheesecake balls, pumpkin spice desserts, fall treats, no bake desserts