Pumpkin Toffee Cheesecake Ball

A delicious and simple no bake pumpkin cheesecake ball with toffee!

Course Dessert
Cuisine American
Keyword no bake pumpkin cheesecake ball
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 1 large cheesecake ball
Author Chelsea


  • 1 package (8 ounces) FULL FAT cream cheese*
  • 1/2 cup unsalted butter do not use margarine, 8 tablespoons total
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1/3 cup canned pumpkin** not an entire can
  • 1 cup powdered sugar
  • 2 tablespoons packed brown sugar
  • 1 and 1/3 cups spice cake mix dry and not prepared
  • 1/2 cup toffee bits
  • 1 cup miniature chocolate chips
  • Crackers/cookies for dipping (cinnamon graham crackers, gingersnaps, etc,)
  • Optional: orange food coloring


  1. Beat together the room temperature (do NOT melt) cream cheese and butter, vanilla extract, and pumpkin pie spice until completely smooth.
  2. Add in the pumpkin, powdered sugar, brown sugar, food dye (if desired for a more intense orange color), and pumpkin spice cake. Beat until all ingredients are well incorporated.
  3. If needed, add a bit more spice cake mix if the mixture is too wet. If you use the right products at the right temperature you shouldn't need to add more than a tablespoon or two. Note that it will firm up quite a bit during chilling time.
  4. Stir in the toffee bits.
  5. Form into a ball and wrap tightly with plastic wrap.
  6. Chill in the fridge for 2 hours or until firm.
  7. Remove and coat in miniature chocolate chips.
  8. Serve with your favorite cookies/crackers -- cinnamon graham crackers or gingersnaps are our favorites.

Recipe Notes

*Do not use a lower fat or spreadable cream cheese as this won't set up. Use real butter. Both should be at room temperature and not at all melted for best results. **Use a thicker canned pumpkin (it shouldn't be watery at all) I prefer Libby's canned pumpkin for consistency. ***Cook time refers to chilling time and time required to bring the butter and cream cheese to room temperature.