These no-bake pumpkin cheesecake pops are creamy, spiced, and coated in a sugar-free white chocolate shell. Made with pumpkin puree, cream cheese, and protein powder, they're a quick gluten-free, sugar-free fall treat you can make in one bowl.
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These pumpkin cheesecake pops taste like a bite of pumpkin cheesecake on a stick. There's no cake to bake or crumble, and no frosting to make. It's a mix-and-roll filling dipped in white chocolate, ready in about 10 minutes of hands-on time.
These are adapted from my cottage cheese cake pops and pistachio cake pops, swapped to a pumpkin version for Fall. I used to make regular cake pops as holiday gifts for years, and people asked for them again every single year. This version uses caramel protein powder, which goes well with the pumpkin and warm spices.
Cake pop sticks make these easy to hand out at a party or wrap up as a gift. This batch makes 18 to 20, so there's plenty to share or freeze for later. I hope you love these pumpkin cheesecake pops as much as everyone always loved my holiday cake pops.
Find the complete ingredient amounts and step-by-step instructions in the printable recipe card at the bottom of this post (or use the 'jump to recipe' button at the top of this post).
Ingredients
Here's what you'll need to make this:
For the Filling
- Cream cheese - The creamy base of the filling. Use full-fat, softened to room temperature so it blends smooth with no lumps.
- Pumpkin puree - Adds pumpkin flavor and moisture. Make sure you grab pure pumpkin puree, not pumpkin pie filling, which comes presweetened and spiced.
- Butter - Adds richness and helps the filling firm up in the freezer so it's easy to roll and dip.
- Caramel protein powder - Use your preferred milk or whey protein powder. My go-to is Keto Chow's Salted Caramel flavor, a milk protein isolate that also contains xanthan gum - helps with texture. Weigh it for the most accurate texture.
- Granulated sugar-free sweetener - Use your preferred sweetener. I use a monk fruit and erythritol blend like Lakanto Classic, which measures 1:1 like regular sugar. The best sweetener blend for sugar-free baking.
- Vanilla extract - Rounds out the caramel and pumpkin flavors.
- Pumpkin pie spice - For classic fall flavor.
For the Coating
- Sugar-free white chocolate chips - Use your preferred white chocolate. I use Lily's sugar-free white chocolate chips. They melt smooth and give the pops a sweet, creamy shell.
- Coconut oil - Thins the white chocolate so it coats smoothly and sets with a clean finish. Butter works too.
Instructions
These come together in one bowl with no baking. Here's how:
Before you get started
Let the cream cheese and butter come to room temperature so they blend smooth. Line a baking sheet or plate with parchment paper (or grab something to put the pops on while they freeze. A paper plate works too!)
- Mix. Mix everything except the coating until smooth.
- Scoop and roll. Scoop and roll into 18-20 balls.
- Add sticks and freeze. Freeze for about 10 minutes.
- Melt the coating and dip. Microwave in 15-second increments.
Finally, sprinkle with a little extra pumpkin spice while the chocolate is still wet. So tasty!
Equipment that helps: A small cookie scoop keeps the balls evenly sized, and cake pop sticks hold up better than skewers if you want to stand these upright for serving. And a cake pop stand is great for presentation.
Top Tip
Melt the white chocolate slowly in 15-second increments, stirring between each round, and stop as soon as it's smooth. White chocolate, especially sugar-free versions, seizes up more easily than regular chocolate because it's mostly cocoa butter (fat).
If it's microwaved too fast or in a container that's too small, it will get too hot too quickly and turn into clay. Also, the slightest bit of moisture like a drop of water leftover in the bottom of the container will cause clumping.
Variations
Here are a few easy ways to change up these pops:
- Swap the protein powder. Vanilla or plain milk or whey protein works if you don't have caramel on hand. Add an extra pinch of pumpkin spice to keep the fall flavor forward.
- Skip the stick. Leave out the skewers and serve these as bite-sized cheesecake truffles instead.
- Make them Halloween-ready. Drizzle the finished pops with melted dark chocolate or top with orange sprinkles for a party platter.
- Try another flavor. My cottage cheese cake pops and pistachio protein cake pops use the same method if you want more flavors!
Let me know what variations you try!
Storage
- Store pops in an airtight container in the refrigerator for up to 3 days for best texture. The white chocolate coating stays firm when chilled.
- To freeze, place pops in a single layer in a freezer-safe container for up to 2 months. Thaw in the refrigerator for a few hours before serving, or eat them frozen for a firmer bite.
Find the printable recipe card below with all ingredient measurements, instructions, and my notes. Watch the video below as a visual guide.
FAQ
No. Pumpkin pie filling already has added sugar and spices mixed in, which will throw off both the flavor and the texture. Look for a can that says "100% pumpkin" or "pure pumpkin puree" on the label.
Sugar-free white chocolate is more sensitive to heat than regular chocolate. Microwave it in 15-second increments, stirring between each round, and stop as soon as it's smooth. A container that's too small or chocolate that gets too hot can cause it to seize.
Yes, any milk or whey protein powder works here. I use Keto Chow for the flavor and the extra nutrition beyond protein, like fiber, sodium, and vitamins.
Yes, these are a great make-ahead treat. For best texture, make them up to 3 days in advance and store in the fridge, or freeze a batch to have ready for parties or gifting.
Yes. They're made without any flour or added sugar, so they fit a gluten-free, sugar-free, keto way of eating. The protein powder I use - Keto Chow - is certified gluten-free.
Related
If you loved this recipe, try these others:
This is one of several cheesecake-flavored recipes, try these keto cheesecake recipes next!
Recipe
No-Bake Pumpkin Cheesecake Pops
Ingredients
Ingredients for Cake Base
- ¼ cup pumpkin puree
- 4 oz cream cheese
- 2 oz butter
- 1 tablespoon pumpkin spice
- 2 tablespoon granulated sugar-free sweetener
- 1 teaspoon vanilla extract
- ½ cup caramel protein powder milk or whey (40 grams)
Coating
- 1 cup sugar-free white chocolate chips
- 2 tablespoon coconut oil
Instructions
- Mix all ingredients except coating in a bowl with an electric mixer until smooth.
- Scoop out about 18-20 individual bites, roll into a smooth ball. Add a skewer or cake pop stick to each one, then place in the freezer on a baking sheet or plate for about 10 minutes to firm up.
- Melt white chocolate chips and coconut oil in microwave in 15-second increments until fully melted and smooth.
- Dip each bite in melted chocolate shaking off excess. Top with more pumpkin spice while chocolate is wet if desired.
Notes
- Equipment that helps: A small cookie scoop keeps the balls evenly sized, and cake pop sticks hold up better than skewers if you want to stand these upright for serving. And a cake pop stand is great for presentation.
- Store pops in an airtight container in the refrigerator for up 3 days for best texture. The white chocolate coating stays firm when chilled.
- To freeze, place pops in a single layer in a freezer-safe container for up to 2 months. Thaw in the refrigerator for a few hours before serving, or eat them frozen for a firmer bite.
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