No Bake Pumpkin Cheesecake Balls Recipe
Introduction
These no bake pumpkin cheesecake balls are a delightful autumn treat that’s creamy, spiced, and perfectly bite-sized. Easy to make and coated in a sweet almond bark, they’re a festive dessert that requires no oven time.
Ingredients
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Step 1: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
- Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is well incorporated. Cover and chill in the refrigerator for about 2 hours to firm up.
- Step 3: Once chilled, scoop out the mixture and roll it into 1-inch balls. Place the balls on a baking sheet lined with parchment paper and chill again for 30 minutes.
- Step 4: Melt the white almond bark in the microwave using 30-second intervals, stirring between each until smooth. Dip each chilled cheesecake ball into the melted coating, allowing excess to drip off, and set them back on the parchment paper to set.
- Step 5: If desired, melt the orange candy melts and drizzle over the coated balls for a festive finish. Allow everything to fully set before serving.
Tips & Variations
- For extra crunch, chill the cheesecake balls longer before coating to help them hold their shape better while dipping.
- Substitute gingersnap crumbs with cinnamon graham cracker crumbs for a different spice profile.
- Use dark or milk chocolate almond bark instead of white for a richer flavor and different look.
- If you don’t have candy melts, drizzle melted white chocolate tinted with orange food coloring as an alternative.
Storage
Store these pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month and thaw in the fridge before serving. Reheating isn’t necessary as they are best enjoyed chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these cheesecake balls without the almond bark coating?
Yes, you can skip the coating and simply roll the balls in cinnamon sugar or extra cookie crumbs for a lighter finish.
Is it possible to use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use plain pumpkin puree because canned pumpkin pie filling already contains added sugars and spices, which could affect the texture and flavor balance of the cheesecake balls.
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No Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 2 hours 50 minutes
- Yield: Approximately 30 balls 1x
- Diet: Vegetarian
Description
These No Bake Pumpkin Cheesecake Balls are a delightful autumn treat combining creamy pumpkin-flavored cheesecake with crunchy graham cracker and gingersnap crumbs, all coated in a smooth white almond bark. Perfect for holiday parties or any cozy gathering, these bite-sized desserts require no baking and are simple to prepare.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
Crust & Coating
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Prepare the Cheesecake Mixture: Beat softened cream cheese and powdered sugar together until smooth and creamy. Then mix in the pumpkin puree and pumpkin pie spice until the mixture is well combined and flavorful.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs until thoroughly combined. Cover the mixture and chill it in the refrigerator for about 2 hours to firm up.
- Form Balls: Scoop out the chilled cheesecake mixture and roll it into 1-inch balls using your hands. Place the balls on a baking sheet lined with parchment paper, then chill again for 30 minutes to help them set.
- Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring well between each interval to ensure smoothness. Dip each chilled cheesecake ball into the melted almond bark covering it completely. Place the coated balls back onto the parchment paper to let the coating set and harden.
- Optional Decoration: If desired, melt the orange candy melts and drizzle over the coated balls for a festive touch. Allow the drizzle to set before serving.
Notes
- Ensure the cream cheese is very soft for easier mixing and a smoother texture.
- Use fresh pumpkin puree, not pumpkin pie filling, to control sweetness and flavor.
- Store these cheesecake balls in the refrigerator in an airtight container for up to 4 days.
- For a dairy-free version, substitute cream cheese with a vegan alternative.
- You can use white chocolate instead of almond bark if preferred.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin recipe, fall desserts, bite-sized cheesecake
