No Bake Pumpkin Cheesecake Balls Recipe
Introduction
No Bake Pumpkin Cheesecake Balls are a delightful fall treat that’s creamy, spiced, and easy to make. These bite-sized desserts combine pumpkin flavor with crunchy cookie crumbs and a smooth white chocolate coating for a perfect seasonal snack or party dessert.
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: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing well to combine.
- Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is fully combined. Cover and chill in the refrigerator for about 2 hours to firm up.
- Step 3: Scoop the chilled mixture and roll it into 1-inch balls. Place the balls on a parchment-lined baking sheet and chill again for 30 minutes to set.
- Step 4: Melt the white almond bark in the microwave in 30-second intervals, stirring between each, until smooth. Dip each cheesecake ball into the melted coating, allowing any excess to drip off, then place back on the parchment paper to set.
- Step 5 (optional): If desired, melt the orange candy melts and drizzle over the coated cheesecake balls for a festive touch. Let everything set completely before serving.
Tips & Variations
- For extra flavor, toast the graham cracker and gingersnap crumbs lightly before mixing.
- Substitute pumpkin pie spice with cinnamon and nutmeg if preferred.
- Use dark or milk chocolate coating instead of white almond bark for a richer taste.
- Chill the balls longer if they feel too soft before coating to prevent cracking.
Storage
Store the 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; thaw in the fridge before serving. These treats are best served chilled.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option to use year-round.
How do I prevent the coating from cracking?
Make sure the cheesecake balls are well chilled and firm before dipping. Also, coat them quickly while the almond bark is smooth and warm to avoid cracking.
Print
No Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 2 hours 45 minutes
- Yield: About 24 cheesecake balls 1x
- Diet: Vegetarian
Description
Delightfully creamy and festive, these No Bake Pumpkin Cheesecake Balls combine the flavors of pumpkin pie with a crunchy cookie coating. Perfect as a bite-sized fall dessert, they are easy to prepare, require no baking, and feature a luscious white almond bark coating with an optional candy melt drizzle for extra sweetness and decoration.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
Crust Crumbs
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
Coating
- 12 oz white almond bark
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Then, add the pumpkin puree and pumpkin pie spice, mixing well to combine all the ingredients evenly.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs into the cheesecake mixture. Mix thoroughly until the crumbs are fully incorporated. Cover and chill the mixture in the refrigerator for about 2 hours to firm up.
- Form Balls: Using a spoon or small scoop, portion out the chilled cheesecake mixture and roll it into 1-inch balls with your hands. Place the balls on a baking sheet lined with parchment paper. Return the balls to the refrigerator for an additional 30 minutes to set.
- Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring well between each interval to ensure smooth, even melting. Once melted, dip each chilled cheesecake ball into the almond bark, ensuring it is evenly coated. Return the coated balls to the parchment-lined sheet and allow the coating to set completely, either at room temperature or in the refrigerator.
- Optional Drizzle: If desired, melt the orange candy melts following the same microwave method and drizzle over the set cheesecake balls for decoration. Let the drizzle harden before serving.
Notes
- Chilling the mixture and formed balls is essential for easy shaping and proper coating.
- Use fresh pumpkin puree for best flavor; canned pumpkin can also be used.
- For a different flavor twist, substitute the gingersnap crumbs with another type of spiced cookie crumbs.
- Store the finished cheesecake balls in an airtight container in the refrigerator and consume within 3-4 days.
- Ensure the almond bark is fully melted and smooth for an even coating that sets nicely.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin, cheesecake balls, no bake dessert, fall dessert, pumpkin spice, cream cheese, white chocolate coating
