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
Scale
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
