No Bake Pumpkin Cheesecake Balls Recipe
Introduction
No Bake Pumpkin Cheesecake Balls are a delightful, bite-sized treat perfect for fall gatherings or anytime you crave a creamy, spiced dessert without turning on the oven. These sweet, pumpkin-flavored bites are coated in smooth white chocolate for an irresistible finish.
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. Then mix in the pumpkin puree and pumpkin pie spice until fully combined.
- Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until evenly distributed throughout the mixture. Cover and chill in the refrigerator for about 2 hours to firm up.
- Step 3: Once chilled, scoop the mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet and chill again for 30 minutes to help them set.
- Step 4: Melt the white almond bark in the microwave in 30-second intervals, stirring between each until smooth. Dip each chilled ball into the melted coating, allowing excess to drip off. Place back on parchment to set.
- Step 5 (Optional): If desired, melt the orange candy melts and drizzle over the coated balls for a festive touch. Allow everything to fully set before serving.
Tips & Variations
- Use gluten-free graham crackers and gingersnaps to make this dessert gluten-free.
- For a spicier kick, add an extra ½ teaspoon of pumpkin pie spice or a pinch of cinnamon.
- Substitute white almond bark with white chocolate chips for a creamier coating.
- Roll the balls in crushed nuts or sprinkles before the coating sets for added texture.
Storage
Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. For best texture, allow refrigerated balls to sit at room temperature for a few minutes before eating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly. Just make sure it is plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.
How do I prevent the coating from cracking?
Make sure the cheesecake balls are well chilled before dipping. Also, gently tap off excess coating and allow them to set at room temperature or in the refrigerator to avoid temperature shock.
Print
No Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 2 hours 45 minutes
- Yield: Approximately 24 balls 1x
Description
These No Bake Pumpkin Cheesecake Balls are a delightful autumn treat combining creamy pumpkin-flavored cheesecake with a crunchy graham cracker and gingersnap crust, all coated in a smooth white almond bark. Perfectly bite-sized and easy to make, they offer a sweet and spiced dessert option without the need for baking.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
Crust
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
Coating
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Prepare the Cheesecake Mixture: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Then, mix in the pumpkin puree and pumpkin pie spice thoroughly to combine all flavors well.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs into the cheesecake mixture until everything is evenly incorporated. Chill this mixture in the refrigerator for about 2 hours to firm up.
- Form Balls: Scoop out the chilled cheesecake mixture and roll it into 1-inch diameter balls. Place these balls on a baking sheet lined with parchment paper, then chill again for 30 minutes to set completely.
- Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring between each interval to ensure smoothness. Dip each chilled cheesecake ball into the melted almond bark coating, allowing excess to drip off, then place them back on the parchment paper to set. Optionally, drizzle with melted orange candy melts for a decorative finish.
Notes
- Make sure the cream cheese is softened to avoid lumps in the mixture.
- Refrigeration time is important to ensure the balls firm well for easier coating.
- The pumpkin pie spice can be adjusted to taste depending on your preference for spice intensity.
- Use parchment paper for easy removal and cleanup.
- Optional orange candy melts add a festive touch but can be omitted or substituted with any colored melt or drizzle.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: no bake, pumpkin cheesecake balls, pumpkin dessert, fall recipes, holiday treats, cream cheese dessert
