Description
These No Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for the fall season. Combining the creamy richness of cheesecake with the warm, spiced flavors of pumpkin, they make for a delightful dessert that’s easy to prepare and doesn’t require an oven. Perfect for holiday gatherings, potlucks, or simply enjoying at home, these cheesecake balls are quick, customizable, and an absolute crowd-pleaser.
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
Prepare the Cheesecake Mixture: Beat softened cream cheese and powdered sugar until smooth, then mix in the pumpkin puree and pumpkin pie spice.
Add the Crumbs: Stir in the graham cracker and gingersnap crumbs, mixing until combined. Chill the mixture in the refrigerator for about 2 hours.
Form Balls: Scoop out the cheesecake mixture and roll into 1-inch balls. Place them on a baking sheet lined with parchment paper, then chill for 30 minutes.
Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring between each. Dip the chilled balls into the melted coating and let them set on the parchment paper.
Notes
- Consistency Tips: If the mixture seems too runny, add more crushed graham crackers or refrigerate longer before forming into balls. If it’s too stiff, let it sit at room temperature for a few minutes.
- Make-Ahead: These cheesecake balls can be made up to 2-3 days in advance. Store them in an airtight container in the refrigerator to keep them fresh.
- Freezing: For longer storage, freeze the cheesecake balls in a single layer on a tray. Once frozen, transfer them to a freezer-safe bag or container, where they will keep for up to a month. Thaw in the refrigerator before serving.
- Substitutions: Feel free to replace graham crackers with gingersnaps for a spicier flavor, or use gluten-free cookies for a gluten-free version. Low-fat cream cheese and sugar substitutes can be used to make a healthier version.