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No Bake Pumpkin Cheesecake Balls Recipe

No Bake Pumpkin Cheesecake Balls Recipe
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★★★★★

5 from 13 reviews

These No Bake Pumpkin Cheesecake Balls are a delightful and easy-to-make fall treat. Creamy pumpkin-flavored cheesecake filling is combined with crunchy graham cracker and gingersnap crumbs, then coated in smooth white almond bark. These bite-sized desserts are perfect for holiday parties and can be prepared in advance with no baking required.

Ingredients

Scale

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

  1. 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 until well combined and evenly flavored.
  2. Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs into the pumpkin cheesecake mixture. Mix thoroughly until the crumbs are evenly incorporated. Cover and chill the mixture in the refrigerator for about 2 hours to firm up.
  3. Form Balls: Once chilled, scoop out the cheesecake mixture using a spoon or small cookie scoop and roll into 1-inch balls with your hands. Place the balls on a baking sheet lined with parchment paper, ensuring they do not touch. Refrigerate again for 30 minutes to firm up the shape.
  4. Coat with Almond Bark: Melt the white almond bark in the microwave using 30-second intervals, stirring well between each heating to prevent burning. Dip each chilled cheesecake ball into the melted almond bark, coating it fully. Place the coated balls back on the parchment paper to set. Optionally, drizzle with melted orange candy melts for decoration once the coating has set.

Notes

  • If the mixture is too runny, add additional crushed graham crackers or refrigerate longer before forming the balls.
  • If the mixture is too stiff, allow it to sit at room temperature for a few minutes before rolling.
  • These cheesecake balls can be made 2-3 days in advance and should be stored in an airtight container in the refrigerator.
  • For longer storage, freeze the balls in a single layer on a tray, then transfer them to a freezer-safe container. They will keep for up to one month. Thaw in the refrigerator before serving.
  • Substitute gingersnap crumbs for graham crackers for a spicier flavor or use gluten-free cookies to make this recipe gluten-free.
  • Use low-fat cream cheese and sugar substitutes for a healthier version.

Nutrition

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, fall treats, pumpkin spice desserts, holiday cheesecake bites

Find it online: https://lucabites.com/no-bake-pumpkin-cheesecake-balls-recipe/