Description
These No Bake Pumpkin Cheesecake Balls are creamy, spiced, and perfect bite-sized treats for fall and holiday gatherings. Combining the rich texture of cheesecake with warm pumpkin and spices, they are easy to make without any baking, requiring simple chilling and coating with a sweet almond bark. Ideal for potlucks, parties, or a cozy dessert at home.
Ingredients
Cheesecake Mixture
- 8 oz cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 tsp pumpkin pie spice
Crust and 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
- Prepare the Cheesecake Mixture: Beat the softened cream cheese and powdered sugar together until the texture is smooth and creamy. Then fold in the pumpkin puree and pumpkin pie spice until the mixture is evenly blended.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs thoroughly until combined. Place the mixture into the refrigerator to chill for about 2 hours to firm up for easier handling.
- Form Balls: Scoop the chilled cheesecake mixture and roll it into 1-inch diameter balls. Arrange the balls on a baking sheet lined with parchment paper. Return them to the refrigerator for an additional 30 minutes to set firmly.
- Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring well between each interval until smooth. Dip each chilled ball into the melted almond bark, coating it completely. Place the coated balls back onto the parchment paper and allow the coating to set before serving.
Notes
- If the cheesecake mixture is too runny, add more crushed graham crackers or refrigerate it longer before shaping into balls.
- If the mixture is too stiff, leave it out at room temperature for a few minutes to soften slightly before rolling.
- Make these cheesecake balls up to 2-3 days in advance and store refrigerated in an airtight container for best freshness.
- For long-term storage, freeze the cheesecake balls on a tray before transferring to a freezer-safe container. They keep for up to one month frozen; thaw in refrigerator before serving.
- You can substitute graham crackers with gingersnap cookies for a spicier flavor or use gluten-free cookies to make a gluten-free version.
- Use low-fat cream cheese and sugar substitutes to create a healthier variation.
