No Bake Pumpkin Cheesecake Balls Recipe
Introduction
No Bake Pumpkin Cheesecake Balls are a delightful and easy treat perfect for fall gatherings or anytime you crave a sweet pumpkin-flavored bite. These creamy, spiced cheesecake balls are coated in white chocolate for a festive finish without turning on the oven.
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, add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
- Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is evenly mixed. Cover and chill in the refrigerator for about 2 hours to firm up.
- Step 3: Once chilled, scoop out the mixture and roll into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Chill again for 30 minutes.
- Step 4: Melt the white almond bark in the microwave using 30-second intervals, stirring well between each until smooth. Dip each cheesecake ball into the melted almond bark, coating completely, then place back on the parchment paper to set.
- Optional Step 5: If desired, melt the orange candy melts and drizzle over the coated balls for an extra pop of color and flavor.
Tips & Variations
- For an extra crunch, chill the balls until firm, then roll in crushed nuts before coating with almond bark.
- You can substitute the gingersnap crumbs with cinnamon graham crackers for a slightly different spice profile.
- If white almond bark is hard to find, white chocolate chips can be used for coating instead.
Storage
Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 3 months and thaw in the fridge before serving. To enjoy, allow refrigerated balls to come to room temperature for about 10 minutes for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes, canned pumpkin puree works perfectly and is the most convenient option for this recipe.
Do I have to use almond bark for the coating?
No, you can substitute with white chocolate chips or candy melts if preferred, but almond bark melts smoothly and sets nicely for dipping.
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No Bake Pumpkin Cheesecake Balls Recipe
- Total Time: 2 hours 45 minutes
- Yield: Approximately 24 cheesecake balls 1x
- Diet: Vegetarian
Description
These No Bake Pumpkin Cheesecake Balls are a delightful fall-inspired treat combining creamy cheesecake, pumpkin puree, and warm pumpkin pie spice, all coated in a smooth white almond bark. Perfect for holidays or any occasion, they require no baking and are easy to prepare ahead.
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 smooth and creamy. Then add the pumpkin puree along with the pumpkin pie spice, mixing thoroughly to combine all flavors evenly.
- Add the Crumbs: Gently stir in the graham cracker crumbs and gingersnap crumbs until evenly incorporated. Place the mixture into the refrigerator and chill it for about 2 hours to firm up.
- Form Balls: Once chilled, scoop the cheesecake mixture and roll it into 1-inch balls using your hands. Arrange the balls on a baking sheet lined with parchment paper, then return them to the refrigerator to chill for another 30 minutes to set properly.
- Coat with Almond Bark: Melt the white almond bark in the microwave using 30-second intervals, stirring well between each until smooth. Dip each chilled ball into the melted coating, ensuring they are well coated. Place the coated balls back on the parchment paper and allow the coating to set before serving.
- Optional Drizzle: If desired, melt the orange candy melts and drizzle over the coated cheesecake balls for a festive touch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the mixture.
- Chilling the mixture thoroughly is key for easy shaping and a firm texture.
- If almond bark is not available, white chocolate can be used as an alternative coating.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- These can be served slightly chilled or at room temperature based on preference.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake balls, no bake dessert, pumpkin dessert, fall treats, cream cheese balls
