Name: No Bake Pumpkin Cheesecake Balls Recipe
Prep time: 15 min
Total time: PT-489600H58M54S
Cuisine: American
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)

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Introduction

No Bake Pumpkin Cheesecake Balls are a delightful, bite-sized treat perfect for autumn gatherings or whenever you crave a creamy, pumpkin-flavored dessert. These rich, spiced bites are easy to make and coated in a smooth white chocolate shell for an irresistible finish.

The image shows round dessert balls placed on a white plate over a white marbled surface. Each ball has three layers: the bottom layer is a dark brown crumbly crust, the middle layer is a light brown creamy filling, and the top layer is a smooth white coating covered with a golden brown crumbly topping. Two of the balls are cut open, revealing the creamy center. Crumbs are scattered on the plate around the desserts. The whole scene is softly lit, highlighting the textures and colors clearly. Photo taken with an iphone --ar 4:5 --v 7

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 in a bowl 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, blending everything well. Cover the mixture and chill it in the refrigerator for about 2 hours to firm up.
Step 3: Use a scoop or spoon to form the chilled cheesecake mixture into 1-inch balls. Place them on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
Step 4: Melt the white almond bark in the microwave using 30-second intervals, stirring between each until smooth. Dip each chilled ball into the melted coating, allowing excess to drip off, then place back on parchment paper to set.
Step 5: If desired, melt the orange candy melts and drizzle over the coated balls for a festive touch. Let everything set completely before serving.

Tips & Variations

For extra crunch, sprinkle chopped nuts on top before the coating sets.
Substitute gingersnap crumbs for more graham cracker crumbs if you prefer a milder spice flavor.
Use dark or milk chocolate almond bark instead of white for a different look and taste.
Keep the cheesecake mixture chilled while working to make rolling easier and prevent stickiness.

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 2 months; thaw in the refrigerator before serving. To reheat, let them come to room temperature for about 15 minutes—avoid microwaving to maintain texture.

How to Serve

A white plate holds nine small round cakes with three clear layers: a light brown crumb base, a smooth white middle icing layer covering the top and sides, and a crumbly golden brown topping piled on the upper center. The cakes are placed close together, with one cake at the front showing a bite taken out, revealing a soft, creamy white interior beneath the white icing. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 making these cheesecake balls.

Do these cheesecake balls need to be refrigerated?

Yes, because of the cream cheese and pumpkin, they should be stored in the refrigerator to keep them fresh and safe to eat.