No Bake Pumpkin Cheesecake Balls Recipe
These No Bake Pumpkin Cheesecake Balls are a festive and creamy fall treat that combines the flavors of pumpkin and warm spices with a crunchy cookie crumb base, all coated in sweet white almond bark. Perfect for holiday parties or a quick dessert without the oven.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 2 hrs 45 mins
- Yield: Approximately 24 cheesecake balls 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
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
- 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 the mixture is evenly combined and fragrant.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs into the cheesecake mixture until well combined. This will give the filling a slightly firm texture. Cover and chill the mixture in the refrigerator for about 2 hours to set.
- Form Balls: Once chilled, scoop the mixture and roll into 1-inch balls using your hands. Place the balls on a baking sheet lined with parchment paper, spacing them apart. Chill again in the refrigerator for 30 minutes to firm up before coating.
- Coat with Almond Bark: Melt the white almond bark in a microwave-safe bowl using 30-second intervals, stirring well between each interval until smooth. Dip each chilled pumpkin cheesecake ball into the melted almond bark to fully coat it, then place them back on the parchment-lined baking sheet to set. Optionally, drizzle with melted orange candy melts for extra festive decoration. Allow the coating to harden before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the mixture.
- Chilling the mixture is crucial to ensure the balls hold their shape.
- You can substitute the white almond bark with white chocolate chips if preferred.
- Store finished cheesecake balls in the refrigerator and consume within 3-4 days for best freshness.
- For a dairy-free version, use vegan cream cheese and dairy-free coating options.
Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin pie spice dessert, fall dessert, holiday treats
Find it online: https://leofoster.com/no-bake-pumpkin-cheesecake-balls-recipe/
