Creamy, spiced pumpkin cheesecake balls coated in white almond bark make for the perfect fall treat. These delightful bites are rich, flavorful, and incredibly easy to make.

Why You’ll Love This Recipe

• No Baking Required: Perfect for quick preparation and minimal cleanup.
• Rich and Creamy: A delightful mix of pumpkin spice and cheesecake flavors.
• Customizable: Add your own flair with toppings like candy melts, sprinkles, or crushed cookies.
• Make-Ahead Friendly: Prepare these in advance for parties or holiday gatherings.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 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)

Directions

Step 1: Prepare the Cheesecake Mixture

• In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
• Add the pumpkin puree and pumpkin pie spice, mixing until fully incorporated.

Step 2: Add the Crumbs

• Stir in the graham cracker and gingersnap crumbs until the mixture is well combined.
• Cover the bowl and chill the mixture in the refrigerator for about 2 hours to firm up.

Step 3: Form the Balls

• Once chilled, use a tablespoon or small cookie scoop to portion the mixture.
• Roll into 1-inch balls and place them on a baking sheet lined with parchment paper.
• Chill the balls for an additional 30 minutes to ensure they hold their shape during coating.

Step 4: Coat with Almond Bark

• Melt the white almond bark in the microwave, stirring every 30 seconds until smooth.
• Dip each chilled ball into the melted almond bark, letting excess coating drip off.
• Place the coated balls back onto the parchment paper and allow them to set.

Step 5: Add the Optional Drizzle

• Melt the orange candy melts and drizzle over the coated cheesecake balls for a festive touch.

Step 6: Serve and Enjoy

• Once the coating is set, serve the pumpkin cheesecake balls chilled and enjoy!

Servings and Timing

• Servings: 24 balls
• Prep Time: 20 minutes
• Cooking Time: 5 minutes
• Total Time: 2 hours 55 minutes

Variations

• Toppings: Use crushed pecans, graham crackers, or cinnamon sugar for extra flavor.
• Dairy-Free: Swap cream cheese with dairy-free alternatives like coconut cream cheese.
• Gluten-Free: Substitute gluten-free graham crackers and gingersnaps.
• Healthier Option: Use reduced-fat cream cheese and sugar substitutes.

Storage

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze the balls in a single layer before transferring to a freezer-safe bag. Store for up to a month and thaw in the fridge before serving.

FAQs

1. Can I use only graham crackers or gingersnaps?

Yes! You can use all graham crackers for a milder flavor or all gingersnaps for extra spice.

2. How do I avoid sticky hands when rolling the balls?

Lightly grease your hands with cooking spray or butter to prevent sticking.

3. Can I use milk chocolate instead of almond bark?

Absolutely! Milk or dark chocolate makes a delicious coating as well.

4. What’s the best way to melt almond bark?

Microwave in 30-second intervals, stirring in between, or use a double boiler for controlled heating.

5. Can I freeze these for later?

Yes! They freeze beautifully. Just thaw them in the refrigerator before serving.

6. What if my mixture is too soft to roll?

Add more crushed graham crackers or chill the mixture for longer until it firms up.

7. Can I substitute pumpkin pie spice?

You can make your own using cinnamon, nutmeg, ginger, and cloves.

8. How can I make these vegan?

Use dairy-free cream cheese and a vegan white chocolate alternative.

9. Do I need to refrigerate the finished balls?

Yes, to keep the cheesecake filling firm and fresh.

10. Can I double this recipe?

Definitely! Double the ingredients and prepare in batches for larger gatherings.

Conclusion

These no-bake pumpkin cheesecake balls are the perfect fall dessert, offering rich pumpkin flavor with a creamy cheesecake texture. Whether for a holiday party or a sweet treat at home, they’re sure to impress!

No Bake Pumpkin Cheesecake Balls

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• Author: fella
• Prep Time: 20min
• Cook Time: 2h 30min
• Total Time: 2h 50min
• Yield: 24 balls 1x
• Category: Dessert
• Method: No-Bake
• Cuisine: American

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Description

These No Bake Pumpkin Cheesecake Balls are the perfect fall dessert, featuring creamy pumpkin cheesecake filling, spiced gingersnaps, and a sweet white almond bark coating. Easy to make and perfect for parties or holiday gatherings!

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Ingredients

Scale 1x2x3x

For the Filling:

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 2/3 cup pumpkin puree
• 1 tsp pumpkin pie spice
• 1 1/2 cups graham cracker crumbs
• 1 1/2 cups gingersnap crumbs

For the Coating:

• 12 oz white almond bark (melted)
• Optional: 1 cup orange candy melts (for drizzle)

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Instructions

1. Prepare the Cheesecake Mixture:

• In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth.
• Add the pumpkin puree and pumpkin pie spice, mixing until well combined.

2. Add the Crumbs:

• Fold in the graham cracker and gingersnap crumbs until the mixture is uniform. Refrigerate for about 2 hours to firm up.

3. Form Cheesecake Balls:

• Use a small scoop or tablespoon to portion out the mixture and roll into 1-inch balls.
• Arrange the balls on a parchment-lined baking sheet and chill for an additional 30 minutes.

4. Coat with Almond Bark:

• Melt the white almond bark in the microwave in 30-second intervals, stirring after each interval until smooth.
• Dip each chilled ball into the melted almond bark, letting the excess drip off. Place back on the parchment-lined sheet.

5. Add Optional Drizzle:

• If desired, melt the orange candy melts and drizzle over the coated cheesecake balls for a decorative finish.

6. Chill and Serve:

• Allow the coated balls to set completely at room temperature or in the refrigerator. Serve chilled and enjoy!

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Notes

• Consistency Tips: If the mixture is too soft, add extra graham cracker crumbs. Too stiff? Let it rest at room temperature.
• Storage: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
• Substitutions: Use gluten-free graham crackers for a GF version or low-fat cream cheese for a lighter treat.