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!
Ingredients
Scale
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)
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!
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.
