why make this recipe
No Bake Pumpkin Cheesecake Balls are a delicious and easy treat, especially perfect for fall. These sweet bites combine the creamy texture of cheesecake with the warm flavors of pumpkin and spices. Plus, there’s no baking required! They are perfect for gatherings, parties, or as a sweet snack any time.
how to make No Bake Pumpkin Cheesecake Balls
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)
Directions:
Beat the Cream Cheese: Start by beating the softened cream cheese and powdered sugar together until the mixture is smooth.
Mix in Pumpkin: Next, add in the pumpkin puree and pumpkin pie spice. Mix well until fully combined.
Add the Crumbs: Stir in the graham cracker and gingersnap crumbs. Make sure the crumbs are evenly mixed with the pumpkin mixture.
Chill the Mixture: Cover the bowl and chill the mixture in the refrigerator for about 2 hours. This helps it firm up.
Form the Balls: Once chilled, scoop out the cheesecake mixture and roll it into 1-inch balls. Place them on a baking sheet lined with parchment paper, then chill for another 30 minutes.
Coat with Almond Bark: Melt the white almond bark in the microwave. Use 30-second intervals and stir in between until smooth. Dip each chilled ball into the melted coating and place them back on the parchment paper to set.
how to serve No Bake Pumpkin Cheesecake Balls
You can serve these delightful cheesecake balls as a sweet treat at parties or as a fun dessert after dinner. They also make a great addition to a fall-themed dessert table. For an extra special touch, drizzle melted orange candy melts over the top before serving.
how to store No Bake Pumpkin Cheesecake Balls
To keep these cheesecake balls fresh, store them in an airtight container in the refrigerator. They can last for up to one week. If you want to make them ahead of time, they freeze well too. Just make sure to place them in a freezer-safe container.
tips to make No Bake Pumpkin Cheesecake Balls
- Make sure the cream cheese is softened to room temperature for easy mixing.
- Chill the mixture well before rolling into balls to avoid sticky hands.
- Use different types of melts or chocolate for coating for added flavor and decoration.
variation
You can try different flavors by using chocolate cookie crumbs instead of gingersnap crumbs. You can also swap out the white almond bark for milk chocolate or dark chocolate for a different taste.
FAQs
1. Can I use fresh pumpkin instead of pumpkin puree?
Yes, you can use fresh pumpkin, but make sure it’s cooked and pureed smoothly.
2. How do I know when the cheesecake balls are ready to coat?
They should be firm enough to hold their shape but not too hard. About 30 minutes in the fridge should suffice after forming the balls.
3. Can I make these cheesecake balls vegan?
You can use vegan cream cheese and dark chocolate that doesn’t have dairy. Make sure to check the ingredients for the cookies and almond bark as well.
No Bake Pumpkin Cheesecake Balls
Ingredients
Method
- Beat the softened cream cheese and powdered sugar together until the mixture is smooth.
- Add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
- Stir in the graham cracker and gingersnap crumbs until evenly mixed.
- Cover the bowl and chill the mixture in the refrigerator for about 2 hours to firm up.
- Scoop out the cheesecake mixture and roll it into 1-inch balls.
- Place the balls on a baking sheet lined with parchment paper and chill for another 30 minutes.
- Melt the white almond bark in the microwave, using 30-second intervals and stirring until smooth.
- Dip each chilled ball into the melted coating and place them back on the parchment paper to set.