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No Bake Pumpkin Cheesecake Balls

Delicious and easy pumpkin cheesecake balls, perfect for fall gatherings and parties, with creamy texture and warm spices.
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Prep Time 20 minutes
Total Time 2 hours 30 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 100
Ingredients Method Notes

Ingredients
  

Cheesecake Mixture
  • 8 oz cream cheese, softened Make sure the cream cheese is softened to room temperature for easy mixing.
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree You can use fresh pumpkin as an alternative.
  • 1 tsp pumpkin pie spice
Coating
  • 1 ½ cups graham cracker crumbs
  • 1 ½ cups gingersnap crumbs Can be replaced with chocolate cookie crumbs for a variation.
  • 12 oz white almond bark Melt for coating.
  • 1 cup optional orange candy melts For drizzle.

Method
 

Preparation
  1. Beat the softened cream cheese and powdered sugar together until the mixture is smooth.
  2. Add the pumpkin puree and pumpkin pie spice, mixing until fully combined.
  3. Stir in the graham cracker and gingersnap crumbs until evenly mixed.
  4. Cover the bowl and chill the mixture in the refrigerator for about 2 hours to firm up.
Forming the Balls
  1. Scoop out the cheesecake mixture and roll it into 1-inch balls.
  2. Place the balls on a baking sheet lined with parchment paper and chill for another 30 minutes.
Coating
  1. Melt the white almond bark in the microwave, using 30-second intervals and stirring until smooth.
  2. Dip each chilled ball into the melted coating and place them back on the parchment paper to set.

Notes

Store in an airtight container in the refrigerator for up to one week. They freeze well; use a freezer-safe container. For extra flavor, use different types of melts or chocolate for coating.