Introduction

No Bake Pumpkin Cheesecake Balls are a delightful autumn treat that combines creamy pumpkin flavor with a crunchy ginger snap and graham cracker base. These bite-sized desserts are perfect for holiday parties or cozy evenings at home.

The image shows four cream puffs on a white marbled surface, each covered with white cream and topped with a light brown crumbly layer. One cream puff is cut open, revealing two inside layers: a thick, creamy light brown filling at the center and a white outer cream layer surrounding it. The cream puffs have a golden brown base that looks slightly crispy, and some crumbs are scattered around them. A woman's hand is gently touching one cream puff. Photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Then mix in the pumpkin puree and pumpkin pie spice until fully combined.
Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until all ingredients are evenly mixed. Cover and chill the mixture in the refrigerator for about 2 hours to firm up.
Step 3: Once chilled, scoop the mixture and roll into 1-inch balls. Place the balls on a baking sheet lined with parchment paper, then refrigerate them for another 30 minutes to set.
Step 4: Melt the white almond bark in the microwave using 30-second intervals, stirring in between to ensure smooth melting. Dip each chilled ball into the melted coating, allowing excess to drip off, and place back on the parchment paper to set.
Step 5 (Optional): Melt the orange candy melts and drizzle over the coated cheesecake balls for a festive look. Let everything cool until firm before serving.

Tips & Variations

Use gluten-free graham crackers and gingersnaps to make this dessert gluten-free.
For extra flavor, add a teaspoon of vanilla extract to the cheesecake mixture.
Swap white almond bark for dark or milk chocolate for a different coating taste.
Chill the balls longer if the mixture feels too soft to roll easily.

Storage

Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to a month; thaw in the refrigerator before serving. Allow the coating to fully set before storing to prevent sticking.

How to Serve

The image shows six round dessert balls on a white plate with a white marbled surface underneath. Each ball has three layers: a crumbly light brown base, a thick smooth white middle layer, and a crumbly light brown topping that covers the top and part of the sides. Two of the balls are cut open, revealing a creamy, thick, orange-brown center inside the white layer. Some crumbs are scattered on the plate near the balls, adding texture to the scene. The lighting is soft, highlighting the dessert’s layers and crumb details. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient choice.

How do I know when the almond bark is melted properly?

The almond bark should be smooth and lump-free. Melt it slowly in intervals and stir well between each to ensure even melting without burning.

No Bake Pumpkin Cheesecake Balls Recipe

Print Recipe

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4.9 from 128 reviews

Delightfully creamy and festive, these No Bake Pumpkin Cheesecake Balls combine smooth pumpkin-flavored cheesecake with a crunchy graham cracker and gingersnap crumb coating, all enveloped in a sweet white almond bark shell. Perfect for a quick, mess-free autumn treat or holiday party dessert, they offer the rich flavors of pumpkin pie in a bite-sized form without the oven.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 45 minutes
Yield: Approximately 24 balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 tsp pumpkin pie spice

Crust and 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 the mixture is smooth and creamy. Then, fold in the pumpkin puree and pumpkin pie spice, mixing thoroughly to ensure an even flavor throughout.
Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs to the cheesecake mixture until completely combined. Cover and chill in the refrigerator for approximately 2 hours to firm up the mixture for easier handling.
Form Balls: Using a scoop or spoon, portion out the cheesecake mixture and roll it into 1-inch balls with your hands. Arrange the balls on a baking sheet lined with parchment paper and place back in the refrigerator for an additional 30 minutes to set.
Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring well between each interval to avoid burning and ensure a smooth coating. Dip each chilled ball fully into the melted almond bark, allowing any excess to drip off before placing them back on the parchment paper to set at room temperature.

Notes

Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
You can use store-bought pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves.
For an added festive touch, drizzle melted orange candy melts over the coated cheesecake balls once the coating has set.
Store the cheesecake balls in an airtight container in the refrigerator; consume within 4-5 days.
Allow the coated balls to fully harden before stacking or packing to prevent sticking.

Keywords: pumpkin cheesecake, no bake dessert, pumpkin bites, holiday treats, cream cheese balls, white chocolate coating