No Bake Pumpkin Cheesecake Balls Recipe
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.
- 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
