Description
Delightfully festive and easy to make, these No-Bake Pumpkin Cheesecake Balls combine smooth pumpkin-flavored cream cheese with a crunchy crumb base, coated in a sweet white almond bark shell. Perfect for fall gatherings or holiday parties, these bite-sized treats require minimal effort and no baking at all.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
Coating
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Mix the Cream Cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Then add the pumpkin puree and pumpkin pie spice, continuing to mix until the mixture is well combined and homogenous.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs thoroughly until fully incorporated. Cover the bowl with plastic wrap and refrigerate the mixture for about 2 hours so it firms up and becomes easy to shape.
- Shape the Balls: After chilling, use a tablespoon to scoop portions of the mixture and roll them into 1-inch balls by hand. Arrange the balls on a baking sheet lined with parchment paper, then place them back into the refrigerator to chill for another 30 minutes to firm further.
- Melt the Almond Bark: Place the white almond bark in a microwave-safe bowl and melt it in 30-second intervals, stirring in between each interval. Continue until the coating is completely smooth and free of lumps, suitable for dipping.
- Coat the Balls: Dip each chilled cheesecake ball into the melted almond bark, allowing any excess coating to drip back into the bowl. Return the coated balls to the parchment paper-lined baking sheet to set the coating firmly.
- Optional Drizzle: If desired, melt the orange candy melts using the same microwave method and drizzle over the set cheesecake balls for a decorative and festive finishing touch. Allow the coating and drizzle to cool completely and harden before serving.
Notes
- Ensure the cream cheese is fully softened for a smooth mixture.
- Use parchment paper to prevent sticking and ease cleanup.
- Refrigeration times are important to achieve the right firmness for shaping and coating.
- Almond bark can be substituted with white chocolate chips if preferred.
- Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For a festive touch, you can also sprinkle crushed gingersnaps or cinnamon on the coating before it hardens.
