No Bake Pumpkin Cheesecake Balls

Pumpkin Cheesecake Balls

These no bake pumpkin cheesecake balls are a cozy fall favorite, combining creamy cheesecake with warm pumpkin spice. Perfect for Thanksgiving, Halloween parties, or just a simple treat at home, they’re quick to make and look beautiful on any dessert table.

Prep Time: 20 min

Chill Time: 2 hr 30 min

Total Time: 2 hr 50 min

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)

Step-by-Step Instructions

1. Prepare the Cheesecake Mixture
   In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add pumpkin puree and pumpkin pie spice, mixing until well combined.
2. Add the Crumbs
   Stir in graham cracker and gingersnap crumbs until the mixture thickens. Chill in the refrigerator for about 2 hours.
3. Shape the Balls
   Once firm, scoop and roll into 1-inch balls. Place them on a parchment-lined baking sheet and chill for another 30 minutes.
4. Coat with Almond Bark
   Melt almond bark in the microwave in 30-second intervals, stirring between each. Dip each ball into the melted coating and set on parchment paper.
5. Optional Drizzle & Decorate
   For a festive look, drizzle with melted orange candy melts or sprinkle with extra graham cracker crumbs. Let set fully before serving.

Pro Tips

• Adjust Texture: If too soft, add more crumbs. If too stiff, let the mixture sit at room temperature briefly.
• Make Ahead: Store in an airtight container in the fridge for up to 3 days.
• Freezer Friendly: Freeze in a single layer, then transfer to a freezer bag. Thaw in the fridge before serving.

Nutrition Info

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Pumpkin Cheesecake Balls

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• Author: carlosramirez
• Total Time: 170 minutes
• Yield: 24 servings
• Diet: Vegetarian

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Description

These no bake pumpkin cheesecake balls are a cozy fall favorite, combining creamy cheesecake with warm pumpkin spice. Perfect for Thanksgiving, Halloween parties, or just a simple treat at home.

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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)

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Instructions

1. In a large bowl, beat the softened cream cheese with powdered sugar until smooth. Add pumpkin puree and pumpkin pie spice, mixing until well combined.
2. Stir in graham cracker and gingersnap crumbs until the mixture thickens. Chill in the refrigerator for about 2 hours.
3. Once firm, scoop and roll into 1-inch balls. Place them on a parchment-lined baking sheet and chill for another 30 minutes.
4. Melt almond bark in the microwave in 30-second intervals, stirring between each. Dip each ball into the melted coating and set on parchment paper.
5. For a festive look, drizzle with melted orange candy melts or sprinkle with extra graham cracker crumbs. Let set fully before serving.

Notes

Adjust Texture: If too soft, add more crumbs. If too stiff, let the mixture sit at room temperature briefly. Make Ahead: Store in an airtight container in the fridge for up to 3 days. Freezer Friendly: Freeze in a single layer, then transfer to a freezer bag. Thaw in the fridge before serving.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American