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.
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
- 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.
- Stir in graham cracker and gingersnap crumbs until the mixture thickens. Chill in the refrigerator for about 2 hours.
- Once firm, scoop and roll into 1-inch balls. Place them on a parchment-lined baking sheet and chill for another 30 minutes.
- 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.
- 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