No Bake Pumpkin Cheesecake Balls

Why You’ll Love This Recipe

If you’re a fan of pumpkin spice and cheesecake, these No Bake Pumpkin Cheesecake Balls are the ultimate indulgence. They’re quick to prepare, with no baking required, and packed with the perfect balance of flavors—creamy, tangy cheesecake with the comforting spices of fall. The crunchy graham cracker and gingersnap coating adds texture, while the white almond bark creates a sweet, smooth finish. These cheesecake balls are an easy, fun, and delicious way to enjoy the flavors of autumn.

Ingredients

• 8 oz (225 g) cream cheese, softened
• 1/3 cup (40 g) powdered sugar
• 2/3 cup (160 g) pumpkin purée
• 1 tsp (5 ml) pumpkin pie spice
• 1 1/2 cups (150 g) graham cracker crumbs
• 1 1/2 cups (150 g) gingersnap crumbs
• 12 oz (340 g) white almond bark, for coating
• Optional: 1 cup (160 g) orange candy melts, for drizzle

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Mix the filling: In a large bowl, combine the softened cream cheese and powdered sugar. Beat together until smooth and creamy. Add the pumpkin purée and pumpkin pie spice. Mix until fully combined and smooth.
2. Add the crumbs: Gradually stir in the graham cracker crumbs and gingersnap crumbs, mixing until the mixture is firm enough to hold its shape when rolled.
3. Form the balls: Using your hands, roll the pumpkin cheesecake mixture into small balls, about 1 inch in diameter. Place them on a parchment-lined baking sheet or tray.
4. Chill: Refrigerate the cheesecake balls for at least 30 minutes to firm up.
5. Coat in almond bark: While the cheesecake balls are chilling, melt the white almond bark in a microwave-safe bowl, following the package instructions. Once melted, dip each cheesecake ball into the white almond bark, ensuring it is fully coated. Place the coated balls back on the parchment-lined tray.
6. Optional drizzle: If you’d like, melt the orange candy melts according to the package instructions and drizzle over the coated cheesecake balls for a festive touch.
7. Chill again: Return the cheesecake balls to the refrigerator to set the coating for about 30 minutes before serving.

Servings and Timing

• Servings: This recipe makes about 20-25 cheesecake balls.
• Total Time: 15 minutes of active preparation time, plus at least 1 hour of chilling time.

Variations

• Add-ins: You can stir in mini chocolate chips, chopped pecans, or even crushed toffee for extra texture and flavor.
• Dark chocolate coating: If you prefer, you can coat the cheesecake balls in dark or milk chocolate instead of white almond bark.
• Vegan: Use non-dairy cream cheese and substitute the candy coatings with a plant-based chocolate or candy melt.

Storage/Reheating

• Storage: Store these cheesecake balls in an airtight container in the refrigerator for up to 1 week.
• Reheating: These treats are best served chilled, but if you prefer to soften the coating, you can leave them at room temperature for a few minutes.

FAQs

1. Can I use regular pumpkin puree instead of pumpkin pie filling?

Yes, you should use plain pumpkin purée, not pumpkin pie filling, as the filling already contains spices and sweeteners.

2. Can I freeze these cheesecake balls?

Yes, you can freeze them for up to 3 months. Just place them in a single layer on a baking sheet to freeze, then transfer to an airtight container.

3. How long do these cheesecake balls need to chill?

They should chill for at least 30 minutes after rolling, and another 30 minutes after coating in almond bark, for the best results.

4. Can I use graham cracker crumbs instead of gingersnap crumbs?

Yes, you can use all graham cracker crumbs if you prefer, but the gingersnap crumbs add a nice spicy kick that complements the pumpkin flavor.

5. Can I make these ahead of time?

Absolutely! These cheesecake balls can be made up to 2 days ahead of time and stored in the fridge until ready to serve.

6. Can I add more spices to the filling?

Yes, feel free to adjust the pumpkin pie spice to your liking, or add a pinch of cinnamon, nutmeg, or clove for more warmth.

7. How do I get the almond bark to coat evenly?

Make sure the cheesecake balls are well-chilled before dipping into the almond bark. You can use a fork or toothpick to dip the balls to ensure an even coating.

8. Can I make these without the candy coating?

Yes! You can skip the almond bark coating and just enjoy the cheesecake balls with the crumb coating. They’re still delicious!

9. Can I use white chocolate chips instead of almond bark?

Yes, you can melt white chocolate chips in place of the almond bark for a similar coating.

10. How can I make the drizzle more vibrant?

For a more vibrant drizzle, ensure your orange candy melts are fully melted and smooth, and drizzle in a back-and-forth motion for the best effect.

Conclusion

These No Bake Pumpkin Cheesecake Balls are the perfect treat for fall, combining creamy pumpkin cheesecake with warm spices and a sweet, smooth coating. Easy to make and even easier to enjoy, they’re a festive dessert that will bring smiles to your guests. Whether you’re hosting a party or just looking for a quick fall treat, these cheesecake balls are sure to impress!

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