Description
These No Bake Pumpkin Cheesecake Balls are a delightful autumn treat combining creamy pumpkin cheesecake flavors with a crunchy graham cracker and gingersnap crust, all coated in smooth white almond bark. Perfect for fall parties or cozy dessert nights, these bite-sized delights require no baking and come together quickly with simple ingredients.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- â…“ cup powdered sugar
- â…” 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)
Instructions
- Prepare the base mixture: In a mixing bowl, beat softened cream cheese and powdered sugar together until the mixture is smooth and creamy, ensuring there are no lumps.
- Add pumpkin and spice: Mix in the pumpkin puree and pumpkin pie spice thoroughly until all the flavors are fully combined into a uniform batter.
- Incorporate crumbs and chill: Stir in the graham cracker crumbs and gingersnap crumbs until evenly mixed, then cover and chill the mixture in the refrigerator for about 2 hours to firm up.
- Form the balls: Using a tablespoon-sized scoop, portion out the mixture and roll each into a smooth ball. Place each ball carefully on a parchment-lined baking sheet.
- Set the shapes: Chill the balls again in the refrigerator for approximately 30 minutes to help them hold their shape.
- Coat with almond bark: Melt the white almond bark in a microwave-safe bowl in short bursts, stirring between intervals to prevent burning. Dip each cheesecake ball fully into the melted almond bark to coat completely.
- Final setting: Place the coated balls back onto parchment paper and allow them to set at room temperature or chill briefly until the almond bark is firm and the balls are ready to serve.
Notes
- Ensure the cream cheese is fully softened for a smoother mixture.
- Use fresh pumpkin puree (not pumpkin pie filling) for best flavor.
- Chill times are important to help the balls hold their shape during coating.
- White almond bark can be substituted with white chocolate chips as an alternative coating.
- Store leftover cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- For extra texture, consider rolling the balls in finely chopped nuts before coating.
