These No-Bake Pumpkin Cheesecake Balls are a delightful fall treat, blending the creamy taste of cheesecake with warm pumpkin spice flavors—all without turning on the oven! Perfectly bite-sized and easy to make, they’re a hit at holiday parties, potlucks, or just to enjoy at home. Customize them as you like, and watch them become a crowd favorite!
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:
- Prepare Cheesecake Mixture: In a bowl, beat cream cheese and powdered sugar until smooth, then mix in pumpkin puree and pumpkin pie spice.
- Add Crumbs: Stir in graham cracker and gingersnap crumbs until fully combined. Chill in the refrigerator for 2 hours.
- Form Balls: Scoop and roll the mixture into 1-inch balls. Place on a parchment-lined baking sheet and chill for 30 minutes.
- Coat with Almond Bark: Melt white almond bark in the microwave in 30-second intervals, stirring each time. Dip each chilled ball into the melted coating and set back on the parchment paper.
Notes:
- Consistency Tips: If the mixture is too soft, add more graham cracker crumbs or refrigerate longer. If it’s too stiff, let it sit at room temperature.
- Make-Ahead: Prepare 2-3 days in advance and store in an airtight container in the refrigerator.
- Freezing: Freeze in a single layer on a tray, then transfer to a freezer-safe container for up to 1 month. Thaw in the fridge before serving.
- Substitutions: Swap graham crackers for more gingersnaps for extra spice, or use gluten-free cookies. Light cream cheese and sugar substitutes can also be used for a lighter version.