Introduction
As the crisp autumn air settles in and pumpkin season takes over, these No-Bake Pumpkin Cheesecake Balls have become a family favorite. The first time I made these, I was pleasantly surprised by how easy they were to put together, yet how festive and flavorful they turned out. My kids couldn’t get enough of them, and my husband, who’s not usually a big fan of pumpkin-flavored treats, even admitted they were delicious. These pumpkin cheesecake balls have the perfect balance of creamy and crunchy, with just the right amount of sweetness and spice. They’re a hit at any fall gathering, and the best part? No oven required! With their pumpkin pie spice, graham cracker, and gingersnap crumbs, these little bites are a delightful blend of flavors that are both comforting and fun to eat. If you’re looking for a quick and easy pumpkin dessert, this is definitely one to try!
Ingredients
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups gingersnap crumbs
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Instructions
- Mix the Cream Cheese
Start by beating the softened cream cheese and powdered sugar together in a large mixing bowl. Use an electric mixer for the smoothest result, beating until the mixture is creamy and lump-free. Then, add the pumpkin puree and pumpkin pie spice. Mix until everything is well combined and smooth. - Add the Crumbs
Next, stir in the graham cracker crumbs and gingersnap crumbs. These two types of crumbs give the cheesecake balls their deliciously crunchy texture. Stir until the crumbs are fully incorporated into the cream cheese mixture. Once the mixture is fully mixed, cover the bowl and chill in the refrigerator for about 2 hours to firm up. - Shape the Balls
After the mixture has chilled and set, scoop out tablespoon-sized portions of the pumpkin mixture and roll them into 1-inch balls. Place them on a baking sheet lined with parchment paper. Once all the balls are rolled, refrigerate them again for about 30 minutes to help them firm up even more. - Melt the Almond Bark
While the cheesecake balls are chilling, it’s time to melt the almond bark. In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring in between each interval to ensure it melts evenly. Be sure to melt it until it’s completely smooth and free of lumps. - Coat the Balls
Once the cheesecake balls are chilled and the almond bark is melted, it’s time to coat the balls. Dip each cheesecake ball into the melted almond bark, allowing any excess coating to drip off. Place the coated balls back onto the parchment paper to set. The almond bark coating will harden as it cools, forming a smooth, glossy layer around each cheesecake ball. - Optional Drizzle
For an added festive touch, melt the orange candy melts and drizzle them over the set cheesecake balls. This step is optional but gives the balls a fun, seasonal look, perfect for fall gatherings. Allow the candy melts to cool and harden completely before serving.
Nutrition Facts
Per serving (about 1 ball, assuming 24 servings)
- Calories: 130
- Fat: 8g
- Saturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Sugar: 12g
- Protein: 1g
- Cholesterol: 15mg
- Sodium: 60mg
Preparation Time
- Prep Time: 15 minutes
- Chill Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
How to Serve
- Serve these No-Bake Pumpkin Cheesecake Balls as a bite-sized treat at any fall-themed party or gathering.
- Offer them at Thanksgiving or Halloween parties for a fun and seasonal dessert.
- Pack them into cute gift bags or boxes as a homemade gift for friends and family.
- Pair them with a hot cup of spiced cider or pumpkin-flavored coffee to enhance the fall flavor experience.
- Arrange them on a festive platter for easy snacking at casual get-togethers.
Additional Tips
- Use a Cookie Scoop: To ensure that your cheesecake balls are uniform in size, use a small cookie scoop for easy portioning.
- Chill Between Steps: Don’t skip the chilling time! Chilling the mixture before shaping the balls and chilling them again after helps the cheesecake balls hold their shape and makes them easier to coat.
- Drizzle with Other Colors: You can use other colors of candy melts (like white or green) to customize the drizzle to fit your theme or the season.
- Keep the Almond Bark Smooth: If the almond bark thickens too much while coating the balls, reheat it gently in the microwave for 10-15 seconds to make it smooth again.
- Substitute with Regular Chocolate: If you prefer regular chocolate coating over the white almond bark, use milk or dark chocolate instead. Just melt it in the same way as the almond bark.
Recipe Variations
- Chocolate Pumpkin Cheesecake Balls: Instead of white almond bark, dip the balls into melted dark or milk chocolate. You can also drizzle them with melted white chocolate for a two-tone effect.
- Spiced Pumpkin Cheesecake Balls: For a deeper spice flavor, add a pinch of cinnamon or nutmeg to the cream cheese mixture.
- Nutty Pumpkin Cheesecake Balls: Coat the balls in finely chopped nuts, such as pecans or walnuts, instead of almond bark for a crunchy texture.
- Vegan Pumpkin Cheesecake Balls: Use non-dairy cream cheese and coconut milk instead of almond bark for a dairy-free option.
- Pumpkin Cheesecake Truffles: If you want a smoother bite, omit the crumbs entirely and roll the cream cheese-pumpkin mixture into balls, then coat with chocolate or almond bark.
Serving Suggestions
- As Party Favors: These No-Bake Pumpkin Cheesecake Balls make excellent party favors when packaged in small cellophane bags or mason jars.
- With Hot Drinks: Serve them with a cup of hot chocolate, apple cider, or pumpkin spice lattes to make your fall gathering even cozier.
- On a Dessert Table: Arrange the cheesecake balls on a dessert table with other fall-inspired treats like apple crisp, caramel popcorn, or cinnamon rolls.
- For Thanksgiving: Add these to your Thanksgiving dessert spread as a smaller, bite-sized option to complement pumpkin pie or apple pie.
Freezing and Storage
- Storage: These cheesecake balls can be stored in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze the cheesecake balls for up to 3 months. Place them on a baking sheet to freeze individually, then transfer them to an airtight container or zip-top bag for storage. To serve, thaw them in the refrigerator for a few hours before eating.
- For Coating: If you plan to freeze the cheesecake balls, it’s best to wait until they’re fully set before coating them. If you coat them before freezing, the coating may crack when frozen.
FAQ Section
- Can I use graham cracker crumbs instead of gingersnap crumbs?
Yes, you can use all graham cracker crumbs if you prefer, but the gingersnaps add a nice spicy kick that complements the pumpkin flavor. - How can I make these cheesecake balls dairy-free?
Use a dairy-free cream cheese alternative and substitute the white almond bark with dairy-free chocolate or a vegan-friendly coating. - Can I make these ahead of time?
Absolutely! These pumpkin cheesecake balls can be made up to 3 days in advance and stored in the refrigerator. - What can I use instead of orange candy melts for drizzling?
You can use regular chocolate, white chocolate, or even caramel for a different flavor profile. - Can I make a larger batch?
Yes, this recipe can be doubled or tripled if you’re making a large batch for a party or event. - What’s the best way to store leftover cheesecake balls?
Store them in an airtight container in the refrigerator to keep them fresh. - How long will these cheesecake balls last?
They will last up to 5 days in the refrigerator, or 3 months if frozen. - Can I use a different type of coating?
Yes, you can use milk chocolate, dark chocolate, or even crushed nuts for a unique twist. - How can I make them less sweet?
If you want to reduce the sweetness, decrease the powdered sugar or use a sugar substitute. - Can I use regular chocolate bark instead of almond bark?
Yes, regular chocolate bark will work as a substitute for almond bark.
Conclusion
These No-Bake Pumpkin Cheesecake Balls are the ultimate fall treat: easy to make, full of seasonal flavor, and perfect for sharing. Whether you’re hosting a party, gifting a sweet homemade treat, or