No Bake Pumpkin Cheesecake Balls
No Bake Pumpkin Cheesecake Balls are creamy, bite-sized treats that blend the rich flavor of cheesecake with warm pumpkin spice. Perfect for fall gatherings or a quick dessert, they require no oven and are easy to customize with coatings like chocolate or nuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 24 balls
- Category: Dessert
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
8 oz cream cheese, softened
2/3 cup pumpkin puree
1/3 cup powdered sugar
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)
1 cup orange candy melts (optional, for drizzle)
Instructions
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.
- Add the pumpkin puree and pumpkin pie spice, and mix until fully combined.
- Stir in the graham cracker and gingersnap crumbs until the mixture is evenly blended and holds its shape.
- Cover and refrigerate the mixture for 2 hours to firm it up.
- Using a spoon or cookie scoop, form the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Melt the white almond bark in 30-second intervals in the microwave, stirring in between until smooth.
- Dip each ball into the melted almond bark and place it back on the parchment to set.
- Drizzle with melted orange candy melts if desired.
- Refrigerate for an additional 30–60 minutes before serving.
Notes
- If the mixture is too soft, add more cookie crumbs or refrigerate longer before shaping.
- You can substitute graham crackers with gluten-free cookies for dietary needs.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 1 month.
Find it online: https://www.cookwithbenchi.com/no-bake-pumpkin-cheesecake-balls/