Description
Delightfully creamy and flavorful, these No Bake Pumpkin Cheesecake Balls combine the classic taste of pumpkin pie with a luscious cheesecake filling, coated in a sweet white almond bark. Perfect for a festive treat or holiday party, these bite-sized desserts require no baking and come together quickly with simple ingredients.
Ingredients
Scale
Filling
- 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 Cream Cheese Mixture: In a mixing bowl, beat the 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, blending the flavors evenly throughout the cream cheese base.
- Combine with Crumbs and Chill: Stir in the graham cracker crumbs and gingersnap crumbs until fully incorporated, then cover and chill the mixture in the refrigerator for about 2 hours to firm up.
- Form Cheesecake Balls: Scoop tablespoon-sized portions of the chilled mixture and roll each into a smooth ball. Place the balls on a baking sheet lined with parchment paper.
- Chill to Set: Place the tray with the cheesecake balls back into the refrigerator for about 30 minutes to help them set and hold their shape.
- Melt Coating and Dip: Melt the white almond bark in a microwave-safe bowl, heating in short intervals and stirring until smooth. Dip each cheesecake ball into the melted almond bark, fully coating them, then return to the parchment to set.
- Let Coating Harden: Allow the coated cheesecake balls to rest on the parchment paper at room temperature until the almond bark hardens and the balls are firm enough to serve.
Notes
- For best results, ensure the cream cheese is softened to room temperature before starting.
- Use fresh pumpkin puree rather than pie filling for a natural flavor.
- Pumpkin pie spice can be substituted with a mix of cinnamon, nutmeg, ginger, and cloves if unavailable.
- Store cheesecake balls in the refrigerator in an airtight container; they keep well for up to 5 days.
- Optionally, add a sprinkle of cinnamon or drizzle of caramel on top for extra garnish after coating.
- Ensure the almond bark is fully melted and slightly cooled to prevent melting the cheesecake balls while dipping.
