Introduction

No Bake Pumpkin Cheesecake Balls are a delightful fall treat that combines creamy pumpkin flavor with a crunchy cookie crust. These bite-sized desserts are easy to make and perfect for parties or a cozy night in.

The image shows five small round dessert balls arranged on a white plate with a white marbled texture surface. Each ball has three layers: the bottom layer is a crumbly, light brown base, the middle layer is a smooth, creamy white coating that covers most of the ball, and the top layer and some parts of the bottom layer are sprinkled with fine, crumbly, light brown crumbs. Two of the balls are cut open, revealing a soft, orange-brown center inside the white coating. Some crumbs are scattered around the balls on the plate. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Beat the softened cream cheese and powdered sugar together until smooth. Mix in the pumpkin puree and pumpkin pie spice until fully combined.
Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is well mixed. Chill the mixture in the refrigerator for about 2 hours to firm up.
Step 3: Scoop the chilled cheesecake mixture and roll into 1-inch balls. Place them on a parchment-lined baking sheet and chill again for 30 minutes.
Step 4: Melt the white almond bark in the microwave in 30-second intervals, stirring between each until smooth. Dip each cheesecake ball into the melted coating to cover fully, then place back on the parchment paper to set.
Step 5 (Optional): If desired, melt orange candy melts and drizzle over the coated balls for a festive touch. Allow to fully set before serving.

Tips & Variations

For a spicier kick, add a pinch of cinnamon or nutmeg to the mixture along with the pumpkin pie spice.
You can substitute gingersnap crumbs with cinnamon graham cracker crumbs if preferred.
Use a cookie scoop for even-sized balls to ensure consistent setting and coating.
Keep the balls chilled before dipping to prevent them from melting in the coating.

Storage

Store the pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the fridge before serving. If the coating softens, let them chill again before eating.

How to Serve

The image shows six round dessert balls on a white plate with a white marbled texture underneath. Each ball has three layers: the bottom layer is dark brown and crumbly, the middle layer is smooth and light yellow, and the top layer is thick with white cream covered by a light brown crumb topping. Two of the balls are partly bitten to show the inside, revealing the middle yellow cream clearly. There are some crumbs scattered on the plate around the balls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most common choice for this dessert.

What can I use instead of white almond bark for coating?

You can use white chocolate chips or melting wafers as a substitute. Just melt them carefully to avoid burning.

No Bake Pumpkin Cheesecake Balls Recipe

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4.5 from 52 reviews

These No Bake Pumpkin Cheesecake Balls are a delicious and easy-to-make fall treat combining creamy cheesecake with warm pumpkin spice flavors and a crunchy graham cracker and gingersnap crust, all coated in sweet white almond bark. Perfect for parties or a festive dessert without the hassle of baking.

Author: Toney
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 45 minutes
Yield: Approximately 24 balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 tsp pumpkin pie spice

Crust and Coating

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 the Cheesecake Mixture: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Then mix in the pumpkin puree and pumpkin pie spice until fully combined, creating a smooth pumpkin cheesecake batter.
Add the Crumbs: Stir in both the graham cracker crumbs and gingersnap crumbs into the cheesecake mixture, blending thoroughly. Once the mixture is uniform, cover and chill it in the refrigerator for about 2 hours to firm up.
Form Balls: After chilling, scoop out the cheesecake mixture and roll into 1-inch diameter balls. Place each formed ball onto a baking sheet lined with parchment paper. Chill the balls in the refrigerator for an additional 30 minutes to set their shape.
Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring well between intervals until fully melted and smooth. Dip each chilled cheesecake ball into the melted coating, ensuring it is fully covered, then place them back on the parchment-lined baking sheet to set. Optionally, melt orange candy melts and drizzle over the coated balls for decoration once set.

Notes

Make sure the cream cheese is fully softened to ensure a smooth cheesecake mixture without lumps.
Chilling the cheesecake mixture and the formed balls is crucial to help them hold their shape when dipping in the almond bark.
Use a small cookie scoop or spoon for consistent ball sizes.
If white almond bark is not available, white chocolate chips can be used as a substitute for coating.
Store the cheesecake balls refrigerated in an airtight container for up to 5 days.

Keywords: Pumpkin, Cheesecake balls, No bake dessert, Fall recipe, Pumpkin spice, White chocolate coating