Description

These No-Bake Pumpkin Cheesecake Balls are a festive and delicious treat combining creamy pumpkin cheesecake flavors with crunchy graham cracker and gingersnap crumbs. Coated in smooth white almond bark and optionally drizzled with orange candy melts, these bite-sized delights are perfect for fall gatherings or holiday parties. Easy to prepare without baking, they chill to a firm and luscious texture that melts in your mouth.

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
1/3 cup powdered sugar
2/3 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)

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Instructions

Mix the Cream Cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy. Add the pumpkin puree and pumpkin pie spice, then mix thoroughly until fully combined to create a flavorful pumpkin cheesecake base.
Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is evenly blended. Cover the bowl with plastic wrap and place it in the refrigerator for about 2 hours to allow the mixture to firm up for easier shaping.
Shape the Balls: After chilling, scoop out tablespoon-sized portions of the mixture and roll them into uniform 1-inch balls using your hands. Arrange the balls on a baking sheet lined with parchment paper, then chill again for an additional 30 minutes to set.
Melt the Almond Bark: Place the white almond bark in a microwave-safe bowl and heat it in 30-second intervals, stirring between each until the bark is completely melted and smooth, ready for coating.
Coat the Balls: Dip each chilled cheesecake ball into the melted almond bark, ensuring they are fully coated. Allow any excess coating to drip off before transferring them back onto the parchment-lined baking sheet to set and harden.
Optional Drizzle: If desired, melt the orange candy melts using the same microwave method and drizzle them over the coated cheesecake balls for a colorful and festive presentation. Let everything cool and harden completely before serving to allow flavors to meld and coating to solidify.

Notes

Make sure the cream cheese is fully softened for a smooth mixture.
Chilling the mixture and shaped balls is essential for easy handling and proper texture.
Use parchment paper to prevent the balls from sticking during refrigeration and coating.
White almond bark can be replaced with white chocolate chips if preferred.
The optional orange drizzle adds color but can be omitted for a simpler look.
Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days.