Description
No Bake Pumpkin Cheesecake Balls are the ultimate fall dessert—creamy, spiced, and wrapped in a white chocolate shell. These bite-sized treats combine the comforting flavors of cheesecake and pumpkin pie, all without ever turning on the oven. Perfect for parties, gifting, or a cozy night in, they’re festive, fun, and full of autumn charm.
Ingredients
-
225 g (8 oz) cream cheese, softened
-
40 g (⅓ cup) powdered sugar
-
160 g (⅔ cup) pumpkin purée
-
5 g (1 tsp) pumpkin pie spice
-
150 g (1½ cups) graham cracker crumbs
-
150 g (1½ cups) gingersnap crumbs
-
340 g (12 oz) white almond bark, melted
-
Optional: 170 g (1 cup) orange candy melts, for drizzle
Instructions
-
In a large bowl, beat cream cheese and powdered sugar until smooth.
-
Mix in pumpkin purée and pumpkin pie spice until fully incorporated.
-
Stir in graham cracker and gingersnap crumbs until a thick dough forms.
-
Cover and refrigerate for 2 hours.
-
Scoop and roll into 1-inch balls, placing them on a parchment-lined tray.
-
Chill the rolled balls for another 30 minutes.
-
Dip each ball in melted white almond bark, letting excess drip off.
-
Drizzle with orange candy melts if desired. Let set completely before serving.
Notes
Chill times are crucial for firm texture and smooth coating.
Use only graham crumbs if you prefer a milder flavor.
Try milk or dark chocolate coating for variety.
Keep refrigerated for best texture and freshness.
Great for gifting—pack in decorative tins or boxes with liners.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: No-Bake
- Cuisine: American