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No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls

No-Bake Pumpkin Cheesecake Balls combine the rich, spiced flavors of pumpkin and cheesecake into an easy, no-bake dessert. Perfect for any occasion, they’re customizable, delicious, and simple to make.
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Prep Time 15 minutes
Cook Time 2 hours 45 minutes
Total Time 3 hours
Servings 48

Ingredients
  

  • 2 cups white chocolate chips I recommend Ghirardelli or another high-quality brand
  • 8 ounces cream cheese softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs
  • 12 ounces white almond bark coating
  • 1 cup orange candy melts optional for drizzle

Instructions
 

Melt the Chocolate:

  • Place the white chocolate chips in a small heat-safe bowl. Microwave in 30-second increments, stirring between each session, until fully melted and smooth. Set aside to cool slightly.

Prepare the Cheesecake Mixture:

  • In a stand mixer or a large mixing bowl with a handheld mixer, beat the softened cream cheese and powdered sugar on medium-high speed until smooth, about 1½ to 2 minutes.

Add Pumpkin Flavor:

  • Mix in the pumpkin puree and pumpkin pie spice. Beat for another minute until the mixture is well-blended and uniform in color.

Incorporate Dry Ingredients:

  • Add the graham cracker crumbs and gingersnap crumbs. Mix until just combined.

Blend in Melted Chocolate:

  • Pour in the melted white chocolate and mix just until incorporated. Cover the bowl tightly with plastic wrap and refrigerate for 2 hours and 15 minutes to firm up.

Shape the Cheesecake Balls:

  • Line two baking sheets with parchment paper. Using a 1-tablespoon cookie scoop, portion out the chilled cheesecake mixture and roll it into balls. Place the balls on the prepared baking sheets and refrigerate for another 30 minutes.

Coat with Almond Bark:

  • Melt the white almond bark in a heat-safe bowl, microwaving in 30-second intervals and stirring until smooth. Dip each cheesecake ball into the melted almond bark, coating completely. Use a fork to lift each coated ball, tapping gently to remove excess coating. Transfer to the second prepared baking sheet using a toothpick to slide it off the fork. Repeat for all balls and allow the coating to harden completely.

Add an Optional Drizzle:

  • Melt the orange candy melts in a heat-safe bowl, microwaving in 30-second increments and stirring until smooth. Use a small spoon, squeeze bottle, fork, or decorator's bag with the tip snipped to drizzle the melted candy over the coated cheesecake balls. Let the drizzle harden completely.

Serve and Enjoy:

  • Once fully set, the cheesecake balls are ready to serve. Enjoy this delightful, festive treat!

Notes

  • Pumpkin Purée vs. Pie Filling:
    When shopping, ensure you purchase pure pumpkin purée, not canned pumpkin pie filling, which contains added spices and sweeteners.
  • Cream Cheese Tip:
    Be sure your cream cheese is at room temperature to avoid lumps in the mixture.
  • Adjusting the Mixture:
    If the cheesecake mixture feels too loose to roll, mix in an extra 2 tablespoons of gingersnap crumbs and chill for an additional 15 minutes.
  • Fixing the Coating:
    If the coating thickens while working, reheat it in the microwave in 15-second intervals, stirring thoroughly after each session until smooth and pourable.