Description
Delightful no-bake pumpkin cheesecake balls coated in white almond bark and optionally drizzled with festive orange candy melts. These creamy, spiced treats perfectly combine pumpkin puree with graham cracker and gingersnap crumbs for a fall-inspired bite-sized dessert that requires no oven time.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 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
Optional Drizzle
- 1 cup orange candy melts
Instructions
- Mix the Cream Cheese: In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Then add the pumpkin puree and pumpkin pie spice, mixing thoroughly until well combined to create a flavorful pumpkin cheesecake base.
- Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs until fully incorporated into the mixture. Cover the bowl and chill 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 gently into 1-inch balls. Arrange the balls on a baking sheet lined with parchment paper, then place back in the refrigerator to chill for an additional 30 minutes to set their shape.
- Melt the Almond Bark: Place the white almond bark in a microwave-safe bowl and melt it in 30-second intervals, stirring after each to ensure an even, smooth, and fully melted coating ready for dipping.
- Coat the Balls: Dip each chilled cheesecake ball into the melted almond bark, allowing any excess to drip off. Transfer the coated balls back onto the parchment-lined baking sheet and let them set until the coating hardens.
- Optional Drizzle: If desired, melt the orange candy melts using the same microwave method and drizzle them over the set cheesecake balls for a colorful, festive finish. Allow everything to cool completely before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the mixture.
- For firmer balls, chill the mixture longer before shaping.
- If you don’t have pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves as a substitute.
- Store cheesecake balls in an airtight container in the refrigerator for up to 5 days.
- These treats can be made ahead and frozen; thaw before serving.
- Orange candy melts are optional and can be substituted with colored white chocolate or skipped entirely for a simpler look.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
