👉No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls 🎃🍰

If you’re craving the flavors of fall in a bite-sized treat, these No Bake Pumpkin Cheesecake Balls are the perfect answer. The creamy richness of cheesecake combines beautifully with the cozy warmth of pumpkin spice, all wrapped in a smooth coating of white almond bark. This dessert is not only easy to make but requires no oven time—making it the ideal treat for busy women looking for a festive indulgence without the hassle. Whether you’re preparing for a fall gathering, a Halloween party, or just treating yourself, these delightful pumpkin cheesecake balls will leave everyone wanting more.

Ingredients Overview

Cream Cheese (8 oz, softened): This gives the filling its creamy, tangy base, balancing out the sweetness and adding richness.
Powdered Sugar (⅓ cup): Adds just the right amount of sweetness without being overwhelming. Its fine texture allows it to blend smoothly with the cream cheese.
Pumpkin Purée (⅔ cup): The star of the show! Make sure to use pure pumpkin purée, not pumpkin pie filling, for a more authentic flavor.
Pumpkin Pie Spice (1 tsp): A blend of cinnamon, nutmeg, ginger, and cloves that infuses the cheesecake balls with the essence of autumn.
Graham Cracker Crumbs (1 ½ cups): Adds texture and a light sweetness that pairs perfectly with the pumpkin and spices.
Gingersnap Crumbs (1 ½ cups): Provides a spicy crunch that contrasts beautifully with the creamy filling.
White Almond Bark (12 oz): The smooth, sweet coating that encases each cheesecake ball, offering a delightful bite.
Optional: Orange Candy Melts (1 cup): For an extra pop of color and flair, perfect for adding a festive drizzle.

Step-by-Step Cooking Instructions

Prepare the Cheesecake Mixture

Step 1:
In a large mixing bowl, beat the softened cream cheese and powdered sugar until the mixture is smooth and creamy. This should take about 2-3 minutes with an electric mixer. The goal is to eliminate any lumps for a velvety texture.

Step 2:
Add in the pumpkin purée and pumpkin pie spice, and continue to mix until all ingredients are fully incorporated. The mixture should be rich and creamy, with a lovely pumpkin aroma filling the kitchen.

Add the Crumbs

Step 3:
Next, fold in the graham cracker crumbs and gingersnap crumbs. The combination of these crumbs will add a wonderful texture and balance to the creamy filling. Mix until everything is evenly combined.

Step 4:
Once the mixture is ready, cover the bowl and chill it in the refrigerator for about 2 hours. This helps the filling firm up, making it easier to roll into balls later.

Form the Cheesecake Balls

Step 5:
After chilling, scoop out small portions of the cheesecake mixture and roll them into 1-inch balls. For consistency, use a small cookie scoop or a tablespoon. Place the balls on a baking sheet lined with parchment paper.

Step 6:
Place the baking sheet in the refrigerator again and chill for an additional 30 minutes. This second chill ensures that the balls stay firm during the coating process.

Coat with Almond Bark

Step 7:
In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring in between to avoid overheating. Continue until the almond bark is completely smooth.

Step 8:
Remove the chilled cheesecake balls from the refrigerator and dip each one into the melted almond bark, coating them evenly. Place them back on the parchment paper-lined sheet to set. Allow the coating to harden completely.

Optional Drizzle

Step 9:
For an extra festive touch, melt the orange candy melts in a separate bowl, using the same 30-second microwave method. Drizzle the melted candy over the coated cheesecake balls for a fun, decorative finish. Let everything set before serving.

Helpful Tips

Tip:
Chill the mixture thoroughly before rolling the cheesecake balls. This makes the mixture much easier to handle.

Tip:
Use a fork or toothpick when dipping the cheesecake balls in the almond bark. It allows for a smoother coating without too much excess.

Tip:
For a quicker set, place the coated cheesecake balls in the fridge for a few minutes after dipping in almond bark.

Storage and Reheating Tips

Storage: Store the cheesecake balls in an airtight container in the refrigerator for up to 5 days. They hold their shape well and taste even better when chilled.
Freezing: You can freeze these cheesecake balls for up to 2 months. Place them in a single layer on a baking sheet to freeze individually, then transfer them to a freezer-safe bag or container. Thaw them in the refrigerator before serving.

Frequently Asked Questions

Can I use pumpkin pie filling instead of pumpkin purée?
No, pumpkin pie filling contains added spices and sugar, which can affect the flavor and texture. Stick with pure pumpkin purée for the best results.

Can I use a different coating besides white almond bark?
Yes, you can use dark or milk chocolate for a richer flavor, or even a cinnamon sugar coating for a lighter option.

What’s the best way to melt almond bark?
Microwave it in 30-second intervals, stirring in between. You can also use a double boiler for more controlled melting.

Can I make the cheesecake balls ahead of time?
Absolutely! You can make these up to 2 days in advance and store them in the fridge until ready to serve.