Description
Delicious no bake pumpkin cheesecake balls that are easy to make and perfect for fall.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1/3 cup (40 g) powdered sugar
- 2/3 cup (160 g) pumpkin puree
- 1 tsp pumpkin pie spice
- 1 1/2 cups (150 g) graham cracker crumbs
- 1 1/2 cups (150 g) gingersnap crumbs
- 12 oz (340 g) white almond bark (for coating)
- Optional: 1 cup (160 g) orange candy melts (for drizzle)
Instructions
- Beat softened cream cheese and powdered sugar until smooth.
- Stir in pumpkin puree and pumpkin pie spice until fully combined.
- Fold in graham cracker crumbs and gingersnap crumbs until fully mixed.
- Chill in the refrigerator for about 2 hours.
- Scoop the chilled mixture and roll into 1-inch balls.
- Place on a baking sheet lined with parchment paper.
- Chill for 30 minutes.
- Melt white almond bark in the microwave in 30-second intervals, stirring between each.
- Dip the chilled balls into the melted coating and place back on the parchment paper to set.
- Melt orange candy melts and drizzle over the set cheesecake balls for decoration.
Notes
- If mixture is too runny, add more crushed cookies or chill longer.
- If too stiff, let sit at room temperature for a few minutes.
- Can be made 2–3 days in advance; store in an airtight container in the fridge.
- Freeze in a single layer on a tray, then transfer to a freezer-safe container for up to 1 month.
- Thaw in the fridge before serving.
- Use gingersnaps for spicier flavor, gluten-free cookies for a GF version, or low-fat cream cheese and sugar substitutes for a lighter version.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 150
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: No Bake Pumpkin Cheesecake Balls, pumpkin dessert, cheesecake balls, fall recipes