No-Bake Pumpkin Cheesecake Balls

As the crisp fall air rolls in, nothing beats a sweet treat that embodies the flavors of the season. Pumpkin lovers, rejoice! These No-Bake Pumpkin Cheesecake Balls are the ultimate dessert for autumn, combining the rich flavors of pumpkin spice, cream cheese, and gingersnaps. They’re perfect for when you’re craving something indulgent but don’t want to spend hours in the kitchen. With no baking involved, this recipe is quick, easy, and fun to make. Plus, each bite-sized ball is bursting with creamy, tangy, and spicy goodness, making it an irresistible treat for any fall occasion.

Ingredients to Prepare

This recipe yields about 24 pumpkin cheesecake balls, making them perfect for gatherings, holiday parties, or even a cozy night in with loved ones. Each ball contains approximately 120 calories, so you can enjoy a few without feeling too guilty. Let’s take a closer look at what you’ll need to make these delicious treats:

Ingredients:

• 8 oz cream cheese, softened – The cream cheese creates the base for the cheesecake balls, adding a rich and creamy texture.
• ⅓ cup powdered sugar – This provides the right amount of sweetness to balance out the tanginess of the cream cheese.
• ⅔ cup pumpkin puree – Pumpkin puree brings in the seasonal pumpkin flavor, keeping it soft and moist.
• 1 tsp pumpkin pie spice – This spice blend of cinnamon, nutmeg, and cloves enhances the autumnal flavor.
• 1 ½ cups graham cracker crumbs – These crumbs help give the balls structure and a subtle graham flavor reminiscent of a cheesecake crust.
• 1 ½ cups gingersnap crumbs – For added spice and texture, the gingersnap crumbs complement the pumpkin perfectly.
• 12 oz white almond bark (for coating) – This creates a sweet, crunchy outer shell that contrasts the creamy interior.
• Optional: 1 cup orange candy melts (for drizzle) – For a festive and colorful touch, drizzle orange candy melts over the cheesecake balls.

How to Make

The simplicity of these no-bake cheesecake balls makes them the ideal treat for beginners and seasoned bakers alike. With minimal prep time and only a short freezing period, you’ll have these bite-sized delights ready to serve in no time.

Instructions:

1. Prepare the Pumpkin Cheesecake Mixture:
In a large mixing bowl, combine the softened cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice. Using an electric mixer or a sturdy spatula, mix the ingredients until smooth and well combined. The mixture should be creamy with no lumps of cream cheese remaining.

2. Add the Crumbs:
Gradually stir in the graham cracker crumbs and gingersnap crumbs. Mix until all the crumbs are fully incorporated into the pumpkin cheesecake mixture. The crumbs will help thicken the mixture, making it easier to roll into balls.

3. Shape the Cheesecake Balls:
Using your hands or a small cookie scoop, take small portions of the mixture and roll them into balls about 1 inch in diameter. Place the balls on a baking sheet lined with parchment paper, ensuring they don’t touch each other.

4. Freeze to Firm Up:
Place the baking sheet with the cheesecake balls in the freezer for about 30 minutes. This step helps firm up the balls, making them easier to coat in almond bark later.

5. Prepare the Coating:
While the cheesecake balls are freezing, melt the white almond bark according to the package instructions. You can melt it in the microwave or on the stovetop using a double boiler. Stir the almond bark until smooth and fully melted.

6. Coat the Cheesecake Balls:
Remove the balls from the freezer and dip each one into the melted almond bark, ensuring they are fully coated. Use a fork to lift the cheesecake balls out of the almond bark, allowing any excess to drip off before placing them back onto the parchment paper.

7. Add a Festive Drizzle (Optional):
If you’re using orange candy melts, melt them in a separate bowl and drizzle them over the coated cheesecake balls for a pop of color and extra flavor.

8. Chill Before Serving:
Place the cheesecake balls in the refrigerator for at least 1 hour to allow the coating to set. Once they’re fully chilled, they’re ready to be served.

Helpful Tips and Suggestions

• Use softened cream cheese: Make sure your cream cheese is soft before mixing to ensure a smooth and lump-free cheesecake base.
• Chill the balls before coating: Freezing the balls before dipping them in almond bark is crucial for maintaining their shape. If they are too soft, they may fall apart during coating.
• Add toppings: If you want to take your cheesecake balls up a notch, consider rolling them in crushed graham crackers, gingersnaps, or even sprinkles after dipping them in almond bark.

Nutritional Information (Per Serving):

Each pumpkin cheesecake ball is approximately 120 calories. Here’s a breakdown of the basic nutritional values per ball:

• Calories: 120 kcal
• Carbohydrates: 18g
• Fat: 6g
• Protein: 2g
• Sugar: 9g

Storage and Leftovers

These No-Bake Pumpkin Cheesecake Balls can be stored in an airtight container in the refrigerator for up to 5 days. You can also freeze them if you plan on making them ahead of time. Simply place the balls in a freezer-safe container, separating layers with parchment paper, and store for up to 2 months. When you’re ready to enjoy, thaw them in the refrigerator for a few hours before serving.

Frequently Asked Questions (FAQs)

Q: Can I use store-bought pumpkin pie spice?
A: Absolutely! Store-bought pumpkin pie spice works perfectly for this recipe. If you want to make your own, mix ground cinnamon, nutmeg, cloves, and ginger for a homemade blend.

Q: Can I substitute the white almond bark with another coating?
A: Yes, if you prefer, you can use milk chocolate, dark chocolate, or even candy melts for coating the cheesecake balls. Just ensure whatever you use melts smoothly and coats evenly.

Q: How do I prevent the cheesecake balls from being too soft?
A: If your cheesecake balls are too soft to roll, chill the mixture in the refrigerator for about 15-20 minutes before shaping. This will firm up the mixture and make rolling easier.

Q: Can I add nuts to this recipe?
A: If you’d like to add some crunch to your cheesecake balls, you can mix finely chopped pecans or walnuts into the batter. Alternatively, sprinkle some crushed nuts on top after coating the balls with almond bark.

Q: How long do these cheesecake balls last?
A: When stored properly in the refrigerator, they will last for about 5 days. If freezing, they can last for up to 2 months.

Conclusion

These No-Bake Pumpkin Cheesecake Balls are the ultimate fall treat. Whether you’re making them for a Halloween party, Thanksgiving dessert, or just a cozy night in, they’re sure to be a hit. The combination of creamy pumpkin filling, warm spices, and crunchy coating makes for an unforgettable bite-sized dessert that everyone will love. Plus, with no baking required, this recipe is quick and easy to prepare, making it the perfect solution for any busy autumn day. Give them a try, and enjoy the delicious taste of fall in every bite!

Print