No-Bake Pumpkin Cheesecake Balls (Printer-Friendly Version)

Quick pumpkin spice and cream cheese bites, chilled to creamy perfection for an easy fall dessert.

# Required Ingredients:

→ Primary Ingredients

01 - 227 g cream cheese, softened
02 - 245 g powdered sugar
03 - 240 ml pumpkin puree (canned or homemade)
04 - 1 tsp pumpkin pie spice
05 - 120 g graham cracker crumbs
06 - 120 g gingersnap crumbs
07 - 340 g white almond bark for coating

→ Optional Add-ins

08 - 120 g orange candy melts for drizzle

# Step-by-Step Instructions:

01 - Using a mixer or spatula, beat softened cream cheese and powdered sugar until smooth and creamy.
02 - Add pumpkin puree and pumpkin pie spice to the cream cheese mixture and blend thoroughly.
03 - Fold in graham cracker crumbs and gingersnap crumbs until homogeneously combined. Cover and refrigerate for 2 hours.
04 - Scoop mixture and roll into 2.5 cm (1-inch) balls. Arrange on parchment-lined tray and chill for 30 minutes.
05 - Gently melt white almond bark in microwave using 30-second intervals, stirring to achieve smooth consistency.
06 - Dip chilled cheesecake balls into melted almond bark, allowing excess coating to drip off. Place back on parchment paper to set.
07 - If desired, melt orange candy melts and drizzle over coated balls. Allow all coatings to cool and harden completely before serving.

# Handy Cooking Tips:

01 - Use room temperature cream cheese for smooth texture and allow cheesecake balls to chill adequately for best firmness.
02 - Store in airtight container in refrigerator for up to 5 days or freeze up to 3 months.
03 - For gluten-free version, replace graham and gingersnap crumbs with gluten-free alternatives.
04 - For vegan adaptation, use dairy-free cream cheese and appropriate vegan substitutes for crumbs and sugar.

Go Back