No Bake Pumpkin Cheesecake Balls – The Best Indulgent Treats
Delicious No Bake Pumpkin Cheesecake Balls are the best indulgent treats for fall, combining creamy cheesecake with pumpkin flavor.
Equipment
- Mixing Bowl
- Baking sheet
- Parchment paper
- microwave
Ingredients
- 8 oz cream cheese softened
- ⅓ cup powdered sugar
- ⅔ cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
- 12 oz white almond bark for coating
- 1 cup orange candy melts optional for drizzle
Instructions
- Beat softened cream cheese and powdered sugar until smooth, then mix in the pumpkin puree and pumpkin pie spice.
- Stir in the graham cracker and gingersnap crumbs, mixing until combined. Chill the mixture in the refrigerator for about 2 hours.
- Scoop out the cheesecake mixture and roll into 1-inch balls. Place them on a baking sheet lined with parchment paper, then chill for 30 minutes.
- Melt the white almond bark in the microwave in 30-second intervals, stirring between each. Dip the chilled balls into the melted coating and let them set on the parchment paper.
Notes
Consistency Tips: If the mixture seems too runny, add more crushed graham crackers or refrigerate longer before forming into balls. If it’s too stiff, let it sit at room temperature for a few minutes. These cheesecake balls can be made up to 2-3 days in advance. Store them in an airtight container in the refrigerator to keep them fresh. For longer storage, freeze the cheesecake balls in a single layer on a tray.
Nutrition
Serving: 1ballCalories: 150kcalCarbohydrates: 18gProtein: 2gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 75mgFiber: 1gSugar: 10gVitamin A: 500IUCalcium: 35mgIron: 1mg
Tried this recipe?Let us know how it was!