No Bake Pumpkin Cheesecake Balls
These delightful No Bake Pumpkin Cheesecake Balls combine creamy pumpkin-spiced goodness into bite-sized treats, perfect for any occasion without the need for baking.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Use dairy-free cream cheese for a vegan option.
- ⅓ cup powdered sugar Can be substituted with coconut sugar or a sugar alternative for a healthier twist.
- ⅔ cup pumpkin puree Sweet potato puree can be used as a substitute.
- 1 tsp pumpkin pie spice Adjust the amount to taste.
Crust and Coating
- 1 ½ cups graham cracker crumbs Use gluten-free cracker crumbs if needed.
- 1 ½ cups gingersnap crumbs Can substitute with gluten-free options.
- 12 oz white almond bark Can replace with dark chocolate for a richer taste.
- 1 cup orange candy melts (optional) For drizzle on top.
Instructions
Preparation
- Gather all your ingredients and tools to create a clean workspace.
- In a large mixing bowl, combine softened cream cheese and powdered sugar, and beat until smooth.
- Add pumpkin puree and pumpkin pie spice, mix until fully combined and creamy.
- Gradually stir in graham cracker crumbs and gingersnap crumbs until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for about 2 hours.
Forming the Balls
- After chilling, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate again for an additional 30 minutes.
Coating
- Melt the white almond bark in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Dip each pumpkin ball into the melted almond bark and place back on parchment to set.
- If using, melt orange candy melts and drizzle over the coated balls.
Serving
- Let the coated balls set at room temperature for about 10-15 minutes until the coating hardens before serving.
Notes
These treats can be stored in an airtight container in the refrigerator for up to 1 week or frozen for up to 3 months. Allow to thaw in the fridge overnight before serving.