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No Bake Pumpkin Cheesecake Balls

Pumpkin season is finally here, and it’s time to indulge in those warm, comforting flavors that define autumn. From pumpkin pies to spiced lattes, pumpkin makes everything feel like a cozy celebration. But this No Bake Pumpkin Cheesecake Balls recipe is here to offer a fun, easy, and incredibly delicious twist on traditional pumpkin desserts. These little bites of heaven are the perfect mix of creamy, tangy cheesecake, fragrant pumpkin puree, and a blend of fall spices, all wrapped in a sweet, smooth white chocolate coating.

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No Bake Pumpkin Cheesecake Balls

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Pumpkin spice and everything nice! These No Bake Pumpkin Cheesecake Balls are the perfect bite-sized treat for fall 🍂🎃 #PumpkinPerfection #NoBakeDelight #FallTreats #CheesecakeBalls #AutumnVibes #SweetAndSpicy #EasyDessert #NoBakeGoodness #FallFlavors #DessertBites

  • Total Time: 3 hours
  • Yield: 48 cheesecake balls 1x

Ingredients

Scale

For the Cheesecake Balls:

  • 2 cups good quality white chocolate chips (I used Ghirardelli brand)
  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs

For the Coating:

  • 12 ounces white almond bark
  • 1 cup orange candy melts (optional for drizzle)

Instructions

Step 1: Melt the White Chocolate Chips Start by melting the white chocolate chips, which will serve as the base for the cheesecake filling. Place the chocolate chips in a heat-safe bowl and microwave in 30-second intervals, stirring after each interval. Keep microwaving and stirring until the chocolate is completely melted and smooth. Set it aside to cool slightly while you prepare the rest of the filling.

Step 2: Mix the Cream Cheese and Powdered Sugar In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use either a stand mixer or a handheld mixer on medium-high speed to beat the mixture for 1½ to 2 minutes. The goal here is to get a smooth, creamy consistency without any lumps. This will create the rich, tangy base for your cheesecake balls.

Step 3: Add the Pumpkin Puree and Spice Next, add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Continue to beat for another minute until the mixture is well-combined and uniform in color. The pumpkin puree will infuse the cheesecake filling with a beautiful orange hue and rich flavor, while the pumpkin pie spice adds that signature warm, cozy fragrance of fall.

Step 4: Add the Crumbs Now, it’s time to bring in the crunch factor! Add the graham cracker crumbs and gingersnap crumbs to the mixture. These two types of crumbs will give the cheesecake balls a fantastic texture that complements the creamy filling perfectly. Mix gently until everything is evenly combined.

Step 5: Incorporate the Melted White Chocolate At this point, pour in the melted white chocolate chips. This will add an extra layer of sweetness and a smooth texture to the filling. Mix everything until the chocolate is well-incorporated into the mixture, ensuring a uniform consistency.

Step 6: Chill the Mixture Cover the bowl tightly with plastic wrap and chill the cheesecake dough in the refrigerator for at least 2 hours and 15 minutes. This helps the mixture firm up, making it easier to roll into balls. Don’t skip this step—chilling the mixture ensures that your cheesecake balls hold their shape and have the perfect texture once coated.

Step 7: Form the Cheesecake Balls Line two baking sheets with parchment paper, and set them aside. Once the dough is chilled, take a 1-tablespoon cookie scoop and scoop out the cheesecake mixture. Roll each scoop into a ball and place it on the prepared baking sheets. Continue until all the dough is used up. Put the rolled balls back into the refrigerator and chill for an additional 30 minutes to ensure they stay firm.

Step 8: Coat the Cheesecake Balls For the coating, add the white almond bark to a heat-safe bowl and microwave it in 30-second intervals, stirring after each. Continue until the almond bark is fully melted and smooth. Now, it’s time to coat the cheesecake balls! Take each chilled cheesecake ball and roll it in the melted almond bark until fully covered. A fork works great for dipping, and a spoon can help pour extra coating over any bare spots. Gently tap the fork to remove any excess coating, and use a toothpick to transfer the coated ball to the second prepared baking sheet.

Allow the almond bark coating to harden completely. This usually takes about 15 minutes, but if you’re in a hurry, you can speed up the process by placing them back in the refrigerator.

Step 9: Drizzle with Orange Candy Melts (Optional) For an extra touch of festive flair, melt the orange candy melts in the microwave using the same method as the almond bark—30-second intervals until melted and smooth. Using a small spoon, squeeze bottle, fork, or even a decorator’s bag, drizzle the melted orange candy over the cheesecake balls. This step adds a pop of color and a fun, decorative touch. Let the drizzle harden completely before serving.

Step 10: Serve and Enjoy! Once the orange drizzle has set, your No Bake Pumpkin Cheesecake Balls are ready to be served! Arrange them on a platter, and prepare for them to disappear in no time. These bite-sized treats are the perfect way to enjoy the flavors of pumpkin cheesecake without the hassle of baking an entire pie.

Notes

  • Ingredient Substitutions: If you’re not a fan of white chocolate, you can use dark chocolate or milk chocolate chips for the coating. For a gluten-free version, substitute the graham cracker and gingersnap crumbs with gluten-free options like gluten-free graham cracker crumbs and crushed gluten-free cookies.
  • Different Coatings: Feel free to experiment with different coatings! You can roll the cheesecake balls in crushed nuts, sprinkles, or even cinnamon sugar for added texture and flavor.
  • Serving Suggestions: These pumpkin cheesecake balls make a delightful dessert for a fall gathering or holiday celebration. Serve them on a decorative platter for a stunning presentation. They’re also perfect for gift-giving—place them in a cute box or jar for a homemade gift that will be appreciated by friends and family.
  • Author: Rosa
  • Prep Time: 15 minutes

Whether you’re hosting a Thanksgiving feast or simply craving a fall-inspired treat, these No Bake Pumpkin Cheesecake Balls will be a showstopper at your dessert table. What makes them even better? They’re simple to prepare, and you don’t even have to turn on the oven! Let’s dive into the recipe and learn how to create these irresistibly bite-sized treats.

Ingredients:

For the Cheesecake Balls:

  • 2 cups good quality white chocolate chips (I used Ghirardelli brand)
  • 8 ounces cream cheese, softened
  • ⅓ cup powdered sugar
  • ⅔ cup pumpkin puree
  • 1 teaspoon pumpkin pie spice
  • 1½ cups graham cracker crumbs
  • 1½ cups gingersnap crumbs

For the Coating:

  • 12 ounces white almond bark
  • 1 cup orange candy melts (optional for drizzle)

Instructions:

Step 1: Melt the White Chocolate Chips Start by melting the white chocolate chips, which will serve as the base for the cheesecake filling. Place the chocolate chips in a heat-safe bowl and microwave in 30-second intervals, stirring after each interval. Keep microwaving and stirring until the chocolate is completely melted and smooth. Set it aside to cool slightly while you prepare the rest of the filling.

Step 2: Mix the Cream Cheese and Powdered Sugar In a large mixing bowl, combine the softened cream cheese and powdered sugar. Use either a stand mixer or a handheld mixer on medium-high speed to beat the mixture for 1½ to 2 minutes. The goal here is to get a smooth, creamy consistency without any lumps. This will create the rich, tangy base for your cheesecake balls.

Step 3: Add the Pumpkin Puree and Spice Next, add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Continue to beat for another minute until the mixture is well-combined and uniform in color. The pumpkin puree will infuse the cheesecake filling with a beautiful orange hue and rich flavor, while the pumpkin pie spice adds that signature warm, cozy fragrance of fall.

Step 4: Add the Crumbs Now, it’s time to bring in the crunch factor! Add the graham cracker crumbs and gingersnap crumbs to the mixture. These two types of crumbs will give the cheesecake balls a fantastic texture that complements the creamy filling perfectly. Mix gently until everything is evenly combined.

Step 5: Incorporate the Melted White Chocolate At this point, pour in the melted white chocolate chips. This will add an extra layer of sweetness and a smooth texture to the filling. Mix everything until the chocolate is well-incorporated into the mixture, ensuring a uniform consistency.

Step 6: Chill the Mixture Cover the bowl tightly with plastic wrap and chill the cheesecake dough in the refrigerator for at least 2 hours and 15 minutes. This helps the mixture firm up, making it easier to roll into balls. Don’t skip this step—chilling the mixture ensures that your cheesecake balls hold their shape and have the perfect texture once coated.

Step 7: Form the Cheesecake Balls Line two baking sheets with parchment paper, and set them aside. Once the dough is chilled, take a 1-tablespoon cookie scoop and scoop out the cheesecake mixture. Roll each scoop into a ball and place it on the prepared baking sheets. Continue until all the dough is used up. Put the rolled balls back into the refrigerator and chill for an additional 30 minutes to ensure they stay firm.

Step 8: Coat the Cheesecake Balls For the coating, add the white almond bark to a heat-safe bowl and microwave it in 30-second intervals, stirring after each. Continue until the almond bark is fully melted and smooth. Now, it’s time to coat the cheesecake balls! Take each chilled cheesecake ball and roll it in the melted almond bark until fully covered. A fork works great for dipping, and a spoon can help pour extra coating over any bare spots. Gently tap the fork to remove any excess coating, and use a toothpick to transfer the coated ball to the second prepared baking sheet.

Allow the almond bark coating to harden completely. This usually takes about 15 minutes, but if you’re in a hurry, you can speed up the process by placing them back in the refrigerator.

Step 9: Drizzle with Orange Candy Melts (Optional) For an extra touch of festive flair, melt the orange candy melts in the microwave using the same method as the almond bark—30-second intervals until melted and smooth. Using a small spoon, squeeze bottle, fork, or even a decorator’s bag, drizzle the melted orange candy over the cheesecake balls. This step adds a pop of color and a fun, decorative touch. Let the drizzle harden completely before serving.

Step 10: Serve and Enjoy! Once the orange drizzle has set, your No Bake Pumpkin Cheesecake Balls are ready to be served! Arrange them on a platter, and prepare for them to disappear in no time. These bite-sized treats are the perfect way to enjoy the flavors of pumpkin cheesecake without the hassle of baking an entire pie.

Flavors, Textures, and Aromas:

As you take your first bite of these No Bake Pumpkin Cheesecake Balls, you’ll be greeted by the silky-smooth, creamy texture of the cheesecake filling. The pumpkin puree offers a rich, earthy flavor, while the pumpkin pie spice adds a comforting warmth that’s unmistakably autumn. The graham cracker and gingersnap crumbs provide a delightful crunch that contrasts beautifully with the soft, melt-in-your-mouth white chocolate coating. The sweet almond bark coating envelops the cheesecake filling in a luscious, creamy layer, and the optional orange drizzle adds an eye-catching burst of color and subtle sweetness.

Tips and Variations:

  • Ingredient Substitutions: If you’re not a fan of white chocolate, you can use dark chocolate or milk chocolate chips for the coating. For a gluten-free version, substitute the graham cracker and gingersnap crumbs with gluten-free options like gluten-free graham cracker crumbs and crushed gluten-free cookies.
  • Different Coatings: Feel free to experiment with different coatings! You can roll the cheesecake balls in crushed nuts, sprinkles, or even cinnamon sugar for added texture and flavor.
  • Serving Suggestions: These pumpkin cheesecake balls make a delightful dessert for a fall gathering or holiday celebration. Serve them on a decorative platter for a stunning presentation. They’re also perfect for gift-giving—place them in a cute box or jar for a homemade gift that will be appreciated by friends and family.

Final Thoughts:

No Bake Pumpkin Cheesecake Balls are the perfect fall dessert—easy to make, delicious, and irresistibly cute. With the combination of smooth cheesecake filling, warm spices, and a sweet, creamy coating, these little treats are sure to become a seasonal favorite. Whether you’re preparing them for a party or just indulging in the flavors of fall, these pumpkin cheesecake balls will add a festive touch to any occasion. Try them today and enjoy the warmth and coziness of autumn in every bite!

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