Bite-Sized Fall Treats: Creamy No-Bake Pumpkin Cheesecake Balls Recipe

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Fall is a time for cozy sweaters, changing leaves, and, of course, all things pumpkin! If you're looking for a fun and simple dessert that captures the essence of autumn, these No-Bake Pumpkin Cheesecake Balls are exactly what you need. They’re easy to make, deliciously creamy, and packed with that warm, spiced pumpkin flavor we all crave during the season. Whether it’s for a Halloween party, Thanksgiving treat, or just a cozy night in, these cheesecake balls will hit the spot every time.

The Perfect Fall Treat

Imagine biting into a rich, creamy cheesecake center with hints of pumpkin and spice, all coated in a crisp white chocolate shell. These little bites are the perfect combination of sweet and spiced, with the added crunch of graham cracker and gingersnap crumbs mixed into the dough. Not only are they incredibly tasty, but they’re also no-bake, which makes them an ideal treat for busy days when you want something sweet without turning on the oven.

Whether you're a pumpkin fanatic or just someone who enjoys a delicious dessert, these No-Bake Pumpkin Cheesecake Balls are sure to satisfy. The best part? They’re fun to make and even more fun to eat!

Recipe: No-Bake Pumpkin Cheesecake Balls

Ingredients:

• 2 cups good quality white chocolate chips (I used the 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
• 12 ounces white almond bark (for coating)
• 1 cup orange candy melts (optional for drizzle)

Instructions:

1. Melt the White Chocolate Chips
   Start by melting the white chocolate chips in a small heat-safe bowl. Microwave them in 30-second intervals, stirring after each one, until completely melted and smooth. Once done, set them aside to cool slightly.
2. Prepare the Cheesecake Mixture
   In a large bowl, beat the softened cream cheese and powdered sugar using a hand mixer on medium-high speed. Mix for about 1½ to 2 minutes until the mixture is smooth and creamy.
3. Add Pumpkin & Spice
   Add the pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat for another minute until everything is well combined and the mixture has an even color.
4. Incorporate the Crumbs
   Gradually mix in the graham cracker crumbs and gingersnap crumbs, blending just until the ingredients come together.
5. Mix in the Melted White Chocolate
   Slowly pour in the melted white chocolate chips and mix until well incorporated. Once combined, cover the mixture with plastic wrap and refrigerate for at least 2 hours and 15 minutes to firm up.
6. Form the Cheesecake Balls
   Line two baking sheets with parchment paper. After the mixture has chilled, use a 1-tablespoon cookie scoop to portion out the cheesecake dough. Roll each portion into a ball and place it on the prepared baking sheet. Chill the rolled balls for another 30 minutes.
7. Coat the Cheesecake Balls
   In a separate heat-safe bowl, melt the white almond bark in 30-second intervals, stirring after each round, until smooth. Dip each cheesecake ball into the melted bark, ensuring it's fully coated. Use a fork to lift the ball, gently tap off any excess coating, and transfer the coated balls back onto the baking sheet. Repeat until all balls are coated and let the coating harden completely.
8. Add the Finishing Touch (Optional)
   For an extra festive touch, melt the orange candy melts and drizzle them over the coated cheesecake balls. You can use a spoon, decorator's bag, or even a fork to create fun patterns. Allow the drizzle to set before serving.

Enjoy the Festive Flavors

These No-Bake Pumpkin Cheesecake Balls are a true crowd-pleaser. Their bite-sized nature makes them perfect for sharing, and the rich, creamy flavor with the crunch of the coating creates a delightful texture that’s hard to resist. Whether you bring them to a fall gathering or enjoy them as a cozy treat at home, they’re sure to become a seasonal favorite.

Pair them with a warm cup of spiced cider or coffee, and you’ll have a perfect autumn treat that captures the comforting flavors of the season.

The No-Bake Pumpkin Cheesecake Balls are the ultimate fall treat, offering a creamy, spiced flavor that pairs perfectly with the richness of white chocolate. These little bites are packed with the warm taste of pumpkin pie spice, blended with cream cheese and pumpkin puree, all coated in a crisp shell of white almond bark. They are then drizzled with festive orange candy melts, adding both a splash of color and extra sweetness, making them perfect for any autumn gathering.

The beauty of this recipe lies in its simplicity. After mixing the softened cream cheese with powdered sugar, pumpkin puree, and pumpkin pie spice, graham cracker crumbs and gingersnap crumbs are added for texture and a boost of flavor. The mixture is then chilled before being shaped into bite-sized balls, dipped in melted white almond bark, and decorated with a fun candy drizzle. It’s a no-bake recipe, which means less hassle and no oven required!

These pumpkin cheesecake balls are ideal for parties or as a homemade gift, and they can even be made ahead of time and stored in the fridge for up to five days​(Pass the Dessert)​(Spaceships and Laser Beams). If you're looking to freeze them, simply freeze the uncoated balls for up to two months, then coat them with almond bark before serving​(gourmand.recipemaestro.com).

For those who love to experiment, feel free to try different coatings such as dark or milk chocolate. This recipe is also versatile enough to be made gluten-free by using gluten-free graham crackers and gingersnaps​(gourmand.recipemaestro.com).

For more details on this fantastic fall dessert, you can check out the full recipe on (Spaceships and Laser Beams)tp​(Pass the Dessert)rbeam​(The Best Blog Recipes)ecake-balls/), Pass the Dessert, or The Best Blog Recipes.