February 13, 2023
Review RecipeNo Bake Pumpkin Cheesecake Balls
Packed with warm fall spices, these no-bake pumpkin cheesecake balls will be a welcome addition to your Thanksgiving dessert table.
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No-bake pumpkin cheesecake balls are the perfect confection to make during the fall. The cheesecake filling is bursting with pumpkin flavor and wrapped in a decadent sweet chocolate coating that is so good that you won’t be able to stop popping them in your mouth.
No Bake Pumpkin Cheesecake Balls Ingredients
You’ll need:
- 2 cups good quality white chocolate chips (I used Ghirardelli)
- 1 (8-ounce) package of cream cheese, softened
- ⅓ cup powdered sugar
- ⅔ cup of pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1½ cups graham cracker crumbs
- 1½ cups gingersnap crumbs
- 12 ounces white almond bark (coating)
- 1 cup orange candy melts (optional drizzle)
PRO TIP:
Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
SUBSTITUTIONS AND ADDITIONS
CHOCOLATE: You can substitute chocolate almond bark or chocolate candy melts for the white almond bark in these no-bake cheesecake balls.
GRAHAM CRACKERS: If you can’t find graham cracker crumbs, you can crush whole graham crackers in a food processor or a Ziploc with a rolling pin until they are fine crumbs for these pumpkin spice cheesecake balls.
How to Make This No Bake Pumpkin Cheesecake Balls Recipe
STEP ONE: Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
STEP TWO: Using either a stand mixer or a large bowl and handheld electric mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
OUR RECIPE DEVELOPER SAYS
Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture.
STEP THREE: Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
STEP FOUR: Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
STEP FIVE: Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
STEP SIX: Line 2 baking sheets with parchment paper. Set them aside.
STEP SEVEN: Use a 1 tablespoon cookie scoop to scoop the pumpkin cheesecake mixture. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
PRO TIP:
If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.
STEP EIGHT: Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.
PRO TIP:
If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.
STEP NINE: Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator’s bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to harden completely before serving.
How To Serve
These pumpkin balls would be a great addition to any fall gathering, such as Thanksgiving. They would also be the perfect thing to add to homemade gifts to give to friends or family. Add our strawberry truffles and chocolate orange truffles for a trifecta of treats.
For more amazing pumpkin recipes, our pumpkin donuts and chocolate chip pumpkin bread are two more ways to enjoy this classic fall flavor.
MORE PUMPKIN RECIPES
Storage
IN THE FRIDGE: Store any leftover pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days.
IN THE FREEZER: You can freeze the uncoated mini cheesecake bites for up to 2 months. Add a layer of wax paper between the bites so they don’t stick together. Allow the frozen bites to thaw overnight in the refrigerator before coating.
These little balls of creamy pumpkin cheesecake are big on flavor and will be a huge hit this fall. Packed with plenty of pumpkin pie flavors, these spiced treats will be irresistible whether you share them with friends or keep them all to yourself.
FREQUENTLY ASKED QUESTIONS
Should these no-bake pumpkin cheesecake bites be served cold or at room temperature?
These no-bake pumpkin cheesecake balls should always be served chilled, so keep them in the fridge until you are about ready to serve them.
What are good options for coating mini cheesecake bites?
If you want to change up the coating on these no-bake pumpkin cheesecake bites, instead of the white chocolate coating, powdered sugar, crushed graham crackers, sprinkles, nuts, and melted milk chocolate are all great options for coating your no-bake cheesecake bites.
Can I freeze these no-bake pumpkin cheesecake truffles?
You can freeze the uncoated mini cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.
More Recipes You’ll Love
- Pumpkin Spice Chex Mix
- Pumpkin Roll
- Layered Pumpkin Spice Jello Pie
- Pumpkin Spice Muffins
- Mini Pecan Cheesecake Bites
- Mini Snickers Cheesecake
No Bake Pumpkin Cheesecake Balls
Packed with warm fall spices, these no-bake pumpkin cheesecake balls will be a welcome addition to your Thanksgiving dessert table.
Prep Time 15 minutes
Total Time 3 hours
Servings 48
Ingredients
- 2 cups good quality white chocolate chips i used Ghirardelli
- 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, coating
- 1 cup orange candy melts, optional drizzle
Instructions
- Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
- Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
- Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
- Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
- Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
- Line 2 baking sheets with parchment paper. Set them aside.
- Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
- Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.
- Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator’s bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to completely harden before serving.
Video
Notes
- Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.
- Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture.
- If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.
- If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.
Nutrition
Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 63mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.4mg
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Comments
Connie says
I wanted more of a pumpkin snack, so I eliminated the candy and almond bark. I used more like two cups of crumbs and then after cooling the mixture, I rolled the balls in a mixture of graham cracker and ginger snap crumbs. They are sooo yummy and fluffy!!! Thank you for the recipe!