No Bake Pumpkin Cheesecake Balls

A plate of round white chocolate cheesecake balls drizzled with orange icing, with two truffles cut in half to reveal a creamy orange filling inside; these no bake treats are the perfect twist on classic pumpkin cheesecake.

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No bake pumpkin cheesecake balls made with real pumpkin puree, graham and gingersnap crumbs, and melted white chocolate that firms the filling so every ball holds its round shape. Coated in white almond bark and finished with an orange drizzle.

Prep Time15

Chill Time2 45

Total Time3

Course: Dessert

Cuisine: American

Keyword: No Bake Pumpkin Cheesecake Balls Recipe

Servings: cheesecake balls

Calories: 152kcal

Author: Stephanie Keeping

Ingredients

2 cups white chocolate chips (I used Ghirardelli)
8 ounces 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
16 ounces white almond bark, coating (most stores carry 20-ounce packages, so you'll likely have some left over)
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 1 ½ - 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 15 minutes.
Line 2 baking sheets with parchment paper. Set them aside.
Use 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place 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 2nd prepared baking sheet. Repeat the steps.
Allow the coating to completely harden.
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 decorators 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.

Notes

Make sure the cream cheese is at room temperature to avoid any lumps in the mixture.
If the coating becomes too thick, you can reheat the coating in the refrigerator in 15-second intervals, stirring well after each interval until smooth.
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.

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