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No bake pumpkin cheesecake balls are my simple autumn answer to cravings for something sweet, creamy, and just the right amount of spiced. The best part is you do not need an oven for these little bites, so they are impossible to mess up and perfect for sharing at fall gatherings.
I whipped up a batch of these when my oven died just before Thanksgiving. Now even with a working oven, my family keeps asking for them all season long.
Ingredients
- Cream cheese: Eight ounces softened for creamy tang and structure. Choose high quality for best texture
- Powdered sugar: One third cup for just enough sweetness. Makes blending easy and smooth
- Pumpkin puree: Two thirds cup adds autumn flavor and moisture. Go for pure pumpkin not pie filling
- Pumpkin pie spice: One teaspoon brings classic warmth and aroma. Fresh ground gives the boldest taste
- Graham cracker crumbs: One and a half cups for structure and a sweet nutty bite. Use fresh store bought or pulse your own crackers
- Gingersnap crumbs: One and a half cups add spicy crunch and extra fall flair. The snap of ginger keeps these from tasting one note
- White almond bark: Twelve ounces gives the perfect shell. Go for good quality to ensure easy melting and setting
- Optional Orange candy melts: One cup melts for a festive drizzle and color punch. Look for vibrant orange to make them pop
Instructions
- Prepare the Cheesecake Mixture:
- Work softened cream cheese and powdered sugar together in a sturdy mixing bowl until the blend is silky and lump free. You want it perfectly smooth before adding more
- Mix in Pumpkin and Spice:
- Add pumpkin puree and pumpkin pie spice and keep mixing until everything is uniform. Your mixture should look pale orange and smell like pumpkin pie
- Add the Crumbs:
- Sprinkle in both graham cracker and gingersnap crumbs. Stir with a spatula or your hands until the dough holds together easily and is just slightly tacky. Cover and chill for two hours to make shaping simple
- Form Balls:
- Using a small scoop or your hands, take about one tablespoon size of the chilled mixture. Roll into balls about an inch wide. Set each ball on a parchment lined baking sheet and chill for another half hour so they firm up and do not fall apart
- Coat with Almond Bark:
- Break up the almond bark and melt in a microwave safe dish, pausing every thirty seconds to stir until totally smooth. With two forks, gently lower each ball into the melted coating then lift out, let excess drip off, and place back on the parchment. If using orange melts, drizzle over the tops once the coating sets
The mix of crumbs comes from my grandmother who always kept both cookies in her pantry for just this reason. I love the hit of spice in every bite and my kids always ask why they taste extra special.
Storage Tips
Keep your cheesecake balls in an airtight container in the refrigerator for up to five days. If making ahead for a party, wait to drizzle melts until serving for the prettiest effect. Chilling after coating helps keep them firm and mess free for serving.
Ingredient Substitutions
Swap graham crackers for vanilla wafers if you prefer a lighter flavor. For the spice crumb, try biscoff cookies to bring a caramel note. You can use milk or dark chocolate for dipping instead of almond bark for a richer shell. Vegetable oil added in tiny amounts helps thin thick chocolate if needed.
Serving Suggestions
Arrange these pumpkin cheesecake balls on a holiday dessert tray or offer them in cupcake liners for a pretty finish. They pair beautifully with spiced tea or coffee. For a fall party, drizzle each ball with extra colored candy melts in a zigzag for a festive display.
Cultural and Seasonal Notes
Pumpkin desserts are an autumn staple in North American celebrations. The combination of cream cheese and pumpkin pie spice nods to classic Thanksgiving flavors but this no bake version is friendly for any time and any skill level. Make a double batch for Halloween or Friendsgiving potlucks.
Seasonal Adaptations
Try cinnamon sugar dusting instead of a shell for a lighter take. Use maple extract in place of some spice for a cozy twist. Add chopped toasted pecans for a crunchy finish.
Success Stories
Many home bakers say their kids help with rolling the balls so it is a fun family kitchen project. Others make them mini for party favors and gifts. One reader even shaped the dough mixture into hearts for a sweet autumn wedding shower treat.
Freezer Meal Conversion
Freeze uncoated balls on a sheet tray then transfer to a zipper bag. They keep for up to eight weeks. Let come partially to room temp before dipping in bark for best results.
These cheesecake balls are a delightful no bake treat for autumn and so easy, you will want to make them year after year. Share them at your next gathering for quick smiles and cozy fall flavor.
Recipe FAQs
- → Can I use homemade pumpkin puree?
Yes, homemade pumpkin puree can be used as long as it's smooth and not overly watery for best texture.
- → How long do the cheesecake balls need to chill before coating?
Chill the mixture for about 2 hours; once shaped into balls, chill for an additional 30 minutes before coating.
- → Can graham crackers be substituted?
Yes, you can use vanilla wafers or more gingersnap crumbs for a different flavor profile.
- → What's the best way to coat the balls evenly?
Use a fork or dipping tool to lower each chilled ball into melted bark, then lift and let any excess drip off before setting on parchment.
- → How should I store these treats?
Store them in an airtight container in the refrigerator for up to 5 days to maintain freshness.