No Bake Pumpkin Cheesecake Balls (Print Version)
Pumpkin, cream cheese, and gingersnap crumbs rolled and coated for a delightful no-bake fall bite.
# Ingredients:
→ Cheesecake Mixture
01 -
8 ounces cream cheese, softened
02 -
1/3 cup powdered sugar
03 -
2/3 cup pumpkin puree
04 -
1 teaspoon pumpkin pie spice
→ Crumbs
05 -
1 1/2 cups graham cracker crumbs
06 -
1 1/2 cups gingersnap crumbs
→ Coating and Decoration
07 -
12 ounces white almond bark
08 -
1 cup orange candy melts (optional, for drizzle)
# Steps:
01 -
In a large mixing bowl, beat softened cream cheese and powdered sugar together until completely smooth. Incorporate the pumpkin puree and pumpkin pie spice, continuing to mix until uniform.
02 -
Stir the graham cracker crumbs and gingersnap crumbs into the cream cheese mixture until fully combined. Refrigerate the mixture for 2 hours to firm.
03 -
Scoop out the chilled mixture and roll into 1-inch balls. Arrange on a baking sheet lined with parchment paper. Refrigerate for an additional 30 minutes.
04 -
Melt white almond bark in the microwave in 30-second bursts, stirring between intervals. Submerge each chilled ball in the melted coating, then return to parchment to set.
05 -
If desired, melt orange candy melts and drizzle over the coated cheesecake balls. Allow to set before serving.
# Notes:
01 -
For best results, ensure the cheesecake mixture is well-chilled before shaping to maintain a smooth texture.