Why Make This Recipe
No Bake Pumpkin Cheesecake Balls are a delightful treat perfect for fall and special occasions. They are easy to make and packed with warm, seasonal flavors. These bite-sized treats are creamy, sweet, and have a hint of spice, making them a favorite among family and friends. Plus, they require no baking, so anyone can whip them up without fuss.
How to Make No Bake Pumpkin Cheesecake Balls
Ingredients:
- 8 oz cream cheese, softened
- â…“ cup powdered sugar
- â…” cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 ½ cups graham cracker crumbs
- 1 ½ cups gingersnap crumbs
- 12 oz white almond bark (for coating)
- Optional: 1 cup orange candy melts (for drizzle)
Directions:
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Beat the Base: Start by beating the softened cream cheese and powdered sugar in a mixing bowl until smooth. Then, mix in the pumpkin puree and pumpkin pie spice until fully combined.
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Add the Crumbs: Stir in the graham cracker and gingersnap crumbs. Mix until everything is well combined.
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Chill the Mixture: Place the mixture in the refrigerator and chill for about 2 hours. This will help it firm up for rolling.
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Form Balls: After chilling, scoop out the cheesecake mixture and roll it into 1-inch balls. Place these balls on a baking sheet lined with parchment paper.
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Chill Again: Chill the formed balls in the refrigerator for an additional 30 minutes.
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Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring in between each round. Once melted, dip the chilled balls into the melted coating. Allow any excess coating to drip off and let them set on the parchment paper.
How to Serve No Bake Pumpkin Cheesecake Balls
These delightful pumpkin cheesecake balls can be served immediately after they set. They make a great addition to dessert tables at parties, holidays, or casual gatherings. You can drizzle them with melted orange candy melts for an extra special touch. Arrange them on a festive platter and watch them disappear!
How to Store No Bake Pumpkin Cheesecake Balls
You can store leftover pumpkin cheesecake balls in an airtight container in the refrigerator. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to let them thaw in the fridge before serving.
Tips to Make No Bake Pumpkin Cheesecake Balls
- Use softened cream cheese: Make sure your cream cheese is at room temperature for easy mixing.
- Adjust sweetness: If you prefer sweeter treats, add a bit more powdered sugar.
- Get creative with coatings: Feel free to experiment with different types of chocolate or toppings like crushed nuts or sprinkles.
Variation
You can make chocolate pumpkin cheesecake balls by adding cocoa powder to the mixture or using dark chocolate for coating instead of white almond bark. Another option is to add nuts or dried cranberries for additional texture and flavor.
FAQs
Can I use canned pumpkin?
Yes, canned pumpkin puree works perfectly for this recipe.
How long do these cheesecake balls need to chill?
They should chill for about 2 hours after mixing and another 30 minutes after rolling into balls.
Can I use a different type of coating?
Absolutely! You can use milk chocolate, dark chocolate, or even colored candy melts to match any occasion.
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