No-Bake Pumpkin Cheesecake Balls
1 h 15 min
|
easy
Recipe by Eunice
Introduction
Think pumpkin cheesecake meets truffle: creamy, maple-sweetened pumpkin, warm pie spice, gingersnap crunch, and a snappy vanilla shell, no oven, no drama.
Perfect for fall parties, Thanksgiving dessert boards, or make-ahead gifting, these no-bake bites chill like a dream, serve tidy, and disappear fast.
Ingredients (24 servings)
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Ingredients:
- 8 oz cream cheese, softened cream cheese 8 oz
- ½ cup pumpkin purée pure pumpkin purée 4.31 oz
- ¼ cup maple syrup pure maple syrup 4 Tbsp
- ½ cup powdered sugar powdered sugar 2.2 oz
- 1½ cups ginger snap cookies, crumbs ginger snap cookies 0.38 lb
- 1 tsp pumpkin pie spice pumpkin pie spice 0.06 oz
- ½ tsp pure vanilla extract pure vanilla extract 0.5 tsp
- ¼ tsp salt salt
- 12 oz vanilla almond bark vanilla almond bark 12 oz
- ¼ cup orange candy melting wafers (for drizzle, optional) orange candy melting wafers 0.08 lb
How to Make No-Bake Pumpkin Cheesecake Balls
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Set up and crush the cookies
Line two sheet pans with parchment and clear some fridge and freezer space because we are moving fast.
Pulse the ginger snaps into fine crumbs or smash them in a zip bag with a rolling pin until sandy.
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Blot the pumpkin
Spoon the pumpkin puree onto a few layers of paper towel or a clean kitchen towel and blot for 1 to 2 minutes to remove excess moisture.
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Beat the cream cheese base
In a mixing bowl, beat the softened cream cheese until smooth and fluffy so there are zero lumps.
Scrape the bowl with a spatula because control is everything.
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Flavor and sweeten
Beat in the blotted pumpkin, maple syrup, powdered sugar, pumpkin pie spice, vanilla, and salt until silky.
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Add crumbs and adjust texture
Stir in the ginger snap crumbs until a thick dough forms that holds a scoop without oozing.
If it is still soft, add 2 to 4 tablespoons more crumbs until it feels like play dough.
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Chill to firm
Cover and chill the mixture for 30 to 45 minutes so it firms and rolls cleanly.
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Scoop and roll
Use a small scoop or two spoons to portion 1 tablespoon mounds onto a lined pan and then roll quickly into smooth balls with cool hands.
Freeze the tray for 15 minutes to set the surface for clean dipping.
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Melt the coating
Chop the vanilla almond bark and melt in a microwave safe bowl in 20 second bursts, stirring between each, until smooth and fluid.
Keep water away from the bowl because even a drip can seize the coating.
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Dip like a pro
Working in small batches, drop a chilled ball into the melted coating, lift with a fork, tap the fork gently on the bowl to shed excess, and scrape the bottom on the rim.
Set on parchment and repeat, reheating the coating briefly if it thickens.
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Optional orange drizzle
Melt the orange wafers in a small bag or bowl and drizzle over set truffles in thin zigzags for a pop of color.
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Set and store
Chill 10 to 15 minutes until the shells are firm and then store covered in the fridge for up to 5 days or freeze up to 1 month.
Substitutions
- Ginger snaps -> Biscoff cookies
- Biscoff brings a caramelized, deep spice vibe that plays nicely with pumpkin and yields the same fine, cohesive crumb for rolling.
- Vanilla almond bark -> White chocolate plus a little oil
- Use good quality white chocolate and stir in 1 to 2 teaspoons neutral oil per 12 oz to thin, giving a glossier snap with richer dairy notes.
- Cream cheese -> Dairy free cream cheese plus coconut cream
- Swap equal parts dairy free cream cheese and add 1 tablespoon coconut cream to mimic body, keeping the centers lush while still setting firm when chilled.
Tips
- Control moisture for clean rolls
- Blotting the pumpkin is the difference between tidy truffles and sticky chaos, because less water means faster set and fewer cracks.
- Dial in the dough
- The mixture should feel like cool play dough, so adjust with extra crumbs by the tablespoon until a scoop holds its shape without slumping.
- Chill the centers and cool the coating
- Dip balls that are cold but not rock hard into coating that is fluid but not hot to prevent cracking and sliding.
- Work in batches
- Keep half the balls in the freezer while you dip the rest so the last ones are as firm as the first and you stay in control.
- Use the fork and scrape technique
- Lift each truffle on a fork, tap to shed excess, then scrape the fork bottom on the bowl lip to avoid puddles and get that clean base.
- Flavor pop insurance
- Do not skip the pinch of salt because it sharpens the maple and pumpkin spice so the centers taste cozy instead of flat.
Nutrition Facts *
| Energy | 195 | kcal |
|---|---|---|
| Protein | 2 | g |
| Total Fat | 9 | g |
| Carbohydrates | 27 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My mixture is too soft to roll, what now?
- Chill 15 minutes and then mix in 2 to 4 tablespoons additional cookie crumbs until it firms to a scoopable, non-sticky dough.
- The coating is thick and clumpy, how do I fix it?
- Microwave in short bursts and stir until smooth, then thin with 1 teaspoon neutral oil if needed and never add water.
- Why is my coating cracking after it sets?
- Your balls were too frozen or the coating was too hot, so let the centers sit 5 minutes out of the freezer and let the coating cool slightly before dipping.
- How do I make them less sweet?
- Cut the powdered sugar to 1/3 cup and add 2 tablespoons more crumbs, which balances sweetness without loosening the texture.
- Can I make them ahead for a party?
- Yes, dip and drizzle up to 3 days in advance and refrigerate covered, then move to a cool spot 10 minutes before serving for the best bite.
- Can I skip the orange drizzle?
- Absolutely, or swap with a quick mix of powdered sugar and a few drops of orange gel color for a similar look without candy melts.
Serving Suggestions
Serve these with hot coffee or spiked cider to play up the spice, or shower with crushed candied ginger for a sassy kick that wakes up the pumpkin.
If you want drama, roll a few in finely chopped toasted pepitas before the drizzle so you get a nutty crunch against that silky center.
More pairings:
Reviews
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Carrie, Buffalo, NY: I followed this recipe to a T. I am an accomplished baker and have made everything from homemade candies to wedding cakes. This recipe is severely lacking in the proportion of dry ingredients to wet ingredients. I added an extra cup or finely ground ginger snaps AND an extra cup of powdered sugar. I am still unable to roll the mixture into a ball. I’m going to buy more ginger snaps and attempt to get the appropriate texture to make a ball.
: Thanks for your detailed feedback, Carrie; we’ll double-check the ratios to make sure they're spot on.
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