No-Bake Pumpkin Cheesecake Balls
1 h 25 min
|
easy
Recipe by Eunice
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 25 min | 1 h | 1 h 25 min |
Introduction
These no-bake pumpkin cheesecake balls taste like creamy pumpkin pie wrapped in a sweet candy shell, with zero oven time needed.
Crushed gingersnaps, pumpkin puree, and warm pumpkin pie spice make them extra cozy and full of fall flavor.
They are perfect for holiday parties, potlucks, or a quick make-ahead dessert that always disappears fast.
Ingredients (24 servings)
Ingredients:
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How to Make No-Bake Pumpkin Cheesecake Balls
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Prepare the pan and crumbs
Line a rimmed baking sheet with parchment paper or a silicone baking mat and set it aside.
If your ginger snaps are whole, crush them into fine crumbs using a food processor or rolling pin.
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Mix the pumpkin cheesecake filling
In a large bowl, beat the softened cream cheese with an electric mixer until completely smooth and creamy.
Add the pumpkin puree, maple syrup, powdered sugar, pumpkin pie spice, vanilla, and salt.
Beat on medium speed until the mixture looks thick, smooth, and evenly combined.
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Fold in the cookie crumbs
Sprinkle the ginger snap crumbs over the pumpkin cheesecake mixture.
Use a spatula to fold the crumbs in until no dry pockets remain and the mixture feels scoopable but soft.
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Chill the mixture
Cover the bowl and chill the mixture in the refrigerator for 45 minutes, or until fairly firm but not hard.
For faster chilling, place it in the freezer for about 20 to 25 minutes, checking so it does not freeze solid.
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Scoop and roll the balls
Use a small cookie scoop or tablespoon to portion the chilled mixture into mounds onto the prepared baking sheet.
Roll each mound quickly between your palms to form smooth balls, working fast so they do not soften too much.
Place the rolled balls back on the lined baking sheet in a single layer.
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Firm up the balls
Transfer the baking sheet to the freezer and chill the balls for 20 to 30 minutes, until very firm.
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Melt the almond bark
Place the vanilla almond bark in a microwave-safe bowl and chop or break it into smaller pieces if needed.
Microwave in 20 to 30 second bursts, stirring between each, until melted and completely smooth.
Alternatively, melt it in a heatproof bowl set over barely simmering water, stirring often.
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Dip the chilled balls
Remove a few chilled balls from the freezer at a time, keeping the rest cold while you work.
Use a fork or dipping tool to lower one ball into the melted almond bark, turning to coat completely.
Lift it out, let the excess drip off, then place it back on the parchment-lined baking sheet.
Repeat with the remaining balls, reheating the almond bark briefly if it starts to thicken.
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Add the orange drizzle
Melt the orange candy wafers in a small microwave-safe bowl using short bursts, stirring until smooth.
Transfer the melted candy to a piping bag or zip-top bag and snip a tiny corner.
Drizzle thin lines over the coated cheesecake balls and let them stand until the coating is fully set.
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Serve and store
Serve the pumpkin cheesecake balls once the coating has hardened and the centers feel pleasantly chilled.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze them in a single layer, then transfer to a container for up to two months.
Substitutions
- Ginger snaps -> graham cracker crumbs
- Use graham cracker crumbs in the same amount for a softer spice flavor and a more classic cheesecake taste.
- Cream cheese -> dairy-free cream cheese
- Swap in a brick-style dairy-free cream cheese to keep the texture firm while making the balls friendly for dairy-sensitive guests.
- Vanilla almond bark -> white chocolate and coconut oil
- Melt white chocolate chips with a teaspoon of coconut oil for a sweeter shell that still sets firm and glossy.
Tips
- Start with truly softened cream cheese
- Let the cream cheese sit at room temperature until very soft, so it beats smooth without lumps in the filling.
- Adjust the crumb texture if needed
- If the mixture feels too sticky, add a spoonful or two of crumbs until it holds a ball without sagging.
- Keep your hands cool while rolling
- Rinse your hands in cold water and dry well before rolling so the warmth does not melt the mixture.
- Work in batches for dipping
- Only remove a few balls from the freezer at once so they keep their shape when dipped in the warm coating.
- Thin thick almond bark carefully
- If the melted almond bark feels too thick, stir in a small spoonful of neutral oil until it flows smoothly.
Nutrition Facts *
| Energy | 158 | kcal |
|---|---|---|
| Protein | 1 | g |
| Total Fat | 8 | g |
| Carbohydrates | 21 | g |
| Dietary Fiber | 0 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- What if my pumpkin cheesecake mixture is too soft to roll into balls?
- Chill the mixture longer, stirring once, until it firms up, or add an extra tablespoon or two of cookie crumbs.
- How can I keep the almond bark from seizing or getting grainy?
- Heat it in short bursts, stir well between each, and make sure no water or steam touches the melted coating.
- Can I make these pumpkin cheesecake balls ahead of time for a party?
- Yes, prepare and dip them up to two days ahead, then store covered in the refrigerator until you are ready.
- How should I store leftover pumpkin cheesecake balls, and how long do they last?
- Keep leftovers in an airtight container in the refrigerator, and enjoy them within five days for the best texture.
- Can I freeze these cheesecake balls after dipping them in almond bark?
- Yes, freeze them on a baking sheet until solid, then move to a container or bag and freeze for two months.
Serving Suggestions
These no-bake pumpkin cheesecake balls bring cozy fall flavor to dessert tables, bake sales, and easy weeknight treats.
Pair them with hot coffee, chai, or a spiced latte for a creamy, candy coated bite that feels extra special.
For a fun twist, roll the centers in crushed cookies before dipping to add crunch and even more pumpkin spice.
More pairings:
Reviews
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Tanya, Arizona AZ: The kids devoured them! 😋
: So happy they disappeared so fast, Tanya! 😊
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Anthony, Ashburn, VA: Was a bit apprehensive b/c of the negative comment but I had no issues with the dry/wet proportions and they turned out fine.
: Glad they came together smoothly for you, Anthony! If anyone finds the mix too soft or too dry, a quick chill or a spoonful more cookie crumbs usually brings it right back into shape.
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Lara, Darien CT: They were easy to make and DELICIOUS!
: So happy these pumpkin cheesecake balls were easy and delicious for you, Lara! 😊
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Catherine, Orlando, FL: Creamy, spiced, and crunchy, these disappeared fast 😋🍂
: So happy they were a hit, Catherine! That creamy pumpkin filling with the gingersnap crunch makes them hard to stop at 😋🍂
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Thomas, Lansing MI: Made these for Thanksgiving and they turned out great. Texture was not a real issue. I used Libby's 100% pumpkin and Philadelphia original/full-fat. Texture was not like play-dough at first but after chilling it was. The recipe could explain that better. Otherwise happy with the result. Thanks for sharing!
: Happy they worked out for your Thanksgiving, Thomas! 😊 You’re right about the texture firming up after chilling, and I’ll clarify that “play-dough stage” timing in the recipe.
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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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