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1 h 25 min
|
easy
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.
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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.
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.
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.
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.
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.
Transfer the baking sheet to the freezer and chill the balls for 20 to 30 minutes, until very firm.
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.
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.
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.
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.
| 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.
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.
Post your review and pictures below! ⬇︎ Thanks for your review!
Barbara Cooper, London: very good, i used graham crackers instead of the ginger snaps. still tastes great.
: Glad it worked well, Barbara, and graham crackers are a great swap!
Theresa, Indianapolis: I LOVE this recipe 🤩 It is the best pumpkin cheesecake balls I have ever had.
: So glad you loved them, Theresa!
Renee, Sioux Falls: Why is the mix so soft? Made it just like it says, soft cream cheese, chilled it. Is it not enough crumbs, put the 1 1/2 cups like recipe says
: Renee, that mix can get extra soft if the pumpkin purée is watery or the cream cheese is the tub-style kind. Try blotting/draining the purée, using full-fat block cream cheese, and chilling longer (30 to 60 min in the freezer helps) or stirring in a bit more cookie crumbs until it scoops and rolls c...
Tanya, Arizona AZ: The kids devoured them!
: Love hearing that, Tanya!
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 to hear it, 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.
Lara, Darien CT: They were easy to make and DELICIOUS!
: Happy to hear it, Lara!
Catherine, Orlando, FL: Creamy, spiced, and crunchy, these disappeared fast 🍂
: So happy they were a hit, Catherine!
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! I’ll clarify that “play-dough stage” timing in the recipe.
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.
Please post your feedback and pictures here. We’d love to hear from you!
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