No-Bake Pumpkin Cheesecake Balls
Ingredients:
8 oz cream cheese, softened
1/3 cup powdered sugar
2/3 cup pumpkin puree
1 tsp pumpkin pie spice
1 1/2 cups graham cracker crumbs
1 1/2 cups gingersnap crumbs
12 oz white almond bark (for coating)
Optional: 1 cup orange candy melts (for drizzle)
Directions:
Mix the Cream Cheese
In a mixing bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add the pumpkin puree and pumpkin pie spice, mixing until well combined.
Add the Crumbs
Stir in the graham cracker crumbs and gingersnap crumbs until fully incorporated. Cover the bowl and chill the mixture in the refrigerator for about 2 hours to firm up.
Shape the Balls
Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into 1-inch balls. Place the balls on a baking sheet lined with parchment paper, then chill for an additional 30 minutes.
Melt the Almond Bark
In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between each interval until smooth and fully melted.
Coat the Balls
Dip each chilled cheesecake ball into the melted almond bark, allowing any excess coating to drip off. Place the coated balls back onto the parchment paper to set.
Optional Drizzle
If desired, melt the orange candy melts and drizzle them over the set cheesecake balls for a festive touch. Allow everything to cool and harden completely before serving.
Prep Time: 15 minutes | Chill Time: 2 hours 30 minutes | Total Time: 2 hours 45 minutes
Servings: About 24 balls
Enjoy these festive, no-bake Pumpkin Cheesecake Balls—perfect for fall gatherings!
