No-Bake Pumpkin Cheesecake Balls

no-bake pumpkin cheesecake balls are bursting with cozy fall flavors—perfect for autumn parties, Thanksgiving, or just treating yourself. Each bite offers a smooth pumpkin cheesecake filling enveloped in a rich white chocolate shell, topped with a decorative orange drizzle for that picture-perfect finish.

Why You’ll Love This Recipe

• No Baking Required – Just mix, chill, and dip!
• Rich Pumpkin Cheesecake Flavor – Creamy, spiced filling with the perfect balance of sweetness.
• Great for Gifting or Entertaining – Elegant and festive, ideal for fall gatherings.
• Customizable Coatings – Add your creative touch with colored drizzle or coatings.

Ingredients

• 2 cups good quality white chocolate chips, I used the Ghirardelli brand
• 8 ounces cream cheese, softened
• ⅓ cup powdered sugar
• ⅔ cup pumpkin puree
• 1 teaspoon pumpkin pie spice
• 1½ cups graham cracker crumbs
• 1½ cups gingersnap crumbs
• 12 ounces white almond bark, coating
• 1 cup orange candy melts, optional drizzle

Directions

Melt the White Chocolate

Add white chocolate chips to a small, heat-safe bowl. Microwave in 30-second intervals, stirring after each session until completely melted and smooth. Set aside to cool slightly.

Prepare the Cheesecake Base

In a large mixing bowl or stand mixer, beat the softened cream cheese and powdered sugar on medium-high speed for 1½ to 2 minutes, or until smooth and creamy.

Pro Tip: Make sure the cream cheese is fully at room temperature to avoid lumps.

Add Pumpkin and Spice

Add pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat for another 1 minute until well combined and uniformly colored.

Mix in the Crumbs

Add both the graham cracker crumbs and gingersnap crumbs. Mix just until everything is evenly combined.

Incorporate the Melted Chocolate

Pour in the melted white chocolate chips and beat just until fully incorporated. Cover tightly with plastic wrap and refrigerate the mixture for 2 hours and 15 minutes to firm it up.

Roll into Balls

Line two baking sheets with parchment paper. Using a 1-tablespoon cookie scoop, portion the chilled mixture and roll it into balls. Place them on one of the prepared baking sheets.

Optional Tip: If the mixture is too soft to roll, add 2 more tablespoons of gingersnap crumbs and chill for an additional 15 minutes.

Chill the formed balls for 30 more minutes.

Coat with Almond Bark

Melt the white almond bark in a microwave-safe bowl in 30-second intervals, stirring between each until smooth.

One at a time, roll the chilled cheesecake balls in the melted almond bark. Use a fork to lift each one out, gently tap off excess coating, and use a spoon to cover any bare spots.

Use a toothpick to nudge each coated ball off the fork and onto the second baking sheet. Repeat until all are coated. Let them sit until the coating hardens completely.

Tip: If the almond bark thickens while working, microwave it for 15 seconds and stir.

Add Decorative Drizzle

Melt the orange candy melts in a separate small bowl using the same method.

Using a spoon, fork, squeeze bottle, or a piping bag with a tiny tip snipped, drizzle the orange candy melts over the coated balls in your preferred pattern.

Let the drizzle harden fully before serving or packaging.

Pro Tips and Variations

• Don’t confuse pumpkin puree with pumpkin pie filling. Always use pure pumpkin puree.
• Color Options: Swap orange melts for red, yellow, or white for different themes.
• Different Coatings: Use milk or dark chocolate, powdered sugar, or even chopped nuts instead of white bark.

Serving Suggestions

Serve these on a festive fall dessert platter or package them in cellophane for edible holiday gifts. They also pair beautifully with coffee or mulled cider at a Thanksgiving table.

Storage/Reheating

• Fridge: Store in an airtight container for up to 5 days.
• Freezer (Coated): Freeze on a tray first, then transfer to a sealed container with parchment between layers. Let sit at room temp a few minutes before serving.
• Freezer (Uncoated): Freeze cheesecake balls before coating for up to 2 months. Thaw in the fridge overnight before coating.

FAQs

Q: Can I use a different coating than white chocolate?
Yes! Try milk or dark chocolate, powdered sugar, crushed cookies, or sprinkles.

Q: Can I make these ahead of time?
Absolutely! They freeze beautifully either before or after coating.

Q: Why is my mixture too soft to roll?
It may need more chilling time or a bit more gingersnap crumb for firmness.

Conclusion

These No-Bake Pumpkin Cheesecake Balls are everything you love about fall wrapped into a decadent little bite. Simple, elegant, and full of warm spices, they’re bound to be your new seasonal favorite—whether shared or secretly stashed for yourself.

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