Description
Creamy no-bake pumpkin cheesecake balls with warm spices, dipped in white chocolate, and drizzled with orange candy melts—easy and festive!
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
Instructions
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.
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.
Add pumpkin puree and pumpkin pie spice to the cream cheese mixture. Beat for another 1 minute until well combined and uniformly colored.
Add both the graham cracker crumbs and gingersnap crumbs. Mix just until everything is evenly combined.
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.
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.
Chill the formed balls for 30 more minutes.
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.
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.
Notes
These balls are best served chilled, not at room temperature.
You can substitute almond bark with chocolate melts for a richer chocolate flavor.
For smoother results, ensure all ingredients (especially cream cheese) are at room temperature before mixing.
- Prep Time: 25 minutes
- Cook Time: 2 hours 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin Cheesecake Balls, No Bake Pumpkin Bites, Fall Dessert