Introduction

These No Bake Pumpkin Cheesecake Balls are a delightful fall treat that’s creamy, spiced, and perfectly bite-sized. Easy to make and coated in a smooth white almond bark, they’re ideal for parties or cozy nights in.

The image shows six small round dessert balls on a white plate with a white marbled surface under it. Each ball has three layers: the bottom and top layers are made of light brown crumbly cookie bits, with the top crumb layer spread unevenly, giving a rough texture. The middle layer is smooth and white, covering most of the ball. Inside, a golden brown creamy filling is visible in two balls that are bitten, showing a soft, dense texture. Some crumbs are scattered around the plate, adding a casual look. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 tsp pumpkin pie spice
1 ½ cups graham cracker crumbs
1 ½ cups gingersnap crumbs
12 oz white almond bark (for coating)
Optional: 1 cup orange candy melts (for drizzle)

Instructions

Step 1: Beat the softened cream cheese and powdered sugar together until smooth and creamy. Then mix in the pumpkin puree and pumpkin pie spice until evenly combined.
Step 2: Stir in the graham cracker crumbs and gingersnap crumbs until the mixture is well incorporated. Cover and chill in the refrigerator for about 2 hours to firm up.
Step 3: Scoop out the chilled cheesecake mixture and roll into 1-inch balls. Place the balls on a baking sheet lined with parchment paper, then chill again for 30 minutes.
Step 4: Melt the white almond bark in the microwave using 30-second intervals, stirring between each until smooth. Dip each chilled ball into the melted coating, then set them back on the parchment paper to harden.
Step 5: If desired, melt the orange candy melts and drizzle over the coated balls for a festive touch. Let all coating set completely before serving.

Tips & Variations

For a stronger spice flavor, increase pumpkin pie spice to 1 ½ teaspoons or add a pinch of cinnamon.
Substitute gingersnap crumbs with crushed ginger cookies or additional graham crackers if preferred.
Use dark or milk chocolate coating instead of white almond bark for a different flavor profile.
Refrigerate the mixture longer if it’s too soft to roll into balls easily.

Storage

Store pumpkin cheesecake balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 2 months and thaw in the fridge before serving. Allow any coating to fully set before packing to avoid sticking.

How to Serve

The image shows six round dessert balls on a white plate, each with three visible layers: a crumbly light brown base, a creamy orange middle, and a smooth white outer coating. The top half of each ball is covered with a crunchy light brown crumb layer, giving a textured look. Two of the balls are cut open, revealing the soft, orange creamy filling inside surrounded by the white layer. Crumbs are scattered around the plate and on the white marbled surface beneath. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added sugars and spices.

Can these cheesecake balls be made ahead of time?

Absolutely! They can be made a day or two in advance and stored in the refrigerator. This actually helps the flavors meld and the texture firm up nicely.

No Bake Pumpkin Cheesecake Balls Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

These No Bake Pumpkin Cheesecake Balls combine creamy pumpkin-flavored cheesecake with crunchy graham cracker and gingersnap crumbs, all coated in a sweet white almond bark. A perfect bite-sized dessert that’s easy to prepare and perfect for fall or holiday gatherings.

Author: Marco
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 2 hours 45 minutes
Yield: Approximately 24 cheesecake balls 1x
Category: Dessert
Method: No-Cook
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
⅓ cup powdered sugar
⅔ cup pumpkin puree
1 tsp pumpkin pie spice

Crust Mix

1 ½ cups graham cracker crumbs
1 ½ cups gingersnap crumbs

Coating

12 oz white almond bark (for coating)
Optional: 1 cup orange candy melts (for drizzle)

Instructions

Prepare the Cheesecake Mixture: Beat softened cream cheese and powdered sugar until smooth and creamy. Then mix in the pumpkin puree and pumpkin pie spice thoroughly until evenly combined.
Add the Crumbs: Stir in the graham cracker crumbs and gingersnap crumbs into the cheesecake mixture. Mix well until fully combined. Cover and chill the mixture in the refrigerator for about 2 hours to firm up.
Form Balls: After chilling, scoop out the cheesecake mixture and roll it into 1-inch balls. Place the balls on a baking sheet lined with parchment paper. Return the sheet to the refrigerator and chill for another 30 minutes to help them set.
Coat with Almond Bark: Melt the white almond bark in the microwave in 30-second intervals, stirring between each interval until smooth. Dip each chilled cheesecake ball into the melted white almond bark to coat completely. Place the coated balls back on the parchment paper and allow the coating to set completely at room temperature. Optionally, melt orange candy melts and drizzle over the set balls for decoration.

Notes

Ensure cream cheese is softened to room temperature for easy mixing.
Use fresh pumpkin puree, not pumpkin pie filling.
Store finished cheesecake balls in an airtight container in the refrigerator for up to 5 days.
For a firmer coating, refrigerate the coated balls after dipping.
Optional candy melt drizzle adds a festive touch but can be omitted.

Keywords: pumpkin cheesecake balls, no bake pumpkin dessert, pumpkin pumpkin pie spice, white almond bark coating, fall desserts, Halloween treats, Thanksgiving desserts