Description

These No Bake Pumpkin Cheesecake Balls are the ultimate fall treat—creamy, spiced, and coated in sweet white chocolate. With no oven required and minimal prep, they bring all the cozy autumn flavors to your dessert table in a perfectly poppable form. Ideal for holiday parties, school events, or a sweet weekday snack, they’re as easy to love as they are to make.

Ingredients

Scale

225 g (8 oz) cream cheese, softened
40 g (⅓ cup) powdered sugar
160 g (⅓ cup) pumpkin puree
1 tsp pumpkin pie spice
150 g (1 ½ cups) graham cracker crumbs
150 g (1 ½ cups) gingersnap crumbs
340 g (12 oz) white almond bark, for coating
Optional: 170 g (1 cup) orange candy melts, for drizzle

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Instructions

Beat softened cream cheese and powdered sugar until creamy.
Add pumpkin puree and pumpkin pie spice; blend until smooth.
Stir in graham cracker and gingersnap crumbs to form a thick dough.
Chill the dough for 2 hours.
Roll into 1-inch balls and place on a parchment-lined tray.
Chill again for 30 minutes.
Melt almond bark in the microwave in 30-second intervals, stirring each time.
Dip each ball in the coating and return to the parchment.
Melt orange candy melts and drizzle over the top (optional).
Let set completely before serving or storing.

Notes

Use room temperature cream cheese for smooth blending.

If the dough is too soft, chill longer before rolling.

Add a pinch of nutmeg or cloves for extra warmth.

For crunch, roll coated balls in crushed gingersnaps before the coating sets.

Candy melts drizzle smoother with a bit of coconut oil added.

Prep Time: 25 minutes (plus chilling time)
Chilling Time: 2 hours 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American