No Bake Pumpkin Cheesecake Balls

No-bake pumpkin cheesecake balls are packed with pumpkin pie flavor and coated in sweet white chocolate. These creamy cheesecake bites are the perfect fall dessert.

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A perfect fall dessert, no-bake pumpkin cheesecake balls are packed with pumpkin pie flavors. These creamy cheesecake bites have the warm spice of pumpkin pie wrapped in a coating of white chocolate. 

MORE RECIPES: Pumpkin Cheesecake Bars | Impossible Pumpkin Pie Cupcakes | Pumpkin Cookies with Cream Cheese Frosting

Big on flavor, these little balls of creamy pumpkin cheesecake are an irresistible fall dessert. They make a delicious treat to serve for Thanksgiving, holiday parties, or family gatherings.

With all the best fall flavors in one bite-sized treat, the creamy pumpkin cheesecake filling is wrapped in a decadent coating of sweet white chocolate. A welcome addition to your Thanksgiving dessert table, these spiced treats would also make a delightful homemade gift. 

Whether you share them with friends or keep them all to yourself, these no-bake pumpkin cheesecake bites are the ultimate fall dessert. The sweet pumpkin flavor is so yummy that you won’t be able to stop eating these pumpkin cheesecake truffles.

No Bake Pumpkin Cheesecake Balls Ingredients

If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth. Chocolate almond bark or chocolate candy melts can be substituted for the white almond bark in these no-bake cheesecake balls. Or you can skip the chocolate coating altogether and use powdered sugar, crushed graham crackers, sprinkles, or nuts instead. 

If you can’t find graham cracker crumbs, you can purchase whole graham crackers and make your own. Simply crush whole graham crackers in a food processor or a Ziploc with a rolling pin until they are fine crumbs. 

Before you begin, Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture. If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.

How to Make No Bake Pumpkin Cheesecake Balls

FIRST STEP: Add the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.

SECOND STEP: Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.

THIRD STEP: Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.

FOURTH STEP: Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.

FIFTH STEP: Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.

SIXTH STEP: Line 2 baking sheets with parchment paper. Set them aside.

SEVENTH STEP: Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.

EIGHTH STEP: Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.

NINTH STEP: Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator's bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to completely harden before serving.

Do no-bake cheesecake truffles need to be refrigerated? 

No-bake pumpkin cheesecake balls should always be served chilled and not at room temperature. Keep these cheesecake bites chilled until you are about ready to serve them.

Can I freeze pumpkin cheesecake bites? 

You can freeze the uncoated mini cheesecake bites for up to 2 months. Allow the frozen bites to thaw overnight in the refrigerator before coating.

Why are my cheesecake bites not firm? 

Over mixing can cause the mixture to be less firm. It’s also important to chill the mixture as directed before dipping. 

How to Store No Bake Pumpkin Cheesecake Balls 

IN THE FRIDGE: Store leftover pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 days.  

IN THE FREEZER: You can freeze the uncoated mini cheesecake bites for up to 2 months. Add a layer of wax paper between the bites so they don’t stick together. Allow the frozen bites to thaw overnight in the refrigerator before coating.

No Bake Pumpkin Cheesecake Balls

5 from 1 vote

Author: Shauna

No-bake pumpkin cheesecake balls are packed with pumpkin pie flavor and coated in sweet white chocolate. These creamy cheesecake bites are the perfect fall dessert.

Prep Time 15 minutes

Total Time 3 hours

Servings 48

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Ingredients

  

1x2x3x

• 2 cups white chocolate chips I used Ghirardelli, good quality
• 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 the white chocolate chips to a small heat-safe bowl. Microwave in 30-second intervals, stirring after each interval until completely melted and smooth. Set it aside.
• Using either a stand mixer or a large mixing bowl and handheld mixer on medium-high speed, beat the cream cheese and powdered sugar for 1½ to 2 minutes or until smooth.
• Add the pumpkin puree and pumpkin pie spice and continue mixing for another 1 minute or until well combined and uniform in color.
• Add in the graham cracker crumbs and gingersnap crumbs. Mix just until combined.
• Beat in the melted white chocolate chips. Mix just until well incorporated. Cover tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes.
• Line 2 baking sheets with parchment paper. Set them aside.
• Use a 1 tablespoon cookie scoop to scoop the cheesecake dough. Roll the dough into a ball and place it on the prepared baking sheet. Place the rolled balls back in the refrigerator for 30 minutes.
• Add the white almond bark to a heat-safe mixing bowl. Microwave in 30-second intervals, stirring after each interval until melted and smooth. Roll the cheesecake balls in the melted almond bark. Place the coated cheesecake ball onto a fork. Gently tap any excess coating off. You can use a spoon to pour the coating over any bare spots. Use a toothpick to gently push the coated cheesecake ball off the fork onto the second prepared baking sheet. Repeat the steps. Allow the coating to harden completely.
• Add the orange candy melts to a heat-safe small bowl. Heat in the microwave in 30-second intervals, stirring well after each interval until melted and smooth. Use either a small spoon, a squeeze bottle, a fork, or a disposable decorator's bag with the very end of the tip snipped. Drizzle the orange candy melts in the pattern of your choice. Allow the drizzled topping to completely harden before serving.

Notes

Watch out when you are at the grocery store that you buy pure pumpkin purée and not canned pumpkin pie filling.

Make sure the cream cheese is at room temperature to avoid any lumps in the cream cheese mixture.

If the cheesecake mixture is too loose to roll, you can add an additional 2 tablespoons of gingersnap crumbs to the mixture and chill for an additional 15 minutes.

If the coating becomes too thick, you can reheat the coating in the microwave in 15-second intervals, stirring well after each interval until smooth.

Nutrition

Calories: 138kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 13g | Vitamin A: 595IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 0.4mg

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