As the leaves start to change and the air becomes crisp, there’s nothing quite like indulging in a pumpkin-flavored dessert to celebrate the season. These No Bake Pumpkin Cheesecake Balls are the ideal treat for fall, combining the warm flavors of pumpkin and spices with the rich creaminess of cheesecake. Coated in white chocolate and drizzled with festive orange candy melts, these bite-sized delights are perfect for any autumn gathering.
Ingredients:
- 2 cups white chocolate chips (Ghirardelli brand recommended)
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 2/3 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs
- 1 1/2 cups gingersnap crumbs
- 12 oz white almond bark, for coating
- 1 cup orange candy melts, optional drizzle
Directions:
- Melt White Chocolate Chips:
- Start by adding the white chocolate chips to a small heat-safe bowl.
- Microwave the chocolate in 30-second intervals, stirring after each interval until the chocolate is completely melted and smooth. Set it aside to cool slightly.
- Prepare the Cream Cheese Mixture:
- In a stand mixer or a large mixing bowl, beat the softened cream cheese and powdered sugar on medium-high speed until smooth, which should take about 1.5 to 2 minutes.
- Add the pumpkin puree and pumpkin pie spice to the mixture, and continue mixing for another minute until everything is well combined and uniform in color.
- Incorporate the Crumbs:
- Add the graham cracker crumbs and gingersnap crumbs to the cream cheese mixture. Mix until just combined to ensure that the texture remains light and not too dense.
- Next, beat in the melted white chocolate chips until everything is well incorporated.
- Cover the mixture tightly with plastic wrap and chill in the refrigerator for 2 hours and 15 minutes to allow the flavors to meld and the mixture to firm up.
- Shape the Cheesecake Balls:
- Line two baking sheets with parchment paper and set them aside.
- Use a 1-tablespoon cookie scoop to portion out the cheesecake mixture. Roll each scoop into a ball and place it on the prepared baking sheet.
- Once all the balls are formed, place them back in the refrigerator to chill for another 30 minutes.
- Coat with Almond Bark:
- Melt the white almond bark in a heat-safe bowl by microwaving it in 30-second intervals, stirring after each interval until smooth.
- Roll each cheesecake ball in the melted almond bark. Use a fork to lift the ball out of the coating, gently tapping off any excess. Place the coated ball back on the prepared baking sheet.
- Allow the coating to harden completely before proceeding to the next step.
- Decorate the Cheesecake Balls:
- Melt the orange candy melts in a heat-safe bowl using the same method as the almond bark.
- Drizzle the melted orange candy over the coated cheesecake balls using a small spoon, fork, squeeze bottle, or a decorator’s bag with the tip snipped off.
- Let the drizzle harden completely before serving.
Time and Nutrition:
- Prep Time: 2 hours 45 minutes
- Calories: Approximately 120 kcal per ball
Tips for Perfect Pumpkin Cheesecake Balls:
- Pumpkin Puree: Ensure that you use pure pumpkin puree, not canned pumpkin pie filling, which contains added sugars and spices that can alter the flavor and texture of the cheesecake balls.
- Consistency Adjustments: If the cheesecake mixture is too loose to roll into balls, add an additional 2 tablespoons of gingersnap crumbs to thicken it. If needed, chill the mixture for an extra 15 minutes to firm it up.
- Coating Tips: If the almond bark or candy melts become too thick during coating, reheat them in the microwave in 15-second intervals, stirring well after each interval to achieve a smooth, workable consistency.
These No Bake Pumpkin Cheesecake Balls are the perfect way to enjoy the flavors of fall in a simple, no-fuss dessert. With their delightful blend of pumpkin, spices, and creamy cheesecake, they’re sure to be a hit at any holiday party or family gathering.