Description
No-Bake Pumpkin Cheesecake Balls
Ingredients:
8 oz Cream Cheese, Softened: Serves as the creamy foundation for the cheesecake balls.
⅓ cup Powdered Sugar: Sweetens the mix, balancing the tang of the cream cheese.
⅔ cup Pumpkin Puree: Adds a moist texture and the classic flavor of pumpkin.
1 tsp Pumpkin Pie Spice: A mix of cinnamon, nutmeg, and cloves that brings out the fall essence.
1 ½ cups Graham Cracker Crumbs: Provides structure and mimics a cheesecake crust.
1 ½ cups Gingersnap Crumbs: Enhances the texture and spices up the flavor profile.
12 oz White Almond Bark (for coating): Gives a crunchy, sweet shell to the balls.
Optional: 1 cup Orange Candy Melts (for drizzle): Offers a colorful and festive finish.
Instructions:
Mix the Base: In a large bowl, blend the cream cheese, powdered sugar, pumpkin puree, and pumpkin pie spice until smooth and uniform.
Incorporate Crumbs: Fold in both graham cracker and gingersnap crumbs until the mixture is thick enough to shape.
Form Balls: Scoop and roll the mixture into 1-inch balls. Arrange them on a parchment-lined tray without touching.
Freeze: Chill the balls in the freezer for 30 minutes to firm them up for coating.
Melt Almond Bark: Melt the almond bark smoothly using a microwave or double boiler.
Dip and Coat: Dip each chilled ball into the melted bark, ensuring complete coverage, then let the excess drip off.
Drizzle (Optional): Melt the orange candy melts separately and drizzle over the balls for extra flair.
Chill Again: Refrigerate the coated balls for at least an hour to set the coating.
Prep Time: 20 mins |
Total Time: 1 hr 50 mins |
Servings: 20 balls
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