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No Bake Pumpkin Cheesecake Bites

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No bake pumpkin cheesecake bites are easy to whip up as delish treats for family and friends.  So festive, filled with pumpkin spice, this recipe will put you in the mood for a Fall party.

pumpkin cheesecake bites

You know Fall is around the corner when you see pumpkin cheesecake bites popping up all over the place.

I had seen these pumpkin cheesecake balls at local handmade candy stores and bakeries, but had never tried to make them myself.  So glad, I finally took the time to learn.  They’re actually quite easy to put together.


The melted white chocolate on top of the pumpkin cheesecake is absolutely divine.  The bites end up looking like pumpkin cheesecake truffles, pretty enough to put in a gift bag and bring to a party.

pumpkin cheesecake bites

These pumpkin cheesecake bites have crushed graham crackers and gingersnap cookies in the filling AND sprinkled on top of the white chocolate top.  The graham crackers and gingersnaps mixed with the pumpkin spices are the perfect complement to each other.

pumpkin cheesecake bites

Tips for this no bake pumpkin cheesecake balls recipe:

  1. Definitely let the filling sit in the fridge for the full two hours.  It takes awhile for the filling to set.  We took it out too early and tried rolling a ball and realized quickly, it needs time.
  2. We used the microwave to melt the white chocolate chips and it worked great.  Its the faster option to the double boiler.

The trickiest part about this recipe is dipping the dough balls in the chocolate.  Below are some tips for making the process seamless.

Tips for dipping the pumpkin cheesecake balls into the melted white chocolate:

  1. Use a tupperware bowl to melt your chocolate in the microwave.  Glass bowls tend to heat up too quickly.
  2. Place your bowl of melted chocolate on top of dish towels on top of warm griddle so the chocolate will remain melted enough for easy dipping.
  3. Use a cookie dough scoop to scoop out about a teaspoon and half of the filling, roll between your hands until a ball forms.
  4. Put the dough ball on a spoon and drop into the melted chocolate.
  5. Using a fork, lift the chocolate covered dough ball out of the chocolate.  Let the excess chocolate drip off.  Tap on your wrist (this will help the excess chocolate to drip off).
  6. Place on a parchment paper lined baking sheet for cooling.

Hope you enjoy your pumpkin cheesecake bites!!  Happy Fall.

You might also enjoy:

Moist Pumpkin Bread with Browned Butter Maple Icing

Pumpkin Cheesecake Chocolate Chip Muffins

Soft Pumpkin Cookies with Sugar Glaze

Pumpkin Chocolate Chip Cookies

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No Bake Pumpkin Cheesecake Bites

No bake pumpkin cheesecake bites are easy to whip up as delish treats for family and friends. So festive filled with pumpkin spice, this recipe will put you in the mood for a Fall party.

Course Dessert
Prep Time 30 minutes
Servings 30
Calories 102 kcal

Ingredients

  • 2 oz cream cheese, softened
  • 1 tbsp powdered sugar
  • 2 1/2 cups white chocolate (chips or bars)
  • 1/4 cup pumpkin puree
  • 2/3 cup crushed gingersnap cookies
  • 1/4 cup graham cracker crumbs
  • 1 tsp pumpkin pie spice
  • pinch of fine sea salt

Instructions

  1. In large mixing bowl, beat the cream cheese and powdered sugar together until creamy.  (I used my stand mixer)

  2. Melt 1/2 cup of the white chocolate in a double boiler over medium-low heat, or you can pop it in the microwave for about 1 minute (watch closely).

  3. If using the double boiler, stir often to avoid burning the chocolate.

  4. Transfer the melted chocolate to a large bowl, add pumpkin and beat until combined.  Add the crushed gingersnaps, graham cracker crumbs, pumpkin pie spice and sea salt.  Beat until everything is combined.

  5. Cover the bowl and chill in the fridge until the pumpkin cheesecake filling is just solid enough to roll into balls.  This should take approximately 2 hours.

  6. Shape the pumpkin mixture into balls (about a teaspoon and a half) by rolling a spoonful in your hands.  Place on parchment paper lined baking sheets.  Loosely cover with aluminum foil and refrigerate for 20 minutes until firm.

  7. Meanwhile, melt the remaining 2 cups of white chocolate in a small deep bowl (better for dipping).

  8. Dip the pumpkin balls into the chocolate and place on parchment paper.  Sprinkle the remaining gingersnap and graham cracker crumbs on top of the white chocolate before it sets.

  9. Let the chocolate set, with the cookie/cracker crumbs settled in.  You will then want to refrigerate.  

  10. Enjoy!  These make nice party gifts.  

Recipe Notes

Adapted from Cakes Cottage

Nutrition Facts
No Bake Pumpkin Cheesecake Bites
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 3g 15%
Cholesterol 5mg 2%
Sodium 36mg 2%
Potassium 59mg 2%
Total Carbohydrates 11g 4%
Sugars 9g
Protein 1g 2%
Vitamin A 7%
Vitamin C 0.2%
Calcium 3.5%
Iron 1.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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No bake pumpkin cheesecake bites are easy to whip up as delish treats for family and friends.  So festive filled with pumpkin spice, this recipe will put you in the mood for a Fall party.
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