Creamy cheesecake wrapped in a pumpkin spice candy coating. These 2-ingredient Pumpkin Cheesecake Balls are the stuff dreams are made of!
Melt-in-your-mouth, no-bake Pumpkin Cheesecake Balls blend our two favorite fall desserts into blissful, bite-sized nibble! Using only a Sara Lee Original Cheesecake and a bag of Wilton Pumpkin Spice Candy Melts, this creamy, dreamy recipe comes together in no time and will impress at your parties, potlucks, and Thanksgiving table!
Fun, Festive and Fabulous!
Move over, Pumpkin Spice Latte, because these Pumpkin Pie Cheesecake Bites are everything you never knew you were craving! They are the PERFECT dessert for fall because 1) They’re super simple – only two store-bought ingredients and no baking! 2) They can easily be made and popped into the freezer. 3) Pumpkin balls are pretty and appealing, with their rusty orange color and cute round shape. 4) They offer a nice alternative to traditional holiday pies and cakes. But mostly, 5) These bite-sized mini pumpkin spice cheesecake balls are spectacularly delicious!
These babies disappear FAST, so be sure to save some for yourself!
Other Fall Recipes Like Pumpkin Spice Balls
- Snickerdoodle Pumpkin Cheesecake Bites bring all the fall flavors into one perfect dessert bite!
- Peanut Butter Balls – the perfect dessert combination for every occasion!
Ingredients
Cheesecake: Yes, I bought Sara Lee Original Cream Classic Cheesecake, softened slightly. Of course, you can always make your own no-bake cheesecake, but why? This one is delicious and super easy!
Pumpkin Spice: You’ll need a bag of Wilton Pumpkin Spice Candy Melts for the candy coating on these cheesecake balls. These are limited edition items, so if you don’t see them in your local stores, you can order them from Wilton’s website. Trust me, it’s totally worth it.
How to Make Pumpkin Spice Cheesecake Bites
STEP ONE: Take scoops of the thawed cheesecake (ensure you get a bit of graham cracker crust in each spoonful!) and place them on a baking sheet lined with parchment paper.
STEP TWO: Place the cheesecake balls in the freezer for 45 minutes. Then, roll them with your hands.
STEP THREE: While the cheesecake balls are in the freezer, gently melt the candy melts in a microwave-safe bowl according to the package directions.
STEP FOUR: Remove the balls from the freezer and use a fork to dip each one into the melted pumpkin spice candy, coating thoroughly. Let the excess drip off. If the cheesecake balls get too soft, pop them back in the freezer for a few minutes.
STEP FIVE: After dipping each cheesecake bite in the melted pumpkin spice candy, place them back onto the parchment paper and into the freezer until they set. You can drizzle the tops with melted white chocolate to fancy things up!
Tips for Success
- If the pumpkin spice coating starts to firm up while you’re still making them, simply follow the instructions to remelt. No worries!
- Instead of a fork, you can use a toothpick or small skewer to dip the cheesecake balls into the candy melt.
- Don’t store these cheesecake balls next to anything with a strong odor (for example, those green onions in the fridge), as cream cheese readily absorbs other flavors!
- Making these for a kids’ party? Top them with a single candy corn while the coating is still soft. Or…add a stick to turn the cheesecake balls into cheesecake pops! Fun!
- If you can’t find the pumpkin-spice candy melts, you could use orange or white candy melts and pumpkin cheesecake for the filling (instead of regular).
Can You Freeze Cheesecake Balls?
You betcha! This recipe calls for it. For long-term storage, the best way to freeze the Pumpkin Cheesecake Bites is to line a plastic container with parchment or wax paper. Lay down a layer of cheesecake balls. Add another layer of paper and repeat. This protects them from sticking and ruining their adorable presentation. Seal them tightly and freeze them for up to a month for optimum freshness. When you’re ready to serve, allow them to thaw to the optimum temperature and texture for deliciously devouring!
What’s in a No Bake Cheesecake?
Despite its name, a no-bake cheesecake is a creamy dessert that’s more like a pie than a cake. It has a golden graham cracker crust and a mousse-like filling made from cream cheese, powdered sugar, whipping cream, and vanilla. Eggs are the main ingredient missing from a no-bake cheesecake, allowing them to be whipped up quickly and chilled for an easy dessert you can enjoy any time of the year!
Other Perfect Pumpkin Spice Recipes
- Pumpkin Spice Waffles with Cream Cheese
- Pumpkin Spice Rice Krispie Treats
- Chocolate Bundt Cake with Pumpkin Spice
- Pumpkin Spice Truffle Bark
- Pumpkin Spice Peanut Butter
- Iced Pumpkin Spice Latte
*This post originally posted on 11/16/2013.
Equipment
- Parchment Paper or Waxed Paper
Ingredients
- 17 ounces Sara Lee Classic Cheesecake thawed (see note)
- 12 ounces pumpkin spice-flavored candy melts (see note)
- ½ cup white chocolate chips for garnish (optional)
Instructions
- Line a baking sheet with parchment paper or waxed paper. Set aside.
- Using a cookie scoop (or 1 tablespoon measuring spoon), portion scoops of the thawed cheesecake and crust onto the prepared baking sheet.
- Place the cheesecake into the freezer for 45 minutes. Remove from the freezer and use your hands to roll them into a ball shape.
- Pour the candy melts into a microwave-safe bowl and melt according to the package directions.
- Dip each cheesecake ball into the melted candy with a fork and let the excess candy drip off. Place the balls back onto the baking sheet.*The candy melts will start to set up due to the cold cheesecake. Reheat the candy melts as needed and continue dipping. If the cheesecake starts to become too soft, place it back in the freezer to firm up.
- Enjoy immediately, or return the baking sheet to the fridge/freezer until ready to serve.
Optional Garnish
- Pour the white chocolate chips into a microwave-safe bowl and heat for 30 seconds. Stir and heat again for 30 seconds. Repeat until the chocolate is melted and smooth.
- Drizzle the white chocolate over the cheesecake balls. Chill to let the chocolate set up.
Notes
- The candy melts used for this recipe are a seasonal item. I usually order them from Michaels, but have also seen them on some candy supply websites. The ones on Amazon are fairly pricey. But if you can’t find them anywhere else, you could buy the bigger bag and save the extra for another batch later on.
- The Sara Lee cheesecake can be found in the frozen section of your grocery store. If you can’t find the Classic Cheesecake, you can use the Sara Lee New York Style cheesecake. It’s a 30-ounce cake, so you’ll need extra candy melts to dip all the cheesecake.
Betty says
Philadelphia cream cheesecake filling in a tub (in cream cheese area at store) may work well, too.
Karon says
Where can I buy this stuffs. What stores to make this.
Julie E says
Usually stores like Michael’s and Joann’s carries Wilton candy melts. If you don’t see them there, you can find them online on the Wilton website.
Acenith says
Go to your nearest craft store. … like Joann fabrics and crafts
Andrea says
Instead of using a fork for dipping use a toothpick.
jean says
Do you have any suggestions on where to get the candy melts?
Julie E says
You can find them on the Wilton website.
Acenith says
Go to your nearest craft store. … like Joann fabrics and crafts
Linda says
I found the candy melts at Wal-Mart just last week.
Ginger says
Do you defrost the cheesecake first or make balls with it straight from the freezer? Thanks!
Kathy Scigliano says
ok thx
Kathy Scigliano says
the cheesecake is so soft I cant even shape it- any suggestions
Stacey says
Kathy, Try putting the cheesecake back in the freezer for awhile to get it firm again, then shape them. Mine were not perfectly shaped balls, so roll them as best as you can.
Dawn @ Words Of Deliciousness says
Wow! Sounds like a wonderful treat. I love pumpkin, so these would make me really happy!!
admin says
Thank you so much Dawn!
Karen @BakingInATornado says
I may have to search for the Pumpkin Spice Candy Melts, I haven’t seen them in the Candy Melts aisle, but my son will absolutely love these.
Georgia says
Try Michael’s or Joann’s Fabrics for the Candy Melts.