No-Bake Pumpkin Cheesecake Balls

4️⃣ Melt the Almond Bark:

1. In a microwave-safe bowl, melt the white almond bark in 30-second intervals, stirring between each until fully smooth. Be careful not to overheat.

5️⃣ Coat the Balls:

1. Dip each chilled cheesecake ball into the melted almond bark using a fork or dipping tool, allowing the excess coating to drip off.
2. Transfer the coated balls back to the parchment-lined sheet. Let the coating set at room temperature or refrigerate briefly to speed up the process.

6️⃣ Optional Drizzle:

1. If desired, melt the orange candy melts according to package instructions and use a spoon or piping bag to drizzle over the coated cheesecake balls for a festive finish.
2. Let all coated and drizzled cheesecake balls set completely before serving or storing.

Serving & Storage

Store the finished cheesecake balls in an airtight container in the refrigerator for up to 5 days. Serve chilled for best texture and flavor.

These no-bake Pumpkin Cheesecake Balls are the perfect fall-inspired indulgence — creamy, spiced, and just the right amount of sweet crunch in every bite!