No Bake Pecan Pie Balls – Quick, Festive, and Irresistible
Why You’ll Love These No Bake Pecan Pie Balls
I still remember the first time I made these No Bake Pecan Pie Balls for a Christmas party my kitchen smelled like gingerbread dreams, and every bite had that perfect mix of creamy, chocolatey, and spiced warmth. They looked fancy enough to impress, but here’s the secret: they take less than 30 minutes to prepare, and there’s no oven involved.
Imagine biting into a smooth, Nutella-infused cream cheese filling, wrapped in crushed gingersnaps and coated in glossy chocolate. They’re indulgent yet easy, making them perfect for holiday platters, Valentine’s Day treats, birthday party favors, or even a last-minute dessert for a cozy night in.
Plus, they’re completely customizable swap spices, play with toppings, or even use white chocolate for a stunning variation. Once you make them, you’ll find yourself bringing them to every gathering.
No Bake Pecan Pie Balls
Ingredients
Equipment
Method
- In a stand mixer bowl, combine the crushed cookies, cream cheese, Nutella, and ground ginger. Mix until fully combined and dough-like.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Refrigerate the balls for 30 minutes to firm up.
- Melt chocolate almond bark or chips with coconut oil in 30-second microwave bursts, stirring between each.
- Using a fork or dipping tool, coat each ball in the melted chocolate, letting excess drip off.
- Place coated balls back on parchment paper and decorate with toppings before the chocolate sets.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients You’ll Need (and Easy Swaps)
| Ingredient | Measurement | Substitution Tip |
|---|---|---|
| Gingersnap cookies (or gingerbread cookies) | 4 cups, finely crushed | Use graham crackers for a milder flavor |
| Cream cheese | 8 oz, softened | Dairy-free cream cheese for vegan option |
| Nutella | ¼ cup | Almond butter or peanut butter for nutty twist |
| Ground ginger | 1 Tbsp | Swap for cinnamon, nutmeg, or allspice |
| Chocolate almond bark or candy coating | 24 oz | 1 cup chocolate chips + 1 tsp coconut oil |
| Optional toppings | As desired | Sprinkles, crushed cookies, flaky sea salt |
Tip: If you don’t own a food processor, seal cookies in a zip-top bag and crush with a rolling pin.
How to Make No Bake Pecan Pie Balls Step-by-Step
- Make the Filling: In a stand mixer bowl, combine the finely crushed cookies, softened cream cheese, Nutella, and ground ginger. Mix until fully blended and dough-like.
- Shape the Balls: Roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
- Chill: Refrigerate for 30 minutes to firm up.
- Melt the Chocolate: Follow package instructions for almond bark or melt chocolate chips with coconut oil in the microwave in 30-second bursts, stirring between each.
- Dip: Using a fork or dipping tool, coat each ball in melted chocolate, letting excess drip off.
- Set: Place coated balls back on parchment paper and add toppings like cookie crumbs, sprinkles, or sea salt before chocolate hardens.
How to Serve These Chocolate-Coated Truffles
- Holiday Platter: Pair with peppermint bark, sugar cookies, and fudge for a festive dessert table.
- Gift Boxes: Package in mini cupcake liners inside a decorative tin.
- Dessert Board: Serve alongside fresh berries, nuts, and pretzels for a sweet-and-salty spread.
- Seasonal Variations: Use pastel sprinkles for Easter, red and green for Christmas, or heart-shaped drizzles for Valentine’s Day.
Pro Tips for Perfect No Bake Pecan Pie Balls
- Use Cold Dough: Chilling before dipping keeps them from falling apart in warm chocolate.
- Thin the Chocolate: If it’s too thick, add a small amount of coconut oil for smoother coating.
- Decorate Quickly: Add toppings before the chocolate sets to make them stick.
- Uniform Size: Use a small cookie scoop for consistent shaping.
Common Mistakes to Avoid
- Skipping the Chill: Warm dough will cause misshapen, messy truffles.
- Overheating Chocolate: High heat can burn chocolate; always melt slowly.
- Not Drying Toppings: If adding fruit or damp decorations, pat dry to prevent chocolate from seizing.
Storage and Make-Ahead Instructions
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temp | 1–2 days | Best if consumed quickly |
| Refrigerator | Up to 1 month | Store in airtight container |
| Freezer | Up to 3 months | Thaw in fridge before serving |
Frequently Asked Questions
Can I make these gluten-free?
Yes! Simply use gluten-free gingersnaps or cookies.
Can I use white chocolate instead?
Absolutely. White chocolate adds a creamy sweetness and pairs beautifully with ginger spice.
Do they need to be refrigerated?
If making ahead, yes the cream cheese filling needs refrigeration.
Can I make them vegan?
Use vegan cream cheese, dairy-free chocolate, and skip Nutella for a plant-based nut butter.
Conclusion
No Bake Pecan Pie Balls are the perfect blend of holiday flavor and easy prep no oven, no stress, and endless variations. They’re pretty enough for a party tray but simple enough for weeknight cravings. Make a batch, save this recipe for the holidays, and don’t forget to share with friends (if you can resist keeping them all for yourself).
