Description
These No-Bake Pumpkin Cheesecake Balls are a delightful autumn treat perfect for any fall occasion. Creamy pumpkin cheesecake filling coated in graham cracker crumbs, these bite-sized delights are easy to make and even easier to enjoy.
Ingredients
Scale
Cheesecake Filling:
- 1/2 cup pumpkin purée (not pumpkin pie filling)
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- pinch of salt
Coating:
- 1 cup graham cracker crumbs (plus more for rolling)
- white chocolate or almond bark for coating (optional)
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin purée, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Mix until fully combined.
- Add Graham Cracker Crumbs: Stir in the graham cracker crumbs until a soft dough forms. Chill the mixture in the refrigerator for 30–60 minutes.
- Shape the Balls: Once chilled, scoop and roll the mixture into 1-inch balls. Roll each ball in additional graham cracker crumbs.
- Optional Coating: For a chocolate coating, melt white chocolate or almond bark, dip each ball, and chill until firm.
- Serve: Store in the refrigerator until ready to enjoy.
Notes
- For added texture, mix in mini chocolate chips or chopped pecans.
- These freeze well for up to 1 month. Let sit at room temperature for 5 minutes before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 100
- Sugar: 7g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg
