No-Bake Pumpkin Cheesecake Balls (Print Format)
Rich pumpkin and cream cheese blended with spices then rolled in graham crumbs for a tasty fall bite.
# Ingredients:
01 -
8 oz cream cheese, softened
02 -
1 cup pumpkin puree (not pumpkin pie filling)
03 -
1/2 cup powdered sugar
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon ground nutmeg
06 -
1/4 teaspoon ground ginger
07 -
1/2 teaspoon vanilla extract
08 -
1 cup graham cracker crumbs
09 -
1/2 cup white chocolate chips (optional, for coating)
10 -
Additional ground cinnamon and sugar (optional, for rolling)
# Steps:
01 -
In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until well combined and smooth.
02 -
Refrigerate the mixture for about 30 minutes to firm up for easier handling.
03 -
Once chilled, use a small cookie scoop or spoon to form small balls (about 1-inch in diameter). Roll gently between your hands to smooth.
04 -
Roll each ball in graham cracker crumbs until fully coated. If using white chocolate coating, melt the white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each ball into the melted chocolate, allow the excess to drip off, and then roll in graham cracker crumbs again.
05 -
Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
06 -
Once set, the pumpkin cheesecake balls are ready to serve. Enjoy chilled!