Description
Creamy and sweet no bake pumpkin cheesecake balls, perfect for the holiday season. Easy to make and deliciously customizable.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 ½ cups graham cracker crumbs (plus more for rolling)
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- Pinch of salt
- 8 ounces white chocolate or semi-sweet chocolate (for coating, optional)
- Optional Toppings: Crushed pecans or walnuts, shredded coconut, festive sprinkles, cocoa powder dusting
Instructions
- Beat the softened cream cheese in a mixing bowl until smooth.
- Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and salt. Mix until the mixture is creamy.
- Stir in the graham cracker crumbs until the mixture holds together but is still soft.
- Cover the mixture and refrigerate for 30 minutes to firm up.
- Use a cookie scoop or a spoon to form bite-sized balls. Place them on a parchment-lined baking sheet.
- If desired, melt the chocolate and dip the balls in it, or roll them in nuts, sprinkles, or coconut.
- Refrigerate the cheesecake balls for 15 to 20 minutes before serving.
Notes
These cheesecake balls can be made ahead of time and refrigerated or frozen. Experiment with toppings and chocolate types.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American