No-Bake Pumpkin Cheesecake Balls
Ingredients:
8 ounces cream cheese, softened
1/2 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/2 teaspoon cinnamon
1 1/2 cups graham cracker crumbs divided
1/2 cup white chocolate chips optional, for coating
Directions:
Mix the Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and cinnamon. Continue to mix until fully combined and creamy.
Add Graham Cracker Crumbs: Stir in 1 cup of graham cracker crumbs into the pumpkin mixture. This will help thicken the mixture so its easier to shape into balls.
Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 30 minutes. This will firm up the mixture, making it easier to roll.
Shape into Balls: Once chilled, scoop out tablespoon-sized portions of the mixture and roll them into balls. Place the balls on a lined baking sheet.
Coat the Balls: Roll each ball in the remaining 1/2 cup of graham cracker crumbs until fully coated. For a more decadent option, you can melt the white chocolate chips and dip each ball for a smooth, sweet coating.
Chill Again: Place the coated pumpkin cheesecake balls in the refrigerator for another 30 minutes to set.
Serve and Enjoy: Once firm, serve these delicious no-bake pumpkin cheesecake balls straight from the fridge. They make a perfect bite-sized fall treat!
Nutritional Information:
Prep Time: 10 minutes Chill Time: 1 hour Total Time: 1 hour 10 minutes
Kcal: 120 kcal per ball Servings: 24 balls