Print
Description
These No Bake Pumpkin Cheesecake Balls are a simple and delicious fall treat. They combine the creamy goodness of cheesecake with the warm flavors of pumpkin spice, perfect for a quick dessert or holiday gathering.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs
- 1/2 cup melted chocolate (optional, for dipping)
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and salt. Mix until well combined.
- Cover the bowl and refrigerate for at least 30 minutes to allow the mixture to firm up.
- Roll the chilled mixture into 1-inch balls.
- Roll each ball in graham cracker crumbs, coating evenly.
- If desired, dip the balls in melted chocolate and let set on parchment paper.
- Refrigerate for at least 15 minutes before serving to allow the chocolate to harden (if used).
Notes
- For best results, use full-fat cream cheese.
- Adjust the amount of pumpkin pie spice to your liking.
- You can substitute other coatings for the graham cracker crumbs, such as chopped nuts or sprinkles.
- Store the cheesecake balls in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 75
- Sugar: 6g
- Sodium: 40mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg