No-Bake Pumpkin Cheesecake Balls Recipe
These No Bake Pumpkin Cheesecake Balls are the ultimate fall treat, bringing together creamy pumpkin, warm spices, and a graham cracker crumb coating.
Ingredients
- 8 oz cream cheese softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 1/2 cups graham cracker crumbs
- 1/4 cup chopped pecans optional
- 1/4 cup white chocolate chips optional
- Extra graham cracker crumbs for rolling
Instructions
- Prepare the Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until everything is well combined.
- Chill the Mixture: Place the bowl in the refrigerator and chill for about 30 minutes to firm up the mixture, making it easier to handle.
- Form the Cheesecake Balls: Scoop out small portions of the mixture and roll them into balls.
- Coat in Graham Cracker Crumbs: Roll each cheesecake ball in graham cracker crumbs until fully coated.
- Optional Toppings: If desired, melt the white chocolate chips and drizzle over the cheesecake balls. Top with chopped pecans for an extra crunch.
- Final Chill: Place the cheesecake balls in the refrigerator for at least 1 hour to set before serving.
Notes
- Chill for Easier Rolling: Chilling the pumpkin mixture helps firm it up, making it easier to roll into balls.
- Use a Cookie Scoop: A small cookie scoop ensures even portions, making the balls uniform in size.
- Drizzle Tips: If the white chocolate is too thick, add a teaspoon of coconut oil or shortening to make it easier to drizzle.