No Bake Pumpkin Cheesecake Balls
No Bake Pumpkin Cheesecake Balls
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup graham crackers, crushed
Optional Coatings
- 1/2 cup white chocolate chips, for coating, optional
- 1/4 cup chopped pecans or walnuts, for rolling, optional
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat with an electric mixer or whisk until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
⏱️ 5 min
- 2
Gently fold in the 1 cup of crushed graham crackers into the pumpkin cheesecake base using a spatula, mixing until just combined. Be careful not to overmix, maintaining some texture.
⏱️ 3 min
- 3
Using a small scoop or your hands, roll the prepared mixture into bite-sized balls, approximately 1 inch in diameter. Place these balls on a baking sheet lined with parchment paper.
⏱️ 7 min
- 4
If desired, melt the 1/2 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each pumpkin cheesecake ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, allowing excess chocolate to drip off.
⏱️ 5 min
- 5
For additional texture, immediately roll the chocolate-dipped balls in the 1/4 cup of chopped nuts (pecans or walnuts) while the chocolate is still wet. Return the coated balls to the parchment-lined baking sheet.
⏱️ 5 min
- 6
Place the tray of pumpkin cheesecake balls in the refrigerator for at least 30 minutes to allow them to firm up before serving. This chilling time is crucial for the balls to hold their shape and for the chocolate coating to set.
Kitchen Tools
Nutrition Facts (per serving)
No Bake Pumpkin Cheesecake Balls
Ingredients
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 cup graham crackers, crushed
Optional Coatings
- 1/2 cup white chocolate chips, for coating, optional
- 1/4 cup chopped pecans or walnuts, for rolling, optional
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat with an electric mixer or whisk until the mixture is smooth and creamy, ensuring all ingredients are well incorporated.
⏱️ 5 min - 2
Gently fold in the 1 cup of crushed graham crackers into the pumpkin cheesecake base using a spatula, mixing until just combined. Be careful not to overmix, maintaining some texture.
⏱️ 3 min - 3
Using a small scoop or your hands, roll the prepared mixture into bite-sized balls, approximately 1 inch in diameter. Place these balls on a baking sheet lined with parchment paper.
⏱️ 7 min - 4
If desired, melt the 1/2 cup of white chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each pumpkin cheesecake ball into the melted chocolate, ensuring it is fully coated. Use a fork to lift the ball out, allowing excess chocolate to drip off.
⏱️ 5 min - 5
For additional texture, immediately roll the chocolate-dipped balls in the 1/4 cup of chopped nuts (pecans or walnuts) while the chocolate is still wet. Return the coated balls to the parchment-lined baking sheet.
⏱️ 5 min - 6
Place the tray of pumpkin cheesecake balls in the refrigerator for at least 30 minutes to allow them to firm up before serving. This chilling time is crucial for the balls to hold their shape and for the chocolate coating to set.