Description
Indulge in creamy No-Bake Pumpkin Cheesecake Balls, a perfect autumn treat bringing together the warmth of pumpkin and spices in bite-sized form.
Ingredients
Scale
- 8 oz cream cheese (softened)
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup graham cracker crumbs
- 1 cup chopped nuts or chocolate for coating (optional)
Instructions
- Prepare the Mixing Bowl: In a large mixing bowl, beat the softened cream cheese until creamy and light, about 2-3 minutes.
- Combine Ingredients: Add the pumpkin puree, powdered sugar, vanilla extract, and pumpkin spice. Mix until well combined.
- Chill the Mixture: Transfer the mixture to the refrigerator and chill for about 30 minutes.
- Scoop and Roll: Scoop out small portions and roll gently into balls.
- Coat the Balls: Roll the balls in graham cracker crumbs, nuts, or chocolate.
- Line the Baking Sheet: Arrange the coated balls on a parchment-lined baking sheet.
- Chill Again: Refrigerate for at least one hour until set.
- Serve and enjoy your pumpkin cheesecake balls!
Notes
These can be made up to three days in advance and stored in an airtight container.
Nutrition
- Serving Size: 1 ball
- Calories: 100
- Sugar: 6g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg