No-Bake Pumpkin Cheesecake Balls
No-Bake Pumpkin Cheesecake Balls are a delightful treat that captures the flavors of fall in a bite-sized snack. Creamy, sweet, and packed with pumpkin goodness, they are perfect for any occasion.
Ingredients
For the Cheesecake Mixture
- 8 oz cream cheese, softened Make sure it's softened for easy mixing.
- 1 cup pumpkin puree Can substitute with fresh pumpkin if cooked and pureed.
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ½ teaspoon vanilla extract
For the Coating
- 1 cup graham cracker crumbs
- ½ cup white chocolate chips (for coating, optional) Melt before dipping balls.
- to taste additional ground cinnamon and sugar for rolling (optional)
Instructions
Preparation
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, ground cinnamon, nutmeg, ginger, and vanilla extract. Mix until everything is well combined and smooth.
- Refrigerate the mixture for about 30 minutes to firm it up for easier handling.
Forming and Coating
- Use a small cookie scoop or spoon to form small balls (about 1-inch in diameter). Roll them gently between your hands to smooth them out.
- Roll each ball in graham cracker crumbs until fully coated.
- If using white chocolate, melt the white chocolate chips in a microwave or double boiler. Dip each ball into the melted chocolate, letting the excess drip off, and then roll in graham cracker crumbs again.
- Place the coated balls on a parchment-lined tray and refrigerate for another 30 minutes to set.
Serving
- Serve chilled as bite-sized desserts at parties or gatherings.
Notes
Ensure the cream cheese is softened for easier mixing. Feel free to adjust the spices to your liking. For a fun twist, try adding chopped nuts or other toppings to the graham cracker coating.