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No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls for Effortless Fall Bliss

Delight in these No Bake Pumpkin Cheesecake Balls, a cozy treat capturing the essence of fall.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 24 balls
Course: Dessert
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 8 ounces Cream Cheese Fully softened for smooth texture
  • 1 cup Pumpkin Puree Use pure pumpkin, not pie filling
  • 1 cup Powdered Sugar Coconut sugar can be used as a healthier alternative
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for robust taste
  • 2 teaspoons Pumpkin Pie Spice Can substitute with cinnamon or custom mix
Coating
  • 1 cup Graham Cracker Crumbs Can substitute with crushed nuts or gluten-free crumbs

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Cookie scoop
  • Baking Sheet

Method
 

Steps
  1. In a mixing bowl, beat cream cheese until smooth and creamy, about 2-3 minutes.
  2. Add pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Blend until combined.
  3. Cover bowl and refrigerate for at least 1 hour to firm up the filling.
  4. Use a cookie scoop to portion the mixture and roll into 1-inch balls.
  5. Roll each ball in graham cracker crumbs until fully coated.
  6. Place on a lined baking sheet and refrigerate for at least 30 minutes.
  7. Optional: Dip in melted chocolate or roll in crushed nuts for a twist.

Nutrition

Serving: 1ballCalories: 110kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 20mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 720IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Store leftovers in an airtight container for up to 1 week in the fridge. Can freeze for up to 3 months.

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