Description
Delicious no-bake pumpkin cheesecake balls perfect for fall. Easy to make and great for parties.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/2 cup crushed graham crackers
- 1/2 cup white chocolate or candy melts for coating
Instructions
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger until smooth.
- Gradually mix in the crushed graham crackers until well combined.
- Using your hands, form the mixture into small balls and place them on a baking sheet lined with parchment paper.
- Freeze the balls for about 30 minutes to set.
- Melt the white chocolate or candy melts in a microwave-safe bowl.
- Dip each pumpkin cheesecake ball into the melted coating, making sure it is fully covered, and place back on the parchment paper.
- Allow the coating to harden before serving. Enjoy your no-bake pumpkin cheesecake balls!
Notes
Store in an airtight container in the refrigerator for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 90
- Sugar: 7g
- Sodium: 100mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg