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No Bake Pumpkin Cheesecake Balls for Cozy Fall Indulgence

Delightful no-bake pumpkin cheesecake balls for a perfect fall treat.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 20 balls
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Notes

Ingredients
  

For the Creamy Base
  • 1 cup Pumpkin Puree canned or homemade
  • 8 oz Cream Cheese softened
  • 1/2 cup Powdered Sugar can substitute with coconut sugar
  • 1 tsp Vanilla Extract preferably pure
For the Spice Blend
  • 1 tsp Cinnamon adjust to taste
  • 1/2 tsp Nutmeg or substitute with allspice
For the Crunchy Coating
  • 1 cup Crushed Graham Crackers or crushed Oreos
  • 1/2 cup White Chocolate Chips optional, can use dark or milk chocolate

Equipment

  • mixing bowl
  • Hand mixer
  • spatula
  • parchment paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the pumpkin puree and softened cream cheese using a hand mixer on medium speed for 2-3 minutes until smooth.
  2. Add powdered sugar, vanilla extract, cinnamon, and nutmeg to the creamy base and mix for another 1-2 minutes until fluffy.
  3. Fold in crushed graham crackers gently with a spatula until evenly distributed.
  4. Scoop tablespoon-sized portions and roll into bite-sized balls, placing them on a parchment-lined tray.
  5. If desired, melt white chocolate chips and dip each ball halfway, then return to the tray to cool.
  6. Refrigerate for at least 30 minutes to set and meld flavors before serving.

Notes

For best results, allow the cheesecake balls to chill thoroughly before serving.