Description
Easy No Bake Pumpkin Cheesecake Balls recipe. Creamy pumpkin and cheesecake flavors combined for a perfect fall treat.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate, melted
- 1/4 cup crushed pecans or graham cracker crumbs
- Optional: Sprinkles, cinnamon sugar, or toasted coconut
Instructions
- Whip softened cream cheese until smooth. Add pumpkin puree, vanilla extract, powdered sugar, cinnamon, nutmeg, and ginger. Mix until combined. Gradually fold in graham cracker crumbs until thickened.
- Cover with plastic wrap and refrigerate for 30 minutes or until firm enough to roll into balls.
- Use a spoon or cookie scoop to portion out the mixture and roll into bite-sized balls. Place the balls on a parchment-lined baking sheet.
- Dip each ball into melted white chocolate for an even coating. Roll or sprinkle with crushed pecans, graham cracker crumbs, or other toppings. Return to the baking sheet and refrigerate until the chocolate sets.
- Arrange on a platter and serve chilled. Store in an airtight container in the fridge for up to 5 days.
Notes
- Chill the mixture for easier rolling.
- Use your favorite toppings for decoration.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: Unknown
- Sugar: Unknown
- Sodium: Unknown
- Fat: Unknown
- Saturated Fat: Unknown
- Unsaturated Fat: Unknown
- Trans Fat: Unknown
- Carbohydrates: Unknown
- Fiber: Unknown
- Protein: Unknown
- Cholesterol: Unknown