Description
These no-bake pumpkin cheesecake balls are a delightful fall treat, combining creamy pumpkin flavor with the richness of cheesecake. Quick to prepare and requiring no oven, they’re perfect for a party or a simple dessert!
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup graham cracker crumbs
- 1/2 cup white chocolate chips, melted
- 1/4 cup crushed pecans or walnuts (for coating)
Instructions
- Mix the Filling:
In a large bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Beat with an electric mixer until smooth and creamy. - Chill the Mixture:
Cover the mixture and refrigerate for about 30 minutes to allow it to firm up. - Form the Balls:
Once chilled, scoop out tablespoon-sized portions of the pumpkin mixture and roll them into balls. Place the balls on a parchment-lined baking sheet. - Coat the Cheesecake Balls:
Dip each ball into the melted white chocolate, then roll them in crushed pecans or walnuts to coat. Return them to the baking sheet. - Chill Again:
Refrigerate the coated pumpkin cheesecake balls for at least 1 hour, or until set. - Serve:
Enjoy your no-bake pumpkin cheesecake balls as a delightful treat for any occasion!
Notes
- For added texture, try rolling the balls in crushed pecans or cinnamon sugar.
- These can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 12g
- Sodium: 60mg
- Fat: 6g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g