Description
Creamy pumpkin cheesecake filling coated in graham cracker crumbs, these no-bake pumpkin cheesecake balls are the perfect bite-sized fall treat.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup graham cracker crumbs (plus extra for coating)
- 1/2 cup powdered sugar
- 1/2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup white chocolate chips (optional, for drizzle)
Instructions
- In a large bowl, beat cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract. Mix until well combined.
- Stir in graham cracker crumbs until mixture thickens enough to roll into balls.
- Chill mixture in the refrigerator for 30 minutes for easier handling.
- Roll into 1-inch balls and coat in additional graham cracker crumbs.
- Optional: Melt white chocolate chips and drizzle over the balls for decoration.
- Refrigerate for at least 1 hour before serving to set.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- Freeze for up to 2 months – thaw in fridge before serving.
- For variety, roll in crushed pecans or dip in melted chocolate instead of graham crumbs.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-Bake
- Cuisine: American