Description
Delightful no-bake pumpkin cheesecake balls coated in graham cracker crumbs, perfect for fall gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1 cup graham cracker crumbs
- 1/2 cup crushed nuts or sprinkles (for coating)
Instructions
- Combine cream cheese, pumpkin puree, powdered sugar, and vanilla extract in a mixing bowl using an electric mixer until smooth.
- Sprinkle in cinnamon, nutmeg, and ginger, blending until fully incorporated.
- Cover the bowl and refrigerate for about 30 minutes.
- Use a cookie scoop to portion out the mixture and roll into small balls.
- Roll each ball in graham cracker crumbs or your choice of nuts/sprinkles.
- Place the coated balls on a baking sheet lined with parchment paper and refrigerate until firm, about 1 hour.
Notes
These can be made up to three days in advance and stored in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 6g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 30mg
Keywords: pumpkin, cheesecake, no-bake, dessert, fall recipes