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No Bake Pumpkin Cheesecake Balls

Indulge in No Bake Pumpkin Cheesecake Balls This Fall

Enjoy these No Bake Pumpkin Cheesecake Balls this fall for a delightful treat.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 24 balls
Course: Desserts
Cuisine: American
Calories: 125
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 1 cup pumpkin puree Ensure you use 100% pure pumpkin puree for the best flavor.
  • 8 oz cream cheese Substitute with Greek yogurt for a lighter alternative.
  • 1 cup powdered sugar Adjust the amount to your sweetness preference.
  • 1 teaspoon vanilla extract Opt for pure vanilla for a more robust taste.
  • 1 teaspoon cinnamon Feel free to add more for a spicier kick.
  • ½ teaspoon nutmeg Freshly grated nutmeg offers the best flavor.
  • 1 cup crushed graham crackers Digestive biscuits work well as a substitute.
For Dipping (Optional)
  • 1 cup white chocolate chips You can omit them for a lower-calorie treat.

Equipment

  • Mixing Bowl
  • hand mixer
  • spatula
  • Tray
  • wax paper
  • microwave-safe bowl

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 1 cup of pumpkin puree and 8 oz of softened cream cheese. Using a hand mixer, blend the ingredients on medium speed for about 2-3 minutes until the mixture becomes completely smooth and creamy.
  2. Next, add 1 cup of powdered sugar, 1 teaspoon of vanilla extract, 1 teaspoon of cinnamon, and ½ teaspoon of nutmeg to the bowl. Continue mixing on low speed for another 2 minutes until all ingredients are fully incorporated.
  3. Gradually fold in 1 cup of crushed graham crackers using a spatula. Be gentle during this process to avoid overmixing.
  4. With clean hands, scoop out small portions of the mixture and roll them into balls about 1 inch in diameter. Place each ball on a wax paper-lined tray.
  5. If you choose to dip the balls, melt 1 cup of white chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth and fully melted.
  6. Carefully dip each pumpkin cheesecake ball into the melted white chocolate, using a fork to help coat them evenly. Refrigerate for at least 30 minutes.

Nutrition

Serving: 1ballCalories: 125kcalCarbohydrates: 18gProtein: 2gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 30mgIron: 0.5mg

Notes

Ensure your cream cheese is at room temperature for a perfectly smooth mixture. Adjust sweetness with powdered sugar based on your preference. Store in an airtight container for up to 1 week.

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