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No Bake Pumpkin Cheesecake Balls

No Bake Pumpkin Cheesecake Balls for Easy Fall Indulgence

Delight in No Bake Pumpkin Cheesecake Balls, a perfect bite-sized dessert embodying autumn flavors.
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Prep Time 30 minutes
Chilling Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 ounces Cream Cheese Use full-fat for a richer flavor.
  • 1 cup Pumpkin Puree Ensure it’s pure pumpkin puree, not pie filling.
  • ½ cup Powdered Sugar Can substitute with a sugar alternative for a lower-calorie version.
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different twist.
  • 1 teaspoon Pumpkin Pie Spice Use individual spices like cinnamon and nutmeg if unavailable.
For Coating
  • 1 cup Graham Cracker Crumbs Substitute with crushed nuts or coconut for a gluten-free option.

Equipment

  • electric mixer
  • mixing bowl
  • cookie scoop
  • Baking Sheet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat 8 ounces of softened cream cheese on medium speed until smooth, about 2 minutes.
  2. Add 1 cup of pumpkin puree, ½ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Mix on low speed until well combined, about 1-2 minutes.
  3. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
  4. After chilling, use a small cookie scoop or tablespoon to scoop out the mixture and roll each scoop into a 1-inch ball.
  5. Roll each ball in 1 cup of graham cracker crumbs until fully coated.
  6. Place the coated cheesecake balls on a lined baking sheet and refrigerate for at least 30 minutes to set.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 60mgFiber: 1gSugar: 7gVitamin A: 1000IUVitamin C: 1mgCalcium: 30mg

Notes

Ensure cream cheese is at room temperature for a smooth texture. Chill longer if the mixture feels sticky. Store in an airtight container in the fridge for up to a week.

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