Description
A delicious and easy recipe for no-bake pumpkin cheesecake balls, perfect for any occasion.
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
- 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.
- Cover the mixture and refrigerate for about 30 minutes to allow it to firm up.
- 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.
- Dip each ball into the melted white chocolate, then roll them in crushed pecans or walnuts to coat. Return them to the baking sheet.
- Refrigerate the coated pumpkin cheesecake balls for at least 1 hour, or until set.
- Enjoy your no-bake pumpkin cheesecake balls as a delightful treat for any occasion!
Notes
- For an extra kick, consider adding a pinch of salt to the filling.
- These cheesecake balls can be stored in an airtight container in the refrigerator for up to a week.
- You can substitute the white chocolate chips with dark chocolate if preferred.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg