Irresistibly Easy No-Bake Pumpkin Cheesecake Balls Recipe
Easy No Bake Pumpkin Cheesecake Balls Recipe combines the flavors of pumpkin and cream cheese into delightful bite-sized treats.
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Servings: 12 balls
Calories: 120kcal
Equipment
- Mixing Bowl
- microwave-safe bowl
- Parchment Paper
- spoon
Ingredients
For the Creamy Filling
- 8 oz Cream Cheese Block-style, softened
- 1 cup Pumpkin Purée 100% pure, blotted dry
- 1/2 cup Powdered Sugar
- 1 tsp Pumpkin Pie Spice
- 1 tsp Cinnamon
- 1 tsp Vanilla Extract
- 1/4 tsp Salt
For the Coating and Crust
- 1 cup Graham Cracker or Gingersnap Crumbs
- 8 oz Chocolate Coating White/Dark/Milk
- Decorations Crushed Cookies or Sprinkles, optional
Instructions
How to Make Easy No-Bake Pumpkin Cheesecake Balls
- Begin by blotting the pumpkin purée between paper towels to remove any excess moisture.
- In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, pumpkin pie spice, cinnamon, and vanilla extract; blend until velvety.
- Fold in the graham cracker or gingersnap crumbs until the mixture is scoopable. Chill for 15-20 minutes.
- Scoop out the mixture using a tablespoon and roll into balls. Chill again until firm.
- In a microwave-safe bowl, melt your chocolate coating until smooth, adding coconut oil if necessary.
- Dip the cheesecake balls into the melted chocolate and decorate with crushed cookies or sprinkles immediately.
Notes
Chill the mixture before rolling to help maintain shape and make handling easier. Store undipped balls refrigerated for up to 3 days.
Nutrition
Serving: 1ball | Calories: 120kcal | Carbohydrates: 15g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 60mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 50IU | Calcium: 30mg | Iron: 0.5mg