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No Bake Pumpkin Cheesecake Balls

These No Bake Pumpkin Cheesecake Balls are a delightful treat that combines the creamy, spiced flavors of pumpkin cheesecake without the need for baking. Easy to prepare and perfect for fall gatherings, these bite-sized desserts are sure to impress.
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Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 100 kcal

Equipment

  • 1 mixing bowl
  • 1 electric mixer or whisk
  • 1 cookie scoop or tablespoon
  • 1 parchment paper
  • 1 baking sheet
  • 1 refrigeration container

Ingredients
  

  • 8 oz cream cheese softened
  • 1 cup canned pumpkin puree
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice
  • 1 cup graham cracker crumbs
  • ½ cup white chocolate chips melted (optional)
  • As needed additional graham cracker crumbs for coating

Instructions
 

  • In a mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.
  • Add the canned pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice to the bowl. Mix until fully combined and smooth.
  • Gradually add 1 cup of graham cracker crumbs to the mixture, stirring until well incorporated. The mixture should be thick enough to hold its shape.
  • Use a cookie scoop or tablespoon to portion out the mixture and roll it into small balls (about 1-inch in diameter).
  • Place the balls on a parchment-lined baking sheet. If desired, dip them in melted white chocolate and place back on the parchment.
  • Roll some of the balls in additional graham cracker crumbs for extra texture if desired.
  • Chill the pumpkin cheesecake balls in the refrigerator for at least 30 minutes to firm up before serving.

Notes

These balls can be stored in an airtight container in the refrigerator for up to a week.
Feel free to experiment with different coatings such as crushed nuts or coconut flakes.