Description
Delicious and easy-to-make no-bake pumpkin cheesecake balls that are perfect for fall and holiday gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1/2 cup chopped pecans (optional)
- 1/2 cup chocolate chips (for coating)
Instructions
- In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Gradually mix in the graham cracker crumbs until well combined.
- If desired, fold in chopped pecans for added texture.
- Refrigerate the mixture for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- Melt chocolate chips in a microwave or double boiler.
- Dip each pumpkin cheesecake ball into the melted chocolate, ensuring they are fully coated.
- Place the coated balls on a parchment-lined baking sheet and refrigerate until the chocolate is set.
- Serve chilled and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to a week.
- These can be made ahead of time and frozen for later use.
- Feel free to customize the coating with crushed nuts or sprinkles.
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg