No Bake Pumpkin Cheesecake Balls
Bite sized no bake pumpkin cheesecake balls rolled in graham cracker crumbs and chilled until firm.
Equipment
- Large mixing bowl
- Electric mixer
- Baking tray
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup pumpkin puree plain, not pie filling
- ½ cup powdered sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- ½ tsp vanilla extract
- 1 cup graham cracker crumbs for coating
- ½ cup white chocolate chips optional, melted for dipping
Instructions
Cooking
- Beat. Beat the cream cheese until smooth.
- Mix. Add the pumpkin, powdered sugar, spices, and vanilla and mix until smooth.
- Chill. Refrigerate 30 minutes.
- Roll. Scoop and roll into 1 inch balls, then coat in graham crumbs.
- Set. Chill on a lined tray for 30 more minutes before serving.
Notes
Substitutions: Use crushed gingersnaps for the coating.
Tips: Blot the pumpkin so the balls hold their shape.
Storage: Refrigerate in an airtight container for up to 5 days.
Nutrition does not include the optional white chocolate.