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Pumpkin Cheesecake Balls

Pumpkin Cheesecake Balls: Irresistibly Creamy Fall Delights

Pumpkin Cheesecake Balls are an irresistible no-bake treat combining rich pumpkin and creamy cheesecake, perfect for fall indulgence.
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Prep Time 15 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Base
  • 8 ounces Cream Cheese Softened for easy mixing
  • 1 cup Pumpkin Puree Canned or homemade
  • 3/4 cup Powdered Sugar Can substitute with coconut sugar
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract
For the Spice Blend
  • 2 teaspoons Pumpkin Pie Spice Substitute with nutmeg and cinnamon if needed
For the Coating
  • 1 cup Graham Cracker Crumbs Or crushed digestive biscuits for gluten-free option

Equipment

  • Large mixing bowl
  • Electric mixer
  • cookie scoop
  • Shallow Dish
  • baking sheet
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  2. Gradually add in the pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice, mixing until everything is well-combined and velvety, roughly 3-4 minutes.
  3. Cover the bowl tightly with plastic wrap and place it in the refrigerator for about 1 hour.
  4. After chilling, scoop out even portions, about 1 inch in diameter, and roll each scoop gently to create a smooth ball shape.
  5. Roll each pumpkin cheesecake ball in the graham cracker crumbs, ensuring they are fully coated on all sides.
  6. Place the coated balls on a lined baking sheet and refrigerate for at least 30 minutes to allow them to set.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 25mgIron: 0.5mg

Notes

Store in an airtight container in the refrigerator for up to a week or freeze for longer storage.

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