Description
Delicious no-bake pumpkin cheesecake balls coated in chocolate, perfect for autumn gatherings.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup canned pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- Pinch of ground cloves (optional)
- 2 cups graham cracker crumbs
- White chocolate or milk chocolate chips or candy melts (for dipping)
- Extra graham cracker crumbs or crushed nuts (for rolling, optional)
Instructions
- In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Mix until smooth.
- Add the ground cinnamon, nutmeg, ginger, and optional cloves. Stir to incorporate.
- Gradually fold in the graham cracker crumbs until thick enough to roll into balls.
- Using a tablespoon or cookie scoop, portion out the mixture and roll into balls, placing them on a parchment-lined sheet.
- Refrigerate for at least 1 hour to firm up.
- In a microwave-safe bowl, melt the chocolate chips or candy melts in 30-second intervals until smooth.
- Dip each chilled ball into the melted chocolate and let excess drip off.
- Optionally, roll in extra graham cracker crumbs or crushed nuts before the chocolate sets.
- Refrigerate the coated balls for about 30 minutes until chocolate firms up.
- Serve chilled and enjoy!
Notes
These pumpkin cheesecake balls can be prepped in advance and stored in the fridge for up to 5 days. They also freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 9g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg