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No Bake Pumpkin Cheesecake Balls

Delightful bite-sized treats that capture the essence of fall with creamy pumpkin and rich spices, perfect for gatherings.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 20 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 80
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz cream cheese, softened For that creamy base.
  • 1 cup pumpkin puree Fresh or canned works well.
  • 1/2 cup powdered sugar For sweetness, adjust to taste.
  • 1 teaspoon vanilla extract A hint of depth in flavor.
  • 1 teaspoon cinnamon Classic flavor giving warmth.
  • 1/4 teaspoon nutmeg A delightful touch of spice.
  • 1 cup graham cracker crumbs For coating, or swap with crushed nuts for a healthier option.
Optional Toppings
  • to taste mini chocolate chips For an extra touch.
  • to taste melted chocolate For drizzling over.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, cinnamon, and nutmeg. Mix until smooth and creamy, ensuring there are no lumps.
  2. Once well combined, shape the mixture into small balls using your hands, about one inch in diameter.
  3. Place the graham cracker crumbs on a plate and roll each ball in the crumbs, ensuring they are evenly coated.
  4. Arrange the balls on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to firm up.
  5. For an extra flair, drizzle melted chocolate over the chilled balls or sprinkle with mini chocolate chips before serving.

Notes

To keep these pumpkin cheesecake balls fresh, store them in an airtight container in the refrigerator. They will last about five days. You can also freeze them for longer storage, just thaw in the fridge when ready to serve.