Description
Creamy, spiced pumpkin cheesecake balls coated in graham cracker crumbs or chocolate. A quick and easy no-bake fall dessert, perfect for snacking or holiday gatherings.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 1/2 cups graham cracker crumbs (divided)
- 1 cup white or dark chocolate (optional, for coating)
Instructions
- In a large bowl, beat together cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice until smooth and creamy.
- Stir in 1 cup of graham cracker crumbs until mixture is thick and well combined.
- Cover and refrigerate the mixture for 1–2 hours, or until firm enough to roll.
- Roll mixture into 1-inch balls and coat with remaining graham cracker crumbs or dip in melted chocolate.
- Place coated balls on a parchment-lined baking sheet and refrigerate until set, about 30 minutes.
- Serve chilled and enjoy!
Notes
- For extra crunch, add crushed pecans or walnuts to the coating.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze for longer storage, up to 2 months.
- If dipping in chocolate, allow excess to drip off before setting on parchment to avoid pooling.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American