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–+ servings
Pumpkin Cheesecake Balls

Creamy Pumpkin Cheesecake Balls for a Festive Fall Treat

Delight in these Pumpkin Cheesecake Balls, a simple, no-bake dessert perfect for fall gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 16 balls
Course: Desserts
Cuisine: American
Calories: 90
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Mixture
  • 8 ounces Cream Cheese softened at room temperature
  • 1 cup Pumpkin Puree fresh or canned
  • 1/4 cup Maple Syrup can substitute with honey or agave
  • 1 teaspoon Cinnamon Ceylon cinnamon preferred
  • 1/2 teaspoon Nutmeg freshly grated for vibrant taste
  • 1/2 cup Powdered Sugar
Coating
  • 1 cup Graham Cracker Crumbs use gluten-free for a gluten-free option
  • Crushed Nuts optional, pecans or walnuts recommended

Equipment

  • mixing bowl
  • electric mixer
  • Rubber spatula
  • Baking tray
  • Plastic wrap

Method
 

Preparation Steps
  1. In a large mixing bowl, combine cream cheese, pumpkin puree, maple syrup, cinnamon, nutmeg, and powdered sugar. Blend on medium speed for 2-3 minutes until smooth.
  2. Gradually fold in graham cracker crumbs until evenly distributed and well-blended.
  3. Using a tablespoon or cookie scoop, roll the mixture into 1-inch balls and place on a lined baking tray.
  4. Cover with plastic wrap and refrigerate for at least 30 minutes to firm up.
  5. Before serving, roll chilled balls in extra graham cracker crumbs or crushed nuts for added texture.

Nutrition

Serving: 1ballCalories: 90kcalCarbohydrates: 9gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 60mgPotassium: 50mgSugar: 6gVitamin A: 500IUCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to a week, or freeze for longer storage. Thaw in the fridge before serving.

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