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–+ servings
Pumpkin Cheesecake Balls

Delicious Pumpkin Cheesecake Balls That Melt in Your Mouth

These Pumpkin Cheesecake Balls are a creamy, no-bake treat perfect for fall gatherings.
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Prep Time 15 minutes
Chilling Time 30 minutes
Total Time 45 minutes
Servings: 12 balls
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cheesecake Mixture
  • 8 oz Cream Cheese Softened
  • 1 cup Pumpkin Puree Pure pumpkin, not pie filling
  • 1 cup Powdered Sugar Adjust to taste
  • 1/4 cup Maple Syrup Adjust to taste
For the Coating
  • 1 cup Graham Cracker Crumbs Use gluten-free for GF option
  • 1 tsp Ground Cinnamon Swap with pumpkin pie spice if desired
  • 1/4 tsp Ground Nutmeg Use sparingly

Equipment

  • mixing bowl
  • hand mixer
  • spatula
  • parchment paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, add softened cream cheese and pure pumpkin purée. Blend together for 2-3 minutes until smooth.
  2. Gradually sift in the powdered sugar along with ground cinnamon and nutmeg. Mix for another 2 minutes until smooth.
  3. Gently fold in the graham cracker crumbs until evenly integrated into the mixture.
  4. Roll the mixture into bite-sized balls about 1 inch in diameter and place on a parchment-lined baking sheet.
  5. Transfer the baking sheet to the refrigerator and let the balls chill for at least 30 minutes.
  6. For an extra crunch, roll the chilled balls in additional graham cracker crumbs before serving.

Nutrition

Serving: 1ballCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 2000IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easier blending. Taste and adjust sweetness as needed before shaping the balls. Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

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