Ingredients
Equipment
Method
Preparation Steps
- In a large mixing bowl, use an electric mixer to beat 8 ounces of softened cream cheese until smooth and creamy, about 2 minutes.
- Gradually add 1 cup of pumpkin puree, ¾ cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of pumpkin pie spice. Continue mixing until all ingredients are well combined and creamy.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- After chilling, shape the mixture into balls roughly 1 inch in diameter, placing them on a parchment-lined baking sheet.
- Roll each ball in 1 cup of graham cracker crumbs until fully coated.
- Arrange the cheesecake balls back on the parchment-lined baking sheet and refrigerate for at least 30 minutes before serving.
Nutrition
Notes
These No Bake Pumpkin Cheesecake Balls are customizable and can be made ahead, stored in the fridge, and enjoyed chilled. Perfect for gatherings and seasonal celebrations.
