No-Bake Pumpkin Cheesecake Balls (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
Cream cheese, softened, 8 oz (225g)
02 -
Pumpkin puree, 1 cup
03 -
Powdered sugar, ½ cup
→ Spices & Flavoring
04 -
Vanilla extract, 1 teaspoon
05 -
Ground cinnamon, 1 teaspoon
06 -
Ground nutmeg, ½ teaspoon
07 -
Ground ginger, ¼ teaspoon
→ Coating
08 -
Graham cracker crumbs, 1 cup
09 -
White chocolate chips, ½ cup
10 -
Crushed pecans or walnuts, ¼ cup
# Instructions:
01 -
Beat together softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and spices (cinnamon, nutmeg, ginger) until smooth and creamy.
02 -
Cover the mixture and refrigerate for 30 minutes to firm up.
03 -
Scoop tablespoon-sized portions of the chilled mixture and roll into balls. Place on a parchment-lined baking sheet.
04 -
Dip each ball in melted white chocolate, then roll in crushed nuts. Return to the baking sheet.
05 -
Refrigerate the coated balls for at least 1 hour until firmly set.
# Notes:
01 -
Can be stored in an airtight container in the fridge for up to 5 days
02 -
Try rolling in cinnamon sugar as an alternative coating