No-Bake Pumpkin Pie Cheesecake Balls 🍰
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
For the Coating:
- 1 cup crushed graham crackers or graham cracker crumbs
- 1/4 cup powdered sugar (optional)
- 1 teaspoon ground cinnamon (optional)
For Garnish (Optional):
- Mini marshmallows
- Chopped pecans or walnuts
- Chocolate drizzle
- Cinnamon sugar
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Directions:
1. Prepare the Crust:
- Mix Crust Ingredients:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
- Stir until the mixture resembles wet sand and all crumbs are evenly moistened.
- Form the Crust:
- Transfer the crumb mixture to a shallow dish or a large plate.
- Press the mixture firmly into an even layer, ensuring it sticks together well.
- Chill the Crust:
- Place the crust in the refrigerator for about 15 minutes to set while preparing the filling.
2. Make the Pumpkin Cheesecake Filling:
- Beat Cream Cheese:
- In a large mixing bowl, beat the cream cheese until smooth and creamy using an electric mixer on medium speed, about 2 minutes.
- Add Pumpkin and Sweeteners:
- Add the pumpkin puree, powdered sugar, and pure vanilla extract to the cream cheese.
- Beat until well combined and smooth.
- Incorporate Spices:
- Add the ground cinnamon, ground nutmeg, ground cloves, and ground ginger.
- Mix until all spices are fully integrated into the filling.
- Chill the Filling:
- Cover the bowl with plastic wrap and refrigerate the pumpkin cheesecake filling for at least 1 hour to firm up.
3. Assemble the Cheesecake Balls:
- Shape the Balls:
- Using a small cookie scoop or a teaspoon, portion out the chilled pumpkin cheesecake filling.
- Roll each portion between your palms to form smooth, bite-sized balls, about 1 inch in diameter.
- Prepare the Coating:
- In a shallow bowl, mix the crushed graham crackers, powdered sugar, and ground cinnamon (if using) for added flavor and sweetness.
- Coat the Balls:
- Roll each cheesecake ball in the coating mixture until fully covered.
- For a more decadent touch, you can also dip the balls halfway into melted chocolate before coating.
4. Chill the Cheesecake Balls:
- Refrigerate:
- Place the coated cheesecake balls on a parchment-lined baking sheet.
- Refrigerate for at least 30 minutes to allow the coating to set.
5. Garnish and Serve:
- Add Toppings (Optional):
- Before serving, you can garnish the cheesecake balls with mini marshmallows, chopped nuts, a drizzle of chocolate, or a sprinkle of cinnamon sugar for added texture and visual appeal.
- Serve:
- Arrange the No-Bake Pumpkin Pie Cheesecake Balls on a decorative platter.
- Serve chilled and enjoy the delightful combination of pumpkin and cream cheese flavors.