Description
These no-bake pumpkin cheesecake balls are a delicious, easy-to-make treat perfect for fall. They’re vegan-friendly, gluten-free, and full of pumpkin spice flavor.
Ingredients
Scale
- 1 cup cooked pumpkin puree (canned or homemade)
- 1 cup cream cheese (or vegan alternative, softened)
- 1/2 cup powdered sugar
- 1/4 cup maple syrup or honey
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 tsp vanilla extract
- 2 cups crushed graham crackers (or gluten-free alternative)
- 1/4 cup melted coconut oil or butter
- Optional: 1 cup white chocolate melts for coating
Instructions
- In a large bowl, mix together the pumpkin puree, cream cheese, powdered sugar, maple syrup, cinnamon, ginger, nutmeg, cloves, and vanilla extract until smooth and well combined.
- Fold in the crushed graham crackers and melted coconut oil until a thick dough forms.
- Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.
- Scoop out small portions (about 1 tablespoon each) and roll into balls using your hands.
- If coating, melt the white chocolate and dip each ball, then place on parchment paper.
- Refrigerate the balls for at least 1 hour to set.
- Serve chilled and enjoy!
Notes
Store in an airtight container in the fridge for up to 1 week. These are great for parties or as a quick snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 85 kcal
- Sugar: 7g
- Fat: 4g
- Carbohydrates: 10g
- Protein: 1g