Description
These no-bake pumpkin cheesecake balls are a quick and easy treat made with pumpkin puree, cream cheese, and graham crackers. Perfect for fall!
Ingredients
Scale
- 1 (15 ounce) can pumpkin puree
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla extract
- 2 cups graham cracker crumbs
- 1/2 cup powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Pinch of salt
Instructions
- In a large bowl, beat the cream cheese until smooth.
- Add the pumpkin puree, vanilla extract, cinnamon, nutmeg, and salt. Mix until well combined.
- Stir in the graham cracker crumbs and powdered sugar until a dough forms.
- Roll into small balls and place on a baking sheet lined with parchment paper.
- Chill in the refrigerator for at least 1 hour before serving.
- Optional: Roll in additional graham cracker crumbs or powdered sugar for coating.
Notes
Store in an airtight container in the refrigerator for up to 1 week. For extra flavor, add a dash of pumpkin pie spice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 85
- Sugar: 6g
- Fat: 4g
- Carbohydrates: 10g
- Protein: 1g