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No Bake Pumpkin Cheesecake Balls

A pile of no bake pumpkin cheesecake balls coated in cinnamon sugar, with one cut open to reveal a creamy white center.
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Quick and easy pumpkin cheesecake truffles coated in a spiced sugar blend, perfect for fall gatherings.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon

Instructions

  1. Mix cream cheese, pumpkin puree, powdered sugar, vanilla, and pumpkin pie spice in a bowl until smooth.
  2. Stir in graham cracker crumbs until fully combined.
  3. Roll the mixture into 1-inch balls and place on a baking sheet lined with parchment paper.
  4. Chill in the refrigerator for 30 minutes.
  5. Combine granulated sugar and cinnamon in a small bowl.
  6. Roll each chilled ball in the cinnamon-sugar mixture until coated.
  7. Store in the refrigerator until ready to serve.

Notes

  • For a firmer texture, freeze the balls for 15 minutes before coating.
  • Transport in an airtight container with parchment paper between layers.

Nutrition

Find it online: https://kitchenuser.net/no-bake-pumpkin-cheesecake-balls-recipe/