Get ready to indulge in a delightful treat that captures the essence of autumn: Pumpkin Cheesecake Little Balls. These no-bake cheesecake bites combine the rich flavors of cream cheese and pumpkin with a hint of pumpkin spice, making them the perfect sweet and spicy dessert for all your fall gatherings.
Ingredients
Scale:
8 oz (226 g) cream cheese, softened
1/2 cup (120 ml) pumpkin puree (not pumpkin pie filling)
1/2 cup (100 g) powdered sugar, sifted
1/2 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1 cup (100 g) crushed graham crackers or digestive biscuits
1/4 cup (25 g) chopped nuts (e.g., pecans or walnuts) - optional
Instructions
In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Use a hand mixer or a whisk to blend the ingredients until smooth and creamy.
Cover the bowl with plastic wrap and refrigerate the mixture for approximately 30 minutes.
Once chilled, use a small cookie scoop or your hands to form the mixture into 1-inch balls.
In a separate bowl, combine the crushed graham crackers and chopped nuts, if using. Roll each pumpkin cheesecake ball in the mixture until fully coated.
After coating, return the pumpkin cheesecake little balls to the refrigerator for another 20-30 minutes to set.
