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1. Prepare the Cheesecake Mixture:
– In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice.
– Use an electric mixer to blend the ingredients until smooth and creamy.
2. Incorporate the Crust:
– Gradually add the graham cracker crumbs to the mixture, stirring until well combined.
– If using, fold in the chopped pecans or walnuts for added texture.
3. Form the Balls:
– Using your hands, scoop out small portions of the mixture and roll them into bite-sized balls (about 1 inch in diameter).
– Place the formed balls on a baking sheet lined with parchment paper.
4. Chill the Cheesecake Balls:
– Once all the mixture is rolled into balls, place the baking sheet in the refrigerator for at least 1 hour to firm up.
5. Optional Coating:
– If you choose to coat the balls in white chocolate, melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth.
– Dip each chilled cheesecake ball into the melted chocolate, allowing any excess to drip off, then roll in additional graham cracker crumbs.
6. Serve:
– Once coated, return the balls to the baking sheet and refrigerate again for about 30 minutes to set the chocolate.
– Serve chilled and enjoy!
Prep Time: 20 minutes | Cook Time: 0 minutes | Servings: 12-15 balls
Indulge in these delightful No-Bake Pumpkin Cheesecake Balls, perfect for fall gatherings or a sweet treat anytime!
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