No-Bake Pumpkin Cheesecake Balls – Page 2

In a mixing bowl, beat the softened cream cheese with an electric hand mixer until smooth.
Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, and ground nutmeg. Continue mixing until everything is fully combined and the mixture is smooth and creamy.
Stir in the crushed graham crackers, ensuring that the mixture has a nice texture and is easy to form into balls.

Using a spoon or a small cookie scoop, scoop out portions of the pumpkin cheesecake mixture and roll them into bite-sized balls. You should get about 20-24 balls, depending on the size you make them.
Place each ball onto a baking sheet or tray lined with wax paper or parchment paper.

Refrigerate the cheesecake balls for at least 1 hour or until they are firm enough to handle and have set.

If you want to give your cheesecake balls an extra touch, melt white chocolate chips in the microwave or over a double boiler. Dip each cheesecake ball into the melted white chocolate and set it back onto the parchment paper to cool.
Alternatively, you can roll the cheesecake balls in more crushed graham crackers or a sprinkle of cinnamon for added flavor and texture.

Once the balls are set and chilled, serve immediately or store them in an airtight container in the refrigerator for up to 3 days. Enjoy the perfect combination of pumpkin, cheesecake, and spice!

Use Full-Fat Cream Cheese: For a richer and creamier texture, opt for full-fat cream cheese. It will give the cheesecake balls a smoother and more indulgent consistency.
Chill Thoroughly: Be sure to chill the cheesecake balls long enough for them to firm up, making them easier to coat and serve.
Customize the Coating: If you don’t want to use white chocolate, try rolling the balls in crushed pecans, graham cracker crumbs, or even a mix of cinnamon and sugar for an extra fall flair.
Make Ahead: These cheesecake balls can be made in advance and stored in the fridge for up to 3 days, making them a great option for parties and holiday events.

Storage: Store any leftover cheesecake balls in an airtight container in the refrigerator. They will stay fresh for up to 3 days. For longer storage, you can freeze them in a single layer for up to 1 month.
Reheating: These cheesecake balls are best enjoyed cold and do not need reheating. Simply pull them from the fridge when you’re ready to enjoy.