Description

Creamy, spiced, and dipped in chocolate—these easy no bake pumpkin cheesecake balls are the perfect fall dessert that require no oven time!

Ingredients

8 oz (225 g) cream cheese, softened

1 cup canned pumpkin puree

1 cup powdered sugar

1 tsp vanilla extract

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/4 tsp ground ginger

Pinch of ground cloves (optional)

2 cups graham cracker crumbs

White chocolate or milk chocolate chips or candy melts (for dipping)

Extra graham cracker crumbs or crushed nuts (for rolling, optional)

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Instructions

1. In a large mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, and vanilla extract. Mix until smooth and well combined.

2. Add the ground cinnamon, nutmeg, ginger, and optional cloves. Stir to incorporate the spices evenly.

3. Gradually fold in the graham cracker crumbs. Mix until the texture is thick enough to roll into balls. Add more crumbs if needed.

4. Use a tablespoon or cookie scoop to portion out the mixture. Roll into bite-sized balls and place on a parchment-lined baking sheet.

5. Refrigerate the balls for at least 1 hour to firm up.

6. Melt the chocolate chips or candy melts in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth.

7. Dip each chilled ball into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off before placing back on the sheet.

8. Optionally, roll dipped balls in extra graham cracker crumbs, crushed nuts, or sprinkles before the chocolate sets.

9. Refrigerate the coated balls for about 30 minutes, or until the chocolate is firm.

10. Serve chilled and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

If your mixture feels too soft to roll, simply add more graham cracker crumbs a little at a time until it’s firm enough. These are great made a day ahead and can be frozen for longer storage.