No-Bake Pumpkin Cheesecake Balls
Ingredients:
For the Crust:
– 1 ½ cups graham cracker crumbs (about 10 full sheets)
– ¼ cup granulated sugar
– ½ cup unsalted butter, melted
For the Pumpkin Cheesecake Filling:
– 8 oz (225g) cream cheese, softened
– ½ cup powdered sugar
– 1 cup pumpkin puree (not pumpkin pie filling)
– 1 teaspoon pure vanilla extract
– ½ teaspoon ground cinnamon
– ¼ teaspoon ground nutmeg
– ¼ teaspoon ground ginger
– Pinch of salt
– 1 cup heavy whipping cream, cold
For the Coating:
– 1 cup graham cracker crumbs
– 1 teaspoon ground cinnamon
– 2 tablespoons brown sugar
– Optional: Mini pumpkin candies, whipped cream drizzle, or additional cinnamon for garnish
Directions:
1. Prepare the Crust:
– In a large mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter.
– Mix until the crumbs are evenly moistened.
– Press the mixture firmly into the bottom of a 9×13-inch baking dish lined with parchment paper, creating an even layer.
– Place the crust in the refrigerator to set while you prepare the filling.
2. Make the Pumpkin Cheesecake Filling:
– In a large bowl, beat the cream cheese and powdered sugar together until smooth and creamy using an electric mixer.
– Add the pumpkin puree, vanilla extract, ground cinnamon, ground nutmeg, ground ginger, and a pinch of salt. Beat until well combined.
– In a separate bowl, whip the heavy whipping cream until stiff peaks form.
– Gently fold the whipped cream into the pumpkin mixture until fully incorporated and fluffy.
3. Assemble the Cheesecake Balls:
– Remove the prepared crust from the refrigerator.
– Spread the pumpkin cheesecake filling evenly over the crust, smoothing the top with a spatula.
– Cover the dish with plastic wrap and refrigerate for at least 4 hours, or until the filling is firm and set.
4. Form the Cheesecake Balls:
– Once the filling is set, remove the cheesecake from the baking dish using the parchment overhang.
– Transfer the cheesecake to a cutting board.
– Using a small cookie scoop or a tablespoon, scoop out portions of the cheesecake.
– Roll each portion between your palms to form smooth balls.
– Place the rolled balls on a baking sheet lined with parchment paper.
5. Coat the Cheesecake Balls:
– In a shallow dish, combine the graham cracker crumbs, ground cinnamon, and brown sugar.
– Roll each cheesecake ball in the crumb mixture, ensuring it is fully coated.
– Optionally, press some mini pumpkin candies onto the tops of the balls for a festive touch.
6. Chill the Cheesecake Balls:
– Refrigerate the coated cheesecake balls for at least 1 hour to set.
– For a firmer texture, you can freeze them for about 30 minutes.
7. Optional Decoration:
– Drizzle the cheesecake balls with whipped cream or a light lemon glaze for added flavor and presentation.
– Sprinkle with additional cinnamon or place a small piece of mini pumpkin candy on top.
8. Serve:
– Arrange the No-Bake Pumpkin Cheesecake Balls on a decorative platter.
– Serve chilled and enjoy these creamy, spiced delights!