Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ground cloves
- Pinch of salt
- 1 cup graham cracker crumbs (for coating)
- 1 cup finely chopped pecans (for coating)
- 1/2 cup cinnamon sugar (for coating)
- 1 cup mini chocolate chips (for coating)
- 1 cup toasted coconut flakes (for coating)
Instructions
- Line a baking sheet with parchment paper and set up coating stations in shallow bowls.
- In a large bowl, beat the softened cream cheese until smooth and fluffy. Add pumpkin puree, powdered sugar, vanilla, and spices. Mix until fully combined.
- Refrigerate the mixture for 15-20 minutes.
- Using a small cookie scoop or tablespoon, portion into 1-inch balls and roll between palms to shape.
- Roll each ball in the desired coating and place on the prepared baking sheet.
- Refrigerate for at least 30 minutes before serving.
Notes
These cheesecake balls taste even better after sitting in the fridge for a few hours. They are customizable with various coating options.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 ball
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg