Ingredients
– 8 oz cream cheese (softened)
– 1 cup pumpkin puree
– 1½ cups crushed graham crackers
Instructions
1. Prepare the Mixture
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree and mix until fully combined. Gradually fold in the crushed graham crackers until the mixture is thick enough to hold its shape.
2. Chill the Mixture
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This step helps firm up the mixture, making it easier to roll into balls.
3. Shape the Balls
Using a cookie scoop or spoon, scoop out portions of the mixture and roll them into 1-inch balls. Place them on a baking sheet lined with parchment paper.
4. Optional Coating
For added flavor and texture, roll the balls in crushed nuts, shredded coconut, or graham cracker crumbs. Alternatively, dip them in melted chocolate for a decadent touch.
5. Final Chill and Serve
Chill the balls for an additional 30 minutes to an hour to set. Serve them cold and enjoy these bite-sized fall treats!
Notes
– Adjust the graham crackers if the mixture feels too soft or too dry.
– For a gluten-free version, use gluten-free cookies or nuts instead of graham crackers.
– Store in an airtight container in the fridge for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
Keywords: 3 ingredient no bake pumpkin cheesecake balls