Description
Simple recipe for no-bake pumpkin cheesecake truffles.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon vanilla extract
- 12 ounces white chocolate, melted
- 1/4 cup crushed graham crackers (for coating)
Instructions
- Combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract in a medium bowl. Mix until smooth.
- Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until firm enough to roll.
- Scoop the chilled mixture using a small spoon or a 1-inch cookie scoop. Roll into balls between your palms.
- Place the rolled balls on a parchment-lined baking sheet. Return to the refrigerator for 30 minutes to firm up again.
- Melt the white chocolate according to package directions.
- Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
- Immediately roll the coated truffle in the crushed graham crackers, or place it back on the parchment paper to set.
- Refrigerate the finished truffles until the chocolate coating is firm.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- You can substitute cinnamon for pumpkin pie spice if needed.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Keywords: Pumpkin Cheesecake Truffles, no-bake dessert, pumpkin spice, white chocolate, cream cheese balls