Pumpkin Cheesecake Truffles Recipe
These Pumpkin Cheesecake Truffles are delightful bite-sized treats combining the creamy richness of cheesecake with the warm flavors of pumpkin and pumpkin pie spice. Rolled in sugar and topped with chocolate chips to resemble tiny pumpkins, they are perfect for festive occasions or cozy fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Method: Refrigeration and no-bake shaping
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Truffle Filling
- 1 tablespoon butter
- 4 ounces cream cheese, softened
- ½ cup canned pumpkin puree
- 1 (14-ounce) can sweetened condensed milk
- 1 ½ teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs
- ⅓ cup white chocolate chips
- Orange food coloring (optional)
- Granulated sugar (for rolling)
- Chocolate chips (for topping)
Instructions
- Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined, creating a smooth pumpkin cheesecake base.
- Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips. Continue stirring until the mixture is smooth, and the white chocolate chips have melted completely. If desired, add a few drops of orange food coloring to enhance the pumpkin color.
- Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet and spread it evenly. Refrigerate for at least 2 hours, or overnight, until the mixture is firm enough to handle.
- Roll the Truffles: Once chilled, rub butter on your hands to prevent sticking and form the mixture into small balls roughly the size of a golf ball.
- Coat the Truffles: Roll each ball in granulated sugar to coat them evenly. This adds a sparkling finish and extra sweetness to the truffles.
- Decorate: Use a toothpick to create ridges on the sides of each truffle to mimic the look of a pumpkin. Top each truffle with a chocolate chip to resemble the pumpkin stem.
- Serve: Serve the pumpkin cheesecake truffles immediately, or store them in the refrigerator until ready to enjoy.
Notes
- For best results, chill the mixture overnight to ensure the truffles hold their shape.
- You can substitute white chocolate chips with butterscotch chips for a different flavor.
- To make them vegan, consider using dairy-free cream cheese and white chocolate alternatives.
- These truffles are best stored refrigerated and consumed within 3-5 days.
- Adjust the amount of pumpkin pie spice to taste for milder or stronger spice flavor.
Nutrition
- Serving Size: 1 truffle (approx. 25g)
- Calories: 110
- Sugar: 14g
- Sodium: 45mg
- Fat: 4.5g
- Saturated Fat: 2.7g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin cheesecake truffles, pumpkin truffles, no bake pumpkin dessert, fall desserts, Halloween treats, pumpkin pie spice dessert
Find it online: https://hannahdelgado.com/pumpkin-cheesecake-truffles-recipe/
