Pumpkin Cheesecake Truffles Recipe
These Pumpkin Cheesecake Truffles are a delightful no-bake fall dessert that combines creamy pumpkin cheesecake filling with a graham cracker base, coated with granulated sugar for a sparkling finish and topped with chocolate chips to mimic pumpkin stems. They capture the warm spices and comforting flavors of pumpkin pie in a fun, bite-sized treat perfect for autumn celebrations, holiday gatherings, or as a seasonal snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 25 minutes (including chilling time)
- Yield: Approximately 20 truffles 1x
- Category: Dessert, Snack
- Method: No-bake, Stove-top mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the 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 becomes well combined, forming a smooth and creamy filling.
- 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 chocolate chips have melted completely. Add a few drops of orange food coloring if you desire a brighter pumpkin color.
- Cool the Mixture: Pour the thickened pumpkin cheesecake mixture onto a butter-greased baking sheet and spread it out evenly. Refrigerate for at least 2 hours or overnight to let the mixture firm up for easy rolling.
- Roll the Truffles: Once chilled, lightly rub butter on your hands to prevent sticking and roll the mixture into small balls about the size of a golf ball, ensuring smooth, evenly shaped truffles.
- Coat the Truffles: Roll each truffle in granulated sugar to coat thoroughly, giving them a sparkly appearance and extra sweetness.
- Decorate: Use a toothpick to gently create ridges on the sides of each truffle, mimicking the lines of a pumpkin. Top each truffle with a chocolate chip to resemble the pumpkin stem.
- Serve: Serve immediately or store the truffles in the refrigerator until ready to enjoy.
Notes
- To prevent sticking while rolling, keep your hands lightly buttered.
- For a richer flavor, you can add a drizzle of melted white or dark chocolate on top before serving.
- Feel free to add chopped nuts like pecans or walnuts to the filling for added texture.
- These truffles can be made a day ahead and stored refrigerated to allow flavors to meld.
- Use orange food coloring sparingly to achieve your desired pumpkin hue.
Nutrition
- Serving Size: 1 truffle (approx. 30g)
- Calories: 120 kcal
- Sugar: 15 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
Keywords: pumpkin cheesecake truffles, no bake pumpkin desserts, fall desserts, holiday treats, easy no-bake truffles, pumpkin spice treats
Find it online: https://foodbylina.com/pumpkin-cheesecake-truffles-recipe/
