Description
Simple recipe for making small, bite-sized pumpkin cheesecake truffles.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 12 ounces white chocolate, melted
- 1/2 cup crushed graham crackers (for coating)
Instructions
- Beat the softened cream cheese in a medium bowl until smooth.
- Mix in the pumpkin puree, granulated sugar, vanilla extract, pumpkin pie spice, and salt until fully combined.
- Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until firm enough to roll.
- Roll the chilled mixture into small balls, about 1 inch in diameter.
- Place the balls on a parchment-lined baking sheet.
- Freeze the balls for 30 minutes to firm them up further.
- Dip each frozen ball into the melted white chocolate, ensuring it is fully coated.
- Roll the coated truffles in the crushed graham crackers immediately after dipping.
- Return the truffles to the baking sheet and refrigerate until the chocolate sets.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- If the mixture is too soft to roll, chill it longer.
- Store finished truffles in an airtight container in the refrigerator.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 75
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 2
- Cholesterol: 25
Keywords: pumpkin, cheesecake, truffles, no-bake, dessert, white chocolate, graham cracker