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 salt
- 12 ounces white chocolate, melted
- 1/2 cup crushed graham crackers (for coating, optional)
Instructions
- Beat the softened cream cheese in a medium bowl until smooth.
- Mix in the pumpkin puree, powdered sugar, pumpkin pie spice, and salt until fully combined.
- Cover the mixture and chill in the refrigerator for at least 2 hours, or until firm enough to roll.
- Scoop the chilled mixture using a small spoon or cookie scoop and roll into 1-inch balls. Place the balls on a parchment-lined baking sheet.
- Return the rolled balls to the freezer for 30 minutes to firm up again.
- Dip each truffle into the melted white chocolate, letting excess drip off.
- If using, immediately roll the coated truffle in crushed graham crackers.
- Place the finished truffles back onto the parchment-lined sheet.
- Refrigerate until the chocolate is set, about 1 hour.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- If the mixture is too soft to roll, chill it longer.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 25 min
- Cook Time: 0 min
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 15
- Sodium: 50
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 0
- Protein: 2
- Cholesterol: 20
Keywords: pumpkin, cheesecake, truffles, no-bake, white chocolate, dessert, fall