Description
These delightful no-bake Pumpkin Cheesecake Truffles capture autumn’s warmth and spice in a bite-sized treat. Velvety smooth cheesecake infused with pumpkin and pumpkin pie spice, all enrobed in a delicate white chocolate shell.
Ingredients
Scale
- 1 tbsp butter, melted
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Optional: orange food coloring
- Optional: granulated sugar for rolling
Instructions
- Combine 1/2 cup graham cracker crumbs and 1 tbsp melted butter in a bowl. Mix until uniformly moistened and set aside.
- In a separate bowl, beat 4 oz softened cream cheese until smooth and fluffy. Add 1/2 cup pumpkin puree, 1 (14 oz) can sweetened condensed milk, and 1 1/2 tsp pumpkin pie spice. Beat until well combined and creamy. Optionally, mix in a few drops of orange food coloring for enhanced color.
- Gently fold the prepared graham cracker base into the pumpkin cheesecake filling until evenly distributed. Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or preferably overnight, until the mixture is very firm.
- Line a large baking sheet with parchment paper. Scoop out portions of the thoroughly chilled mixture (about 1 tablespoon each) and roll gently between your palms to form smooth, 1-inch balls. Place them on the prepared baking sheet. Refrigerate the rolled truffles for another 30-60 minutes to ensure they are very cold and firm.
- While truffles undergo their second chill, gently melt 1/3 cup white chocolate chips in a microwave-safe bowl (use 50% power, stirring every 30 seconds) until completely smooth. Dip each thoroughly chilled truffle into the melted chocolate, ensuring it’s fully coated. Lift and gently tap off any excess chocolate.
- Place coated truffles back on the parchment-lined baking sheet. While the chocolate is still wet, sprinkle with optional granulated sugar or additional graham cracker crumbs for decoration. Refrigerate for 15-20 minutes until the chocolate coating is completely firm and dry.
- Once fully set, carefully transfer the truffles to an airtight container and store in the refrigerator for up to one week. For the best flavor and creamy texture, allow truffles to sit at room temperature for 10-15 minutes before serving.
Notes
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Pumpkin Cheesecake Truffles, No-Bake Desserts, Autumn Treats