Pumpkin Cheesecake Truffles Recipe

Introduction

Cheesecake truffles are a delightful bite-sized treat that combines creamy cheesecake flavors with seasonal pumpkin spice. These no-bake truffles are easy to make and perfect for autumn gatherings or anytime you crave a rich, sweet snack.

Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/3 cup white chocolate chips
• Optional: orange food coloring and granulated sugar for rolling

Instructions

1. Step 1: In a non-stick skillet over medium heat, melt the butter. Add the cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens.
2. Step 2: Remove from heat and stir in graham cracker crumbs and white chocolate chips until the chips melt into the mixture. If desired, add a few drops of orange food coloring for a festive look.
3. Step 3: Pour the mixture onto a greased baking sheet and spread it evenly. Refrigerate for about 2 hours, or until firm.
4. Step 4: Once chilled, lightly butter your hands and roll the mixture into small balls.
5. Step 5: Roll each ball in granulated sugar to create a sweet coating. Decorate with chocolate chips to resemble stems, if you like.

Tips & Variations

• For added texture, try mixing in chopped nuts or dried cranberries before chilling.
• If you prefer a chocolate coating, dip the truffles in melted dark or milk chocolate instead of rolling in sugar.
• Use a silicone mat or parchment paper to prevent sticking when chilling the mixture.

Storage

Store cheesecake truffles in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them in a sealed container for up to 2 months and thaw in the fridge before serving. Serve chilled for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh cooked and pureed pumpkin, but make sure it’s well-drained to avoid excess moisture that could affect the texture.

Do the truffles need to be refrigerated?

Yes, refrigeration is necessary to set the truffles and keep the cream cheese mixture safe to eat.

Pumpkin Cheesecake Truffles Recipe

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★★★★★

4.7 from 115 reviews

These Cheesecake Truffles combine creamy pumpkin-spiced cheesecake with a sweet and crunchy graham cracker crust, all coated in smooth white chocolate. Perfect as a festive fall treat or a delightful snack, these no-bake truffles are easy to prepare, chilled until firm, then rolled into bite-sized sweets that can be decorated for a charming presentation.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 2 hours 25 minutes
• Yield: About 20 truffles 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon butter
• 4 ounces cream cheese, softened
• 1/2 cup canned pumpkin puree
• 1 (14-ounce) can sweetened condensed milk
• 1 1/2 teaspoons pumpkin pie spice
• 1/2 cup graham cracker crumbs
• 1/3 cup white chocolate chips

Optional

• Orange food coloring
• Granulated sugar for rolling

Instructions

1. Melt and mix base ingredients: In a non-stick skillet over medium heat, melt the butter. Add the cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir continuously until the mixture thickens slightly, ensuring all ingredients are well combined and heated through without burning.
2. Add dry ingredients and white chocolate: Remove from heat and stir in the graham cracker crumbs and white chocolate chips. Mix until the chocolate chips melt smoothly into the mixture. If using, add a few drops of orange food coloring here to enhance the festive color.
3. Chill the mixture: Pour the combined mixture onto a greased baking sheet, spreading evenly. Place in the refrigerator and chill for approximately 2 hours or until the mixture is firm enough to handle.
4. Shape into truffles: Once firm, lightly butter your hands and roll the chilled mixture into small bite-sized balls. Aim for uniform size for consistent texture and presentation.
5. Coat and decorate: Roll each ball in granulated sugar to give a sweet, sparkly coating. Optionally, decorate each truffle with a few chocolate chips to mimic pumpkin stems for a charming, festive look.

Notes

• Ensure the cream cheese is softened to room temperature before starting for easier mixing.
• If the mixture is too sticky to handle after chilling, refrigerate it longer or briefly freeze it to make rolling easier.
• Store truffles in an airtight container in the refrigerator and consume within 3-4 days for best freshness.
• For a dairy-free version, substitute cream cheese with a vegan alternative and use dairy-free white chocolate chips.
• Use caution when melting ingredients in the skillet to avoid burning or curdling the cream cheese mixture.

Keywords: cheesecake truffles, pumpkin cheesecake, fall dessert, no bake truffles, pumpkin spice, easy dessert, holiday treats