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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/pumpkin-cheesecake-truffles-recipe/