Irresistible Pumpkin Cheesecake Truffles Recipe

Introduction

These irresistible pumpkin cheesecake truffles combine creamy pumpkin-flavored filling with a crunchy graham cracker crust and a smooth white chocolate coating. Perfect for fall gatherings or a sweet snack, they’re easy to make and sure to impress.

Ingredients

• 8 ounces cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup crushed graham crackers
• 1 cup white chocolate or almond bark, melted

Instructions

1. Step 1: In a mixing bowl, beat the softened cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until creamy and homogenous.
2. Step 2: Cover the mixture with plastic wrap and refrigerate for 30 minutes to allow the filling to firm up.
3. Step 3: Use a tablespoon to portion the chilled filling and roll each portion into a ball.
4. Step 4: Melt the white chocolate or almond bark in a microwave-safe bowl. Heat in 30-second increments, stirring between each until fully melted and smooth.
5. Step 5: Dip each truffle into the melted chocolate to coat completely, then roll in crushed graham crackers. Place the coated truffles on a parchment-lined sheet.
6. Step 6: Refrigerate the finished truffles on the baking sheet for 15 to 20 minutes until the coating is firm.

Tips & Variations

• Use maple extract instead of vanilla for an added autumn flavor twist.
• Try rolling truffles in chopped nuts or shredded coconut for a different texture.
• Make mini truffles by using a teaspoon to portion the filling for a bite-sized treat.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to one month and thaw in the refrigerator before serving. Reheat by letting them sit at room temperature for a few minutes to soften slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is the easiest option to use.

What can I substitute for white chocolate?

You can use milk or dark chocolate instead, adjusting the coating flavor to your preference. Just be sure to melt it gently to avoid burning.

Irresistible Pumpkin Cheesecake Truffles Recipe

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★★★★★

4.9 from 114 reviews

• Author: Lila
• Total Time: 1 hour 30 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

These irresistible Pumpkin Cheesecake Truffles combine creamy pumpkin-spiced cheesecake filling coated in white chocolate and rolled in crunchy graham crackers. Perfect as a festive, bite-sized dessert or holiday treat, they balance smooth texture with sweet spice and a crisp outer layer.

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Ingredients

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Cheesecake Mixture

• 8 ounces cream cheese, softened
• 1 cup pumpkin puree
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger

Coating and Topping

• 1 cup white chocolate or almond bark, melted
• 1/2 cup crushed graham crackers

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Instructions

1. Create Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla extract, ground cinnamon, nutmeg, and ginger. Mix thoroughly until the mixture is creamy and well combined.
2. Chill Filling: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for 30 minutes. This chilling step helps the filling to firm up, making it easier to shape into truffles.
3. Shape Truffles: After chilling, use a tablespoon to scoop portions of the filling. Roll each portion between your palms to form smooth balls creating uniform truffles.
4. Melt White Chocolate: Place the white chocolate or almond bark in a microwave-safe bowl. Heat it in 30-second increments, stirring thoroughly between intervals until the chocolate is fully melted and smooth.
5. Coat and Finish Truffles: Dip each cheesecake truffle into the melted white chocolate to coat completely. Then, immediately roll the coated truffle in crushed graham crackers to add a crunchy exterior. Place the coated truffles onto a parchment-lined baking sheet.
6. Set the Truffles: Refrigerate the prepared truffles on the baking sheet for 15 to 20 minutes. This allows the white chocolate coating to firmly set and secure the graham cracker coating.

Notes

• For a dairy-free version, substitute cream cheese with a plant-based alternative and use dairy-free white chocolate.
• Ensure the cream cheese is fully softened to avoid lumps in the cheesecake mixture.
• Store truffles in an airtight container in the refrigerator for up to 5 days.
• You can add a pinch of salt to the cheesecake mixture to balance the sweetness if desired.
• Use fresh pumpkin puree for best flavor or well-drained canned pumpkin.

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: pumpkin cheesecake truffles, pumpkin dessert, cheesecake bites, holiday treats, no-bake dessert, white chocolate truffles