Description
Creamy Pumpkin Cheesecake Truffles coated in chocolate and spiced with cinnamon — a no-bake treat perfect for fall gatherings.
Ingredients
Scale
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup graham cracker crumbs (or gingersnap crumbs for extra spice)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 8 oz semi-sweet or white chocolate, melted (for coating)
- Optional: crushed graham crackers, gingersnaps, or cinnamon sugar for garnish
Instructions
- 1. In a mixing bowl, beat softened cream cheese until smooth.
- 2. Add pumpkin puree, powdered sugar, vanilla, cinnamon, and pumpkin pie spice. Mix until fully combined.
- 3. Stir in graham cracker crumbs until mixture forms a thick dough-like consistency.
- 4. Cover and refrigerate mixture for 1 hour to firm up.
- 5. Scoop and roll into 1-inch balls. Place on a parchment-lined tray.
- 6. Freeze truffles for 20–30 minutes until firm.
- 7. Dip each truffle into melted chocolate, coating completely. Place back on parchment paper.
- 8. Sprinkle with crushed graham crackers, gingersnaps, or cinnamon sugar if desired.
- 9. Refrigerate until chocolate is set, then serve chilled.
Notes
- For best texture, keep truffles chilled until serving.
- You can use white chocolate for a sweeter version or dark chocolate for a richer flavor.
- Store truffles in an airtight container in the refrigerator for up to 5 days or freeze for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 9g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg
Keywords: pumpkin cheesecake truffles, fall dessert, no bake truffles