Description
Easy no-bake Pumpkin Cheesecake Truffles, combining creamy cheesecake with autumn pumpkin spice flavors in a convenient, bite-sized dessert, perfect for fall indulgences.
Ingredients
Scale
- 16 ounces full-fat cream cheese, softened
- 1 cup canned pumpkin puree, NOT pumpkin pie filling
- 1 ½ cups powdered sugar, sifted
- 1 cup finely crushed graham cracker crumbs
- 2 teaspoons pumpkin pie spice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon fine sea salt
- 12 ounces high-quality white chocolate chips or melting wafers
- 1 tablespoon coconut oil or vegetable shortening
- Optional Decorations: Extra pumpkin pie spice, finely chopped pecans or walnuts, sprinkles, contrasting melted chocolate
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and airy, about 2-3 minutes.
- Reduce mixer speed to low. Add the pumpkin puree, vanilla extract, pumpkin pie spice, and salt. Mix until just combined and evenly distributed.
- With the mixer still on low, gradually add the sifted powdered sugar, a little at a time, allowing it to fully incorporate before adding more.
- Gently fold in the finely crushed graham cracker crumbs with a rubber spatula until just combined.
- Cover the bowl tightly with plastic wrap and refrigerate the mixture for at least 2-3 hours, or preferably overnight, until firm.
- Line two large baking sheets with parchment paper or silicone baking mats.
- Scoop portions of the chilled mixture using a small cookie scoop (1 to 1.5 tablespoons) and gently roll between your palms to form smooth, round balls.
- Arrange the rolled truffles on the prepared baking sheets, leaving space between each.
- Place the baking sheets in the freezer for at least 30-60 minutes, until the truffles are very firm.
- While truffles are freezing, melt the white chocolate chips and coconut oil/shortening. Use the microwave method (30-second intervals, stirring after each) or a double boiler method until smooth and completely melted.
- Working quickly, carefully drop one frozen truffle into the melted chocolate, ensuring it’s fully coated. Use a dipping tool or fork to lift it out, tapping gently against the bowl’s rim to remove excess chocolate.
- Place the coated truffle back onto the parchment-lined baking sheet. Immediately add any optional decorations while the chocolate is still wet.
- Repeat with the remaining truffles. If the chocolate thickens, reheat gently until fluid again.
- Once all truffles are dipped and decorated, place the baking sheets back into the refrigerator for at least 30-60 minutes, until the chocolate coating is completely set and firm.
- Transfer the finished Pumpkin Cheesecake Truffles to an airtight container and store in the refrigerator.
Notes
- Ensure cream cheese is fully softened for a smooth filling.
- Use pure pumpkin puree, not pumpkin pie filling.
- Sifting powdered sugar prevents clumps.
- Chilling the mixture is crucial for easy rolling.
- Freezing truffles before dipping prevents them from falling apart.
- Work quickly when dipping as the frozen truffles will set the chocolate fast.
- Reheat chocolate gently if it thickens during dipping.
- Store in an airtight container in the refrigerator for up to 1 week.
- Allow truffles to sit at room temperature for 5-10 minutes before serving for best flavor.
- Quality chocolate yields a better coating.
- Prep Time: 2 Hours
- Cook Time: 0 Minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: Approx. 150-200 (estimate, will vary based on exact ingredients)
- Sugar: Approx. 15-20g (estimate)
- Sodium: Approx. 30-50mg (estimate)
- Fat: Approx. 10-15g (estimate)
- Saturated Fat: Approx. 5-8g (estimate)
- Unsaturated Fat: Approx. 5-7g (estimate)
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g (estimate)
- Fiber: Approx. 1g (estimate)
- Protein: Approx. 2-3g (estimate)
- Cholesterol: Approx. 15-20mg (estimate)