Description
These Chocolate-Dipped Pumpkin Cheesecake Truffles combine creamy pumpkin cheesecake flavors with a rich chocolate coating and a crunchy gingersnap topping. Perfect as a festive treat or an elegant dessert bite, these no-bake truffles are easy to prepare and delightfully indulgent.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- ½ cup pumpkin purée
- 1½ cups powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
Chocolate Coating
- 12 oz semi-sweet chocolate chips or melting wafers
Topping
- ½ cup crushed gingersnaps
Instructions
- Prepare Cheesecake Mixture: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin purée, powdered sugar, pumpkin pie spice, and vanilla extract, then mix until the combination is evenly blended and creamy.
- Chill Mixture: Cover the bowl and refrigerate the mixture for 1 to 2 hours until it firms up enough to handle and roll into balls.
- Form Truffles: Roll the chilled mixture into 1-inch diameter balls. Place the balls on a parchment-lined tray and freeze them for 20 to 30 minutes to firm up further for dipping.
- Melt Chocolate: Melt the semi-sweet chocolate chips or melting wafers in a heatproof bowl over simmering water (double boiler method) or carefully in the microwave using 30-second bursts, stirring between each until smooth.
- Dip Truffles: Using a fork or dipping tool, dip each chilled truffle into the melted chocolate to coat fully. Place dipped truffles back on the parchment-lined tray and immediately sprinkle with the crushed gingersnaps before the chocolate sets.
- Set and Chill: Refrigerate the dipped truffles until the chocolate coating is firm, about 30 minutes, before serving or storing.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother texture.
- Use quality semi-sweet chocolate or melting wafers for the best coating finish.
- Crush gingersnaps finely but keep some texture for a nice crunchy topping.
- Store truffles in an airtight container in the refrigerator for up to 1 week.
- For a festive touch, optionally drizzle melted white chocolate over the truffles before the chocolate coating sets.
