Description
These Pumpkin Cheesecake Truffles are a delightful no-bake treat combining creamy cheesecake, seasonal pumpkin puree, and warm pumpkin spice, all coated in smooth white chocolate. Perfect for festive gatherings or a sweet snack, these bite-sized truffles are easy to make and wonderfully flavorful.
Ingredients
Scale
Truffle Mixture
- 1/2 cup canned pumpkin puree
- 1/2 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Coating
- 16 oz white chocolate, for melting
- 1 tablespoon coconut oil or vegetable oil
Optional Coatings
- 1/4 cup gingersnap cookies, crushed
- 1/4 cup graham cracker crumbs
Instructions
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or stand mixer.
- Mix in pumpkin: Add the canned pumpkin puree to the cream cheese and mix until fully combined and smooth.
- Add sugar: Gradually beat in the powdered sugar, continuing to mix until the mixture is smooth and homogenous.
- Combine dry ingredients and spices: Stir in the graham cracker crumbs, vanilla extract, and pumpkin pie spice until the mixture is well blended. It should be firm enough to shape into balls.
- Chill mixture: Cover the bowl and refrigerate the mixture for about 2 hours to allow it to firm up for easier handling.
- Form truffle balls: Once chilled, scoop out approximately 1 tablespoon portions of the mixture and roll each into a smooth ball. Place them on a parchment-lined baking sheet.
- Melt chocolate coating: In a heatproof bowl, melt the white chocolate together with coconut oil or vegetable oil using a double boiler or microwave in 30-second intervals, stirring until fully smooth and melted.
- Coat truffles: Using a fork or dipping tool, dip each pumpkin cheesecake ball into the melted white chocolate, ensuring complete coverage. Allow excess chocolate to drip off before setting them back on the parchment.
- Add optional coating: While the chocolate is still wet, sprinkle the truffles with crushed gingersnap cookies or additional graham cracker crumbs for added flavor and texture.
- Set chocolate: Refrigerate the coated truffles for about 30 minutes until the chocolate coating is fully set and firm.
- Store properly: Transfer the truffles to an airtight container and keep them refrigerated until serving to maintain freshness and texture.
Notes
- You can substitute the white chocolate with milk or dark chocolate if preferred.
- Make sure the cream cheese is well softened to ensure a smooth mixture.
- Chilling the mixture is crucial for easy shaping of the truffle balls.
- Use parchment paper on the baking sheet to prevent sticking during setting.
- These truffles can be stored in the refrigerator for up to 1 week.
- For a festive touch, drizzle extra melted chocolate over the set truffles.
