Why Make These Pumpkin Cheesecake Truffles?
You will love these Pumpkin Cheesecake Truffles for many reasons. First, they are no-bake. This means no hot oven and less work for you. Second, they taste amazing. They have the rich, creamy taste of cheesecake with warm pumpkin spice, all covered in chocolate. Third, they are perfect for sharing. You can bring them to a party or enjoy them yourself. Fourth, they are a great way to enjoy fall flavors. Finally, you can change them easily by adding different toppings or coatings to fit what you like.
How to Make Pumpkin Cheesecake Truffles
Making Pumpkin Cheesecake Truffles is easy. You will mix cream cheese, pumpkin, sugar, and spices together. Then, you will roll the mixture into balls and chill them. After chilling, you will dip them in melted chocolate and add toppings. Finally, you will chill them again until the chocolate is firm.
Ingredients of Pumpkin Cheesecake Truffles
For the Pumpkin Cheesecake Filling
- Softened cream cheese
- Canned pumpkin puree (not pumpkin pie filling)
- Powdered sugar
- Graham cracker crumbs
- Pumpkin pie spice
- Vanilla extract
- Pinch of salt
For the Coating
- Melting chocolate (white, milk, or dark chocolate melts/wafers)
- Coconut oil or shortening (optional, for thinning chocolate)
Optional Toppings
- Crushed graham crackers
- More pumpkin pie spice
- Chopped nuts (pecans, walnuts)
- Sprinkles (fall-themed)
- White chocolate drizzle
Pumpkin Cheesecake Truffles
Delightful Classic Pumpkin Cheesecake Truffles, perfect for a fall treat or holiday dessert. These no-bake bites capture all the flavors of pumpkin pie and creamy cheesecake in a convenient, bite-sized form.
- Total Time: 45 minutes
- Yield: 24 truffles 1x
Ingredients
8 oz cream cheese, softened
1/2 cup canned pumpkin puree
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon vanilla extract
2 cups crushed graham cracker crumbs
12 oz white chocolate melting wafers
1 tablespoon coconut oil (optional, for thinning chocolate)
Orange food coloring (optional) Cinnamon for dusting
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract.
- Beat until well combined and smooth.
- Stir in the graham cracker crumbs until the mixture is thick and evenly combined.
- Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the truffles for at least 30 minutes, or until firm.
- In a microwave-safe bowl, melt the white chocolate melting wafers with the optional coconut oil in 30-second intervals, stirring until smooth.
- If desired, mix in a few drops of orange food coloring.
- Dip each frozen truffle into the melted white chocolate, ensuring it’s fully coated.
- Use a fork or dipping tool to gently tap off excess chocolate.
- Place coated truffles back on the parchment-lined baking sheet.
- Before the chocolate sets, sprinkle with a pinch of cinnamon for garnish.
- Refrigerate the truffles for at least 15 minutes, or until the chocolate coating is set.
- Store in an airtight container in the refrigerator for up to 1 week.
Notes
For an extra festive touch, drizzle with dark chocolate or edible glitter. These Classic Pumpkin Cheesecake Truffles are a hit at any gathering!
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 180
- Sugar: 15g
- Sodium: 60mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Directions of Pumpkin Cheesecake Truffles
Step 1: Prepare the Cheesecake Mixture
Beat the softened cream cheese in a large bowl until it is smooth. Add pumpkin puree, powdered sugar, pumpkin pie spice, vanilla extract, and salt. Beat until everything is mixed well and smooth. Scrape the sides of the bowl. Gently mix in the graham cracker crumbs.
Step 2: Chill and Form the Truffles
Cover the bowl with plastic wrap. Put the mixture in the refrigerator for at least 30 minutes to an hour. This makes it firm enough to roll. When it is chilled, use a small cookie scoop or spoon to get portions. Roll each portion into a smooth ball. Put the balls on a baking sheet lined with parchment paper. Put the baking sheet with the truffles in the freezer for 15-20 minutes. This makes them very firm and helps when you dip them.
Step 3: Melt the Chocolate
Put your chosen chocolate in a microwave-safe bowl. Melt it in the microwave for 30 seconds at a time. Stir well after each time until it is smooth and fully melted. You can also use a double boiler. If the chocolate is too thick, stir in a small amount of coconut oil or shortening until it is thin enough to dip.
Step 4: Dip and Decorate
Use a fork or a dipping tool to gently put each chilled truffle into the melted chocolate. Make sure it is fully covered. Tap off any extra chocolate. Carefully put the dipped truffle back on the parchment-lined baking sheet. Immediately add your desired toppings before the chocolate hardens. Do this for all the truffles.
Step 5: Final Chill and Serve
After dipping and decorating all the truffles, put the baking sheet back in the refrigerator for at least 15-30 minutes. This lets the chocolate coating get completely firm. Serve them chilled.
How to Serve Pumpkin Cheesecake Truffles
These truffles are great with coffee or tea. They make a good sweet snack. You can put them on a dessert plate for a party. They also make nice homemade gifts in pretty boxes. You can even break them up and put them on ice cream or yogurt for more flavor.
How to Store Pumpkin Cheesecake Truffles
Store these Pumpkin Cheesecake Truffles in a sealed container in the refrigerator. They will stay fresh for up to 5-7 days.
Tips to Make Pumpkin Cheesecake Truffles
Make sure your cream cheese is at room temperature. This helps make the mixture smooth. Chill the truffle mixture well at each step. This makes them easy to roll and dip. Work fast when dipping the truffles because they will get soft if left out.
Variation
- Ginger Snap Truffles: Use crushed ginger snap cookies instead of graham cracker crumbs. This adds a spicier taste.
- Maple Pecan Truffles: Add a tablespoon of maple syrup to the cheesecake mixture. Top them with chopped candied pecans.
- White Chocolate Cranberry: Use white chocolate for the coating. Sprinkle dried cranberries on top for a festive look.
- Spiced Dark Chocolate: Dip them in dark chocolate. Sprinkle a little extra pumpkin pie spice or cinnamon on top.
- Nut Butter Infusion: Mix a tablespoon of almond or cashew butter into the cheesecake mixture for a richer taste.
FAQs
Q: Can I use pumpkin pie filling instead of pumpkin puree for these Pumpkin Cheesecake Truffles?
A: No, you must use pure pumpkin puree. Pumpkin pie filling has added spices and sugar. These will change the taste and texture of your Pumpkin Cheesecake Truffles.
Q: How long do Pumpkin Cheesecake Truffles last?
A: When you keep them in a sealed container in the refrigerator, these Pumpkin Cheesecake Truffles stay fresh for up to 5-7 days.
Q: Can I freeze Pumpkin Cheesecake Truffles?
A: Yes! You can freeze them for up to 1-2 months. Store them in a sealed container with parchment paper between layers. Let them thaw in the refrigerator for a short time before eating.