Description
Creamy pumpkin cheesecake truffles combine the flavors of pumpkin pie and cheesecake in bite-sized treats. These no-bake truffles are perfect for fall gatherings or holiday desserts.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 12 oz white chocolate, melted
- 1 tbsp coconut oil
- Extra graham cracker crumbs for coating
Instructions
- Mix graham cracker crumbs, cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla in a bowl until smooth.
- Chill the mixture for 30 minutes to firm up.
- Scoop tablespoon-sized portions and roll into balls.
- Place balls on a baking sheet and freeze for 15 minutes.
- Melt white chocolate with coconut oil in a microwave-safe bowl.
- Dip each ball into the melted chocolate, then roll in graham cracker crumbs.
- Place truffles on parchment paper and let set for 10 minutes.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- For smoother truffles, sift the powdered sugar.
- Add more graham cracker crumbs if mixture is too sticky.
- Store in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
