Description
No-bake pumpkin cheesecake truffles with a creamy filling and spiced coating.
Ingredients
Scale
- 1 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/3 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp vanilla extract
- 8 oz white chocolate, melted
- 1 tbsp coconut oil
- 1/4 cup crushed gingersnaps (optional)
Instructions
- Mix graham cracker crumbs, cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
- Chill mixture for 30 minutes.
- Roll into 1-inch balls and place on a parchment-lined tray.
- Freeze for 1 hour.
- Melt white chocolate with coconut oil.
- Dip frozen truffles in chocolate and return to tray.
- Sprinkle with crushed gingersnaps if desired.
- Refrigerate until set, about 20 minutes.
Notes
- Use gluten-free graham crackers for a gluten-free version.
- Truffles keep in the refrigerator for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10 g
- Sodium: 100 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg