Description
Delicious bite-sized pumpkin cheesecake truffles with a creamy center and a crunchy coating.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/4 cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs
- 1 cup white chocolate, melted
- 1/2 tsp cinnamon (for dusting)
Instructions
- Beat cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla until smooth.
- Stir in graham cracker crumbs until well combined.
- Roll mixture into small balls and place on a parchment-lined tray.
- Freeze for 30 minutes.
- Dip each ball in melted white chocolate and return to the tray.
- Sprinkle with cinnamon before the chocolate sets.
- Chill until firm, about 15 minutes.
Notes
- Use full-fat cream cheese for best texture.
- Chill the mixture briefly if too soft to roll.
- 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: 90
- Sugar: 6g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
