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Pumpkin Cheesecake Truffles

Creamy Pumpkin Cheesecake Truffles for a Cozy Fall Treat

These Pumpkin Cheesecake Truffles are a delightful no-bake dessert that captures the warm, cozy essence of fall.
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Prep Time 15 minutes
Chilling Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 truffles
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 4 tablespoons Butter adds richness and smoothness to the filling; substitute with margarine for a dairy-free option.
  • 8 ounces Cream Cheese ensure it's softened for easy mixing.
  • 1 cup Canned Pumpkin Puree provides flavor and moisture; fresh pumpkin can be substituted if cooked and pureed.
  • 1 cup Sweetened Condensed Milk adds sweetness and a luxurious texture; use evaporated milk mixed with sugar for a lighter version.
  • 1 teaspoon Pumpkin Pie Spice a blend of warm spices; can be substituted with individual spices such as cinnamon and nutmeg.
For the Crust
  • 1 cup Graham Cracker Crumbs provide texture and a slight crunch; replace with almond flour for a gluten-free option.
  • 1 cup White Chocolate Chips enhance sweetness and creaminess; feel free to use dark chocolate chips for a richer flavor.
Optional Additions
  • 1 few drops Orange Food Coloring used to tint the mixture for visual appeal; can be omitted.
  • 1 cup Granulated Sugar for rolling; can be replaced with powdered sugar for a different texture.
  • 1 cup Chocolate Chips for topping; mini chocolate chips work nicely for a smaller detail.

Equipment

  • Medium skillet
  • Spatula
  • Baking Sheet
  • airtight container

Method
 

Step-by-Step Instructions
  1. In a medium skillet over medium heat, melt the butter along with softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir until well combined and thickened, about 5-7 minutes.
  2. Remove skillet from heat and stir in graham cracker crumbs and white chocolate chips until fully melted and smooth. Add orange food coloring if desired.
  3. Spread the mixture onto a greased baking sheet, about ½-inch thick. Chill in the refrigerator for at least 2 hours until firm.
  4. Once firm, butter your hands and roll the mixture into golf ball-sized truffles. Place them on a parchment-lined plate.
  5. Roll each truffle in granulated sugar for coating and a sparkling finish.
  6. Use a toothpick to create ridges on each truffle and place a chocolate chip on top to resemble pumpkin stems.
  7. Serve immediately or store in an airtight container in the fridge for up to a week.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 60mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 4mgIron: 4mg

Notes

These truffles can be made a day in advance, allowing flavors to deepen. Ideal for stress-free entertaining.

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