Pumpkin Cheesecake Truffles: Creamy Fall Bliss in Every Bite
Perfect no-bake pumpkin cheesecake truffles with creamy texture and warm fall spices. Easy to make with simple ingredients!
- Prep Time: 30 minutes
- Total Time: 30 minutes
- Yield: 24 truffles 1x
- Category: desserts
- Cuisine: American
Ingredients
Scale
- 16 oz cream cheese, room temperature,
- 3/4 cup pumpkin puree,
- 1 cup graham cracker crumbs,
- 1/3 cup powdered sugar,
- 2 teaspoons pumpkin pie spice,
- 1/2 teaspoon vanilla extract,
- 1/4 teaspoon salt,
- 1/8 teaspoon ground ginger,
- 12 oz white chocolate, melted (for coating),
- Additional graham cracker crumbs for rolling
Instructions
- Line baking sheet with parchment paper. Bring cream cheese to room temperature for 30 minutes.
- Beat cream cheese until smooth. Add pumpkin puree, spices, vanilla, and powdered sugar. Mix until combined.
- Fold in graham cracker crumbs until mixture holds together when squeezed.
- Scoop mixture into 24 portions and roll into smooth balls. Place on prepared baking sheet.
- Refrigerate for at least 2 hours until firm throughout.
- Dip chilled truffles in melted white chocolate or roll in desired coating. Return to refrigerator until set.
Nutrition
- Serving Size: 1 truffles
- Calories: 95 kcal
- Sugar: 6 g
- Sodium: 65 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 15mg
Find it online: https://dishfoody.com/pumpkin-cheesecake-truffles-recipe/