Description
Pumpkin cheesecake truffles are bite-sized treats made with creamy pumpkin filling and coated in rich white chocolate, perfect for fall gatherings.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree (not pie filling)
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1/2 tsp pumpkin spice
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
Instructions
- Combine the softened cream cheese, pumpkin puree, vanilla extract, powdered sugar, and pumpkin spice in a mixing bowl.
- Refrigerate the mixture for about 30 minutes to firm it up.
- Roll the chilled mixture into balls, about one inch in diameter.
- Coat each ball in graham cracker crumbs.
- Melt the white chocolate chips in a microwave-safe bowl, stirring until smooth.
- Dip each truffle in the melted chocolate, coating completely.
- Place the truffles on a parchment-lined baking sheet and refrigerate for 30 minutes to set.
Notes
Store in an airtight container in the fridge for up to one week or freeze for up to three months. Let cool thoroughly before refrigerating to avoid condensation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Chilling, Coating
- Cuisine: American
Nutrition
- Serving Size: 2 truffles
- Calories: 125
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, cheesecake, truffles, fall, dessert