Pumpkin Cheesecake Truffles
Creamy pumpkin-spiced cheesecake filling encased in a smooth chocolate shell, perfect for fall parties or cozy treats.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 5 minutes
- Yield: 24 truffles 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 cup powdered sugar
- 1/2 cup graham cracker crumbs
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 cups chocolate chips or melting wafers
- 2 tbsp coconut oil
Instructions
- In a mixing bowl, beat 8 oz of softened cream cheese until smooth. Add 1/2 cup canned pumpkin, 1 cup powdered sugar, 1/2 cup graham cracker crumbs, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract. Mix until fully combined and creamy.
- Cover the bowl and refrigerate for 1-2 hours, or until the mixture is firm enough to roll into balls.
- Using a cookie scoop or spoon, portion out the filling and roll it into bite-sized balls. Place them on a baking sheet lined with parchment paper.
- Freeze the balls for 30 minutes to make them easier to dip in chocolate.
- In a microwave-safe bowl, heat 2 cups of chocolate chips or melting wafers with 2 tbsp coconut oil in 30-second intervals, stirring between each, until smooth.
- Using a fork or dipping tool, dip each truffle into the melted chocolate, allowing excess to drip off. Place them back on the parchment-lined baking sheet.
- Chill the coated truffles in the refrigerator for 15-20 minutes until the chocolate hardens.
Notes
[‘Chill the filling thoroughly to make rolling easier.’, ‘Use high-quality chocolate for a smooth coating.’, ‘Double-dip the truffles for a thicker chocolate layer.’, ‘Experiment with toppings like crushed nuts or sprinkles for extra texture.’]
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 13
- Fiber: 1
- Protein: 2
Keywords: Pumpkin Cheesecake Truffles, Fall Dessert, No-Bake Treat, Pumpkin Spice, Chocolate Coated Truffles