Description
Pumpkin Cheesecake Truffles are a delightful treat that captures the essence of autumn in every bite. Combining creamy cheesecake with warm pumpkin spice flavors, these truffles are perfect for gatherings and cozy nights in.
Ingredients
Scale
- 1 cup pumpkin puree
- 8 oz cream cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
- 1 tablespoon coconut oil
Instructions
- In a mixing bowl, combine the pumpkin puree, cream cheese, powdered sugar, vanilla extract, and pumpkin spice. Using an electric mixer, blend until the mixture is smooth and creamy, with no lumps remaining.
- Gradually fold in the graham cracker crumbs into the pumpkin mixture until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour.
- Once chilled, use a cookie scoop or a spoon to portion out the mixture and roll each portion into balls about 1 inch in diameter.
- In a microwave-safe bowl, combine the white chocolate chips and coconut oil. Heat in 20-second intervals, stirring in between until smooth and fully melted.
- Using a fork, dip each truffle into the melted chocolate, ensuring it is fully coated. Tap the fork gently against the bowl's edge to remove excess chocolate.
- Return the coated truffles to the baking sheet and repeat the process for all truffles.
- Once all the truffles are coated, return the baking sheet to the refrigerator for about 30 minutes, or until the chocolate has set.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 14 g
- Sodium: 0 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: For a dairy-free option, use vegan cream cheese and dairy-free chocolate chips. You can also experiment with different coatings and toppings for added texture.