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Pumpkin Cheesecake Truffles Recipe

Pumpkin Cheesecake Truffles Recipe
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★★★★★

4.7 from 14 reviews

Delightful Pumpkin Cheesecake Truffles combine creamy pumpkin-spiced cheesecake with a sweet graham cracker base, rolled into bite-sized truffles coated in sugar and topped with chocolate for a festive, no-bake treat perfect for fall or holiday parties.

Ingredients

Scale

Truffle Filling

  • 1 tablespoon butter
  • 4 ounces cream cheese, softened
  • ½ cup canned pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ teaspoons pumpkin pie spice
  • ½ cup graham cracker crumbs
  • ⅓ cup white chocolate chips
  • Orange food coloring (optional)

For Coating and Decorating

  • Granulated sugar (for rolling)
  • Chocolate chips (for topping)

Instructions

  1. Cook the Pumpkin Cheesecake Filling: In a skillet over medium heat, combine butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly until the mixture thickens and is well combined, forming a smooth, creamy filling.
  2. Add Graham Crackers and White Chocolate: Stir in the graham cracker crumbs and white chocolate chips, stirring continuously until the mixture is smooth and the white chocolate has melted completely. If desired, add a few drops of orange food coloring to enhance the pumpkin color.
  3. Cool the Mixture: Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet and spread evenly into a layer. Refrigerate for at least 2 hours or overnight until the mixture is firm enough to handle.
  4. Roll the Truffles: Once chilled, butter your hands lightly to prevent sticking and roll the mixture into small balls about the size of a golf ball.
  5. Coat the Truffles: Roll each truffle in granulated sugar to create a sparkly, sweet coating that adds texture and visual appeal.
  6. Decorate: Using a toothpick, create ridges around the sides of each truffle to mimic the appearance of a pumpkin. Top each truffle with a chocolate chip to represent the pumpkin stem.
  7. Serve: Serve the truffles immediately or keep them stored in the refrigerator until ready to enjoy.

Notes

  • Make sure the cream cheese is softened to ensure smooth mixing.
  • Refrigerating the mixture overnight improves firmness and makes rolling easier.
  • You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
  • If you don’t have pumpkin pie spice, mix cinnamon, nutmeg, ginger, and cloves as a substitute.
  • Store leftover truffles in an airtight container in the refrigerator for up to 5 days.

Nutrition

Keywords: pumpkin cheesecake truffles, pumpkin truffles, cheesecake bites, fall desserts, no bake pumpkin recipe, holiday treats

Find it online: https://cookedbycleo.com/pumpkin-cheesecake-truffles-recipe/