Pumpkin Cheesecake Truffles Recipe
Introduction
These pumpkin cheesecake truffles are a delightful bite-sized treat perfect for fall gatherings or anytime you crave a sweet and creamy dessert. With a smooth pumpkin filling and a crisp white chocolate coating, they combine festive flavors and textures in every bite.
Ingredients
- 1 tbsp butter
- 4 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- Optional: Orange food coloring
- Optional: Granulated sugar for rolling
Instructions
- Step 1: In a large bowl, beat together the softened cream cheese, butter, pumpkin puree, sweetened condensed milk, and pumpkin pie spice until smooth. Fold in the graham cracker crumbs. If desired, add a few drops of orange food coloring and mix until evenly combined.
- Step 2: Cover the bowl and refrigerate the mixture for at least 2 to 3 hours, or overnight, until firm enough to handle.
- Step 3: Line a baking sheet with parchment paper. Scoop the chilled mixture into 1 to 1.5-inch balls, rolling them smooth between your palms. If you like, roll the truffles in granulated sugar for added texture. Chill the formed truffles on the baking sheet for 30 to 60 minutes.
- Step 4: Melt the white chocolate chips using a double boiler or microwave, stirring until smooth. Dip each chilled truffle into the melted white chocolate, letting any excess drip off. Place the coated truffles back on the parchment-lined baking sheet.
- Step 5: Refrigerate the coated truffles for at least 30 minutes until the chocolate is completely firm. Store them in an airtight container in the refrigerator for 5 to 7 days.
Tips & Variations
- Use a cookie scoop to portion the truffle mixture evenly for consistent sizes.
- Add chopped nuts or mini chocolate chips to the mixture for extra texture.
- Try dark or milk chocolate instead of white chocolate for coating if preferred.
- If you like a stronger pumpkin flavor, increase the pumpkin pie spice slightly.
Storage
Store the pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 5 to 7 days. For best texture, allow them to sit at room temperature for a few minutes before serving. These truffles can also be frozen for up to a month; thaw in the refrigerator before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these truffles ahead of time?
Yes, the truffles keep well in the refrigerator for up to a week and can also be frozen. Just be sure to thaw them in the fridge before serving to maintain the best texture.
What can I use instead of pumpkin pie spice?
If you don’t have pumpkin pie spice, you can substitute with a mix of cinnamon, nutmeg, ginger, and cloves. Typically, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of cloves will work well.
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Pumpkin Cheesecake Truffles Recipe
- Total Time: 3 hours 15 minutes
- Yield: About 20 truffles 1x
- Diet: Vegetarian
Description
Delight in these creamy, festive Pumpkin Cheesecake Truffles that combine smooth cream cheese, spiced pumpkin puree, and a sweetened condensed milk base, coated in white chocolate for a perfect bite-sized treat. Ideal for fall celebrations, these no-bake truffles blend classic pumpkin pie flavors with a fun, easy-to-make confection that requires chilling instead of baking.
Ingredients
Truffle Base
- 1 tbsp butter
- 4 oz cream cheese, softened
- 1/2 cup canned pumpkin puree
- 1 (14-oz) can sweetened condensed milk
- 1 1/2 tsp pumpkin pie spice
- 1/2 cup graham cracker crumbs
- Optional: Orange food coloring
- Optional: Granulated sugar for rolling
Coating
- 1/3 cup white chocolate chips
Instructions
- Prepare the Truffle Base: In a large bowl, beat the softened cream cheese, butter, pumpkin puree, sweetened condensed milk, and pumpkin pie spice together until the mixture is smooth and well combined. Gently fold in the graham cracker crumbs to add texture. If desired, add a few drops of orange food coloring and mix until the color is evenly distributed.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for at least 2 to 3 hours or overnight. This allows the base to firm up, making it easier to shape the truffles.
- Form the Truffles: Line a baking sheet with parchment paper. Using a small scoop or spoon, portion out the chilled mixture into 1 to 1.5-inch balls. Roll each ball smoothly between your palms. For extra sweetness and texture, you can roll the formed truffles in granulated sugar. Place the truffles on the prepared baking sheet and chill for an additional 30 to 60 minutes.
- Coat the Truffles: Melt the white chocolate chips either using a double boiler or microwave in short bursts, stirring frequently until fully smooth. Dip each chilled truffle into the melted white chocolate, allowing any excess to drip off back into the bowl. Place the coated truffles back onto the parchment-lined baking sheet to set.
- Final Chill and Storage: Refrigerate the coated truffles for at least 30 minutes or until the white chocolate shell is completely firm. Store the finished truffles in an airtight container in the refrigerator for up to 5 to 7 days to maintain freshness.
Notes
- For a stronger pumpkin flavor, you can add a little extra pumpkin pie spice or a pinch of cinnamon.
- If you prefer a dairy-free option, try substituting cream cheese and butter with plant-based alternatives.
- Make sure the cream cheese and butter are well softened to ensure a smooth mixing process.
- Use fresh pumpkin pie spice or make your own blend with cinnamon, nutmeg, ginger, and cloves for best taste.
- White chocolate can be temperamental; melt gently to prevent burning or seizing.
- These truffles are best kept refrigerated and served chilled for optimal texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: pumpkin cheesecake truffles, pumpkin truffles, no-bake pumpkin dessert, fall dessert, white chocolate truffles, easy holiday treats
