Description
Pumpkin Cheesecake Truffles are a delightful fall treat that combines the flavors of pumpkin and cheesecake in a bite-sized form, perfect for any autumn gathering.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1 cup white chocolate chips
- 1 tbsp coconut oil
Instructions
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Chill the mixture in the refrigerator for about 30 minutes to firm up.
- Once chilled, scoop out small portions and roll them into balls.
- Roll the balls in graham cracker crumbs to coat them evenly.
- In a microwave-safe bowl, melt the white chocolate chips with coconut oil until smooth.
- Dip each truffle into the melted chocolate, allowing excess to drip off.
- Place the truffles on a parchment-lined baking sheet and refrigerate until the chocolate is set.
- Serve chilled and enjoy your Pumpkin Cheesecake Truffles!
Notes
- For a richer flavor, use full-fat cream cheese.
- Store truffles in an airtight container in the refrigerator for up to a week.
- These truffles can be frozen for longer storage; just thaw before serving.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: Pumpkin Cheesecake Truffles, Fall Dessert, No-Bake Truffles, Pumpkin Recipes