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Pumpkin Cheesecake Truffles

Pumpkin Cheesecake Truffles: Sweet Fall Bliss in Every Bite

Pumpkin Cheesecake Truffles are a delightful blend of creamy cheesecake and autumn flavors, perfect for gatherings or a cozy snack.
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Prep Time 30 minutes
Chilling Time 2 hours
Total Time 2 hours 30 minutes
Course Desserts
Cuisine American
Servings 12 truffles
Calories 150 kcal

Equipment

  • Skillet
  • Spatula
  • Baking sheet
  • parchment paper
  • shallow bowl

Ingredients
  

For the Base

  • 1 tablespoon Butter adds richness and helps with mixing the filling.
  • 4 ounces Cream Cheese this creamy base brings that cheesecake flavor that’s hard to resist.
  • ½ cup Canned Pumpkin Puree a must-have for that authentic pumpkin taste!
  • 1 14-ounce can Sweetened Condensed Milk gives the truffles a luscious sweetness and creamy texture.
  • 1 ½ teaspoons Pumpkin Pie Spice infuses the mix with warm fall flavors.

For the Coating

  • ½ cup Graham Cracker Crumbs create a delightful crunch and that signature cheesecake crust flavor.
  • ⅓ cup White Chocolate Chips melts beautifully into the filling, elevating its richness.
  • Orange Food Coloring a fun addition to give your truffles a festive splash!
  • Granulated Sugar adds a sweet touch to the outside, making them sparkle.

For the Topping

  • Chocolate Chips these mimic pumpkin stems and add a delightful finishing touch to your truffles.

Instructions
 

Step-by-Step Instructions for Pumpkin Cheesecake Truffles

  • Step 1: Prepare the Filling - In a skillet over medium heat, melt 1 tablespoon of butter. Add 4 ounces of softened cream cheese, ½ cup of canned pumpkin puree, 1 can of sweetened condensed milk, and 1 ½ teaspoons of pumpkin pie spice. Stir constantly for about 5–7 minutes until the mixture thickens and turns creamy, creating a delightful base for your Pumpkin Cheesecake Truffles.
  • Step 2: Combine the Ingredients - Reduce the heat to low and stir in ½ cup of graham cracker crumbs and ⅓ cup of white chocolate chips. Stir until well combined and chocolate melts, about 2–3 minutes. Add a few drops of orange food coloring, if desired.
  • Step 3: Chill the Mixture - Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet, spreading it into an even layer. Place it in the refrigerator for at least 2 hours or overnight until firm.
  • Step 4: Form the Truffles - Roll the chilled mixture into small balls, about the size of a golf ball. Place them on a parchment-lined tray.
  • Step 5: Coat the Truffles - Roll each ball in granulated sugar to coat evenly, creating a sweet, sparkling exterior.
  • Step 6: Add Finishing Touches - Use a toothpick to create ridges on the sides of each truffle and top each with a chocolate chip that resembles a pumpkin stem.
  • Step 7: Serve or Store - Serve immediately or store in the fridge until ready to indulge.

Notes

These truffles can be made in advance for convenience and stored in the fridge or freezer for prolonged freshness.

Nutrition

Serving: 1truffleCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gCholesterol: 15mgSodium: 70mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 0.5mg
Keyword easy recipes, fall desserts, make-ahead desserts, No-Bake Desserts, Pumpkin Cheesecake Truffles, Sweet Treats
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