Pumpkin Cheesecake Truffles
These no-bake pumpkin cheesecake truffles are rich, creamy, and coated in white chocolate — the perfect bite-sized fall dessert!
Servings: 24 truffles
Calories: 145kcal
Cost: 8
Equipment
- mixing bowl
- hand mixer or stand mixer
- spatula
- cookie scoop or spoon
- baking sheet
- parchment paper
- microwave-safe bowl or double boiler
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 cups graham cracker crumbs
- 2 cups white chocolate chips (for coating)
- 1 tbsp coconut oil (for melting chocolate)
Instructions
- In a large bowl, beat together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
- Stir in graham cracker crumbs until fully combined. The mixture should be firm enough to roll.
- Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Freeze the truffles for 20–30 minutes to set before coating.
- Melt white chocolate with coconut oil until smooth. Dip each truffle into the melted chocolate, coating fully.
- Place coated truffles back on the tray and refrigerate until chocolate is set. Serve chilled.
Notes
Store truffles in an airtight container in the fridge for up to 5 days or freeze for longer storage. For a decorative touch, drizzle with extra white chocolate or sprinkle with crushed graham crackers before the coating sets.