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Pumpkin Cheesecake Truffles
Michonne Zendaya

Pumpkin Cheesecake Truffles

These no-bake pumpkin cheesecake truffles are rich, creamy, and coated in white chocolate — the perfect bite-sized fall dessert!
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Prep Time 30 minutes
Total Time 30 minutes
Servings: 24 truffles
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Equipment Method Notes

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)

Equipment

  • mixing bowl
  • hand mixer or stand mixer
  • spatula
  • cookie scoop or spoon
  • baking sheet
  • parchment paper
  • microwave-safe bowl or double boiler

Method
 

  1. In a large bowl, beat together cream cheese, pumpkin puree, pumpkin pie spice, and vanilla until smooth.
  2. Stir in graham cracker crumbs until fully combined. The mixture should be firm enough to roll.
  3. Using a small cookie scoop or spoon, roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
  4. Freeze the truffles for 20–30 minutes to set before coating.
  5. Melt white chocolate with coconut oil until smooth. Dip each truffle into the melted chocolate, coating fully.
  6. 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.