Pumpkin Cheesecake Truffles Recipe
Introduction
These Pumpkin Cheesecake Truffles are a delightful bite-sized treat perfect for fall gatherings or a sweet snack. Combining creamy pumpkin cheesecake flavors with a crunchy graham cracker coating, they’re easy to make and irresistibly delicious.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1/3 cup sugar
- 1 cup graham cracker crumbs
Instructions
- Step 1: In a bowl, mix the softened cream cheese, pumpkin purée, and sugar until smooth and well combined.
- Step 2: Using your hands, roll the mixture into small, even-sized balls.
- Step 3: Roll each ball in the graham cracker crumbs until fully coated.
- Step 4: Place the coated truffles on a baking sheet or plate and chill in the refrigerator for at least 1 hour to set before serving.
Tips & Variations
- Use cinnamon or pumpkin pie spice mixed into the graham crumbs for extra warmth and flavor.
- For a festive touch, drizzle melted white or dark chocolate over the truffles before chilling.
- Try swapping graham crumbs with crushed digestive biscuits or gingersnap cookies for a different texture.
Storage
Store the pumpkin cheesecake truffles in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for a few minutes before serving to soften slightly. They can also be frozen for up to 1 month; thaw in the refrigerator overnight before enjoying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for the purée?
Yes, canned pumpkin purée works perfectly and is a convenient choice for this recipe.
Can these truffles be made ahead of time?
Absolutely! They can be prepared and chilled a day in advance, making them great for entertaining or meal prep.
PrintPumpkin Cheesecake Truffles Recipe
These Pumpkin Cheesecake Truffles are bite-sized delights combining creamy pumpkin-flavored cheesecake with a crunchy graham cracker coating. Perfect for fall festivities or anytime you crave a sweet, creamy treat with a hint of pumpkin spice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes (including chilling time)
- Yield: Approximately 24 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 8 oz cream cheese, softened
- 1/2 cup pumpkin purée
- 1/3 cup sugar
Coating
- 1 cup graham cracker crumbs
Instructions
- Prepare the Filling: In a medium bowl, combine the softened cream cheese, pumpkin purée, and sugar. Mix thoroughly until the mixture is smooth and well blended.
- Form the Truffles: Using clean hands or a small scoop, roll the pumpkin cheesecake mixture into 1-inch balls, ensuring they are evenly sized for consistency.
- Coat the Truffles: Roll each ball in the graham cracker crumbs, pressing lightly to ensure the crumbs stick evenly around the surface.
- Chill to Set: Place the coated truffles on a baking sheet or plate lined with parchment paper. Refrigerate for at least 2 hours to allow the truffles to firm up and flavors to meld.
- Serve: Once chilled and set, serve the pumpkin cheesecake truffles chilled. Keep any leftovers refrigerated.
Notes
- Use full-fat cream cheese for creamiest texture.
- For a spiced variation, add 1/2 teaspoon pumpkin pie spice to the filling.
- Store truffles in an airtight container in the refrigerator for up to 5 days.
- Optionally, drizzle melted white chocolate over truffles before chilling for a decorative touch.
Keywords: Pumpkin Cheesecake Truffles, Pumpkin Dessert, No-Bake Pumpkin Treats, Fall Desserts, Cream Cheese Truffles
