Description
Indulge in the delightful flavors of fall with these no-bake Pumpkin Pie Cheesecake Truffles, a decadent treat that encapsulates the essence of the season.
Ingredients
Scale
- 1/2 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/4 cups crushed graham crackers
- 12 oz white chocolate chips or melting wafers
- 2 tablespoons crushed graham crackers (optional, for garnish)
Instructions
- Start by taking a large mixing bowl and combining the softened cream cheese with the pumpkin puree. Using a hand mixer or a spatula, blend them together until the mixture is completely smooth and creamy.
- Next, incorporate the powdered sugar, vanilla extract, and pumpkin pie spice into your pumpkin and cream cheese mixture. Mix everything until it is well combined and the flavors meld together.
- Once your mixture is smooth, gently fold in the crushed graham crackers.
- Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes.
- Using a tablespoon or cookie scoop, take a portion of the chilled mixture and roll it between your hands to form a ball about the size of a tablespoon.
- Put the tray of truffles in the freezer for 15 to 20 minutes.
- While the truffles are freezing, melt your white chocolate.
- Once your truffles have set, take them out of the freezer and dip them into the melted white chocolate.
- If you like, you can sprinkle crushed graham crackers on top while the white chocolate is still wet for a delightful finishing touch.
- Allow the truffles to set at room temperature until the chocolate hardens, or refrigerate them to speed up the process.
Notes
These truffles can be stored in an airtight container in the fridge for up to a week.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
Nutrition
- Calories: 120 kcal
- Sodium: 50 mg
- Protein: 1.5 g