Description
These Pumpkin Cheesecake Truffles are a delightful no-bake treat combining creamy cheesecake with seasonal pumpkin flavor, all coated in smooth white chocolate and optionally dusted with gingersnap or graham cracker crumbs for extra crunch.
Ingredients
Scale
Cheesecake Mixture
- 1/2 cup canned pumpkin puree
- 1/2 cup graham cracker crumbs
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
Coating & Garnishes
- 16 oz white chocolate, for melting
- 1 tablespoon coconut oil or vegetable oil
- 1/4 cup gingersnap cookies, crushed (optional, for coating)
- 1/4 cup graham cracker crumbs (optional, for coating)
Instructions
- Beat cream cheese: In a large mixing bowl, beat the cream cheese until it becomes smooth and creamy, forming the base for your truffle mixture.
- Mix in pumpkin: Add the canned pumpkin puree to the cream cheese and mix thoroughly until fully combined, ensuring even pumpkin flavor throughout.
- Add powdered sugar: Gradually beat in the powdered sugar, continuing to mix until the mixture is smooth and sweetened evenly.
- Incorporate dry ingredients and spices: Stir in the graham cracker crumbs, vanilla extract, and pumpkin pie spice until well combined. The texture should be smooth yet firm enough to shape into balls.
- Chill mixture: Cover and refrigerate the mixture for about 2 hours to let it firm up, making it easier to handle for shaping.
- Form truffle balls: Scoop small portions (approximately 1 tablespoon each) and roll them into balls by hand. Place the prepared balls on a parchment-lined baking sheet.
- Melt chocolate coating: In a heatproof bowl, melt the white chocolate together with the coconut oil or vegetable oil over a double boiler or microwaving in 30-second intervals, stirring until smooth and fully melted.
- Dip truffles in chocolate: Using a fork, dip each pumpkin cheesecake ball into the melted white chocolate, coating completely. Let excess chocolate drip off before returning the truffle to the parchment-lined sheet.
- Add coatings: While the chocolate is still wet, sprinkle the truffles with crushed gingersnap cookies or graham cracker crumbs for added texture and flavor, if desired.
- Set chocolate: Refrigerate the coated truffles for about 30 minutes, or until the chocolate sets firmly.
- Store: Transfer the finished truffles to an airtight container and keep refrigerated until ready to serve, preserving freshness and texture.
Notes
- Ensure the cream cheese is softened at room temperature for easy mixing and a smooth texture.
- Use full-fat cream cheese for the best creamy consistency and taste.
- The optional coatings add crunch and enhance flavor but can be omitted for a smoother finish.
- Handle the truffles gently when dipping to maintain their shape.
- Store truffles refrigerated and consume within 3-4 days for optimal freshness.
- For a stronger pumpkin flavor, increase the pumpkin puree slightly, but be mindful it may affect firmness.
