Description
Pumpkin Pie Cheesecake Truffles are the ultimate fall treat, blending creamy pumpkin spice cheesecake with a white chocolate shell. Perfect for Thanksgiving, dessert platters, or edible gifts. This no-bake truffle recipe is easy, festive, and freezer-friendly for make-ahead bliss.
Ingredients
8 oz cream cheese, softened
1/2 cup pumpkin puree
1 cup powdered sugar
1 cup graham cracker crumbs
1 tsp pumpkin pie spice
2 cups white chocolate chips
1 tbsp coconut oil (optional)
Instructions
1. Beat cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
2. Stir in graham cracker crumbs and mix well.
3. Cover and refrigerate the mixture for 2 hours until firm.
4. Scoop and roll into small balls, then place on a parchment-lined baking sheet.
5. Freeze truffles for 30 minutes to firm for dipping.
6. Melt white chocolate chips with coconut oil until smooth.
7. Dip each truffle into melted chocolate, let excess drip off, and return to sheet.
8. Chill until chocolate sets.
9. Optional: drizzle extra melted chocolate or sprinkle graham cracker crumbs.
Notes
Use pure pumpkin puree, not pie filling, for best flavor.
Freeze the truffles before dipping to keep their shape.
Add a pinch of salt to the filling if you prefer less sweetness.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 135
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg