Pumpkin Cheesecake Truffles
These Pumpkin Cheesecake Truffles are a delightful no-bake treat, combining the creamy richness of cheesecake with the warm spice of pumpkin. Perfect for fall gatherings or a simple sweet indulgence!
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 12 ounces chocolate chips (milk, dark, or white), melted
- Optional: chopped nuts, sprinkles, or cocoa powder for coating
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and salt. Mix until well combined.
- Cover the bowl and refrigerate for at least 2 hours to allow the mixture to firm up.
- Once chilled, roll the mixture into 1-inch balls. Place the balls on a baking sheet lined with parchment paper.
- Return the baking sheet to the freezer for 30 minutes to firm up the truffles.
- While the truffles are chilling, melt the chocolate chips according to package directions.
- Remove the truffles from the freezer. Dip each truffle into the melted chocolate, ensuring it’s fully coated.
- Place the dipped truffles back on the parchment-lined baking sheet.
- Optional: Sprinkle with chopped nuts, sprinkles, or cocoa powder before the chocolate sets.
- Refrigerate the truffles for at least 15 minutes to allow the chocolate to set completely.
- Serve and enjoy!
Notes
For an extra festive touch, drizzle melted white chocolate over the finished truffles or use different types of chocolate for dipping.
Find it online: https://justflowe.com/pumpkin-cheesecake-truffles/