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Pumpkin Spice Cheesecake Truffles Recipe

★★★★★

4.5 from 140 reviews
  • Author: lilan
  • Total Time: 1 hour 15 minutes (including chilling time)
  • Yield: Approximately 24 truffles 1x
  • Diet: Vegetarian

Description

Delight in these creamy Pumpkin Spice Cheesecake Truffles, a perfect bite-sized treat blending smooth cream cheese, warm pumpkin spices, and crunchy graham crackers, all coated in luscious white chocolate. Ideal for festive occasions or anytime you crave a seasonal sweet indulgence.

Ingredients

Scale

Cheesecake Truffle Mixture

  • 2 oz cream cheese, room temperature
  • 2 tbsp powdered sugar
  • 1/3 cup pumpkin puree
  • 1 3/4 cup graham cracker crumbs (about 15 full sheets, plus extra for topping)
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 4 oz white chocolate, melted

Coating and Topping

  • 12 oz white chocolate, melted
  • Graham cracker crumbs for topping

Instructions

  1. Prepare the Cream Cheese Mixture: In a stand mixer, beat the powdered sugar and cream cheese until smooth and creamy. Add the pumpkin puree and continue mixing until fully combined, scraping down the sides of the bowl as needed.
  2. Add Dry Ingredients and Melted Chocolate: Incorporate the graham cracker crumbs, pumpkin pie spice, cinnamon, and 4 oz of melted white chocolate into the mixture. Mix until smooth; the texture will be soft and thick.
  3. Chill the Mixture: Cover the bowl and refrigerate the mixture for at least one hour, or overnight for best results, to allow it to firm up.
  4. Form the Truffles: Line a baking sheet with parchment paper. Using a cookie scoop, portion out the chilled mixture and roll each portion into a smooth ball. Return the balls to the refrigerator for about 30 minutes to firm up further.
  5. Melt the Coating Chocolate: In a microwave-safe bowl, melt the remaining 12 oz of white chocolate in 20-second intervals, stirring well after each interval until the chocolate is smooth and creamy.
  6. Dip and Coat the Truffles: Dip each chilled truffle ball into the melted white chocolate to fully coat. Immediately sprinkle with graham cracker crumbs for extra texture and flavor.
  7. Set the Truffles: Place the coated truffles back onto the parchment-lined baking sheet and allow the chocolate coating to harden at room temperature or in the refrigerator.
  8. Storage: Store the finished truffles in an airtight container in the refrigerator for up to 5 days. Enjoy these seasonal treats chilled or at room temperature!

Notes

  • For best results, use full-fat cream cheese at room temperature to ensure smooth mixing.
  • Make sure the pumpkin puree is well-drained or use canned pumpkin puree, not pumpkin pie filling.
  • If you do not have a stand mixer, a hand mixer or sturdy whisk can be used to beat the ingredients.
  • White chocolate melts easily but can seize if overheated, so melt gently in short intervals.
  • Keep truffles chilled until serving to maintain their shape and texture.
  • You can customize the toppings with crushed nuts or cinnamon sugar for variety.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Pumpkin Spice Cheesecake Truffles, Pumpkin Dessert, No-Bake Truffles, White Chocolate Truffles, Fall Dessert, Holiday Treats

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Find it online: https://cooklilan.com/pumpkin-spice-cheesecake-truffles-recipe/