Pumpkin Pie Cheesecake Truffles

Experience the delightful fusion of flavors with Pumpkin Pie Cheesecake Truffles, a delectable no-bake treat that embodies the essence of fall. These creamy bites blend rich cheesecake with the warm spices of pumpkin pie, making them perfect for Halloween parties, Thanksgiving gatherings, or simply as a sweet indulgence at home. Easy to prepare and customizable with your favorite coatings, these truffles are sure to impress everyone at your next celebration.

Prep Time20 mins

Course: Dessert Cuisine: American Keyword: For added texture, consider rolling truffles in crushed nuts or coconut flakes instead of graham crackers. Store truffles in an airtight container in the refrigerator for up to one week or freeze for up to three months. Servings: Approximately 24 truffles Calories: 110kcal Author: Tisha

Ingredients

8 ounces cream cheese, softened
1 cup canned pumpkin puree
¾ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 cups graham cracker crumbs (for coating)
8 ounces white chocolate, chopped (for coating)

Instructions

In a mixing bowl, beat softened cream cheese until smooth. Mix in pumpkin puree, powdered sugar, vanilla extract, spices, and salt until well combined.
Chill the mixture for about 30 minutes or until firm enough to handle.
Scoop tablespoon-sized portions and roll into balls. Place on parchment-lined baking sheet.
Melt white chocolate in a microwave-safe bowl in intervals until smooth. Dip each truffle into melted chocolate and roll in graham cracker crumbs.
Refrigerate coated truffles until chocolate sets, about 30 minutes.
Serve chilled or at room temperature.

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