Description
Experience the quintessential flavors of autumn with these Pumpkin Spice Cheesecake Truffles. Perfectly marrying the creamy texture of cheesecake with the rich spices of fall, these no-bake truffles are encased in a luscious white chocolate shell and speckled with crunchy graham cracker crumbs. Whether you’re looking for a festive treat for a seasonal party or just a unique dessert to brighten a chilly day, these truffles are sure to delight any palate.
Ingredients
Scale
- 1 cup cream cheese, softened
- ½ cup pumpkin puree
- 1 tsp vanilla extract
- ½ cup powdered sugar
- 1 tsp pumpkin pie spice
- 1 ½ cups graham cracker crumbs, divided
- ½ cup white chocolate, melted for dipping
Instructions
- Mix the Filling: In a large mixing bowl, use an electric mixer or whisk to blend the softened cream cheese, pumpkin puree, vanilla extract, powdered sugar, and pumpkin pie spice until the mixture is smooth and thoroughly combined.
- Add the Crumbs: Gradually fold in 1 cup of graham cracker crumbs into the cream cheese mixture. Continue adding crumbs one tablespoon at a time until the mixture is firm enough to hold its shape when rolled into balls.
- Form the Balls: Using a small cookie scoop or tablespoon, scoop out the mixture and roll it between your palms to form smooth, round truffles. Place these on a parchment-lined baking sheet.
- Chill the Balls: Refrigerate the truffles for about 30 minutes to firm up, which makes the dipping process easier.
- Dip in Chocolate: Melt the white chocolate using a microwave or a double boiler. Dip each cheesecake truffle into the melted chocolate, ensuring a full coating, and return them to the parchment-lined sheet.
- Garnish: Sprinkle crushed graham cracker crumbs over the truffles while the chocolate is still soft. This adds an extra layer of texture and flavor.
- Chill Again: Place the truffles back in the refrigerator for another 15 minutes, or until the chocolate is set and firm.
- Prep Time: 20 minutes