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Pumpkin Cheesecake Truffles Recipe

Pumpkin Cheesecake Truffles Recipe
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★★★★★

5.3 from 29 reviews

These Pumpkin Cheesecake Truffles are a festive, bite-sized dessert perfect for fall gatherings. Creamy, spiced pumpkin cheesecake mixture coated with granulated sugar and topped with chocolate chip stems mimic miniature pumpkins, delivering a deliciously smooth and sweet treat that’s easy to make and guaranteed to impress.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon butter
  • 4 ounces cream cheese, softened at room temperature
  • ½ cup canned pumpkin puree
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ teaspoons pumpkin pie spice

Mix-Ins & Coating

  • ½ cup graham cracker crumbs
  • ⅓ cup white chocolate chips
  • Orange food coloring (or red and yellow food colorings), as needed, optional
  • Granulated sugar, as needed, for rolling
  • Chocolate chips, for topping

Instructions

  1. Combine the base ingredients: In a skillet over medium heat, combine the butter, softened cream cheese, canned pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir constantly to prevent burning and ensure the mixture thickens and becomes well combined.
  2. Add graham crackers and chocolate: Mix in the graham cracker crumbs and white chocolate chips. Continue stirring until the white chocolate chips melt completely and the mixture becomes smooth.
  3. Add color (optional): If desired, add a few drops of orange food coloring (or a combination of red and yellow) to enhance the vibrant pumpkin hue. Stir well to evenly distribute the color.
  4. Cook until thickened: Continue cooking and stirring the mixture until it releases cleanly from the sides and bottom of the pan, indicating the right thick consistency. If unsure, cook a little longer rather than shorter, as a thicker mixture works best for shaping.
  5. Chill the mixture: Pour the pumpkin cheesecake mixture onto a butter-greased baking sheet. Spread it into an even layer and refrigerate for at least 2 hours or overnight to let it firm up.
  6. Shape into truffles: Butter your hands lightly to prevent sticking. Scoop and roll the chilled pumpkin cheesecake dough into small, bite-sized balls.
  7. Coat with sugar: Pour granulated sugar into a shallow bowl. Roll each pumpkin ball in the sugar to coat them evenly, giving a slight sparkle resembling a pumpkin’s texture.
  8. Create pumpkin details and garnish: Using a toothpick, gently press vertical ridges along the sides of each sugar-coated truffle to mimic pumpkin grooves. Top each one with a chocolate chip stem for a cute, finishing touch.
  9. Serve or store: Serve the truffles immediately or keep them refrigerated in an airtight container until ready to enjoy. They taste best chilled.

Notes

  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • If you prefer a less sweet dessert, use sweetened condensed milk sparingly or substitute with a lower-sugar alternative.
  • To make the truffles vegan, substitute cream cheese with a vegan alternative and use dairy-free white chocolate chips.
  • Refrigerate leftover truffles and consume within 3-4 days for optimal freshness.
  • You can adjust the pumpkin pie spice level depending on your taste preference; add a pinch more for a stronger spice flavor.
  • Rolling your hands in butter before shaping prevents the sticky pumpkin mixture from clinging to your fingers.

Nutrition

Keywords: pumpkin cheesecake truffles, Halloween treats, fall desserts, pumpkin spice, no-bake truffles, holiday sweets

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