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Pumpkin Pie Cheesecake Truffles Recipe

Pumpkin Pie Cheesecake Truffles Recipe

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5.3 from 20 reviews

Pumpkin Pie Cheesecake Truffles are creamy, sweet, and perfectly spiced bite-sized treats that combine the flavors of pumpkin pie and rich cheesecake into a delightful no-bake dessert. Rolled in sugar and topped with chocolate chip ‘stems,’ these truffles are perfect for fall gatherings and holiday celebrations.

  • Total Time: 2 hours 25 minutes
  • Yield: 24 truffles

Ingredients

Cheesecake Mixture

  • 1 tablespoon unsalted butter
  • 4 oz cream cheese, softened
  • 1/2 cup pumpkin puree
  • 1 (14 oz) can sweetened condensed milk
  • 2 teaspoons pumpkin pie spice

Mix-ins

  • 1/2 cup graham cracker crumbs
  • 1/2 cup white chocolate chips or melting wafers
  • Orange food coloring, as needed

Coating & Topping

  • Granulated sugar, as needed
  • Chocolate chips, for topping

Instructions

  1. Combine Base Ingredients: In a medium saucepan, combine the unsalted butter, softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice over medium heat. Stir continuously until the mixture is well combined and thickened, ensuring a smooth texture.
  2. Add Mix-ins: Stir in the white chocolate chips or melting wafers and graham cracker crumbs until the white chocolate has fully melted and the mixture becomes uniform and thick.
  3. Color the Mixture: Add orange food coloring gradually to reach your desired pumpkin-like hue. Continue stirring until the mixture thickens further and starts to pull away slightly from the sides of the pan.
  4. Chill the Mixture: Transfer the thickened pumpkin mixture to a greased baking sheet, spreading it evenly with a rubber spatula. Chill in the refrigerator for at least 2 hours or up to overnight, until firm enough to handle.
  5. Form Truffles: Once chilled, coat your hands lightly with butter to prevent sticking, then roll the firm mixture into small bite-sized balls.
  6. Coat with Sugar: Roll each ball in granulated sugar to create a sweet, sparkly coating that enhances the texture and appearance.
  7. Create Pumpkin Ridges and Toppings: Using a toothpick, gently create ridges around each truffle to mimic the look of mini pumpkins. Top each truffle with a chocolate chip to resemble a pumpkin stem.
  8. Final Chill and Serve: Place the finished truffles back in the refrigerator until ready to serve. Enjoy these festive and delicious treat bites!

Notes

  • For best results, use full-fat cream cheese and sweetened condensed milk for a rich and creamy texture.
  • If white chocolate chips are unavailable, melting wafers or white candy melts work well.
  • Adjust the pumpkin pie spice to taste for more or less warmth and spice.
  • Chilling times may vary; ensure the mixture is firm enough to roll without sticking excessively.
  • Store leftover truffles in an airtight container in the refrigerator for up to 5 days.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-bake, stovetop cooking, chilling
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 2 truffles
  • Calories: 150
  • Sugar: 18g
  • Sodium: 90mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

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