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No-Bake Pumpkin Cheesecake Truffles

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Easy no-bake pumpkin cheesecake truffles coated in chocolate. These bite-sized treats are perfect for fall gatherings or any occasion.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup pumpkin puree
  • 1/2 cup powdered sugar
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups graham cracker crumbs
  • 1 cup white chocolate chips
  • 1 tablespoon coconut oil
  • 1/2 cup dark chocolate chips
  • 1 tablespoon coconut oil

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Add the pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix until well combined.
  3. Stir in the graham cracker crumbs until a dough forms.
  4. Roll the dough into 1-inch balls and place them on a baking sheet lined with parchment paper.
  5. Freeze the truffle balls for at least 30 minutes, or until firm.
  6. Melt the white chocolate chips and 1 tablespoon of coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
  7. Dip the frozen truffle balls into the melted white chocolate, coating them completely. Place them back on the parchment-lined baking sheet.
  8. Melt the dark chocolate chips and 1 tablespoon of coconut oil in a separate microwave-safe bowl, stirring until smooth.
  9. Drizzle the melted dark chocolate over the white chocolate-coated truffles for decoration.
  10. Refrigerate the truffles for at least 15 minutes to allow the chocolate to set.

Notes

  • Store the truffles in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, you can freeze the truffles in a single layer in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
  • You can substitute vanilla wafers or digestive biscuits for graham crackers.
  • Add a pinch of cinnamon to the dark chocolate drizzle for extra flavor.

Nutrition

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