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Pumpkin Pie Cheesecake Truffles are the perfect bite-sized treat that combines the creamy richness of cheesecake with the warm, spiced flavor of pumpkin pie. They’re surprisingly easy to make and perfect for Thanksgiving, holiday parties, or a fall-themed dessert platter.
Here’s a detailed recipe that will guide you through the process.
Pumpkin Pie Cheesecake Truffles
These no-bake truffles feature a spiced pumpkin cheesecake center, coated in a crisp white or dark chocolate shell.
Yields: About 24-30 truffles
Prep time: 30 minutes
Chill time: 3 hours (or overnight)
Ingredients
For the Filling:
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8 oz (226g) full-fat brick-style cream cheese, softened to room temperature
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1/2 cup (120g) canned pure pumpkin puree (not pumpkin pie filling)
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3 cups (360g) graham cracker crumbs (from about 20-24 full sheets)
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1 1/2 cups (180g) powdered sugar, sifted
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1 teaspoon vanilla extract
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1 teaspoon ground cinnamon
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1/4 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground cloves
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A pinch of salt
For the Coating & Decoration:
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12 oz (340g) white chocolate, dark chocolate, or semi-sweet chocolate, finely chopped (or high-quality chocolate chips)
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1 teaspoon coconut oil or vegetable shortening (optional, for a smoother, shinier coating)
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Extra graham cracker crumbs, for garnish
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A little extra cinnamon, for dusting
Instructions
1. Prepare the Filling:
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In a large bowl, use an electric mixer (or a sturdy spatula) to beat the softened cream cheese until it’s smooth and creamy.
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Add the pumpkin puree, vanilla extract, and all the spices (cinnamon, ginger, nutmeg, cloves, and salt). Mix until well combined.
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Gradually add the sifted powdered sugar and mix on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
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Finally, stir in the graham cracker crumbs. The mixture will be thick and hold together when pressed.
2. Chill the Mixture:
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Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to roll. This step is crucial! If the mixture is too soft, it will be impossible to shape.
3. Roll the Truffles:
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Use a small cookie scoop (about 1 tablespoon size) to portion out the mixture. Roll each portion between your palms to form a smooth, compact ball.
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Place the balls on a baking sheet or plate lined with parchment paper.
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Once all the truffles are rolled, place the tray in the freezer for at least 30 minutes to 1 hour. They need to be very firm before dipping. This prevents them from falling apart in the warm chocolate.
4. Coat the Truffles:
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Temper the Chocolate: Create a double boiler by placing a heatproof bowl over a pot of simmering water (ensure the bottom of the bowl doesn’t touch the water). Add the chopped chocolate (and coconut oil, if using). Melt slowly, stirring frequently, until smooth. Remove from heat.
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Dip the Truffles: Using a fork or a dipping tool, drop a frozen truffle into the melted chocolate. Gently tap the fork on the edge of the bowl to allow the excess chocolate to drip off.
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Decorate: Place the dipped truffle back onto the parchment-lined tray. Immediately sprinkle with a pinch of graham cracker crumbs or a dusting of cinnamon before the chocolate sets.
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Repeat with all truffles. If the chocolate becomes too thick, you can gently reheat it over the double boiler.
5. Set and Store:
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Let the truffles sit at room temperature until the chocolate shell is completely set. You can speed this up by placing them in the refrigerator for 15 minutes.
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Store the truffles in an airtight container in the refrigerator for up to 1 week. They can also be frozen for up to 3 months. Thaw in the refrigerator before serving.
Tips for Success
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Pumpkin Puree: Be sure to blot your pumpkin puree with a paper towel to remove excess moisture. This helps prevent the truffles from being too soft.
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Graham Cracker Crumbs: You can buy pre-crushed crumbs or make your own by pulsing whole graham crackers in a food processor until fine.
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For a Smoother Coating: The coconut oil/shortening helps thin the chocolate, making it easier to coat and giving a professional-looking finish.
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Keep Them Cold: Work quickly when dipping to keep the truffles firm. If they start to get soft, return the tray to the freezer for 10-15 minutes.
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Get Creative: Instead of white chocolate, try milk or dark chocolate for a richer flavor. You can also drizzle a different colored chocolate over the top for a decorative touch.
Enjoy these delicious, bite-sized tastes of fall
