Creamy Pumpkin Cheesecake Truffles Recipe
Introduction
These Pumpkin Cheesecake Truffles are bite-sized treats that combine the creamy richness of cheesecake with the warm flavor of pumpkin. Perfect for fall gatherings or an easy dessert that requires no baking.
Ingredients
- 1 cup pumpkin puree
- 8 oz cream cheese, softened
- 1 1/2 cups graham cracker crumbs
Instructions
- Step 1: In a mixing bowl, combine the pumpkin puree and softened cream cheese until smooth and fully blended.
- Step 2: Gradually add the graham cracker crumbs, mixing until the mixture holds together and can be shaped into balls.
- Step 3: Roll the mixture into small, bite-sized balls and place them on a parchment-lined tray.
- Step 4: Chill the truffles in the refrigerator for at least 1 hour before serving to allow them to firm up.
Tips & Variations
- For an added touch, roll the truffles in additional graham cracker crumbs or drizzle with melted chocolate before chilling.
- If you prefer a sweeter treat, add a tablespoon of maple syrup or honey to the mixture.
- Use canned pumpkin puree for convenience, but avoid pumpkin pie filling which has added spices and sugar.
Storage
Store the truffles in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. Serve chilled for the best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned puree?
Yes, you can roast and puree fresh pumpkin, but make sure it is smooth and well-drained to avoid excess moisture that can affect the truffle texture.
Do these truffles need to be baked?
No, these truffles are no-bake and rely on chilling to set, making them a quick and easy dessert option.
PrintCreamy Pumpkin Cheesecake Truffles Recipe
These Pumpkin Cheesecake Truffles are a deliciously creamy and festive treat combining smooth pumpkin puree, rich cream cheese, and crunchy graham cracker crumbs. Perfect for autumn gatherings or holiday parties, these no-bake truffles are easy to make, requiring just mixing, rolling, and chilling for a delightful bite-sized dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 15 minutes (including chilling time)
- Yield: Approximately 20 truffles 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Filling
- 1 cup pumpkin puree
- 8 oz (225g) cream cheese, softened
Coating
- 1 cup graham cracker crumbs
Instructions
- Prepare the filling: In a mixing bowl, combine the pumpkin puree and softened cream cheese. Use a hand mixer or whisk to blend them together until the mixture is smooth and creamy, ensuring no lumps remain.
- Form the truffles: Using your hands or a small cookie scoop, roll the pumpkin cheesecake mixture into bite-sized balls, approximately 1 inch in diameter for easy snacking.
- Coat the truffles: Roll each ball gently in the graham cracker crumbs until fully coated, giving the truffles a nice crunchy exterior that complements the creamy interior.
- Chill: Place the coated truffles on a parchment-lined tray or plate and refrigerate for at least 1 hour to allow them to firm up and develop flavor.
Notes
- Use full-fat cream cheese for the best texture and flavor.
- Pumpkin puree can be canned or homemade, but avoid pumpkin pie filling which contains added sugars and spices.
- For added flavor, consider rolling truffles in cinnamon sugar or crushed nuts instead of graham crumbs.
- Store the truffles covered in the refrigerator for up to 4 days.
- Allow truffles to sit at room temperature for 5-10 minutes before serving for a softer bite.
Keywords: pumpkin cheesecake truffles, no-bake dessert, pumpkin recipe, fall treats, holiday desserts, cream cheese truffles, graham cracker coating
