Get ready to indulge in the flavors of fall with these Easy Pumpkin Pie Cheesecake Truffles. These bite-sized delights combine the rich, creamy taste of pumpkin pie with the smoothness of cheesecake, all wrapped up in a decadent truffle. They’re perfect for any autumn gathering, as a quick dessert, or just for satisfying your pumpkin spice cravings!

These Easy Pumpkin Pie Cheesecake Truffles are the perfect blend of creamy pumpkin, spiced cheesecake, and a sweet, chocolatey coating. Quick and simple to make, they’re an ideal treat for the fall season.

As the leaves start to change and the air gets crisp, my cravings for all things pumpkin begin. One of my favorite fall traditions is making these Easy Pumpkin Pie Cheesecake Truffles. They’re a hit at every party and perfect for gifting, too. The best part? They’re incredibly easy to make, and each bite is like a little piece of pumpkin pie heaven.

Why You’ll Love This Recipe

Selling Points

• Bite-Sized Bliss: Perfectly portioned for a quick dessert or snack.
• No-Bake Recipe: No need to turn on the oven, making it a quick and easy treat.
• Full of Fall Flavors: Pumpkin, cream cheese, and warm spices come together for a delicious autumn treat.

How to Make Easy Pumpkin Pie Cheesecake Truffles

1. Mix the Filling: In a large mixing bowl, beat together the softened cream cheese and pumpkin puree until smooth and well combined. Add the powdered sugar, graham cracker crumbs, pumpkin pie spice, and vanilla extract. Mix until everything is fully incorporated.
2. Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and roll into balls.
3. Form the Truffles: Once the mixture is firm, use a small cookie scoop or a tablespoon to portion out the truffle mixture. Roll each portion into a ball with your hands and place them on a baking sheet lined with parchment paper.
4. Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring in between until smooth. If the chocolate is too thick, add 1 tablespoon of coconut oil and stir until smooth.
5. Coat the Truffles: Dip each truffle into the melted chocolate, using a fork to lift and tap off the excess chocolate. Place the coated truffles back on the parchment-lined baking sheet.
6. Optional Coating: While the chocolate is still wet, sprinkle with crushed graham crackers or cinnamon sugar for an extra touch of flavor and texture.
7. Chill the Truffles: Place the baking
8. sheet with the coated truffles in the refrigerator for about 30 minutes, or until the chocolate is fully set.
9. Serve and Enjoy: Once the chocolate is set, your Pumpkin Pie Cheesecake Truffles are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to a week.

Tips For Easy Pumpkin Pie Cheesecake Truffles

• Firm Filling: Ensure the mixture is firm enough to roll into balls. If it’s too soft, you can add more graham cracker crumbs or chill it longer.
• Smooth Coating: Add a little coconut oil to the melted chocolate for a smoother, easier coating.
• Decoration: Get creative with your toppings—try drizzling with dark chocolate or adding a sprinkle of nutmeg or sea salt.

Substitutions and Variations

• Gluten-Free: Use gluten-free graham crackers to make these truffles gluten-free.
• Different Coatings: Try coating the truffles in crushed nuts, cocoa powder, or even dipping them in dark chocolate for a different flavor profile.
• Spice Level: Adjust the pumpkin pie spice to your liking or add a touch of cinnamon or ginger for extra warmth.

Make a Healthier Version

• Lower Sugar: Use a sugar substitute like powdered erythritol instead of powdered sugar.
• Reduced Fat: Opt for reduced-fat cream cheese to lighten up the truffles.

Closing

These Easy Pumpkin Pie Cheesecake Truffles are the ultimate fall treat, perfect for when you want all the flavors of pumpkin pie in a convenient, bite-sized form. Whether you’re making them for a special occasion or just to satisfy a seasonal craving, these truffles are sure to impress!

Frequently Asked Questions For Easy Pumpkin Pie Cheesecake Truffles

1. Can I use fresh pumpkin puree? Yes, you can use fresh pumpkin puree, but make sure it’s well-drained to avoid adding extra moisture.
2. How long do these truffles last? Stored in an airtight container in the refrigerator, they should last up to a week.
3. Can I freeze these truffles? Yes, you can freeze them for up to 2 months. Thaw in the refrigerator before serving.
4. What if my truffle mixture is too soft? You can add more graham cracker crumbs or refrigerate the mixture longer until it’s firm enough to roll.
5. Can I use dark chocolate instead of white chocolate? Absolutely! Dark chocolate will give a rich contrast to the sweetness of the truffles.
6. What if I don’t have pumpkin pie spice? You can make your own with a mix of cinnamon, nutmeg, ginger, and cloves.
7. Can I make these truffles vegan? Yes, use vegan cream cheese, and dairy-free white chocolate to make the truffles vegan-friendly.
8. How can I make the truffles more firm? Ensure they are well-chilled before dipping in chocolate, and add more graham cracker crumbs if needed.
9. Can I add nuts to the filling? Yes, finely chopped nuts like pecans or walnuts would add a nice crunch.
10. How can I prevent the truffles from cracking? Make sure the truffles are well-chilled before dipping, and avoid over-mixing the filling.

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Easy Pumpkin Pie Cheesecake Truffles

Recipe by CutsfoodCourse: Cake, Christmas, Halloween, Snacks, Weight watchers

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 8 oz cream cheese, softened

• 1/2 cup pumpkin puree

• 1 cup graham cracker crumbs

• 1 cup powdered sugar

• 1 tsp pumpkin pie spice

• 1/2 tsp vanilla extract

• 1 1/2 cups white chocolate chips or candy melts

• 1 tbsp coconut oil (optional, for smoother melting)

• Crushed graham crackers or cinnamon sugar for coating (optional)

Directions

• Mix the Filling: In a large mixing bowl, beat together the softened cream cheese and pumpkin puree until smooth and well combined. Add the powdered sugar, graham cracker crumbs, pumpkin pie spice, and vanilla extract. Mix until everything is fully incorporated.
• Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop and roll into balls.
• Form the Truffles: Once the mixture is firm, use a small cookie scoop or a tablespoon to portion out the truffle mixture. Roll each portion into a ball with your hands and place them on a baking sheet lined with parchment paper.
• Melt the Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring in between until smooth. If the chocolate is too thick, add 1 tablespoon of coconut oil and stir until smooth.
• Coat the Truffles: Dip each truffle into the melted chocolate, using a fork to lift and tap off the excess chocolate. Place the coated truffles back on the parchment-lined baking sheet.
• Optional Coating: While the chocolate is still wet, sprinkle with crushed graham crackers or cinnamon sugar for an extra touch of flavor and texture.
• Chill the Truffles: Place the baking
• sheet with the coated truffles in the refrigerator for about 30 minutes, or until the chocolate is fully set.
• Serve and Enjoy: Once the chocolate is set, your Pumpkin Pie Cheesecake Truffles are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to a week.