Pumpkin Cheesecake Truffles
These Pumpkin Cheesecake Truffles are a delightful fall treat! Creamy cheesecake filling is infused with pumpkin spice and coated in chocolate for a decadent bite-sized dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 3 hours 20 minutes (includes chilling time)
- Yield: 24 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 12 ounces chocolate chips (milk, dark, or white), melted
- Optional: Chopped nuts, sprinkles, or sea salt for topping
Instructions
- In a large bowl, beat the softened cream cheese until smooth.
- Add the pumpkin puree, powdered sugar, pumpkin pie spice, and salt. Mix until well combined.
- Cover the bowl and chill in the refrigerator for at least 2 hours, or preferably overnight, to allow the mixture to firm up.
- Once chilled, use a spoon or small cookie scoop to form the mixture into small balls. Place the balls on a parchment-lined baking sheet.
- Return the baking sheet to the freezer for 15-20 minutes to firm up the truffles before dipping.
- Melt the chocolate chips according to package directions.
- Dip each truffle into the melted chocolate, ensuring it is fully coated. Use a fork or dipping tools to remove the truffle and allow excess chocolate to drip off.
- Place the dipped truffles back on the parchment-lined baking sheet.
- Immediately sprinkle with chopped nuts, sprinkles, or sea salt, if desired.
- Chill the truffles in the refrigerator for at least 30 minutes to allow the chocolate to set completely.
- Store the truffles in an airtight container in the refrigerator.
Notes
For an extra festive touch, use white chocolate and drizzle with orange-colored candy melts. These truffles are best enjoyed chilled.
Find it online: https://delilita.com/pumpkin-cheesecake-truffles/