Alright, you guys have to try these pumpkin cheesecake Truffles. They’ve become my new fall obsession. Imagine a creamy, spiced pumpkin cheesecake center wrapped in a sweet white chocolate shell. This dessert doesn’t need baking at all and looks fancy, but secretly it’s super easy to make. Whether you’re making it for a hangout with friends or just hiding it for yourself (no judgment here!), it’s definitely going to be a hit.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 cup crushed gingersnap cookies
- 12 oz white chocolate melting wafers
- A dash of cinnamon for dusting
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Step-by-Step Instructions
Step 1: First up, grab a bowl and beat your softened cream cheese until it’s nice and smooth. Then, mix in the pumpkin puree, powdered sugar, and that lovely pumpkin pie spice until it’s all one happy, creamy family.
Step 2: Now for the best part—the crunch! Gently stir in the crushed gingersnaps. Pop a lid or some plastic wrap on the bowl and let it hang out in the fridge for at least an hour. It needs to get firm enough to handle.
Step 3: Time to roll! Scoop out little tablespoon-sized bits and roll them into easy pumpkin cheesecake balls. Line them up on a parchment-covered baking sheet and stick them in the freezer for 30 minutes. Trust me, this flash freeze is the secret to easy dipping!
Step 4: While the truffles are chilling, melt your white chocolate wafers. Now for the fun part: take your frozen truffles and give each one a good dunk in the chocolate, covering it completely. A fork works great for this!
Step 5: Quickly place them back on the parchment paper and, while the chocolate is still wet, give them a little dusting of cinnamon. It just makes them look extra special. Let them set up in the fridge, and you’re done!
Why I’m So Hooked On These
Seriously, I can’t get enough of this pumpkin spice dessert. Every time I make them, they disappear in minutes, and I always get asked for the recipe. They just have that perfect creamy texture and warm spice flavor. You have to make these Pumpkin Cheesecake Truffles! When you do, come back and tell me all about it in the comments below!
Pumpkin Cheesecake Truffles
Creamy, no-bake Pumpkin Cheesecake Truffles are the ultimate fall treat! A spiced pumpkin filling with a gingersnap crunch, all dipped in sweet white chocolate.
Ingredients
- 8 ounces cream cheese, nice and soft
- Half a cup of pumpkin puree
- Half a cup of powdered sugar
- 1 teaspoon pumpkin pie spice
- 1 cup of crushed up gingersnap cookies
- 12 ounces white chocolate for melting
- A little bit of cinnamon for the top
Instructions
- In a bowl, beat the soft cream cheese until it's super smooth. Mix in the mashed pumpkin, powdered sugar, and pumpkin pie spice.
- Now gradually mix in the ground ginger snaps. Cover the bowl and let it chill in the fridge for about an hour so it can firm up.
- Use a spoon to make small balls from the mixture and roll them with your hands. Put them on a baking sheet and then pop them in the freezer for 30 minutes.
- Melt your white chocolate. Take the frozen balls and dip each one into the chocolate — a fork works perfectly for this.
- Put them back on the baking sheet and sprinkle a little cinnamon on top before the chocolate hardens. Let them cool in the fridge, and that's it.
Notes
- Freezing the meatballs is a must, trust me, it helps with dipping.
- Use a fork to dip the truffle and let the extra chocolate drip off.
- Store these in the fridge they get soft at room temp.
- You can use any type of cookie crumbs if you don't have gingerbread cookies.
Nutrition Information
Yield
20Serving Size
1Amount Per ServingCalories 150Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 15mgSodium 108mgCarbohydrates 23gFiber 1gSugar 16gProtein 2g