These pumpkin cheesecake truffles are creamy, rich, and perfectly spiced for fall. They melt on your tongue with the tang of cream cheese, warm pumpkin spice, and a crisp chocolate shell. Make a batch for a party, a holiday plate, or a simple sweet treat at home — they are quick to make and reliably delicious.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 45 minutes (chilling time)
- Total Time: 65 minutes
- Servings: about 24 truffles
- Difficulty Level: Easy
Nutrition Information
Approximate per truffle (1 of 24):
- Calories per serving: 85 kcal
- Protein: 1.1 g
- Carbohydrates: 8.5 g
- Fat: 5.1 g
- Fiber: 0.7 g
- Sugar: 5.9 g
- Sodium: 43 mg
Why Make This Pumpkin Cheesecake Truffles
These truffles combine two favorite comforts: cheesecake and pumpkin. They are creamy, slightly tangy, and warmly spiced. The graham cracker coating adds a toasty crunch before the glossy chocolate shell snap. They are ideal when you want a small, elegant dessert without baking a whole cheesecake. They also travel well and make a lovely homemade gift.
How to Make Pumpkin Cheesecake Truffles
The method is simple: blend the filling, form small balls, chill to firm, then dip in chocolate. You’ll notice a soft, smooth interior and a firm chocolate exterior that gives a satisfying contrast in texture. Work chilled to make dipping easier and cleaner.
Ingredients:
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1/2 cup chocolate chips, melted
Directions:
Step 1: Preparation
Soften the cream cheese to room temperature so it mixes smooth. Line a baking sheet with parchment paper. Melt the chocolate chips gently in a microwave-safe bowl in 20-second bursts, stirring between bursts, until smooth. Set the melted chocolate aside to cool slightly.
Step 2: Mixing
In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until well combined and smooth. Using a small cookie scoop or tablespoon, form the mixture into small balls. Roll each ball in graham cracker crumbs until coated and place them on the prepared baking sheet.
Step 3: Cooking
Chill the coated balls in the refrigerator for at least 30 minutes to firm up. This step is important — a well-chilled center makes dipping in chocolate much easier and prevents melting.
Step 4: Finishing
Once chilled, dip each ball into the melted chocolate to coat fully, letting excess chocolate drip off. Place the dipped truffles back on the parchment-lined sheet. Chill again until the chocolate is set, about 15–20 minutes. Serve and enjoy!
How to Serve Pumpkin Cheesecake Truffles
- Serve chilled or at cool room temperature so the centers stay firm.
- Arrange them on a dessert platter dusted lightly with extra pumpkin pie spice or cocoa powder.
- Pair with coffee, tea, or a spiced latte. They also work well with sparkling wine for a holiday party.
How to Store Pumpkin Cheesecake Truffles
- Refrigerator: Store in an airtight container for up to 5 days. Place parchment between layers to prevent sticking.
- Freezer: Freeze on the baking sheet until solid, then transfer to a freezer bag or container for up to 2 months. Thaw in the refrigerator before serving.
- Avoid leaving them at room temperature for long periods; the cream cheese center softens quickly.
Expert Tips for Perfect Pumpkin Cheesecake Truffles
- Soften, don’t melt, the cream cheese. Room-temperature cream cheese blends smooth without lumps.
- Chill thoroughly before dipping. If the centers are cold, chocolate sets faster and looks shinier.
- Use a cookie scoop for even-sized truffles so chilling and dipping times are consistent.
- If chocolate thickens while dipping, warm it briefly in the microwave for 10–15 seconds and stir.
- For a glossy finish, stir in a teaspoon of coconut oil to melted chocolate.
- If the mixture is too wet, add a tablespoon or two more graham crumbs to firm it up. If too dry, add a teaspoon of pumpkin or cream cheese.
- Work quickly when rolling in crumbs to keep hands clean and the filling cold.
Delicious Variations
- Spiced Nut Crunch: Roll truffles in finely chopped toasted pecans mixed with graham crumbs for extra crunch.
- White Chocolate: Use melted white chocolate and sprinkle with cinnamon or crushed graham crackers.
- Maple Swirl: Add 1–2 tablespoons of maple syrup to the filling and garnish with a tiny drizzle of maple after dipping.
- Gingerbread Twist: Replace the graham crumbs with crushed gingersnaps for a deeper spice note.
- Mini Cheesecakes: Press the mixture into mini muffin liners and chill for a no-dip version with a graham base.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes. Make them up to 5 days ahead and keep them refrigerated. For longer storage, freeze them for up to 2 months and thaw in the fridge before serving.
Q: Can I use low-fat cream cheese or Greek yogurt?
A: You can use low-fat cream cheese, but texture will be slightly less rich. Greek yogurt can make the filling softer and tangier; reduce other liquids and chill longer to firm the mixture.
Q: Do I have to use powdered sugar?
A: Powdered sugar sweetens and smooths the filling. You can substitute honey or maple syrup, but use less and adjust consistency — liquid sweeteners may make the mixture softer and require extra crumbs to firm.
Q: What if my truffle centers are too soft when dipping?
A: Chill them longer until firm. You can also freeze the formed balls for 10–15 minutes before dipping to make the process easier.
Q: How do I prevent chocolate from cracking?
A: Tempering chocolate produces the best snap, but for home use, avoid extreme temperature changes. Let the chocolate set slowly in the refrigerator and don’t stack truffles until fully set.
Q: Can I make them nut-free?
A: Yes. Use graham cracker crumbs that are made in a nut-free facility and avoid nut toppings.
Q: Can I use dark chocolate instead of semisweet?
A: Absolutely. Dark chocolate gives a richer, less sweet coating and pairs well with pumpkin spice.
Conclusion
These pumpkin cheesecake truffles are a simple, crowd-pleasing treat that bring together creamy tang, autumn spice, and a crisp chocolate shell. They are easy to make, travel well, and can be dressed up for holidays or kept casual for weeknight desserts. For another take on this idea and inspiration, see Host The Toast’s Pumpkin Cheesecake Truffles. Enjoy making them — and share a few, if you can!
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Pumpkin Cheesecake Truffles
- Total Time: 65 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
These pumpkin cheesecake truffles are creamy, rich, and perfectly spiced for fall, featuring a crisp chocolate shell.
Ingredients
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup graham cracker crumbs
- 1/2 cup chocolate chips, melted
Instructions
- Soften the cream cheese to room temperature. Line a baking sheet with parchment paper. Melt the chocolate chips in a microwave-safe bowl in 20-second bursts, stirring until smooth. Set aside to cool slightly.
- In a mixing bowl, combine the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth. Using a small cookie scoop, form the mixture into small balls. Roll each ball in graham cracker crumbs and place them on the prepared baking sheet.
- Chill the coated balls in the refrigerator for at least 30 minutes to firm up.
- Once chilled, dip each ball into the melted chocolate to coat fully, letting excess drip off. Place back on the baking sheet and chill until the chocolate is set, about 15–20 minutes. Serve and enjoy!
Notes
Store in an airtight container for up to 5 days in the refrigerator or freeze for up to 2 months. Use coconut oil in melted chocolate for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 85
- Sugar: 5.9g
- Sodium: 43mg
- Fat: 5.1g
- Saturated Fat: 2.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8.5g
- Fiber: 0.7g
- Protein: 1.1g
- Cholesterol: 25mg
