Description
Creamy, spiced, and coated in chocolate these 4 Ingredient Pumpkin Cheesecake Truffles are a quick and festive fall treat!
Ingredients
Scale
- 4 oz cream cheese, softened
- 1/2 cup pumpkin puree
- 1 cup graham cracker crumbs (or gingersnap crumbs)
- 10 oz white chocolate or dark chocolate melting wafers
Instructions
- 1. In a medium bowl, beat together cream cheese and pumpkin puree until smooth and creamy.
- 2. Stir in graham cracker crumbs until mixture forms a soft dough.
- 3. Scoop and roll into 1-inch balls; place on a parchment-lined baking sheet.
- 4. Freeze truffles for 20–30 minutes to firm up.
- 5. Melt chocolate according to package directions until smooth.
- 6. Dip each chilled truffle into melted chocolate, coating evenly.
- 7. Place coated truffles back on parchment paper and refrigerate until chocolate is set.
- 8. Store truffles in the refrigerator until ready to serve.
Notes
- For a fall twist, use crushed gingersnaps instead of graham crackers.
- You can drizzle extra melted chocolate or sprinkle crushed cookies on top for decoration.
- Truffles keep well refrigerated up to 5 days or frozen up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 130
- Sugar: 10g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
Keywords: pumpkin cheesecake truffles, 4 ingredient dessert, fall treats