Pumpkin Cheesecake Truffles
Delightful no-bake Pumpkin Cheesecake Truffles infused with the flavors of fall, perfect for any occasion.
Ingrédients
Main Ingredients
- 1 tablespoon butter Melted
- 4 ounces cream cheese, softened at room temperature
- 1/2 cup canned pumpkin puree
- 1 14-ounce can sweetened condensed milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 cup graham cracker crumbs
- 1/3 cup white chocolate chips
- as needed orange food coloring (or red and yellow food colorings), optional For coloring
- as needed granulated sugar, for rolling
- as needed chocolate chips, for topping
Instructions
Preparation
- Step 1: Prepare your workspace. Gather all your ingredients and tools for an organized process.
- Step 2: Melt the butter in a skillet over medium heat for about 2-3 minutes.
- Step 3: Add the softened cream cheese to the melted butter and stir until smooth, about 2 minutes.
- Step 4: Pour in the pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir for 5-7 minutes until thickened.
- Step 5: Stir in graham cracker crumbs and white chocolate chips until melted and smooth, taking another 3-5 minutes.
- Step 6: If using, add food coloring and stir until evenly colored.
- Step 7: Pour the mixture onto a butter-greased baking sheet, cover, and refrigerate for at least 2 hours or overnight.
- Step 8: Roll small portions into balls, about 1 inch in diameter, using greased hands.
- Step 9: Roll each truffle in granulated sugar for added sweetness.
- Step 10: Place chocolate chips on top of each truffle for decoration.
Notes
Store in an airtight container in the fridge for up to one week. For longer storage, they can be frozen for up to three months.