PrintIndulge in Pumpkin Cheesecake Truffles for Fall Bliss!
Delicious pumpkin cheesecake truffles coated in chocolate, perfect for fall celebrations.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour
- Yield: 24 truffles 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup pumpkin puree
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 2 cups chocolate chips
- 1 tbsp coconut oil
Instructions
- In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice until smooth.
- Chill the mixture in the refrigerator for about 30 minutes.
- Once chilled, scoop out small portions and roll them into balls.
- Place the truffles on a baking sheet lined with parchment paper and freeze for 15 minutes.
- In a microwave-safe bowl, melt chocolate chips and coconut oil together until smooth.
- Dip each truffle into the melted chocolate, ensuring they are fully coated.
- Return the coated truffles to the baking sheet and let them set in the refrigerator for about 30 minutes.
- Serve chilled and enjoy your pumpkin cheesecake truffles!
Notes
- For a festive touch, sprinkle some crushed graham crackers on top before the chocolate sets.
- Store truffles in an airtight container in the refrigerator for up to a week.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg