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Pumpkin Cheesecake Truffles

Pumpkin cheesecake truffles with creamy, no-bake filling rolled into 1-inch balls and dipped in smooth melted chocolate. Chilled for firm, then quickly topped with crushed graham crumbs and a cinnamon dusting for a cool, spiced bite.
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Prep Time 25 minutes
chill + freeze + set 2 hours
Total Time 2 hours 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 8 oz cream cheese softened
  • 0.5 cup pumpkin puree
  • 1 cup graham cracker crumbs
  • 0.5 cup powdered sugar
  • 1 tsp ground cinnamon for the filling
  • 0.5 tsp ground ginger
  • 0.25 tsp ground nutmeg
  • 0.5 tsp vanilla extract
Coating
  • 2 cup white chocolate chips or dark chocolate chips
  • 1 tbsp coconut oil
  • 2 tbsp crushed graham crackers for topping
  • 1 ground cinnamon for dusting

Equipment

  • 1 sheet pan

Method
 

Make the pumpkin cheesecake filling
  1. Beat the cream cheese and pumpkin puree together until smooth and fully combined, using a steady mixing motion to eliminate lumps.
  2. Add the graham cracker crumbs, powdered sugar, cinnamon, ginger, nutmeg, and vanilla extract, and mix until a soft, scoopable dough forms.
  3. Cover and refrigerate the mixture for at least 1 hour until firm enough to roll.
Shape and chill the truffles
  1. Line a sheet pan with parchment paper.
  2. Scoop and roll the chilled mixture into 1-inch balls, placing them on the lined sheet pan with space between each.
  3. Freeze the balls for 20-30 minutes, until firm, so they hold shape during dipping.
Dip and finish with chocolate coating
  1. Melt the white chocolate chips and coconut oil together in the microwave in 20-second bursts, stirring between each, until smooth.
  2. Dip each chilled truffle into the melted chocolate, letting the excess drip off, then return it to the parchment paper.
  3. Sprinkle immediately with crushed graham crackers and dust with ground cinnamon before the coating sets.
  4. Refrigerate until firm, about 20 minutes, before serving.

Notes

For clean, even coatings, work with firm truffles straight from the freezer and return any soft ones to the freezer for a few minutes. Store covered in the refrigerator up to 5 days; freeze truffles for up to 2 months (thaw overnight in the fridge). Dietary swap: use dairy-free cream cheese and dairy-free chocolate chips for a dairy-free version.