No-Bake Pumpkin Cheesecake Truffles with Chocolate (Print-Friendly Version)
Pumpkin, cream cheese, graham crumbs and white chocolate form a chilled truffle center. A separate chocolate coating finishes the bite-sized sweets; the filling needs two chilling stages before dipping.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
01 - 2 ounces (57 g) full-fat block cream cheese, softened
02 - 2 tablespoons (15 g) powdered sugar
03 - 1/3 cup (72 g) plain canned pumpkin puree
04 - 1 3/4 cups (175 g) fine graham cracker crumbs
05 - 1/2 teaspoon pumpkin pie spice
06 - 1/2 teaspoon ground cinnamon
07 - 4 ounces (113 g) white baking chocolate, melted, for the filling
08 - 10 ounces (283 g) white or semisweet baking chocolate, for coating
09 - Optional: a little extra graham crumb for decorating
# How to Make It:
01 - Beat cream cheese and powdered sugar smooth, then blend in pumpkin.
02 - Mix in measured crumbs, spices and melted filling chocolate. Cover and refrigerate at least one hour.
03 - Divide the chilled filling into small, similarly sized balls on parchment. Refrigerate another 30 minutes.
04 - Melt coating chocolate gently in short microwave intervals, stirring between them, or over a double boiler. Keep water out.
05 - Let the coating cool slightly, then dip each cold ball with a fork, drain excess and return to parchment. Add optional crumbs before the shell sets.
06 - Refrigerate until the coating is firm, about 30 minutes, and keep chilled until serving.
# Extra Suggestions:
01 - The smaller amount of white chocolate belongs inside the filling.
02 - Choose plain canned pumpkin puree, not sweetened pumpkin pie filling.
03 - Chill the mixed filling before shaping, then chill the shaped pieces again.
04 - Work with a small group of cold centers and leave the rest refrigerated.