Description
Creamy pumpkin-spiced cheesecake centers dipped in white chocolate and sprinkled with buttery graham crumbs — a no-bake autumn dream.
Ingredients
- Cream cheese (8 oz, softened)
- Pumpkin purée (½ cup)
- White chocolate (12 oz, melted)
- Graham cracker crumbs (1½ cups, divided)
- Powdered sugar (½ cup)
- Pumpkin pie spice (1 tsp)
- Vanilla extract (1 tsp)
- Pinch of salt
- Optional drizzle: milk chocolate or caramel sauce
Instructions
- In a bowl, beat cream cheese, pumpkin purée, powdered sugar, pumpkin spice, vanilla, and salt until smooth.
- Stir in ½ cup graham crumbs until thick and scoopable.
- Roll into 1-inch balls and place on a parchment-lined tray; chill 1 hour.
- Melt white chocolate and coat each truffle evenly, setting them back on the tray.
- Drizzle with melted milk chocolate or caramel.
- Sprinkle remaining graham crumbs on top before the coating hardens.
- Chill again until firm, then serve cold for a rich, creamy bite.
Notes
- Ensure cream cheese is softened for easy mixing.
- Use high-quality white chocolate for better coating.
- Store truffles in the refrigerator for freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg