Pumpkin Cheesecake Truffles (Print-Friendly Version)
Pumpkin, cream cheese, white chocolate, and spices come together for festive mini cheesecake bites.
# Ingredients You'll Need:
→ Main Dough
01 -
113 grams cream cheese, softened
02 -
15 grams unsalted butter
03 -
120 grams canned pumpkin puree
04 -
397 grams sweetened condensed milk
05 -
50 grams graham cracker crumbs
06 -
1.5 teaspoons pumpkin pie spice
07 -
60 grams white chocolate chips
→ Decoration
08 -
Granulated sugar as needed, for coating
09 -
Chocolate chips, for garnish
10 -
Optional: orange food coloring (or mix red and yellow)
# How to Make It:
01 -
Keep stirring until the dough separates from the pan’s sides and thickens nicely. It’s better to cook it a little longer for a sturdier texture.
02 -
Stir in graham cracker crumbs and white chocolate chips, mixing until the chocolate melts and the dough is smooth. If you’re adding food coloring, mix it in until you reach the shade you want.
03 -
Over medium heat in a skillet, melt the unsalted butter. Add softened cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Keep stirring until everything gets thick and blended.
04 -
Lightly butter your hands. Scoop and roll the chilled mixture into small balls of even size.
05 -
Spread the mix on a butter-greased baking sheet into an even layer. Let it chill in the fridge for at least 2 hours or overnight until set.
06 -
Roll each ball in granulated sugar to coat. Use a toothpick to draw lines on the sides to look like pumpkins. Place a chocolate chip on top of each one to act as a stem.
07 -
You can serve the pumpkin truffles right away or keep them in the fridge until you’re ready to enjoy them.
# Extra Information:
01 -
For the best results, chill the dough well before shaping and use cold hands when rolling.