Description

Indulge in the creamy, decadent flavors of Pumpkin Cheesecake Truffles – a delightful bite-sized treat that’s perfect for fall. These no-bake truffles feature a smooth, pumpkin-infused cheesecake filling coated in a delicate graham cracker crust.

Ingredients

– 8 oz cream cheese, softened

– 1 cup pumpkin puree

– 1/2 cup powdered sugar

– 1 tsp vanilla extract

– 1 tsp ground cinnamon

– 1/4 tsp ground nutmeg

– 1 1/2 cups graham cracker crumbs

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Instructions

1. 1. In a large bowl, beat the cream cheese until smooth and creamy.

2. 2. Add the pumpkin puree, powdered sugar, vanilla, cinnamon, and nutmeg. Mix until well combined.

3. 3. Scoop the pumpkin cheesecake mixture by the tablespoonful and roll into bite-sized balls.

4. 4. Place the graham cracker crumbs in a shallow dish. Roll the pumpkin cheesecake balls in the crumbs, pressing gently to coat.

5. 5. Refrigerate the truffles for at least 30 minutes before serving.

Notes

These Pumpkin Cheesecake Truffles can be stored in the refrigerator for up to 1 week. For a variation, try rolling them in chopped pecans or a mixture of graham cracker crumbs and cinnamon sugar.

Prep Time: 10
Category: Dessert
Method: No-Bake
Cuisine: American