Description
Creamy, spiced pumpkin cheesecake coated in chocolate and sugar — no-bake fall treats that melt in your mouth with cozy autumn flavor.
Ingredients
Scale
- 8 oz cream cheese (softened)
- ½ cup pumpkin puree
- 1 cup graham cracker crumbs
- ½ cup powdered sugar
- ½ tsp pumpkin spice
- ½ tsp cinnamon
- 8 oz dark or milk chocolate (for coating)
- 2 tbsp sugar (for dusting)
- Mini chocolate chips (optional for topping)
Instructions
- In a bowl, mix cream cheese, pumpkin puree, powdered sugar, and spices until smooth.
- Stir in graham cracker crumbs until thick and scoopable.
- Roll mixture into small balls and chill for 1 hour in the fridge or 20 minutes in the freezer.
- Melt chocolate in a microwave or double boiler.
- Dip each truffle into melted chocolate and place on parchment paper.
- Sprinkle with sugar or mini chocolate chips before the coating sets.
- Chill again until firm and serve cold for the perfect bite-sized fall indulgence.
Notes
- Ensure cream cheese is softened for easy mixing.
- Adjust spices according to personal taste.
- Store truffles in the refrigerator for best texture.
- Prep Time: 45 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: 20mg