Print

Crispy Pumpkin Cheesecake Truffles

crispy pumpkin cheesecake truffles - featured image
Print Recipe

These no-bake truffles combine creamy pumpkin cheesecake filling with a crispy, crunchy coating for the ultimate fall party or Halloween treat. Quick to make and perfect for sharing, they’re festive, fun, and irresistibly delicious.

Ingredients

Scale
  • 8 oz cream cheese, softened (full-fat recommended)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 tsp pumpkin pie spice
  • 1/8 tsp salt
  • 12 oz white chocolate or candy melts
  • 1 1/2 cups crispy rice cereal (or crushed graham crackers/vanilla wafers)
  • Orange and black sprinkles (optional)
  • 1/4 cup crushed pecans or walnuts (optional, for garnish)
  • Extra pumpkin pie spice (optional, for garnish)

Instructions

  1. In a medium mixing bowl, combine softened cream cheese and pumpkin puree. Beat with a hand mixer until smooth and creamy, about 2 minutes.
  2. Add powdered sugar, vanilla extract, pumpkin pie spice, and salt. Mix on low speed until fully incorporated, scraping down the sides as needed. The filling should be thick and scoopable.
  3. Chill the mixture in the refrigerator for 20 minutes to firm up.
  4. Line a baking sheet with parchment or wax paper. Use a cookie scoop or tablespoon to portion out 1-inch balls. Roll gently between your palms to smooth. You should get 20–24 truffles.
  5. Freeze the shaped truffles for 20 minutes to make dipping easier.
  6. Melt white chocolate or candy melts in a microwave-safe bowl, heating in 20-second bursts and stirring until smooth.
  7. Place crispy rice cereal (or crushed graham crackers/vanilla wafers) in a shallow bowl.
  8. Using forks or dipping tools, dip each frozen truffle into the melted chocolate, letting excess drip off. Immediately roll or sprinkle with crispy rice cereal to coat. Place back on the prepared sheet.
  9. Decorate with sprinkles, crushed nuts, or a dusting of pumpkin pie spice if desired. Let truffles set at room temperature or refrigerate for 10 minutes until the chocolate is firm.
  10. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 1 month.

Notes

For gluten-free truffles, use certified gluten-free crispy rice cereal or graham crackers. For dairy-free, substitute vegan cream cheese and dairy-free white chocolate. Chill and freeze the filling as directed for best results. Work quickly when coating with crispy rice cereal, as the chocolate sets fast. Truffles can be made ahead and stored in the fridge for up to 5 days or frozen for up to 1 month.

Nutrition

Keywords: pumpkin truffles, cheesecake truffles, fall dessert, Halloween treat, no-bake, party food, pumpkin spice, easy dessert, crispy truffles, autumn recipe

Find it online: https://norasfoods.com/crispy-pumpkin-cheesecake-truffles-easy-fall-party-and-halloween-treats/