Bite-sized, creamy pumpkin cheesecake truffles spiced with autumn flavors and wrapped in a crunchy graham cracker crust.
Recipe Overview & Specs
| Metric / Detail | Value |
| Prep Time | 15 minutes |
| Chill Time | 2 hours 30 minutes |
| Total Time | 2 hours 45 minutes |
| Yield | ~20–24 balls |
| Method | No-Bake / Refrigerated |
| Dietary Profile | Vegetarian (Easily adaptable to GF/DF) |
Ingredients
| Category | Ingredient | Quantity / Preparation |
| Cheesecake Base | Cream Cheese | 8 oz (225 g), softened |
| Pumpkin Puree | 1 cup (100% pure pumpkin) | |
| Powdered Sugar | 1 cup | |
| Pumpkin Pie Spice | 1 tsp | |
| Vanilla Extract | 1 tsp | |
| Graham Crackers | 1 ½ cups, finely crushed | |
| Optional Coatings | Melted Chocolate | Dark, milk, or white chocolate |
| Chopped Nuts | Pecans, walnuts, or almonds | |
| Other Add-ins | Gingersnap crumbs, coconut flakes, sea salt |
Instructions
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