Easy to make, no bake sweet treat. These pumpkin cheesecake truffles are perfect for all occasions, Thanksgiving dinner, fall and winter holidays (just pair it with eggnog) as well as for hot summer days. Enjoy!
Ingredients
- 225 gr Philadelphia Cream Cheese
- 240 gr Graham Cracker Crumbs
- 60 gr Powdered Sugar
- 15 gr Pumpkin Pie Spice
- 280 gr Bittersweet Chocolate Chips
- 100 gr Canola Oil
- Truffles
- 225 gr Philadelphia Cream Cheese
- 120 gr Graham Cracker Crumbs
- 60 gr Powdered Sugar
- 15 gr Pumpkin Pie Spice
- Coating
- 120 gr Graham Cracker Crumbs (put it in medium sized bowl)
- Glaze
- 280 gr Bittersweet Chocolate Chips
- 100 gr Canola Oil
- Make Truffle Mixture
- In a large mixing bowl combine cream cheese, 120 g graham cracker crumbs, powdered sugar and pumpkin pie spice.
- Beat with mixer until creamy.
- Move mixture into plastic container and place it in freezer for 20 minutes to set.
- Roll Truffles
- Take mixture out of the freezer.
- Scoop 1 tablespoon of cream cheese mixture into hand and roll it with fingers into 1 inch ball.
- Place the truffle in a bowl with graham cracker crumbs and carefully roll truffle around until evenly covered with cracker crumbs.
- Place truffle aside on a plate.
- Repeat until all mixture is used.
Mixture is very soft so roll the truffle with fingers by applying very light pressure against the truffle.
- Glaze the Truffles
- In microwavable bowl combine bittersweet chocolate chips and canola oil and microwave for 1 minute.
- Take mixture out of microwave and mix it until glaze is smooth adding 15 seconds at a time back in the microwave if not smooth.
- Using batter spoon pour the chocolate glaze over the truffles allowing it to run down the sides.
- Cover plastic tray or flat cutting board with aluminum foil.
- Move truffles from plate to foil wrapped tray.
- Place tray with truffles in freezer for at least 1 hour to set and freeze.
Mixture should be smooth and runny.
- Store
- While still frozen carefully separate truffles from aluminum wrapped tray so glaze does not chip.
- Move truffles to plastic container.
- Wrap the container in cling wrap.
- Store truffles in freezer until used.
If all truffles can not fit in container in one layer, you can place frozen truffles in layers however make sure you separate layers with plastic wrap.
Separating the layers with plastic wrap will prevent truffles to "glue"" to each other or to container, protect the glaze from chipping and make moving truffles out of the storage container easier.Cling wrap will seal the container and protect truffles from absorbing flavors and aroma from other food in freezer and keep their freshness
- Serve
- Remove truffles out of freezer 15-30 minutes before serving time.
- While truffles are still frozen, carefully separate truffles from foil and arrange them on serving plate.
- Truffles melt fast so keep them in fridge until ready to enjoy.
Truffles melt fast so keep truffles in freezer properly stored.
Done!
