Pumpkin Cheesecake Truffles

Yummy pumpkin cheesecake truffles with a rich dairy-free filling dipped in dark chocolate. Healthier halloween candy or easy bite-sized fall dessert!

Pumpkin Cheesecake Filling

I dare you not to eat minimum two spoonfuls of this stuff straight from the food processor. It is cream cheese tangy and super luscious and not too sweet and warmly spiced––very irresistible stuff let me tell you. Made with just 6 ingredients:

Pumpkin puree. Obviously necessary, and I am betting you have a can or two in the pantry already this far into October.
Vegan cream cheese. I realize this is not an ingredient I use in recipes often, but this felt like a delicious candy-making special occasion. If you prefer not to use it, greek yogurt or coconut cream would be the next best alternatives. And of course you can use regular cream cheese if not vegan.
SunButter. My favorite creamy seed butter, perfect for amping up the richness of this cheesecake filling. I used the natural variety because its my go-to and adds a little extra sweetness, but any of their delicious varieties will be perfect here.
Medjool dates. Instead of sweetening with sugar or maple syrup, we are using dates for a healthier fruit swap.

Blend all that until super creamy and not a hint of date chunk remains, then add…

Coconut flour. My favorite flour for no-bake things, and it also keeps this recipe grain-free.
Pumpkin spice. Or just cinnamon will work too.
And a pinch of salt if you use unsalted SunButter.

Watch How To Make Pumpkin Cheesecake Truffles

Tips For The Dark Chocolate Coating

I sometimes struggle with getting that perfect, smooth, thin dark chocolate coating without wasting too much chocolate or making a mess of the entire kitchen. But I’ve done it quite a few times, so here are my best tips…

Use high quality dark chocolate and thin it out with a little bit of coconut oil when you melt it. Chocolate with a lot of additives will not melt as thin, so stick to short ingredient lists. Adding 1-2 teaspoons of coconut oil can help with the delicate snappy consistency too.
Coat the bottoms first. Spoon a very small dollop of chocolate on a pan lined with wax paper and then press each truffle in until the chocolate just visible around the edges (see video). Freeze until the chocolate is firm, then you won’t have to worry about dipping the bottoms while you coat the rest.
Use a cooling rack to let the excess chocolate drip off instead of pooling around the truffles.
Use two forks to transfer from the rack to the pan. It’s less messy than fingers and that way they won’t be stuck to the rack once the chocolate sets.
Drizzle with leftover chocolate to cover up any finger prints or imperfections.