Pumpkin Cheesecake Truffles

In lieu of pumpkin season in full effect, allow me to introduce these no-bake, low calorie, high protein, creamy, pumpkin cheesecake truffles.

Leave it to me to go straight to pumpkin dessert brainstorming as soon as September first hits. My thoughts first went to pumpkin pie cookie dough, because, well if you know me you are not even surprised. Then I thought about cookie dough bites, and then somewhere among this brainstorm I decided on pumpkin cheesecake truffles.

Pumpkin pie usually gets the second place vote to apple pie, and to be honest with you, I can’t decide my favorite, but I have had a pumpkin pie that is just too spicy.. Do you know what I mean? I am not a fan of that. I think there needs to be a fine balance of creamy pumpkin and spice, so if you are like me, I think you are going to love these bites!

So what do you need to make these pumpkin cheesecake truffles?

• Fat Free Cream Cheese: I get this at my local grocery store, I know that Wegmans and Walmart also hold it. If you are unable to find it you can use light cream cheese, or even whipped cream cheese, just note that the macros may change.
• Swerve Granulated Sugar and Swerve Brown Sugar: I used both of these in this recipe, if you only have one of the two that will still work but I do recommend using both!
• Pumpkin Puree: This is not the same as pumpkin pie filling, pumpkin fill filling has added sugar, we don’t want that! Just the plain pumpkin puree in a can.
• American Dream Pumpkin Cheesecake Almond Butter: Need I say more? The perfect addition. I actually used Gingerdoodle for these as I was out of the pumpkin and they turned out amazing! Click here to order and use my code haleynicolefit for a discount!
• Vanilla Protein Powder: I used vanilla Pescience, I find that this protein makes one of the best protein desserts. If you do not have vanilla you could opt for another flavor but I do not recommend chocolate.
• Oats Ground into Flour: You can purchase oat flour but the measurements for this recipe is in terms of whole rolled oats. I find it easier to just buy the oats and grind them up in the food processor, just make sure it is very fine and resembles flour, this should not take too long, 1-2 minutes.
• Pumpkin Spice: I love this spice, it is just a combination of other spices, if you do not have it you can make your own by combining ground cinnamon, ground ginger, nutmeg, and ground cloves
• Cinnamon: Nope you don’t stop at the pumpkin spice, you add in more cinnamon to bring all of those pumpkin vibes into one delicious little bite.
• White and Semi Sweet Chocolate Morsels: I used Nestle white chocolate morsels, and Lily’s Semi Sweet Chocolate morsels because this is just what I had in my house. Feel free to use whichever brand you prefer. This is for the coating of the truffle so if you do not like white chocolate just double the amount of semi sweet chocolate used.
• Canola Oil: This is just an option, but sometimes I have the hardest time melting the white chocolate. The semi-sweet chocolate never gives me any issues, but if the white chocolate just will not melt, add the smallest amount of canola oil to the bowl to help with the melting process, when I say little, I mean little like 2 grams only!

How to make pumpkin cheesecake truffles?

Now that you have all the ingredients here is how you make them:

1. Start by measuring out your oats and grinding them up in the food processor to create a flour like consistency
2. In a medium size bowl beat the room temperature cream cheese with an electric mixer. Once it is creamy add the sugar, spices, and pumpkin puree.
3. Gradually add in half of the flour, and mix. Then add the protein powder and remaining flour. The mixture may become too tough to use the electric mixer, when this happens I recommend using your hands or a rubber spatula
4. Line a baking sheet with parchment paper, grab the pumpkin mixture and shape it into 1 inch balls, there should be around 16 balls
5. Place them in the freezer to chill for an hour
6. Once chilled, melt the white chocolate in the microwave at 70% power in 30 second increments, dip the pumpkin spice ball into the chocolate until fully coated, top with more pumpkin pie spice and repeat until all of the chocolate is used
7. Do the same with the semi sweet chocolate
8. Chill in the freezer for another hour to allow the chocolate to set – serve and enjoy. Store in the freezer for 1-2 months.

These pumpkin cheesecake no bake balls are little bites of heaven, and each bite is under 100 calories and has nearly 5 grams of protein!

Other fall recipes you may like:

• Mini Apple Crisp
• Brown Sugar Apple Bake
• Brown Sugar Chai Tea Latte
• Pear Crisp
• Apple Pie Overnight Oats

Frequently Asked Questions:

Are these pumpkin cheesecake truffles not baked?

Yes indeed. These truffles require no baking, but they do require some patience and chilling time! They are best served cold.

Are these pumpkin cheesecake truffles macro friendly?

Yes they are! They include some added protein powder making each truffle around 5 grams of protein, 9 grams of carbs, 3 grams of fat, and only 78 calories.

Is this pumpkin recipe under 100 calories?

Yes, a perfect fall recipe that is low in calories! Each truffle is only 78 calories.

How do you track pumpkin cheesecake truffles?

You can search HNFit Pumpkin Cheesecake Truffles in My Fitness Pal for easy logging: each serving is 78 calories / 9.7 carbs / 2.8 fat / and 4.9 protein

How do you make pumpkin pie spice? Pumpkin pie spice is a combination of ground cinnamon, ground ginger, nutmeg, and ground cloves. To make a container of the spice you should follow the following measurements: 3 tbsp. ground cinnamon, 2 tsp. ground ginger, 2 tsp. Nutmeg, 1 1/2 tsp. ground cloves 

Do you have to add protein powder to the pumpkin cheesecake truffles?

You do not have to, I do think that it adds nice flavor and creates a bit more of a macro friendly treat. If you do omit it, you would need to replace the protein with ½ cup more of oats.

Full pumpkin cheesecake truffle recipe below: