Sugar Free No Bake Pumpkin Cheesecake Truffles

3.19 from 11 votes

Servings truffles

Calories 75kcal

Author Brenda Bennett/ sugarfreemom

Make the Cheesecake Filling:
In a stand mixer or large bowl, combine the pumpkin puree, softened cream cheese, vanilla, and pumpkin stevia. Beat until smooth and creamy. Add the coconut flour, pumpkin pie spice, and salt. Mix until well incorporated. The mixture should be thick enough to roll without sticking to your hands. If it feels too wet, add 1 more tablespoon of coconut flour.
Shape into Truffle Balls:
Using a small cookie scoop, roll the mixture into 1-inch balls. Place on a parchment paper-lined baking sheet or cookie sheet and cover with plastic wrap. Chill for at least 30 minutes to firm.
Prepare the Chocolate Coating:
Melt your sugar-free chocolate chips in a microwave bowl at 10-second intervals, or use a double boiler or small bowl over a saucepan over medium-low heat. Stir in coconut oil or butter for the best results. Allow melted chocolate to cool slightly so it’s not too hot when dipping.
Coat the Pumpkin Truffles:
Using a fork, dip each chilled pumpkin ball into the melted chocolate. Tap off the excess chocolate coating and place back onto the lined baking sheet. If desired, sprinkle with pumpkin pie spice or shredded coconut while the coating is still wet.
Chill & Serve:
Refrigerate until the chocolate has set, about 15 minutes. Store in an airtight container in the fridge for up to 7 days. For longer storage, freeze in a covered container for up to 2 months.

2 g net carbs

This recipe was first published in October 2017.