Gluten-Free Pumpkin Cheesecake Truffles

Mind blown. Cinnamon-laced pumpkin cheesecake, encased in a crisp, white chocolate shell. Equal parts creamy and dreamy. As you snap through the white chocolate, you reach a decadent, rich pumpkin center. Gluten-free, no bake and ready in minutes. Outrageous.

I'm blown away by this recipe. In fact, I may never make regular pumpkin cheesecake again. Why would I do that when I can enjoy the same creamy cheesecake under a canopy of white chocolate? Let's be real people. And don't let the term "truffles" scare you. I could have easily used the word "balls", because they're round. The entire filling comes together in the food processor or large bowl in less than 5 minutes. Couldn't be easier.

I also love that these gems are gluten-free. I made them for a big crowd and I wanted to make sure EVERYONE could try them! If you don't have to worry about gluten allergies, you can certainly use regular graham crackers and all-purpose flour. Those are the only two swaps that turn the truffles from regular to gluten-free.

Prep tip: If you're using your food processor, use it to crush the graham crackers first!

Gluten-Free Pumpkin Cheesecake Truffles

8 ounces cream cheese, softened
1/2 cup pumpkin puree
1 cup crushed gluten-free graham crackers (this works with regular graham crackers too!)
6 tablespoons powdered sugar
2 tablespoons ground oat flour or almond flour
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
7 ounces white chocolate melting wafers

In a food processor or mixing bowl, combine all the ingredients but the white chocolate.
Process until blended and smooth. Transfer to a bowl and refrigerate until firm enough to shape into balls, about 1 hour.
Working with about 1 tablespoon at a time, shape the mixture into balls. Transfer the balls to parchment paper or wax paper and freeze for 20 minutes.
Melt the chocolate in a saucepan or in the microwave, checking and stirring every 20 seconds. Dip the balls in the chocolate and turn to coat. Transfer the balls back to the paper to set.
Refrigerate for about an hour to set fully. Store leftovers in the refrigerator.
Makes about 36 truffles