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To make these tasty Pumpkin Cheesecake Oreo Truffles, you need to gather a few simple items. Here’s what you’ll need: - Oreo cookies (regular or gluten-free) - Cream cheese - Pumpkin puree - Pumpkin pie spice - Vanilla extract - White chocolate chips - Coconut oil (optional) - Crushed graham crackers and cinnamon for garnish Each ingredient plays a special role in making these truffles delicious. The Oreo cookies give a rich base, while the cream cheese adds creaminess. Pumpkin puree brings in that classic fall flavor. Pumpkin pie spice gives warmth and depth, and vanilla extract rounds it all out. You can use coconut oil to help thin the white chocolate. This makes dipping easier. Finally, the crushed graham crackers and cinnamon add a nice touch on top. You can switch up the flavors, but these ingredients make a great start! How to crush Oreo cookies To start, take your Oreo cookies and put them in a food processor. Pulse them until they are finely ground. If you don’t have a food processor, you can use a zip-top bag. Just place the cookies inside and crush them with a rolling pin. This method works great too! Mixing in cream cheese and pumpkin In a large bowl, combine the crushed Oreos with softened cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Use a spatula or spoon to mix everything together. Keep mixing until the mixture is smooth and well blended. Forming truffles Now it’s time to shape the mixture into truffles. Use a cookie scoop or your hands to form small balls, about 1 inch wide. Place each ball on a parchment-lined baking sheet. Make sure there is space between each truffle. Freezing the truffles Put the baking sheet with the formed truffles in the freezer. Let them freeze for about 30 minutes. This makes them firm and easier to dip in chocolate later. Melting white chocolate While the truffles freeze, prepare the chocolate. Place white chocolate chips in a microwave-safe bowl. Heat them in the microwave for 30 seconds at a time. Stir after each interval until the chocolate is smooth. If you want thinner chocolate, add a tablespoon of coconut oil. Dipping and decorating truffles After the truffles are firm, take them out of the freezer. Dip each truffle into the melted white chocolate with a fork. Lift them out and gently shake off the excess chocolate. Place the coated truffles back on the baking sheet. Before the chocolate sets, sprinkle crushed graham crackers and a bit of cinnamon on top. Chilling to set chocolate Put the truffles in the fridge to chill for about 30 minutes. This will help the chocolate harden completely. Displaying the finished truffles Once the chocolate is set, it's time to serve! Arrange the truffles on a beautiful serving tray. You can also drizzle some white chocolate over them for an extra touch. Using cupcake liners can make them look even more appealing! To make the best truffles, aim for a smooth and creamy mix. The mixture should hold together but not be too sticky. If it feels too wet, add a little more crushed Oreo. For a smooth chocolate coating, make sure your white chocolate is melted evenly. Stir it often and add coconut oil if needed. This helps thin it out for better dipping. Want to boost the flavor? Try adding a pinch of cinnamon or nutmeg to the mix. These spices enhance the pumpkin taste. You can also top the truffles with crushed nuts or sprinkles for added crunch. If you prefer a richer taste, consider using dark chocolate instead of white. It pairs nicely with pumpkin and adds depth. When serving, think about presentation. Arrange the truffles on a pretty platter. You can drizzle extra melted chocolate over them for flair. Placing them in colorful cupcake liners makes them look festive. Pair these treats with a warm drink, like spiced cider or hot chocolate. The flavors match perfectly and make for a cozy treat! {{image_2}} You can make these truffles your own. Try adding pumpkin spice to the mix. This will boost the fall flavor you love. You can also mix in nuts like pecans or walnuts. The crunch adds a nice texture. If you want more variety, try other flavors. Use mint Oreos for a fresh twist. Or, go for peanut butter Oreos for a creamy taste. The options are endless! For those with dietary needs, there are easy swaps. You can find gluten-free Oreos at the store. They work just as well in this recipe. If you want a dairy-free option, use vegan cream cheese. It blends nicely with pumpkin puree. You can also find dairy-free chocolate chips. They melt just like regular chocolate. As holidays approach, think about how to spice things up! Add in festive flavors like nutmeg or cinnamon. You can even drizzle caramel on top for a special treat. For Halloween, shape truffles into little pumpkins. Use orange candy melts to coat them. For Thanksgiving, use a sprinkle of crushed pecans as a garnish. These seasonal touches make your truffles even more fun and tasty! Store your Pumpkin Cheesecake Oreo Truffles in a cool place. The fridge works best. Keep them in an airtight container. This helps them stay fresh. They will last about one week in the fridge. If you want to keep them longer, freezing is a great option. To freeze truffles, first, place them on a baking sheet. Make sure they are not touching each other. Freeze them for about one hour. Once firm, move them to an airtight container. They can last up to three months in the freezer. When you are ready to enjoy, thaw them in the fridge for a few hours. This keeps them tasting fresh. Use glass or plastic containers for storage. They seal well and keep air out. You can also use a muffin tin with plastic wrap. This helps keep truffles from sticking together. Adding parchment paper between layers can also help. Enjoy your tasty treats anytime! Pumpkin Cheesecake Oreo Truffles can last about one week in the fridge. Store them in an airtight container. If you want them to last longer, you can freeze them. They will stay good for about three months in the freezer. Yes, you can make these truffles ahead of time. They store well in the fridge. You can prepare them a few days before your event. Just keep them covered in an airtight container. The best way to melt chocolate is in the microwave. Use a microwave-safe bowl and heat it in 30-second bursts. Stir after each burst until smooth. You can also use a double boiler for more control. Yes, you can use dark chocolate instead of white chocolate. Dark chocolate will give a richer flavor. Just remember that it may change the look of your truffles. Yes, you can use homemade cookies instead of Oreos. Just make sure they are similar in texture. This will help you achieve the right consistency for the truffles. In this post, I covered how to make Pumpkin Cheesecake Oreo Truffles. We discussed the key ingredients like Oreo cookies, cream cheese, and pumpkin puree. I also provided step-by-step instructions for making, freezing, and coating the truffles. Along with tips for texture and serving suggestions, we explored variations to fit different diets and seasons. These truffles are fun to make and taste great. They are perfect for sharing or enjoying on your own. Try them out and enjoy your tasty treats!

Pumpkin Cheesecake Oreo Truffles

Indulge in the delightful flavors of Pumpkin Cheesecake Oreo Truffles! These no-bake treats combine the creamy goodness of pumpkin and cheesecake with the crunch of Oreos for a perfect fall dessert. With simple ingredients and easy steps, you can impress your friends with these delicious bites. Get the full recipe and tips to elevate your presentation. Click through to explore how to make these scrumptious truffles today!
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Ingredients
  

1 package (15.5 oz) Oreo cookies (regular or gluten-free)

8 oz cream cheese, softened

1 cup pumpkin puree (not pumpkin pie filling)

1 teaspoon pumpkin pie spice

½ teaspoon vanilla extract

2 cups white chocolate chips

1 tablespoon coconut oil (optional for thinning the chocolate)

Crushed graham crackers and cinnamon for garnish

Instructions
 

Begin by placing the Oreo cookies in a food processor and pulse until finely ground. You can also put them in a zip-top bag and crush them with a rolling pin if you prefer.

    In a large bowl, combine the crushed Oreos, softened cream cheese, pumpkin puree, pumpkin pie spice, and vanilla extract. Mix until well blended and smooth.

      Using a cookie scoop or your hands, form the mixture into small balls (about 1 inch in diameter) and place them on a parchment-lined baking sheet.

        Freeze the truffles for about 30 minutes, or until they are firm enough to handle.

          While the truffles are firming up, melt the white chocolate chips in a microwave-safe bowl. Heat in 30-second increments, stirring after each, until smooth. If desired, add coconut oil to thin the chocolate for easier coating.

            Remove the truffles from the freezer and dip each one into the melted white chocolate, using a fork to lift them out and shake off excess chocolate.

              Place the coated truffles back onto the parchment-lined baking sheet. Before the chocolate sets, sprinkle a dash of crushed graham crackers and a sprinkle of cinnamon on top for a decorative touch.

                Chill the truffles in the refrigerator for about 30 minutes, or until the chocolate has completely hardened.

                  Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 24 truffles

                    - Presentation Tips: Arrange the truffles on a beautiful serving tray and drizzle some white chocolate over them for an artistic touch. You can also place them in cupcake liners for an appealing look when serving.