Description

These easy, no-bake pumpkin cheesecake truffles combine creamy pumpkin spice cheesecake filling with a crisp white chocolate shell for the ultimate fall treat. Perfect for Halloween, Thanksgiving, or any autumn gathering, they’re quick to make and always a crowd-pleaser.

Ingredients

Scale

8 oz (225g) cream cheese, softened
1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
1 cup (100g) graham cracker crumbs
3/4 cup (90g) powdered sugar
2 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
12 oz (340g) white chocolate chips or melting wafers
1 tablespoon coconut oil or shortening (optional, for melting chocolate)
Ground cinnamon or pumpkin pie spice, for sprinkling (optional)

Instructions

In a large mixing bowl, beat together the softened cream cheese and pumpkin puree with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes.
Add graham cracker crumbs, powdered sugar, pumpkin pie spice, and vanilla extract. Mix on low speed until fully combined. The mixture should be thick and sticky. If too loose, add more graham crumbs a tablespoon at a time.
Cover the bowl and refrigerate the filling for at least 1 hour, or freeze for 20-30 minutes until firm.
Once chilled, use a 1-inch cookie scoop or two spoons to portion about 1 tablespoon of filling per truffle. Roll into smooth balls and place on a parchment-lined baking sheet.
Freeze the truffles for 30 minutes to firm up before dipping.
In a microwave-safe bowl, combine white chocolate chips (or melting wafers) with coconut oil or shortening. Microwave in 30-second bursts, stirring between each, until melted and smooth (about 1-2 minutes). Alternatively, melt over a double boiler.
Working quickly, dip each frozen truffle into the melted chocolate using a fork or dipping tool. Let excess chocolate drip off, then return to the parchment-lined sheet.
While the chocolate is still wet, sprinkle each truffle with ground cinnamon or extra pumpkin pie spice. Optionally, drizzle with melted dark chocolate for contrast.
Let truffles set at room temperature or refrigerate for 10-15 minutes until the chocolate is firm. Serve chilled or at cool room temperature. Store leftovers in an airtight container in the fridge.

Notes

For gluten-free truffles, use gluten-free graham crackers or gingersnaps. Vegan versions can be made with dairy-free cream cheese and vegan white chocolate. If the filling is too soft, add more graham crumbs; if too stiff, add a splash of pumpkin puree. Always chill the filling and freeze the truffles before dipping for best results. Store in the fridge for up to 1 week or freeze undipped truffles for up to 2 months.

Prep Time: 20 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 9
Sodium: 60
Fat: 7
Saturated Fat: 4
Carbohydrates: 12
Protein: 2

Keywords: pumpkin cheesecake truffles, no bake pumpkin dessert, fall treats, Halloween dessert, Thanksgiving truffles, pumpkin spice, easy truffles, white chocolate truffles