Pumpkin Cheesecake Truffles – No-Bake Fall Treats

Introduction

There’s something criminally good about pumpkin and cream cheese together. That combo of earthy sweetness and tang? It hits every time. But when you pack it into a bite-sized truffle, roll it in spices, and dunk it in white chocolate? Now you’re playing a whole different game. These pumpkin cheesecake truffles are rich, creamy, and dangerously easy to pop one after another until you realize—yep, you’ve eaten half the batch.

This recipe is a no-bake blessing. No oven. No springform pans. No water baths. Just you, a bowl, some simple ingredients, and a few minutes of rolling. They’re the perfect little indulgence when fall hits and the cravings for everything pumpkin spice take over your body like some seasonal possession. And yeah, they’re cute enough to impress at a party but easy enough to whip up on a Wednesday night while binge-watching horror flicks.

Whether you’re prepping a fall dessert tray, gifting treats to friends, or just hoarding something sweet for your own stash, these truffles deliver. They’re like pumpkin cheesecake got dressed up for a night out—and brought a white chocolate jacket.

Ready to roll? Let’s get messy. This is the kind of dessert that gets on your fingers and sticks in your memory.

Why You’ll Love This Recipe

• No baking required: Easy and oven-free.
• Creamy, rich flavor: Like pumpkin cheesecake in candy form.
• Make-ahead friendly: Stores well in the fridge or freezer.
• Great for gifting: Perfect for fall dessert boxes.
• Customizable: Add coatings, toppings, or mix-ins.

Ingredients

• 1/2 cup canned pumpkin purée (not pie filling)
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 1/2 cups graham cracker crumbs
• 10 oz white chocolate chips or melting wafers
• Optional toppings: crushed graham crackers, cinnamon sugar, melted dark chocolate

Instructions/Method

1. Mix the filling: In a bowl, combine pumpkin, cream cheese, powdered sugar, spices, vanilla, and salt. Stir until smooth.
2. Add crumbs: Mix in graham cracker crumbs until the mixture forms a soft dough that holds shape.
3. Chill: Cover and refrigerate for 1 hour until firm.
4. Form truffles: Scoop and roll into 1-inch balls. Place on a parchment-lined tray.
5. Freeze: Freeze truffles for 15–20 minutes to set before coating.
6. Melt chocolate: In a double boiler or microwave, melt white chocolate until smooth.
7. Coat truffles: Using a fork or skewer, dip each truffle into chocolate, letting excess drip off. Return to tray.
8. Decorate: Sprinkle with toppings if desired before chocolate sets.
9. Chill again: Refrigerate until chocolate is firm, about 15 minutes.

Tips & Variations

• Swap the coating: Use dark or milk chocolate instead of white.
• Add texture: Stir in chopped nuts or toffee bits into the filling.
• Spice it up: Use extra nutmeg or ginger for more warmth.
• Go gluten-free: Use gluten-free graham crackers.
• Make minis: Use a melon baller for tiny bites.

Note

Don’t skip the chilling steps—warm dough or coating equals a mess. Cold truffles dip easier and set smoother.

Serving Suggestions

• On a fall-themed dessert tray
• With coffee or chai for an afternoon treat
• As party favors wrapped in cellophane
• Crumbled over ice cream
• Tucked into Halloween gift boxes

Nutrition Information

Per truffle (based on 24):

• Calories: 120
• Fat: 7g
• Saturated Fat: 4g
• Carbohydrates: 13g
• Sugar: 9g
• Protein: 1g
• Fiber: 0.5g
• Sodium: 55mg

User Reviews/Comments

Amanda K. – “These are a total hit. Took them to a work potluck and they vanished in minutes.”

James L. – “Tasted like pumpkin pie met a cheesecake and had a candy-coated baby. Love them.”

Gina R. – “So easy and impressive. I drizzled with dark chocolate and added sea salt—killer combo.”

FAQs

Can I use fresh pumpkin instead of canned? Yes, but make sure it’s well-drained. Too much moisture will make the dough too soft.

How long do they last? Up to 5 days in the fridge or 2 months in the freezer. Store in an airtight container.

Can I skip the white chocolate? Sure! Roll them in cocoa powder, cinnamon sugar, or crushed nuts instead.

Are they gluten-free? Only if you use gluten-free graham crumbs. Always check labels.

Why is my dough too sticky to roll? It probably needs more chilling time, or you can add more crumbs to firm it up.

Conclusion

Pumpkin cheesecake truffles are a little bite of fall magic. They’ve got all the creaminess of cheesecake, all the spice of pumpkin pie, and all the convenience of a no-bake dessert. Whether you dunk them in white chocolate or roll them naked in cinnamon sugar, they’re built to satisfy that seasonal craving in the most indulgent way possible.

These truffles aren’t fussy. They don’t need a perfect shape or an artful drizzle to be delicious. They’re about flavor, texture, and that soft hit of spice that lingers after every bite.

And for the curious, cheesecake itself has a long culinary history, stretching back to ancient Greece. These truffles take that legacy and shrink it down into something playful, snackable, and perfect for autumn.

So grab a bowl, some pumpkin, and a bag of chocolate chips. Get your hands messy. These truffles won’t last long—but the memories will stick.

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