No-Bake Pumpkin Cheesecake Truffles
These No-Bake Pumpkin Cheesecake Truffles capture all the cozy fall flavors you love creamy pumpkin, warm spices, and sweet white chocolate in one bite-sized treat. Made with simple ingredients and no oven required, they’re perfect for parties, gifts, or whenever you need a festive dessert that feels indulgent yet effortless.
Ingredients
- 4 oz ½ block cream cheese, softened
- ½ cup pumpkin puree 100% pure pumpkin, not pie filling
- ¾ cup graham cracker crumbs
- ½ cup powdered sugar
- 1 teaspoon pumpkin pie spice
- 10 oz white chocolate for coating
- Optional Toppings:
- Crushed nuts or pecans
- Cinnamon sugar or cocoa powder dusting
- Sea salt flakes
- Extra graham crumbs for garnish
Instructions
- Make the Filling: In a medium bowl, beat together cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice until smooth.
- Add Crumbs: Stir in graham cracker crumbs until the mixture forms a thick dough. If it feels too soft, chill for 20–30 minutes.
- Shape Truffles: Scoop small portions and roll into balls. Place on a parchment-lined baking sheet.
- Chill: Refrigerate or freeze for 30 minutes to firm up.
- Coat in Chocolate: Melt white chocolate in 20-second microwave bursts until smooth. Dip each chilled truffle, coat evenly, and set back on parchment.
- Decorate & Set: Sprinkle toppings before the chocolate hardens. Chill again for at least 30 minutes before serving.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Chill between steps to keep truffles firm.
- Double-dip for a thicker, professional-looking coating.