If you love the creamy, spiced flavor of pumpkin cheesecake but don’t want the hassle of baking a whole pie, these no-bake pumpkin cheesecake truffles are your new favorite fall treat! They take all the best parts of the classic dessert—the rich cream cheese, the warm pumpkin spice, and the crunchy graham cracker crust—and roll them into a perfect, bite-sized ball, coated in smooth white chocolate.
These truffles are absolutely perfect for the busy holiday season. They look elegant on a platter, they require zero oven time, and they can be made days or even weeks ahead of time. They’re a wonderful way to celebrate autumn flavors, offering an intense burst of pumpkin spice and creamy sweetness in every perfect little sphere. Get ready to impress everyone with this deceptively simple dessert.
Why You’ll Love This Recipe
- No-Bake Convenience: Skip the oven! This recipe requires only chilling and freezing, freeing up your oven for other holiday dishes.
- Perfect Portion Control: Each truffle is a delicious, controlled bite of dessert, making them ideal for parties and sweet cravings.
- Intense Fall Flavor: They are packed with real pumpkin purée and warming pumpkin pie spice, giving you that authentic holiday taste.
- Elegant and Festive: Coated in chocolate, these truffles look beautiful on a holiday platter and make a wonderful homemade gift.
- Excellent Make-Ahead: The truffles can be stored in the freezer for weeks, making party prep stress-free.
Ingredients
For the Truffle Filling
- 8 oz (225 g) cream cheese, fully softened to room temperature
- 1 1/2 cups (180 g) powdered sugar (confectioners’ sugar)
- 1/2 cup (120 g) canned pumpkin purée (NOT pie filling)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup (120 g) graham cracker crumbs (about 8 full sheets)
For the Coating
- 16 oz (450 g) white chocolate melting wafers or high-quality white chocolate chips
- 1 tsp coconut oil or vegetable shortening (to help smooth the melt)
- Optional Garnish: extra graham cracker crumbs, cinnamon, or a drizzle of melted semisweet chocolate
Equipment
- Food processor (or resealable bag and rolling pin)
- Large mixing bowl
- Rubber spatula
- Small cookie scoop (about 1 tbsp size)
- Baking sheet lined with parchment paper
- Microwave-safe bowl or double boiler for melting chocolate
Step-by-Step Instructions
- Prep the Crumbs: If not using pre-made crumbs, place the graham crackers into a food processor and pulse until fine crumbs form. Alternatively, place them in a resealable bag and crush them with a rolling pin. Set aside.
- Mix the Filling: In a large bowl, use a rubber spatula or hand mixer on low speed to beat the softened cream cheese until smooth. Add the powdered sugar gradually, mixing until smooth.
- Add Pumpkin and Spice: Stir in the pumpkin purée, vanilla extract, and pumpkin pie spice. Mix until fully combined. Note: Make sure the pumpkin purée is not overly watery; blot it with a paper towel if necessary.
- Thicken the Mixture: Gently fold in the graham cracker crumbs until they are evenly distributed. The mixture will be soft and sticky.
- Chill (First Time): Cover the bowl and refrigerate the mixture for at least 2 hours. This chilling time is essential to make the dough firm enough to roll.
- Roll and Freeze: Use a small cookie scoop or a spoon to roll the chilled mixture into balls (about 1 tablespoon each). Place the truffles on the parchment-lined baking sheet. Freeze the rolled truffles for at least 30 minutes or up to several hours. The frozen truffles are much easier to dip.
- Melt the Chocolate: In a microwave-safe bowl, combine the white chocolate and coconut oil. Microwave in 30-second intervals, stirring thoroughly after each interval, until the chocolate is smooth and completely melted. Alternatively, use a double boiler over low heat.
- Dip the Truffles: Remove the truffles from the freezer. Dip each truffle into the melted chocolate using a fork, tapping the fork gently on the side of the bowl to let the excess chocolate drip off. Return the coated truffle to the parchment-lined baking sheet.
- Garnish and Set: Immediately sprinkle the tops with extra graham cracker crumbs or a pinch of cinnamon before the chocolate sets. Chill the truffles in the refrigerator for at least 30 minutes or until the chocolate is firm.
Substitutions and Variations
- Coating: You can substitute the white chocolate with semisweet or dark chocolate. The darker chocolate creates a beautiful color contrast and a bolder flavor.
- Crust: Instead of graham crackers, you can use crushed vanilla wafers or gingersnap cookies for a spicier, more intense crust flavor.
- Gluten-Free: Easily make these gluten-free by using gluten-free graham crackers for the crumbs.
- Spice: If you don’t have pumpkin pie spice, you can use a mix of cinnamon, nutmeg, and ginger. Use 3 parts cinnamon to 1 part each of nutmeg and ginger.
Pro Tips and Common Mistakes to Avoid
- Chill the Dough Twice: The initial chill firms up the dough for rolling. Freezing the rolled balls prevents them from melting and collapsing into the warm chocolate when dipped. Don’t skip these steps!
- Use Pumpkin Purée, Not Pie Filling: Pumpkin pie filling contains added spices and sweeteners that will make your truffle dough too soft and sweet. You must use 100% pure canned pumpkin purée.
- Melt Chocolate Low and Slow: Chocolate can seize (become thick and hard) if it gets too hot or gets a drop of water in it. Melt it slowly in short microwave bursts or over a very low double boiler. The coconut oil helps keep it smooth.
- Wipe Off Excess Moisture: Before adding the pumpkin purée to the cream cheese, if it looks watery, blot it slightly with a paper towel. Less moisture means a firmer truffle.
Storage, Make-Ahead, and Reheating
- Make-Ahead: The truffle mixture (before rolling) can be made up to 3 days in advance and stored tightly covered in the refrigerator. The rolled, uncoated balls can be frozen for up to 3 months.
- Storage: Coated truffles should be stored in an airtight container in the refrigerator for up to 1 week.
- Freezing: These truffles freeze beautifully. Place the finished, chilled truffles in a freezer-safe container with parchment paper between the layers. They can be frozen for up to 3 months. Thaw them in the refrigerator for 30 minutes before serving.
- Reheating: Not applicable—these are a delicious chilled, no-bake dessert!
Serving Suggestions
Arrange these gorgeous truffles on a tiered platter for a stunning holiday display. Serve them with a mug of hot spiced cider, a glass of cold milk, or a freshly brewed cup of coffee or espresso. They also make a perfect final bite after a heavy holiday meal.
Approximate Nutrition
- Yields: 30 truffles
- Serving Size: 1 truffle
- Calories: 160 kcal
- Protein: 2 g
- Fat: 9 g
- Carbohydrates: 18 g
Note: These are approximations and can vary based on the specific type of chocolate and graham crackers used.
FAQs
Q: Why is my truffle mixture too soft to roll?
A: This is almost always due to not chilling the mixture long enough. Stop and return the mixture to the refrigerator for at least 30 minutes, or until it’s firm enough to handle. It could also be due to not properly draining excess liquid from the pumpkin purée.
Q: Why is my melted chocolate turning into a hard, thick mess?
A: Your chocolate has seized. This happens when it gets too hot or a tiny drop of water gets into it. Make sure your bowl and utensils are completely dry, and melt the chocolate very slowly at short intervals, stirring frequently.
Q: Can I use pumpkin pie filling instead of purée?
A: No, you must use 100% pure pumpkin purée. Pumpkin pie filling has a lot of added sugar and spices and is much looser in consistency, which will prevent the truffle mixture from ever setting properly.
Q: How far in advance can I make these?
A: You can make the truffle filling up to 3 days in advance. Once coated, the finished truffles are best stored in the freezer, where they will last for up to 3 months. Just pull them out about 30 minutes before serving.
Q: How should I store the finished truffles?
A: Store the truffles in a single layer in an airtight container in the refrigerator. You can stack them if you separate the layers with parchment or wax paper to prevent them from sticking together.
No-Bake Pumpkin Cheesecake Truffles
Equipment
- Food processor or rolling pin + bag
- Large mixing bowl
- Rubber spatula
- Small cookie scoop about 1 tbsp size
- Baking sheet with parchment
- Microwave-safe bowl or double boiler
Ingredients
- 8 oz (225 g) cream cheese, softened
- 1 1/2 cups (180 g) powdered sugar
- 1/2 cup (120 g) canned pumpkin purée (not pie filling)
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 cup (120 g) graham cracker crumbs (about 8 full sheets)
- 16 oz (450 g) white chocolate melting wafers or chips
- 1 tsp coconut oil or shortening
- Optional garnish: graham crumbs, cinnamon, or melted semisweet chocolate
Instructions
- Pulse graham crackers in food processor into crumbs, or crush in a bag with a rolling pin. Set aside.
- In a large bowl, beat softened cream cheese until smooth. Gradually add powdered sugar and mix until creamy.
- Stir in pumpkin purée, vanilla, and pumpkin pie spice. Mix until fully combined. Blot pumpkin if watery.
- Fold in graham cracker crumbs until evenly distributed. Mixture will be soft.
- Cover and refrigerate mixture for at least 2 hours to firm.
- Scoop mixture into 1 tbsp balls, roll smooth, and place on lined baking sheet. Freeze 30+ minutes.
- Melt white chocolate with coconut oil in microwave (30-sec intervals) or double boiler until smooth.
- Dip frozen truffles into chocolate, let excess drip, and place back on sheet.
- Top with graham crumbs, cinnamon, or drizzle. Chill 30 minutes until set.
