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Pumpkin Cheesecake Truffles

No-Bake Pumpkin Cheesecake Truffles

The Crispy Chef
All the flavors of pumpkin cheesecake—cream cheese, pumpkin spice, and graham cracker crust—rolled into bite-sized truffles and coated in silky white chocolate. A no-bake, freezer-friendly fall treat that’s perfect for parties or gifting.
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Prep Time 40 minutes
Total Time 2 hours 40 minutes
Course Dessert
Cuisine American
Servings 30 truffles
Calories 160 kcal

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.

Notes

Use pure pumpkin purée, not pumpkin pie filling. Chill the mixture twice for best results: once before rolling and again before dipping. For variations, try coating with dark chocolate, swap graham crackers with gingersnaps, or make it gluten-free with GF crumbs.

Nutrition

Calories: 160kcalCarbohydrates: 18gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 70mgPotassium: 60mgFiber: 0.5gSugar: 16gVitamin A: 900IUCalcium: 40mgIron: 0.5mg
Keyword Fall Desserts, holiday treats, no bake pumpkin cheesecake, pumpkin truffles
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!