Creamy Pumpkin Cheesecake Truffles Recipe: No-Bake Bites (Print Version)

Whip up these delightful Pumpkin Cheesecake Truffles Recipe! Easy, no-bake bites with real pumpkin and warm spices. A fall favorite for any occasion.

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 0 Minutes minutes
Total Time: 30 minutes
Servings: 24 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Cheesecake Base

01 - 8 oz (226g) full-fat cream cheese, softened
02 - 1/2 cup (120g) pumpkin puree (100% pure, not pie filling)
03 - 1/2 cup (60g) powdered sugar
04 - 1 teaspoon vanilla extract

→ Flavor Boosters & Texture

05 - 1/2 teaspoon pumpkin pie spice
06 - 1 cup (120g) graham cracker crumbs

→ Coating & Garnish

07 - 10 oz (280g) white chocolate chips
08 - 1 teaspoon coconut oil (or shortening)
09 - Optional: extra graham cracker crumbs or pumpkin pie spice for garnish

→ Optional Extras

10 - A pinch of freshly grated ginger
11 - A tiny dash of maple extract

# Instructions:

01 - First things first, get that cream cheese softened. Seriously, take it out of the fridge an hour before, or give it a quick zap in the microwave for 15-20 seconds. Then, in a big bowl, beat the softened cream cheese until it’s super smooth and fluffy. This is where I sometimes get impatient and don’t beat it enough, leading to little lumps later. Don’t be like me! Add your pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract. Mix it all until it’s perfectly combined and smells absolutely divine – like autumn in a bowl, honestly.
02 - Now, gently fold in the graham cracker crumbs. This gives the mixture structure and that lovely 'crust' flavor. Be careful not to overmix here; you just want to incorporate them until no dry spots remain. The mixture should be thick and moldable, almost like a soft dough. If it feels a bit too sticky, pop it in the fridge for 15-20 minutes. I’ve definitely had moments where I rushed this step, and the mixture was too soft to roll, ending up with very lopsided, sad looking truffles. Learn from my mistakes!
03 - This is a crucial step for your Pumpkin Cheesecake Truffles Recipe! Cover the bowl with plastic wrap and chill the mixture in the refrigerator for at least 2 hours, or even better, overnight. This firming-up time makes rolling so much easier and prevents sticky hands. Trust me, trying to roll warm cheesecake mixture is a recipe for frustration and a very messy kitchen. I didn't expect that first time, but now I know better!
04 - Once thoroughly chilled, scoop out small portions of the mixture – about a tablespoon each – and roll them into neat little balls. I like to use a small cookie scoop to keep them uniform. This part can still get a little messy, but it’s part of the fun! If your hands start to get warm and the truffles get sticky, pop the mixture back in the fridge for 10-15 minutes to firm up again. I always have a small plate ready to place the rolled truffles on, and sometimes I even wear food-safe gloves to minimize the mess, which really helps.
05 - Place the rolled truffles on a parchment-lined baking sheet and pop them back into the freezer for about 15-20 minutes. This hardens them up nicely, making them much easier to dip in chocolate without falling apart. This is a step I often skipped when I first started, and my chocolate coating was never as smooth as I wanted. Now, I swear by this quick freeze; it makes all the difference for a professional-looking Pumpkin Cheesecake Truffles Recipe.
06 - Melt your white chocolate chips with a tiny bit of coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each frozen truffle into the melted chocolate, letting any excess drip off. Place them back on the parchment-lined baking sheet. You can drizzle them with a little extra melted chocolate or sprinkle with some extra graham cracker crumbs or a tiny dash of pumpkin pie spice for a pretty finish. The smell of the warm chocolate coating the cold pumpkin is just fantastic. Let them set in the fridge until the chocolate is firm.

# Notes:

01 - Always use full-fat cream cheese for that truly creamy, rich truffle texture.
02 - Store these Pumpkin Cheesecake Truffles in an airtight container in the fridge; they keep well for days!
03 - If you're out of pumpkin pie spice, a mix of cinnamon, nutmeg, ginger, and cloves works great.
04 - Serve chilled, perhaps with a warm cup of coffee or a festive fall drink for a cozy treat.

# Equipment Needed:

01 - Mixing bowls
02 - whisk or electric mixer
03 - measuring cups and spoons
04 - plastic wrap
05 - small cookie scoop (optional)
06 - parchment paper
07 - baking sheet
08 - microwave-safe bowl

# Nutrition (Per Serving):

Calories: 180 Calories
Total Fat: 12g
Total Carbohydrate: 17g
Protein: 2g

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