Amazing 3-Step No Bake Pumpkin Spice Cheesecake Truffles

Oh my gosh, are you ready for fall baking without turning on your oven? Seriously, sometimes the thought of pulling out the stand mixer and waiting for things to bake just kills my enthusiasm after a long day. That’s why I came up with the ultimate shortcut for capturing that cozy, warming flavor everyone craves this time of year. Trust me when I say these **No Bake Pumpkin Spice Cheesecake Truffles** are going to be your new holiday secret weapon.

I developed this recipe when I realized I needed something gorgeous for a neighborhood potluck but only had about thirty minutes of active time between soccer practice and dinner prep. They hit all the right notes: that creamy, tangy cheesecake flavor mixed with rich pumpkin and a big punch of spice. They look fancy sitting on a platter, but they are ridiculously simple. You literally just mix, roll, freeze, and dip! No fuss, no cracks, just pure, effortless pumpkin spice magic.

Why You Will Love These No Bake Pumpkin Spice Cheesecake Truffles

You need these in your life, especially when the weather turns crisp and you just can’t face turning on the range. I try to keep a batch in the fridge just for emergency dessert situations! Here’s why these little bites are total winners:

• Zero Baking Required: This is the best part! If you have a mixer (or even just a strong whisk), you’re good to go. We focus entirely on chilling, which means less cleanup and less heat in the kitchen.
• Lightning Fast Prep Time: Seriously, active time is under 20 minutes. Once you mix the base, it’s just a quick roll and a freeze. It’s the perfect recipe when guests unexpectedly drop by! You can check out my other super speedy treats here: easy truffles recipes.
• Intense Fall Flavor: We pack these with real pumpkin puree and a big dose of my favorite pumpkin pie spice blend. That first bite is creamy, spicy, and tastes like the entire season packed into one perfect little ball.
• Perfectly Portable: Since they are fully coated in set chocolate, these are fantastic for taking somewhere! They hold their shape beautifully in lunchboxes or on potluck platters—no messy structural collapse like a traditional cheesecake slice.
• Impressive Results for Minimal Effort: Everyone assumes these took hours of precise tempering and chilling, but you and I know the secret: it’s mostly just waiting time! They look so elegant draped in that white chocolate.

Essential Ingredients for Perfect No Bake Pumpkin Spice Cheesecake Truffles

Okay, listen up! Because this is a no-bake recipe, the quality of your ingredients matters a ton. There are no high oven temperatures to hide anything, so everything needs to sing! We aren’t messing around here; every item on this list is crucial for that creamy texture and spiced flavor you’re dreaming about.

First off, ensure your cream cheese is absolutely, completely softened. If it’s cold, you’ll get little lumps, and we want smooth sailing! Also, this is really important: use plain pumpkin puree—the stuff that comes in a can labeled just “pumpkin.” Do NOT grab the pumpkin pie filling; that’s already sweetened and spiced, and it will throw off our ratios completely! I also wanted to show you this great reference if you ever run out of cream later on, but for these truffles, stick to the recipe: how to make heavy cream at home.

Here’s what you need to gather before you start mixing:

• Eight ounces of cream cheese that has sat out until it’s soft enough to easily mash.
• Half a cup of powdered sugar—the fine stuff works best for smoothness!
• Half a cup of pure pumpkin puree—remember, NOT the pie filling version!
• One full teaspoon of pumpkin pie spice for all that cozy autumn flavor.
• A quarter teaspoon of vanilla extract to boost all the other notes.
• One full cup of graham cracker crumbs for structure.
• Eight ounces of white chocolate, which we’ll melt later for the coating.

Step-by-Step Guide to Making No Bake Pumpkin Spice Cheesecake Truffles

This is where the magic happens, and I promise, it’s easier than making cookies! Because we aren’t using the oven, our biggest tool here is your freezer—so don’t skip those chill times! If you’re looking for more simple, no-bake magic, you absolutely have to check out my guide to easy no-bake cheesecake recipes for even more ideas.

My biggest tip, which I touched on earlier, is to *really* let that cream cheese soften up. If you try to cream cold cream cheese with powdered sugar, you end up shaking the bowl like crazy trying to get the lumps out. We want a creamy texture before we even introduce the pumpkin!

Mixing the Cheesecake Base for No Bake Pumpkin Spice Cheesecake Truffles

Start by taking your softened cream cheese and your powdered sugar and just beat them together until they are completely smooth. I mean *smooth*. No graininess allowed! Once that’s looking perfect, gently mix in the pumpkin puree, all that wonderful pumpkin pie spice, and the vanilla extract. Keep mixing until everything is a uniform, gorgeous orange color. That’s when the graham cracker crumbs come in. Stir those in until you have a *very* thick dough. It should be firm enough that you can easily handle it without it sticking everywhere.

Forming and Freezing the No Bake Pumpkin Spice Cheesecake Truffles

Now for the truffle shaping! This part is fun, but I highly recommend lining a baking sheet with parchment paper first. Trust me, future you will thank you when it’s time to move these little guys. Roll the dough into small, one-inch balls. They should be nice and bite-sized. Place them evenly spaced on that parchment-lined sheet.

Here is where you walk away! Pop that sheet into the freezer for at least 30 minutes. This step is non-negotiable because if they aren’t rock-solid firm, they will totally fall apart when you try to dip them in the warm chocolate. Seriously, let them freeze solid!

Coating Your No Bake Pumpkin Spice Cheesecake Truffles in White Chocolate

While those are freezing, melt your white chocolate. I usually do this gently in the microwave in 30-second bursts, stirring well between each burst, until it’s just melted and perfectly smooth. You don’t want any seized chocolate, so don’t overheat it!

Once the 30 minutes are up, work fast! Take the frozen balls out of the freezer. Pierce one with a fork or dip it using two small dipping tools, coating it completely in the melted white chocolate. Let any extra drip off, and then place it right back on that parchment-lined sheet. Pop the whole sheet into the fridge for just about 15 minutes to let that chocolate shell set up nice and firm. That’s it! You’re done!

Expert Tips for Successful No Bake Pumpkin Spice Cheesecake Truffles

Even though these are called ‘no-bake,’ baking pros still need a few secret weapons to make them truly professional-level amazing. I’ve messed up enough batches—usually by rushing the freezing step or having clumpy chocolate—to learn exactly what works every single time. If you follow these little tricks, your truffles will be runway ready!

My favorite little hack for flavor depth, especially if you’re tired of standard graham crackers, is to swap them out completely. You could use gingersnap crumbs instead! It gives the truffle base a wonderful molasses flavor that plays so well with the pumpkin spice. I think they elevate the whole thing! For more fun, quick treat ideas, definitely take a peek at my favorite easy truffles recipes collection.

Achieving that Glassy White Chocolate Coating

Do not, I repeat, DO NOT try to use chocolate chips straight from the bag for dipping! They contain stabilizers that make them seize up or look dull and streaky when they cool down. You want that shiny coating, right?

• Use good quality white chocolate baking bars or wafers. They melt beautifully smooth.
• When melting, use low, slow heat. If you’re microwaving, stir every 30 seconds. If it gets too hot, quickly stir in about half a teaspoon of coconut oil or vegetable oil to loosen it up and make it liquid again. It sounds counterintuitive, but it often smooths out tricky chocolate in a pinch!
• Once you dip the frozen ball, pick it up with a fork and gently tap the side of the bowl to let the excess drip off. This thin layer sets faster and looks much cleaner than a thick blob.

The Importance of the Double Chill (Freeze then Fridge)

We already talked about freezing the balls until they’re firm enough to handle, but the final chill in the fridge is just as important. Once you dip the truffle in the melted chocolate, you have to let it set in the cool air for those 15 minutes. If you skip this, you might end up with sticky fingers when you try to move them, or worse, the chocolate won’t fully set before you stack them too close together—hello, messy pile!

Managing Moisture in the Cheesecake Base

We are dealing with pumpkin puree here, which holds a lot of water. If your base feels too soft after you mix in the crumbs and before you freeze it, it means you might have used a slightly thinner pumpkin puree than I did. Don’t panic! If the dough feels sticky rather than firm enough to roll, just stir in one more tablespoon of graham cracker crumbs. You want it to be stiff, almost like slightly soft cookie dough, so it holds its shape when you roll it.

Variations on Your No Bake Pumpkin Spice Cheesecake Truffles

I love that these little morsels are so forgiving! Once you master the basic pumpkin spice cheesecake formula, you can go wild with flavor combinations. It’s like having a personalized dessert lab right on your counter. If you’re getting bored after making the classic version twice (which I totally get, they’re addictive!), try these simple swaps to get a whole new truffle experience. Speaking of chocolate excitement, have you seen my guide to triple chocolate cheesecake? It gives me great ideas for mixing up truffle coatings!

The great thing about changing the coating is that you don’t have to wait for the base to change at all. You just swap out the white chocolate for whatever flavor calls to you that day.

Switching Up the Crust Flavor

I already mentioned using gingersnap crumbs, but let’s talk about how dramatic that change is! Gingersnaps bring a deep, almost peppery molasses flavor that stands up beautifully against the cool, creamy pumpkin filling. It makes it taste much more complex than the simple graham cracker version.

If you want a nuttier vibe, you can substitute out about half of your graham cracker crumbs for finely crushed pecans or walnuts. Make sure you pulse them in the food processor a few times first so they are a texture similar to the crumbs, not chunky nuts. This adds a great little crunch inside the truffle!

Coating Choices Beyond White Chocolate

White chocolate is sweet and mild, which lets everyone taste that delicious pumpkin spice filling, but sometimes you just crave darker, richer flavors, right?

Try melting high-quality dark chocolate instead! You can use milk chocolate too, but I find the bitterness of the dark chocolate really cuts through the richness of the cream cheese base perfectly. It’s a gorgeous contrast.

Here’s a fun dressing-up idea: After you dip the truffle in the dark chocolate and before it sets, you can immediately sprinkle a pinch of flaky sea salt on top. Sweet, salty, creamy, spicy—it hits every single taste bud you have!

Adding Extra Zing to the Cheesecake Mix

For those of you who like a little extra pop in your dessert, try incorporating citrus zest into the cheesecake base *before* you freeze the balls. Orange zest is amazing with pumpkin spice, so grating about a teaspoon of fresh zest into the cream cheese mixture adds brightness.

Another flavor bomb you can try is adding a tiny splash—maybe half a teaspoon—of good quality bourbon or rum to the cream cheese mixture when you add the spices. It won’t make the truffles taste boozy, but it will deepen that cooked caramel/spice note in a way you won’t believe! It’s my little secret for grown-up gatherings.

Storage and Serving Suggestions for No Bake Pumpkin Spice Cheesecake Truffles

Now that you’ve gone to all the effort of rolling and dipping these gorgeous little bites, we need to make sure they stay perfect! Since these are no-bake and custard-based, we absolutely have to keep them chilled. If you leave them out too long on the counter, that lovely creamy center gets a little too soft, and honestly, they just taste better cold anyway.

My number one rule for storage is to always use an airtight container. If they sit uncovered in the fridge, they tend to pick up smells from whatever else is lurking in there—and trust me, you don’t want your pumpkin spice truffle tasting like last night’s onions!

Keeping Your Truffles Fresh in the Refrigerator

Store your leftovers in an airtight container right in the refrigerator. I’ve tested this extensively (it’s a tough job, I know!), and they stay perfectly delicious for at least five to seven days. They’re great because you can make a big batch right at the start of the busy holiday season and just keep pulling them out as needed!

If you happen to stack them too high in the container, they might stick together in the chocolate coating, especially if they warm up even slightly. I try to arrange them in a single layer if I can, but if you have to stack them, put a small piece of wax paper or parchment paper between the layers. That way, you can grab just a couple without damaging the beautiful shell.

Can You Freeze No Bake Pumpkin Spice Cheesecake Truffles?

Yes, you absolutely can freeze them! This is my favorite strategy for batch prepping months in advance. Once the chocolate coating is completely firm (after that final 15-minute fridge chill), you can transfer them to a freezer-safe container. Again, layer them with parchment paper between rows so the chocolate doesn’t get marked up.

When you want to pull them out to serve, it’s best to move the container to the refrigerator first and let them thaw slowly for a few hours. If you try to eat them straight from the deep freeze, the cheesecake center will be rock hard. Thawing them slowly in the fridge maintains the best, creamy texture.

The Perfect Way to Serve Your Truffles

These are best served chilled, straight from the fridge. They have a great density and coolness that just matches the creamy pumpkin flavor. They feel decadent and satisfying, but since they are small, you don’t feel guilty grabbing two!

They pair beautifully with a hot drink. Think about serving them alongside a strong cup of coffee, maybe a spiced black tea, or even a warm mug of apple cider. They are also amazing as a sophisticated little dessert after a big, heavy dinner—they’re just a few perfect bites!

Frequently Asked Questions About No Bake Pumpkin Spice Cheesecake Truffles

I know when I’m trying a new recipe, especially a no-bake one, I always have a million little questions bounce around in my head. It’s all about avoiding that sad, melted mess or flavor disappointment, right? I’ve gathered the ones I hear most often about these delicious little cheesecake truffles below. If you’re looking for even more ways to master cream cheese desserts, check out my tips for an easy cheesecake recipe!

Can I use canned pumpkin pie filling instead of plain pumpkin puree?

Oh, please don’t! I know it’s tempting to grab the pie filling because it seems easier, but you absolutely need to stick to the plain pumpkin puree. The pie filling already has sugar and heavy spices mixed in. We need to control all those elements ourselves to get the right texture for our cheesecake base. Using the filled kind will make the whole mixture too wet, and your **no bake pumpkin spice cheesecake truffles** will never firm up properly before dipping!

How long will these cheesecake truffles last if I store them correctly?

Since we’re dealing with cream cheese, we have to treat these right. Stored in an airtight container in the refrigerator, they are fantastic for about five to seven days. They honestly taste best on day two once the flavors have really settled in. If you need to store them longer, pop them in the freezer, but remember to thaw them in the fridge first so that creamy texture stays perfect!

What if I don’t like white chocolate? Can I use milk chocolate or dark chocolate instead?

Yes, you totally can! I love the sweetness of the white chocolate because it lets the pumpkin spice shine through, but I think dark chocolate is fantastic, too, as I mentioned earlier. Milk chocolate works in a pinch, but it can sometimes be slightly softer when set compared to the other two. Just remember my rule: if you use milk or dark chocolate, make sure you temper it gently or melt it slowly so it achieves a nice, glossy coating on your frozen balls.

Can I make the truffle balls ahead of time before coating them?

Absolutely! In fact, I encourage it! If you have an hour or two free one afternoon—maybe while the kids are at school—you can mix, roll, and freeze all your truffle balls. Get them perfectly solid in the freezer. Then, when you’re ready to serve them or take them to a party the next day, all you have to do is melt the chocolate and dip! It breaks the process up nicely.

Why is the graham cracker crumb amount so important?

The graham cracker crumbs (or whatever crumb you use!) act as our binder and our thickener since we aren’t baking anything to evaporate the moisture. Too few crumbs, and the mixture is slushy—big dipping fail! Too many, and you end up with dense, crumbly **cheesecake truffles** that taste dry instead of creamy. Stick to that one cup measurement; it’s the sweet spot for handling and setting!

Estimated Nutritional Data for No Bake Pumpkin Spice Cheesecake Truffles

I know some of you are tracking things, and while I’m certainly not a nutritionist—I’m a dessert enthusiast, truth be told!—I always like to give you the best estimate possible for what’s in these little gems. Since these **No Bake Pumpkin Spice Cheesecake Truffles** are so small, they are easier on the sugar count than a full slice of pie, which is a bonus!

Based on the standard ingredients list we used, here is the estimated breakdown per truffle. Remember, this is just an estimate, because I always use a slightly bigger dollop of cream cheese or a heavier drizzle of melted chocolate when I make them myself!

If you are interested in some great ways to track your snacks or look for lower-point alternatives, you might want to check out this resource on Weight Watchers dessert recipes.

• Serving Size: 1 truffle
• Calories: Approximately 150 per truffle
• Total Fat: Around 10 grams
• Saturated Fat: About 6 grams
• Carbohydrates: Roughly 14 grams
• Protein: About 2 grams
• Sugar: Around 12 grams
• Sodium: About 80 mg

Please take those numbers with a grain of salt, okay? These figures assume you are rolling them exactly one inch and using standardized items. If you use a richer brand of white chocolate or a different crumb, your numbers will naturally shift a bit. But overall, for a dense, creamy little treat, I think those numbers look pretty good!

Share Your No Bake Pumpkin Spice Cheesecake Truffles Creations

Okay, you’ve read all my secrets, and now it’s your turn! I am so excited for you to try making these **No Bake Pumpkin Spice Cheesecake Truffles**. Honestly, they are the quickest way to bring the cozy flavors of fall to any gathering, or just your own couch!

Once you’ve mixed, rolled, and dipped those beautiful little bites, please come back here and tell me how they turned out! Did you stick with the white chocolate, or did you go wild with dark chocolate and sea salt? I love hearing about everyone’s kitchen adventures.

Don’t be shy! Leave a star rating right here on the recipe card—it really helps other busy home cooks decide if this recipe is right for them. And if you have any questions at all while you’re mixing, chilling, or dipping, toss them in the comments below. I check them all the time, and I’m happy to troubleshoot any wonky chocolate or soft centers!

Happy baking (or, well, chilling)! Can’t wait to see your gorgeous pumpkin spice creations!

Print