Oh my gosh, are you ready for the absolute easiest, creamiest little bite of autumn you will ever put in your mouth? Forget the oven this year, because who has time for that when the air is crisp and we should be drinking coffee and watching the leaves fall? I am so excited to share my go-to recipe for no-bake Pumpkin Cheesecake Truffles. Seriously, these take minimal effort but deliver maximum cozy vibes.

These little gems are my weakness once September hits. They taste exactly like the best part of a pumpkin cheesecake, but dipped in sweet white chocolate and rolled in crunchy graham crackers. It’s the perfect snack for a football game or just hiding away on the couch. Trust me, once you make them, they’ll be gone before you even put the storage container away!

Why You Will Love These Pumpkin Cheesecake Truffles

Honestly, these little bundles of joy are dangerous because they are just too easy to make. You get all that decadent flavor without turning on the heat! That’s a huge win in my book, especially when the kitchen is already busy with other holiday prepping.

No-Bake Convenience: Just mix, chill, roll, and dip! Zero oven time needed, which I’m obsessed with.
Intense Pumpkin Spice Flavor: The spice mix really wakes up the cream cheese and pumpkin underneath that crisp white chocolate shell. It’s perfectly autumnal.
Perfect Bite-Sized Dessert: They are single-serving perfection. You can have one, two, or six, and they look so fancy on a holiday platter! Check out some other quick truffle ideas here: easy truffles recipes.

Essential Ingredients for Perfect Pumpkin Cheesecake Truffles

You don’t need a huge grocery list for these flavor bombs, but the quality of what you use really matters! If you substitute the wrong things, your Pumpkin Cheesecake Truffles won’t set right. Think of this as a small, highly potent shopping list. You’ll want to grab your pumpkin spice mix too—maybe you have some leftover from making that amazing pumpkin spice snack mix last week!

Here’s the must-have lineup:

You need eight ounces of cream cheese, and listen to me: it absolutely must be softened! That means leaving it on the counter for a good hour, not trying to zap it in the microwave. Then, one cup of pumpkin puree—and I stress, use *puree*, not the sugary pie filling!

We sweeten it up with half a cup of powdered sugar and flavor it with the glorious pumpkin pie spice, plus just a dash of vanilla extract. Finally, make sure you have twelve ounces of white chocolate ready for melting and about a quarter cup of graham crackers already crushed for coating.

Step-by-Step Instructions for Making Pumpkin Cheesecake Truffles

Okay, this might look like a lot of steps, but honestly, most of it is just waiting for the fridge to do the hard work! Pay close attention to the chilling times, because that’s the secret handshake for keeping these Pumpkin Cheesecake Truffles perfectly firm. If you want really smooth balls, try chilling the mixture even a little longer than I suggest. Here are the steps—easy peasy!

Mixing the Cheesecake Base

First things first, make sure that cream cheese is soft! I mean really soft, like you could spread it on toast easily. In a bowl, you’re going to mash together that softened cream cheese, the pumpkin puree, powdered sugar, your spice blend, and vanilla. You have to mix this until it is completely smooth. Seriously, keep mixing until you can’t see any streaks of white left. That soft cheese blends so nicely when it’s at room temperature, trust me on this one.

Chilling and Rolling the Pumpkin Cheesecake Truffles

Now for the first wait. Cover that gorgeous orange mixture and stick it in the refrigerator for at least two hours. If your kitchen is super warm, maybe even three! This chilling step is absolutely crucial for successful Pumpkin Cheesecake Truffles—if it’s too soft, rolling it will be a sticky disaster. Once it’s firm enough, scoop out small amounts (I use a tiny 1-inch scoop) and roll them quickly between your palms. If they start getting too soft while you work, pop the tray back into the fridge for another 30 minutes. We want them firm before they hit the chocolate bath!

Coating and Finishing Your Pumpkin Cheesecake Truffles

Once your balls are chilled again and totally firm, it’s time for the glamorous part! Melt your white chocolate carefully according to the package directions—I usually do this in short bursts in the microwave. Then, working quickly, take one cold truffle at a time, dip it completely into the melted chocolate, and let the extra drip right off. Immediately—I mean right away—roll it gently in your crushed graham crackers. If you wait too long, the chocolate sets and the crackers won’t stick! Place the finished truffle back on parchment paper to let that beautiful shell harden up. You can find some amazing no-bake cheesecake inspiration here to pair with these: no bake cheesecake recipes!

Tips for Perfect Pumpkin Cheesecake Truffles Every Time

Listen, even with the easiest recipes, things can go a little sideways, right? Maybe your kitchen’s always warmer than mine, or maybe you pulled the chilling mixture out a little too early. Don’t sweat it! I’ve got a couple of little tricks up my sleeve to make sure your Pumpkin Cheesecake Truffles come out looking like they belong in a fancy shop window.

The first thing people usually struggle with is the chocolate coating. White chocolate can seize up on you if you aren’t careful, or sometimes it just gets too thick for dipping. If your melted white chocolate starts getting stiff or chunky while you’re dipping, stir in just a tiny teaspoon of vegetable oil or coconut oil until it loosens back up to that perfect flowing consistency. It won’t affect the taste, but it makes dipping so much smoother!

Now, let’s talk about the rolling stage. If you find that your balls are just refusing to firm up enough to roll properly—even after chilling—you can add a tablespoon or two of powdered sugar to the mixture and mix gently. That might give it just enough body to handle between your palms. Or, honestly, you can just skip rolling them by hand! You can scoop the mixture and, instead of rolling, just dip the scoop shape straight into the chocolate. You’ll get a slightly more rustic look, but they’ll still taste amazing. For more foolproof dipping secrets, check out these easy truffles recipes tips!

Lastly, if you dip a truffle and the chocolate coat is too thin and you can still see the orange through it, just let that one set up for five minutes, and then give it a quick second dip. A double coat makes these beautiful, sturdy, and really locks in that pumpkin goodness!

Ingredient Notes and Substitutions for Pumpkin Cheesecake Truffles

I always get messages asking if they can cheat a little bit on the ingredients for these Pumpkin Cheesecake Truffles, and usually, the answer is, “Well, maybe, but let’s talk!” See, we have some non-negotiables here if we want that perfect cheesecake texture underneath the chocolate coating. My grandmother always said you can’t make a silk purse out of a sow’s ear, though I hope these truffles are nicer than a silk purse!

The biggest thing I need everyone to remember is the pumpkin situation. You absolutely must use canned pumpkin puree. If you grab the can that says “Pumpkin Pie Filling” or “Pie Mix,” you’re in trouble. That filling is already loaded up with sugar, water, and spices. We want pure, unadulterated pumpkin so we can control the sweetness ourselves. That’s what keeps these truffles from getting sloppy!

If you are totally out of pumpkin pie spice—oops!—you can use regular pure cinnamon, but it won’t give you that deep, complex flavor we love. I’d start with three-quarters of a teaspoon of just cinnamon and see how you feel. It works in a pinch for these no-bake wonders.

Now, for a fun twist on the coating: if you want a little texture contrast instead of the graham crackers, try swapping them out! Finely chopped pecans or walnuts are fantastic here. The crunch is different, but they pair so well with that pumpkin spice flavor. You just chop them super fine so they stick nicely when you roll the chocolate-dipped truffle in them. It gives your Pumpkin Cheesecake Truffles an extra layer of autumn elegance!

Storing and Serving Your Pumpkin Cheesecake Truffles

The best part about making these beauties is that they are almost better the next day! Since they are essentially little unbaked cheesecake balls, they need some chilled structure to hold up, especially under that white chocolate coating. You definitely don’t want these just sitting out on the counter all day, especially if you’re serving them at a party.

The rule here is simple: refrigeration is your best friend. Once the chocolate coating is totally firm, pop your finished Pumpkin Cheesecake Truffles right into an airtight container. I like to put a layer of parchment paper between layers so the chocolate doesn’t stick, but honestly, if they are totally set, they stack okay if you’re careful.

They will keep happily in the fridge for about a week. If you’re planning ahead for Thanksgiving or just making a big batch so you don’t have to worry about baking later, they freeze beautifully too! Just make sure they are totally firm before wrapping them tightly, and they’ll be good for about two months in the freezer.

Now, how should you serve them? My personal preference is letting them sit out on the platter for maybe 10 or 15 minutes before guests arrive. They are perfectly fine straight from the fridge—nice and firm—but letting them warm up just barely brings out the creamy tang of the pumpkin and cream cheese inside. They just melt in your mouth that way!

Variations on Pumpkin Cheesecake Truffles

While I think the classic white chocolate and graham cracker topping for these Pumpkin Cheesecake Truffles is pure perfection—it’s the ideal balance of sweet and tart—sometimes you just need to shake things up, right? I love when a recipe is so foundational that you can easily tweak it for different moods or holidays. It keeps things exciting!

My absolute favorite way to switch things up is changing the coating chocolate. If you aren’t a massive fan of white chocolate, or if you just need something a little richer to cut through that sweetness, try using semi-sweet or even dark chocolate for dipping. You melt it down exactly the same way, and the slightly bitter note of the dark chocolate is just heavenly against that spicy pumpkin filling. It makes them feel a bit more “adult,” if you know what I mean.

Here’s another simple idea that brings a whole new layer of depth to the texture. Instead of rolling the coated truffles in graham crackers, try using toasted, finely chopped pecans or walnuts. You get that beautiful fall flavor, and the crunch takes these lovely little bites to the next level. We’ve featured some great chocolate cheesecake recipes before, like this Triple Chocolate Cheesecake, that use amazing mix-ins, so you know nuts work wonderfully!

If you want to get really sneaky with the flavor, try adding just half a teaspoon of maple extract or even a tiny splash—maybe a quarter teaspoon—of bourbon extract right into the filling mixture when you blend those initial ingredients. It gives just the faintest hint of warmth without making the truffle boozy. It’s a subtle way to make your Pumpkin Cheesecake Truffles the star of the dessert table!

Frequently Asked Questions About Pumpkin Cheesecake Truffles

It’s totally normal to have a few questions pop up when you’re making something new, especially when chilling times are involved! Here are the things I always hear when people are making their first batch of these amazing Pumpkin Cheesecake Truffles. If you follow these little tips, you won’t have any issues making this excellent no-bake dessert!

Can I freeze Pumpkin Cheesecake Truffles?

Yes, absolutely! Freezing is one of my favorite ways to stock up on these little treats before the holidays get too hectic. You really want to freeze them *before* you coat them in chocolate if you can. Just roll the chilled filling into balls, place them on a parchment-lined sheet, and freeze until solid. Once they are hard little nuggets, you can pop them into a freezer bag and keep them for up to two months. Then, you just thaw them a little, dip them in the chocolate, and roll them in the graham crackers. If you freeze them already coated, they should be fine, but sometimes the chocolate can get a little streaky when it thaws depending on fluctuation.

Why do my Pumpkin Cheesecake Truffles feel too soft to roll?

Oh, that’s the dreaded soft truffle dilemma! Don’t panic, it’s almost always a chilling issue. The main culprit is usually that the cream cheese wasn’t cold enough when you started mixing, or you didn’t let the mixed filling chill long enough the first time—remember, two hours minimum! Since these are a no-bake dessert, that cold temperature is what gives them structure. If they are too soft right now, just stick the whole bowl back in the fridge for another hour. If you’re in a hurry, the freezer works, but keep an eye on them—you don’t want them rock solid, just firm enough to hold their shape when you scoop them!

What is the best chocolate to use for dipping Pumpkin Cheesecake Truffles?

I stick to good quality white chocolate chips or white chocolate melting wafers because they set up really nicely and have a good flavor that complements the pumpkin spice. The key here isn’t strictly the flavor, but the melting consistency! You need the chocolate to be completely smooth and fluid so it creates a nice, thin coat—we don’t want thick, clumpy shells. If you use good quality melting wafers, they usually melt perfectly in the microwave with only a little stirring. Remember my tip: if it gets too thick while you are dipping, a tiny splash of coconut oil is your magic wand to get it flowing smoothly again!

How long do I need to let the coating set?

That depends on how fast you are! If you’ve just dipped them and rolled them in the graham crackers, you should set them back on parchment paper and let them sit on the counter for about 10 minutes, or until the chocolate feels totally dry to the touch. If you are impatient like me, you can pop the tray into the fridge for about 15 minutes—that speeds things along nicely, but room temperature works great if you’re not in a rush!

Estimated Nutritional Data for Pumpkin Cheesecake Truffles

Okay, so if you are keeping track of these delicious little bites—and I totally get it, because they are so easy to eat more than one!—here is the general nutritional breakdown. Remember, these are just estimates, and your final numbers might swing a little based on the specific brand of white chocolate or cream cheese you pick up at the store.

For one truffle, serving size accounted for, you are looking at about 180 calories. They have 12 grams of fat, 16 grams of carbohydrates, and around 2 grams of protein. These numbers are just a guideline, so enjoy them guilt-free, especially since they are our favorite little no-bake dessert!

Pumpkin Cheesecake Truffles

Author: memorecipes.com
Total Time: 170 min
Yield: 20 truffles 1x
Diet: Vegetarian

Print Recipe

Description

Simple recipe for no-bake pumpkin cheesecake truffles.

Ingredients

Scale

8 ounces cream cheese, softened
1 cup pumpkin puree
1/2 cup powdered sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon vanilla extract
12 ounces white chocolate, melted
1/4 cup crushed graham crackers (for coating)

Instructions

Combine the softened cream cheese, pumpkin puree, powdered sugar, pumpkin pie spice, and vanilla extract in a medium bowl. Mix until smooth.
Cover the bowl and chill the mixture in the refrigerator for at least 2 hours, or until firm enough to roll.
Scoop the chilled mixture using a small spoon or a 1-inch cookie scoop. Roll into balls between your palms.
Place the rolled balls on a parchment-lined baking sheet. Return to the refrigerator for 30 minutes to firm up again.
Melt the white chocolate according to package directions.
Dip each chilled truffle into the melted white chocolate, ensuring it is fully coated. Allow excess chocolate to drip off.
Immediately roll the coated truffle in the crushed graham crackers, or place it back on the parchment paper to set.
Refrigerate the finished truffles until the chocolate coating is firm.

Notes

Use canned pumpkin puree, not pumpkin pie filling.
You can substitute cinnamon for pumpkin pie spice if needed.
Store leftovers in an airtight container in the refrigerator.

Prep Time: 20 min
Cook Time: 0 min
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 180
Sugar: 15
Sodium: 50
Fat: 12
Saturated Fat: 7
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 16
Fiber: 0
Protein: 2
Cholesterol: 25

Keywords: Pumpkin Cheesecake Truffles, no-bake dessert, pumpkin spice, white chocolate, cream cheese balls