No Bake Pumpkin Cheesecake Truffles

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No-Bake Pumpkin Cheesecake Truffles

These no-bake pumpkin cheesecake truffles are a perfect little bite of fall. Creamy, spiced pumpkin cheesecake filling is wrapped in a chocolate shell, making them the ideal treat for autumn gatherings, holiday dessert trays, or simply enjoying at home with a cozy drink. Best of all, they are easy to prepare, require no oven, and can be made ahead of time.

Ingredients

For the Truffle Centers

  • 1 (8 oz) package full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1/2 cup pure pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt

For the Coating

  • 2 cups semi-sweet or white chocolate chips (or a mix)
  • 1 tablespoon coconut oil or shortening (optional, for smoother melting)
  • Crushed graham crackers, cookie crumbs, or extra pumpkin pie spice for garnish (optional)

Instructions

  1. In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the powdered sugar gradually, mixing until fully incorporated.
  3. Stir in the pumpkin puree, vanilla extract, pumpkin pie spice, and a pinch of salt. Mix until smooth and evenly combined.
  4. Transfer the bowl to the refrigerator and chill for at least 1–2 hours, or until the mixture is firm enough to scoop.
  5. Once chilled, use a small cookie scoop or spoon to portion out the mixture and roll into bite-sized balls. Place them on a parchment-lined baking sheet.
  6. Freeze the truffle centers for 30–60 minutes until solid. This makes dipping easier.
  7. In a microwave-safe bowl, melt the chocolate chips with the coconut oil (if using) in 20–30 second bursts, stirring between each until smooth.
  8. Using a fork or dipping tool, coat each truffle in the melted chocolate, allowing excess to drip off before placing back on the lined baking sheet.
  9. If desired, sprinkle crushed graham crackers, cookie crumbs, or a pinch of pumpkin pie spice on top while the coating is still wet.
  10. Chill the coated truffles in the refrigerator until the chocolate is set, about 20–30 minutes.

Tips for Success

  • Make sure to use full-fat cream cheese for the richest flavor and best texture.
  • Do not skip chilling the filling before rolling; it will be too soft to handle otherwise.
  • For variety, try using white chocolate for the coating and drizzle with dark chocolate for contrast.
  • If the chocolate thickens while dipping, reheat gently in the microwave for a few seconds.

Variations

  • Roll the truffles in crushed ginger snaps instead of dipping in chocolate for a quicker version.
  • Add a tablespoon of crushed graham crackers into the filling for extra texture.
  • Use a dash of cinnamon or nutmeg on top for added spice.

Serving and Storage

These truffles are best served chilled. Store them in an airtight container in the refrigerator for up to five days. For longer storage, freeze them for up to one month; simply thaw in the fridge before serving.

Final Thoughts

No-bake pumpkin cheesecake truffles bring together everything we love about fall flavors in one delightful bite. They are creamy, indulgent, and just the right size to satisfy a sweet tooth without being overwhelming. With their festive look and easy preparation, they are bound to become a seasonal favorite in your dessert collection.

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