No-Bake Pumpkin Cheesecake Truffles
No oven required: these pumpkin cheesecake truffles set up firm, dip cleanly in white chocolate, and disappear faster than anything else on the table. A 30-minute hands-on effort, then the fridge does the rest.
Equipment
- Rimmed Baking Sheet
- Parchment Paper
- Electric hand mixer
- Medium Mixing Bowl
- Small microwave-safe bowl
- Fork or dipping tool
- Cookie scoop or tablespoon measure
- Paper Towels
Ingredients
For the Truffle Filling
- 8 oz cream cheese, softened
- 0.5 cup pumpkin purée (not pumpkin pie filling)
- 1.5 cups graham cracker crumbs (about 12 full sheets)
- 0.5 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 0.25 teaspoon kosher salt
For the Coating and Finish
- 10 oz white chocolate chips or melting wafers
- Cinnamon and finely crushed graham cracker, for dusting
Instructions
- Line a rimmed baking sheet with parchment paper and set it aside.
- Drain the pumpkin: spread the pumpkin purée over a few layers of paper towels, fold the towels over it, and press gently. Let it sit for five minutes so the paper pulls out the excess water.
- Beat the softened cream cheese in a medium bowl until completely smooth, scraping the sides once or twice.
- Add the drained pumpkin, powdered sugar, vanilla, pumpkin pie spice, and salt. Beat until everything is completely uniform. Taste it here to check the balance.
- Add the graham cracker crumbs a little at a time, mixing until a stiff dough forms. The mixture should hold together when squeezed and pull apart cleanly.
- Scoop level tablespoons and roll them into neat balls with your hands. If the mixture sticks, run your hands under cold water, shake off the excess, and roll again.
- Freeze the truffle balls for 45 minutes until they are firm all the way through before dipping.
- Melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring after each one, until it is just smooth and barely warm. Do not overheat.
- Working in small batches, dip the frozen truffle balls into the chocolate. Lift with a fork, tap the fork gently on the bowl edge to let the extra chocolate fall back, and slide the coated truffle onto the parchment.
- While the chocolate is still wet, sprinkle each truffle with cinnamon or crushed graham cracker. Refrigerate the tray for 30 minutes until the shells are fully set.
- Move the truffles to an airtight container and keep them refrigerated. Serve cold so the shell cracks with a clean snap.
Notes
Chef's notes: Don't skip draining the pumpkin or freezing the centers; both are what keep these truffles from turning into a sticky mess. Store in an airtight container in the fridge for up to one week, or freeze for up to two months. Serve cold for the cleanest snap. For dairy-free, use dairy-free cream cheese and dairy-free chocolate; for gluten-free, use gluten-free graham crackers. White chocolate can seize if overheated, so melt in 30-second bursts and stir in a teaspoon of coconut oil if it stiffens.