I’m Grace, the heart behind Homely Tasty, and every fall, my kitchen smells like cinnamon, nutmeg, and love. These Pumpkin Cheesecake Truffles take me back to Nonna’s kitchen, where she’d swirl pumpkin purée into her cheesecake batter, humming to Italian tunes while I watched in awe. Years later, I wanted that same comforting flavor, but in bite-sized form. That’s how these truffles were born: creamy, spiced pumpkin cheesecake wrapped in a smooth chocolate shell. If fall had a flavor, this would be it. If you love cozy treats like my Pumpkin Spice Roll Cake, this one will feel like a warm hug on a chilly afternoon.
Table of Contents
Why You’ll Love This Recipe
You’ll adore these Pumpkin Cheesecake Truffles for so many reasons. They’re incredibly easy to make; no baking required, just mix, chill, and dip. They deliver all the rich, tangy flavor of cheesecake with the autumn sweetness of pumpkin pie. Perfect for Thanksgiving platters or a quick dessert to share, they’re a make-ahead treat that stays delicious for days.
Here’s why they’ll become a staple:
- Quick & No-Bake: You can whip them up in under 30 minutes.
- Crowd-Pleasing Flavor: A mix of pumpkin spice and cream cheese that melts in your mouth.
- Versatile Presentation: Drizzle with white chocolate or top with crushed graham crackers for a rustic finish.
They’re also freezer-friendly, pop a few in your fridge for when those pumpkin cravings hit. These truffles pair beautifully with coffee or after hearty fall meals like my Crockpot Caramel Apple Dump Cake.
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Pumpkin Cheesecake Truffles
Creamy pumpkin cheesecake blended with warm spices, rolled into bite-sized truffles, and coated in smooth white chocolate for the perfect no-bake fall treat.
- Total Time: 20 minutes
- Yield: 24 truffles 1x
Ingredients
4 oz cream cheese, softened
1/2 cup pumpkin purée (not pie filling)
1 1/4 cups graham cracker crumbs
1/2 teaspoon pumpkin pie spice
1/4 teaspoon cinnamon
1/4 teaspoon vanilla extract
1 1/2 cups white chocolate chips
1 teaspoon coconut oil
Instructions
1. Beat cream cheese until smooth. Add pumpkin, spices, and vanilla.
2. Fold in graham cracker crumbs until dough forms.
3. Chill mixture for 30 minutes.
4. Roll into 1-inch balls and set on parchment-lined tray.
5. Melt white chocolate with coconut oil.
6. Dip each ball in chocolate; let excess drip off.
7. Chill until coating hardens; serve or store in fridge.
Notes
Use gingersnap crumbs instead of graham crackers for a stronger spice flavor.
Store truffles in an airtight container for up to 5 days or freeze for a month.
Let truffles sit at room temperature 5 minutes before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
Ingredients
You’ll need just a handful of ingredients for this decadent fall treat:
- 4 oz cream cheese, softened
- 1/2 cup pumpkin purée (not pie filling)
- 1 1/4 cups graham cracker crumbs
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla extract
- 1 1/2 cups white chocolate chips (for coating)
- 1 teaspoon coconut oil (for melting chocolate)
If you’re a fan of layered textures, add a pinch of crushed pecans for crunch or a sprinkle of sea salt for a sweet-salty balance. Like my Apple Brownies, these truffles highlight how simple ingredients can make something spectacular.
How to Make Pumpkin Cheesecake Truffles
Making Pumpkin Cheesecake Truffles is easy, here’s a quick step-by-step guide:
- Mix the Filling: In a bowl, beat the cream cheese until smooth. Add pumpkin purée, vanilla, pumpkin spice, and cinnamon. Stir until creamy.
- Add Crumbs: Fold in graham cracker crumbs until the mixture holds its shape. It should be thick but pliable.
- Chill the Mixture: Place the bowl in the refrigerator for about 30 minutes until firm.
- Form Truffles: Using a small cookie scoop, roll the mixture into 1-inch balls. Set them on a parchment-lined baking sheet.
- Coat with Chocolate: Melt white chocolate and coconut oil together until silky. Dip each ball into the chocolate, letting the excess drip off.
- Decorate & Set: Sprinkle with graham crumbs or drizzle extra chocolate on top. Chill again until the coating hardens.
If you’ve ever made my Apple Cider Cheesecake Cookies, this recipe will feel familiar; creamy, cozy, and deeply satisfying.
Tips and Variations
Want to make these truffles even better? Here are my favorite tweaks:
- Add a Twist: Use dark or milk chocolate for a richer coating.
- Texture Upgrade: Mix in crushed gingersnaps instead of graham crackers for a bolder spice flavor.
- Storage: Keep them in an airtight container in the fridge for up to 5 days or freeze for up to a month.
You can also turn these truffles into pops by inserting lollipop sticks before chilling, perfect for parties. If you enjoy experimenting, try the flavor blend in my No-Bake Pumpkin Cheesecake Balls; they’re a delightful variation of this cozy dessert.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s cooked and puréed smoothly to match the consistency of canned pumpkin.
Can I make these Pumpkin Cheesecake Truffles vegan?
Absolutely! Swap the cream cheese for a vegan version and use dairy-free chocolate chips.
How do I prevent the chocolate from cracking?
Make sure the truffles are slightly chilled but not frozen when dipping; extreme temperature changes cause cracking.
How long do Pumpkin Cheesecake Truffles last?
They last up to 5 days refrigerated or 30 days frozen. For best texture, let them sit at room temperature for 5 minutes before serving.
These bite-sized delights fit right in with other fall favorites like my Salted Caramel Apple Pie Cheesecake.
Final Bite
There’s something magical about creamy pumpkin cheesecake wrapped in chocolate, it feels indulgent yet comforting. These Pumpkin Cheesecake Truffles carry that spirit of togetherness I learned from Nonna, turning simple ingredients into moments of warmth and joy. Whether you serve them at Thanksgiving, gift them to friends, or keep a secret stash for yourself, they’re bound to become part of your fall traditions. For more cozy desserts like this, try my Apple Crumble Cheesecake, and keep the sweet season going strong.
Loved this recipe? Follow me on Pinterest for more comforting dishes and easy weeknight favorites you’ll want to save.
