Pumpkin Cheesecake Truffles – No-Bake Recipe
No-Bake Pumpkin Cheesecake Truffles – Silky smooth cream cheese mixed with fragrant ginger snaps, sweet pumpkin puree, and graham crackers covered in a luscious white chocolate shell and wrapped in white chocolate mummy bands with two beady red eyes, the perfect Halloween treat!
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Halloween is just around the corner, and if you are looking for a fun, easy pumpkin truffle recipe that will be perfect for holiday parties, look no further! These white chocolate pumpkin cheesecake mummies are made with ginger snaps, pumpkin puree, graham crackers, and cinnamon for a taste of fall in one bite. The good news is you can whip these up in less than an hour, so they’re perfect for last-minute guests, a fun treat, or a quick dessert.
What Are Pumpkin Truffles?
The combination of pumpkin and white chocolate is timeless in its appeal. Warm, spiced pumpkin cheesecake and smooth, creamy white chocolate go together like peanut butter and jelly. Ginger snap cookie crumbs and graham cracker crumbs create a lovely balance of taste and texture in this Halloween treat.
Because this is a no-bake recipe, these pumpkin cheesecake mummy truffles are easy to make. The fun part of this recipe is designing your pumpkin cream cheese truffles into cute mummies. You can also do this with your kids or a friend, as it’s a sweet experience to share.
These Easy Pumpkin Truffles Are…
- Easy and Quick to Prepare: With no baking required, these delicious truffles are painless and quick to make. If you’re in a rush to prepare a dessert, this recipe is perfect, as it can be whipped up in under an hour.
- Fun to Make: Decorating the truffles to resemble mummies brings an element of fun into the kitchen. It’s a great activity to share with kids, family, or friends, adding to the enjoyment of the festive holiday season.
- Perfect Fall Flavor: The combination of pumpkin, ginger snaps, and cinnamon provides a wonderful fall flavor. Each bite captures the season, making it a delicious treat for any fall or Halloween gathering.
- Versatile: While these truffles are perfect for Halloween, they can easily be adapted to suit other occasions. Simply change the decorations to match your event’s theme, and these truffles become a go-to recipe for any occasion.
Ingredients For Your Pumpkin Cheesecake Mummy Truffles
- Ginger snap cookies: These cookies add a spicy and fragrant flavor that complements the pumpkin perfectly. You’ll need these to create the truffle base.
- Canned pumpkin purée: This is the star of the show, providing the classic fall flavor. Make sure you buy pumpkin puree, not pumpkin pie filling.
- Graham cracker crumbs: They help bind the truffle mixture while adding a sweet, slightly nutty flavor to the truffles.
- Powdered sugar: This sweetens up the truffle mixture. Adjust the amount based on your sweet preference.
- Ground cinnamon: A hint of cinnamon adds a warming, comforting note that wraps up the autumn flavor profile.
- Salt: A pinch enhances the flavors of the other ingredients, making them pop in the truffle mixture.
- Cream Cheese: This gives the truffles a rich and creamy texture. Use full-fat cream cheese for the best results.
- White chocolate chips: Melted white chocolate chips are used for the truffle coating, providing a sweet and creamy exterior that contrasts beautifully with the spiced interior.
- Extra white chocolate chips or white dipping chocolate: Use this to create the mummy bandages on the truffles. Melt smoothly for easy drizzling.
- Red food coloring: Use this to make the mummy’s eyes. Only a couple of drops are needed, so this bottle will last you through many batches.
See the recipe card below for the full list of ingredients and exact measurements.
Substitutions And Variations
If you want to put a different spin on these truffles, or if you can’t find a specific ingredient, there are several alterations you can make:
- Cookies: If you can’t find ginger snap cookies, substitute speculoos or digestive biscuits. These will give a similar crumbly texture and slightly spiced flavor.
- Pumpkin purée: If canned pumpkin purée isn’t available, make your own at home by roasting a fresh pumpkin and blending the flesh into a smooth purée.
- Graham cracker crumbs: If graham crackers are not available in your region, you can use digestive biscuits or any other mildly sweet, whole-grain biscuit.
- Cream Cheese: If you’re vegan or lactose intolerant, use a dairy-free cream cheese substitute. Be aware that this may slightly alter the flavor.
- White chocolate chips: If you’re not a fan of white chocolate, you can use semi-sweet milk chocolate or dark chocolate chips instead.
- Food Coloring: If you don’t want to use red food coloring, you can use mini red candies or edible red sugar pearls to make the eyes of the mummy.
How To Make No-Bake Pumpkin Truffles
- In a large bowl and with a hand mixer, combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. (Photos 1 & 2)
- Melt ½ cup white chocolate chips and mix into the truffle mixture. (Photo 3)
- Cover and chill until the dough is solid enough to roll into balls – this will take approximately 1 hour in the fridge, or you can speed up the process with 30 minutes in the freezer. When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each one. (Photo 4)
- Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the warm chocolate coating, making sure to coat all sides. Place the chocolate truffles onto large baking sheets covered with parchment paper. Chill for 5 minutes so the chocolate can harden. (Photo 5)
- Once the chocolate has hardened on the truffles, drizzle more white chocolate over the top; move back and forth quickly to create thin lines. Use a Q-tip soaked in red food coloring to make the mummy eyes. Tap the spot on the truffle where you want the eye, then handle it carefully to make sure you don’t wipe the eyes off. Store chilled in an airtight container. (Photo 6)
Expert Tips
- Be sure to pick up the right canned pumpkin puree. Always check the label for 100% pumpkin.
- Work quickly because melted chocolate is harder to work with as it cools.
- To ensure your truffles are uniform in size, consider using a small ice cream scoop or cookie scoop to portion the dough.
- If your truffle mixture is too sticky, add a bit more graham cracker crumbs or chill it longer in the refrigerator. This will make it easier to handle.
- When making the mummy’s eyes, you can also use a toothpick in place of a Q-tip for more precision.
- If you’re not serving the truffles right away, store them in the refrigerator to prevent the chocolate from melting. Just be sure to let them sit at room temperature for a few minutes before serving to let the flavors shine.
- Try using a double boiler to melt your chocolate. This will help to ensure that it melts evenly and doesn’t burn.
- Feel free to experiment with different types of decorations, not just for Halloween but also for other occasions, to make these truffles your own.
Storing Tips
These Halloween truffle treats are very delicate. Be extra cautious when storing your leftover treats. Here are some useful tips:
- 1. Store them in the fridge or freezer.
- 2. Keep them in a Ziploc bag or airtight container
- 3. Wrap each ball in plastic wrap before placing them in the fridge
They should last up to seven days in the fridge.
You can also freeze them and thaw them out, and they will still taste amazing.
What To Serve With Pumpkin Truffles
These pumpkin cheesecake mummy truffles are best paired with hot cocoa or other fun desserts! These pumpkin spice balls are perfect pumpkin desserts for your Halloween dinner with family and friends.
Recipe FAQs
Gingersnaps really bring a lot of flavor to these pumpkin truffles; if you can’t find any, add extra cinnamon, clove, ginger, and a tiny bit of black pepper for spice. You won’t need much, so don’t overdo it!
If you want this recipe to be dairy-free, then you can use the inside of Oreos to replace the cream cheese. Use a food scale and weigh out 8oz of just the cream. Keep the discarded Oreo cookies for use as a pie crust or ice cream topping!
Yes, you can substitute dark or semi-sweet chocolate for white chocolate. However, keep in mind that this will give the truffles a different flavor, and they won’t have the same “mummy” appearance.
While we’ve used red food coloring for the mummy’s eyes, you can get creative with your decorations. Consider using mini candy eyeballs for a fun look, or sprinkle some crushed cookies on top for extra texture.
Pumpkin Cheesecake Truffles
Ingredients
- 1½ Cups ginger snap cookie crumbs
- ¼ cup canned pumpkin purée
- ⅓ graham cracker crumbs
- 3 tbsp powdered sugar
- ¼ cup tsp ground cinnamon
- ⅛ tsp Salt
- 3 oz cream cheese softened
- ½ cup white chocolate chips
- extra white chocolate chips or white dipping chocolate for melting
- red food coloring
Instructions
- In a large mixing bowl, combine the pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt, and softened cream cheese. Mix until thoroughly combined and smooth.
- Melt ½ cup white chocolate chips in a microwave-safe bowl. Heat in short intervals, stirring between each interval, until completely melted and smooth.
- Pour the melted white chocolate into the pumpkin mixture and stir until thoroughly combined.
- Cover the bowl and refrigerate for approximately 1 hour, or until the mixture is firm enough to roll into balls. To speed up the process, freeze the mixture for approximately 30 minutes.
- Once chilled, scoop and roll the pumpkin mixture into 14 to 16 evenly sized balls. Insert a toothpick into the center of each truffle.
- Place the remaining white chocolate chips or white dipping chocolate in a small microwave-safe bowl. Microwave in short intervals, stirring frequently, until completely melted and smooth.
- Holding each truffle by the toothpick, dip it into the melted white chocolate. Turn as needed to completely coat all sides and allow the excess chocolate to drip back into the bowl.
- Place each coated truffle onto a baking sheet or plate lined with wax paper or parchment paper.
- Refrigerate the truffles for about 5 minutes, or until the white chocolate coating has hardened.
- Drizzle additional melted white chocolate back and forth over each truffle in thin lines to create the appearance of mummy bandages.
- Dip the end of a clean cotton swab into a small amount of red food coloring. Carefully dab two small dots onto each truffle to create the mummy’s eyes.
- Allow the decorations to set before handling. Remove the toothpicks and keep the truffles refrigerated in an airtight container until ready to serve.
Notes
- Be sure to pick up the right canned pumpkin puree. Always check the label for 100% pumpkin.
- Work quickly because melted chocolate is harder to work with as it cools.
- To ensure your truffles have a uniform size, consider using a small ice cream scoop or a cookie scoop to portion the dough.
- If your truffle mixture is too sticky, add a bit more graham cracker crumbs or chill it in the refrigerator a bit longer. This will make it easier to handle.
- When making the mummy’s eyes, you can also use a toothpick in place of a Q-tip for more precision.
- If you’re not serving the truffles right away, store them in the refrigerator to prevent the chocolate from melting. Just be sure to let them sit at room temperature for a few minutes before serving to let the flavors shine.
- Try using a double boiler to melt your chocolate. This will help to ensure that it melts evenly and doesn’t burn.
- Feel free to experiment with different types of decorations, not just for Halloween but also for other occasions, to make these truffles your own.
Nutrition Information
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These truffles are the most perfect recipe for the holidays! Thank you so much for sharing, I am already planning on making some (maybe without the eyes 😉 ) for Christmas gifts for colleagues.
Absolute cuteness! So easy too! 10/10 recommended even after Halloween bc YUM! Thanks for sharing!
What magnificent fall flavors in these no-bake mummy truffles. They are so easy to make and are a great addition to my Holiday dessert table.
These look so delectable. These truffles are made with everything I love.