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pumpkin mummy truffles bites with red eyes

Pumpkin Cheesecake Mummy Truffles (No Bake!)


  • Author: Kim Schob
  • Total Time: 2 Hours
  • Yield: 14-16 Balls 1x

Description

These beady-eyed pumpkin cheesecake mummy truffles are perfect for Halloween! This no-bake recipe takes no time to whip up and is loads of fun to decorate!


Ingredients

Units Scale

Instructions

  1. In a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs,
    powdered sugar, cinnamon, salt and cream cheese. Mix until smooth.
  2. Melt 1⁄2 cup white chocolate chips and mix into the truffle mixture.
  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 mixture into 14-16 balls and add
    a toothpick into each one.
  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 white chocolate, making sure to coat all sides. Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.
  5. Once the chocolate has hardened on the truffles, drizzle more white chocolate over the
    truffles, be sure to 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
    would like the eye and then handle carefully to make sure you don’t wipe the eyes off.
    Store chilled in an airtight container.
  • Prep Time: 2 Hours
  • Category: Halloween

Nutrition

  • Serving Size: 1 mummy ball
  • Calories: 67
  • Sugar: 5.1 g
  • Sodium: 44.9 mg
  • Fat: 4.5 g
  • Carbohydrates: 6.3 g
  • Fiber: 0.3 g
  • Protein: 0.8 g
  • Cholesterol: 6.5 mg