Pumpkin Cheesecake Truffles: Quick & Delicious No-Bake Recipe

If fall had a mascot, it would definitely be pumpkin. And these Pumpkin Cheesecake Truffles? Well, they’re basically the cheerleaders of the season. Sweet, creamy, spiced just right, and bite-sized (a dangerous combination if you ask me). Whether you’re whipping them up for a family gathering or sneaking one during your “me time” after the kids are finally asleep, these little gems bring all the cozy vibes.

And here’s the best part: you don’t need fancy equipment or pastry chef skills. Just a skillet, a little patience, and maybe a good podcast in the background.

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Why You’ll Love This Pumpkin Cheesecake Truffles Recipe

• No baking required – Perfect for when you want dessert without turning your oven into a sauna.
• Festive & fun – Shaped like mini pumpkins, they’re almost too cute to eat (almost).
• Crowd-pleaser – Kids love them, adults sneak seconds, and you’ll look like a fall dessert genius.
• Perfect make-ahead treat – Store them in the fridge and they’re ready whenever your sweet tooth calls.

What Do Pumpkin Cheesecake Truffles Taste Like?

Imagine pumpkin pie, cheesecake, and a dash of Halloween party magic all rolled into one bite. They’re rich but not overwhelming, with a silky texture and just enough spice to make your kitchen smell like autumn. The sugar coating gives them a delightful sparkle and crunch, while the chocolate chip “stem” adds a playful finish.

Ingredients You’ll Need for Pumpkin Cheesecake Truffles

When it comes to making the best Pumpkin Cheesecake Truffles, having the right ingredients on hand makes all the difference. Each one plays its part in creating those dreamy, bite-sized treats that taste like fall in every bite. Let’s break them down so you know exactly why they’re here:

• Butter (1 tablespoon): A little butter goes a long way! It helps the filling stay smooth and rich while giving the truffles a slight creaminess. Pro tip: don’t skip greasing your baking sheet with butter—it prevents sticking when the mixture chills.
• Cream Cheese (4 ounces, softened): The star behind the “cheesecake” in these truffles. Cream cheese adds that tangy, creamy flavor we all love in classic cheesecakes. Make sure it’s softened so it blends easily without lumps.
• Pumpkin Puree (½ cup): The heart of the recipe! Use canned pumpkin puree (not pumpkin pie filling, which already has added sugar and spices). If you want a fun breakfast to pair with these, try my Pumpkin French Toast—another pumpkin favorite in my house.
• Sweetened Condensed Milk (1 can, 14 ounces): This is what gives the truffle filling its sweet, silky texture. It balances the tang of the cream cheese and binds everything together beautifully.
• Pumpkin Pie Spice (1 ½ teaspoons): A cozy blend of cinnamon, nutmeg, ginger, and cloves that makes your kitchen smell like autumn itself. If you love this flavor, you’ll also adore my Pumpkin Spice Latte Recipe.
• Graham Cracker Crumbs (½ cup): Think of these as the secret ingredient that adds body and structure. They keep the filling from being too soft while giving that familiar “crust” flavor we expect in cheesecake-inspired treats.
• White Chocolate Chips (⅓ cup): These melt right into the filling, adding sweetness and a smooth texture. They also pair perfectly with pumpkin spice.
• Orange Food Coloring (optional): Totally optional, but it gives your truffles that adorable pumpkin-like appearance. If you’re making them for a party or kids, this little touch makes them extra festive.

For Coating & Decorating

• Granulated Sugar: Rolling the truffles in sugar not only makes them sparkle but also adds a little crunch that balances the creamy filling.
• Chocolate Chips: Press one on top of each truffle to act as the pumpkin “stem.” Cute, simple, and fun!

✨ With these simple ingredients, your Pumpkin Cheesecake Truffles will look festive and taste incredible. The best part? They use pantry staples you might already have on hand, so you don’t need a special trip to the store.

How to Make Pumpkin Cheesecake Truffles

Making Pumpkin Cheesecake Truffles might sound fancy, but trust me—if you can stir a pot and roll cookie dough, you’ve got this. Here’s a simple, foolproof guide to creating these adorable little pumpkin-shaped treats.

Step 1: Cook the Pumpkin Cheesecake Filling

In a medium skillet over medium heat, add your butter and softened cream cheese. Stir gently until they start melting together into a smooth, creamy base. Next, add the pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Keep stirring—this mixture likes attention! Within a few minutes, it will thicken into a luscious, custard-like filling.

👉 A little tip: the more you stir, the smoother your truffles will be. If your house suddenly smells like fall candles, don’t worry—it’s just the magic of pumpkin spice doing its thing.

Step 2: Add the Graham Crackers and White Chocolate

Once your filling is thick and fragrant, sprinkle in the graham cracker crumbs and stir until combined. These crumbs help soak up the extra moisture and give the truffles their signature cheesecake-like texture.

Next, toss in the white chocolate chips. Keep stirring until they melt completely, blending seamlessly into the filling. If you want that extra “pumpkin look,” now’s the perfect time to add a few drops of orange food coloring.

👉 For another fun no-bake dessert idea, check out my No Bake Cookies Recipe. It’s the same easy, stir-and-chill method!

Step 3: Chill the Mixture

Pour the hot pumpkin cheesecake mixture onto a butter-greased baking sheet. Spread it into an even layer, then pop it into the fridge. It needs at least 2 hours to firm up (overnight is even better if you can resist sneaking a taste).

This step is crucial—skipping the chill time will leave you with a sticky mess instead of rollable truffles.

Step 4: Roll Into Truffles

Once chilled, take out the firm filling. Rub a little butter on your hands to prevent sticking, then scoop out small portions and roll them into smooth balls, about the size of a golf ball. This part is a little hands-on, but it’s fun—kind of like making playdough with a tastier reward at the end!

Step 5: Coat with Sugar and Decorate

Roll each ball in granulated sugar until fully coated. Not only does this give your Pumpkin Cheesecake Truffles a festive sparkle, but it also adds a delicate crunch to every bite.

Grab a toothpick and gently press along the sides to create little ridges, just like a pumpkin. Then, press a chocolate chip on top as the “stem.” And voilà—mini pumpkins that are almost too cute to eat. Almost.

👉 If you’re a pumpkin lover through and through, you’ll also swoon over my Pumpkin Sugar Cookies with Cream Cheese Frosting. Another sweet treat perfect for fall parties.

Step 6: Serve and Enjoy

Your Pumpkin Cheesecake Truffles are now ready to serve! Arrange them on a pretty plate, snap a few pictures (because trust me, they won’t last long), and watch as family and friends devour them.

If you’re not serving right away, store them in the fridge until needed. They taste just as good—if not better—the next day.

Tips and Tricks for Perfect Pumpkin Cheesecake Truffles

• Don’t rush the chilling step. The filling needs to firm up or you’ll end up with a sticky mess instead of truffles.
• Butter your hands. A little trick that saves you from pumpkin goo sticking everywhere.
• No orange food coloring? Skip it! They’ll still taste like heaven.
• For extra flair: Roll them in cinnamon sugar instead of plain sugar for a cozy twist.
• Make ahead friendly. These keep well for 3–4 days in the fridge.

Storage for Pumpkin Cheesecake Truffles

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Yes! Freeze for up to 1 month. Just thaw in the fridge before serving.

FAQs

Can I use homemade pumpkin puree instead of canned?
Yes, but make sure it’s thick and not watery, or your truffles won’t set properly.

Can I make them dairy-free?
You can try dairy-free cream cheese and condensed milk substitutes, though the texture may vary slightly.

Do I have to shape them like pumpkins?
Nope! You can keep them as plain round truffles. They’ll still be delicious.

Conclusion

These Pumpkin Cheesecake Truffles are more than just dessert—they’re a little bite of fall happiness. Perfect for holiday gatherings, gifting, or those nights when you just need “something sweet,” they’ll quickly become your seasonal go-to.

If you loved this recipe, you might also enjoy my Pumpkin Pie Cookies or these cozy No Bake Cookies.

So go ahead, make a batch, and watch them disappear faster than the kids’ Halloween candy. 🎃

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