No Bake Pumpkin Cheesecake Truffles deliver cozy pumpkin pie flavor in a tidy, giftable bite—without turning on the oven. The centers are creamy and gently spiced, the shells are thin and crisp, and the whole process is calm and repeatable. If you want a spoonable companion recipe with the same flavors, see the layered No-Bake Pumpkin Cheesecake Cups.
These truffles mix in one bowl, chill fast, and dip cleanly. A small amount of crumbs adds structure so the centers stay scoopable instead of sticky. Once coated, they set with a soft shine and hold beautifully for parties, gifting, and dessert boards. Whether your guests call them pumpkin cheesecake truffles, pumpkin cheesecake balls, or pumpkin pie truffles, they’ll taste like a tiny slice of holiday comfort.
Table of Contents
Why You’ll Love These Truffles
Cozy flavor, clean finish
Tangy cream cheese balances pumpkin and warm spice for a center that’s rich but not heavy. A thin white chocolate shell gives a gentle snap so each bite feels polished—exactly what you want from white chocolate pumpkin truffles.
Simple steps, reliable results
Moisture control, a brief chill, and quick dipping are all it takes. This is the spirit of easy no bake truffles: straightforward prep that still looks bakery-made on the platter.
Made for gifting and boards
You can prep a batch in advance, stack with parchment, and add to treat boxes or dessert trays. These are natural make ahead Thanksgiving desserts that travel well and freeze like a dream.
No Bake Pumpkin Cheesecake Truffles
- Total Time: 1 hour 20 minutes
- Yield: 24–28 truffles (1 tablespoon each) 1x
- Diet: Vegetarian
Description
Creamy pumpkin cheesecake centers balanced with fine graham crumbs, dipped in smooth white chocolate for a thin, glossy shell. No bake, freezer-friendly, and perfect for gifting or Thanksgiving dessert boards.
Ingredients
Cheesecake Center
- 8 oz full-fat cream cheese, room temperature
- 1/2 cup canned pumpkin purée, well blotted
- 3/4 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/2 cup very fine graham cracker crumbs, plus extra as needed
Coating & Finishes
- 12 oz white chocolate coating wafers or finely chopped white chocolate bars
- 1/2–1 teaspoon neutral oil, optional for thinning
- 2–3 tablespoons extra fine graham crumbs, cinnamon sugar, or bronze sprinkles for topping
Instructions
- Prep pan and pumpkin
Line a small sheet pan with parchment. Blot the pumpkin purée between paper towels for 5–10 minutes until thick and matte. - Mix base
In a medium bowl, beat cream cheese and powdered sugar just until smooth. Stir in the blotted pumpkin, vanilla, and pumpkin pie spice until creamy and cohesive. - Bind with crumbs
Fold in 1/2 cup very fine graham crumbs. The mixture should be thick and scoopable. If a test scoop slumps, fold in additional crumbs 1 teaspoon at a time until the scoop holds a domed shape. - Chill
Cover and refrigerate 30–45 minutes to firm slightly. - Scoop and roll
Portion with a level 1-tablespoon scoop onto the parchment. Roll quickly between your palms to smooth each portion into a ball. - Pre-freeze
Freeze the tray 10–15 minutes. The centers should feel cool and slightly firm, not rock-hard. - Melt coating
Place wafers or finely chopped bars in a microwave-safe bowl. Heat at 50% power in 20–30 second bursts, stirring between each, until just melted and fluid. If needed, thin with neutral oil for a soft ribbon. - Dip and decorate
Working with 5–6 centers at a time, dip one ball, lift with a fork, tap off excess, scrape the fork’s underside on the bowl rim, and slide onto fresh parchment. Immediately top with a pinch of crumbs, a light dusting of cinnamon sugar, or sprinkles. Repeat with remaining pieces, reheating coating gently if it thickens. - Set and store
Chill 10–15 minutes until shells are firm to the touch. Transfer to mini paper liners and store covered in the refrigerator.
Notes
- Texture control: blotting pumpkin and using very fine crumbs keep the centers creamy yet stable for dipping.
- Chocolate choice: wafers or almond bark set reliably without tempering. If using real white chocolate, chop very fine and melt at low power; a quick seed temper prevents bloom.
- Make-ahead: undipped centers hold 5 days refrigerated; dipped truffles keep 3–4 days refrigerated.
- Prep Time: 25 minutes
- Chill/Set Time: 55 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 55 mg
- Fat: 7 g
- Carbohydrates: 13 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 10 mg
Ingredients & Why They Work
Core, creamy base
- Cream cheese (full-fat): Builds body and classic cheesecake tang so No Bake Pumpkin Cheesecake Truffles taste rich and smooth. Let it come to room temperature for lump-free mixing.
- Pumpkin purée (canned, not pie filling): Already cooked and consistent. A quick blot between paper towels removes excess moisture so the mixture firms up.
- Powdered sugar: Dissolves quickly for sweetness without grit, helping the centers stay silky.
Structure and pie-note support
- Graham cracker crumbs: Fine crumbs absorb extra moisture and add that subtle crust flavor. This is why pumpkin truffles with graham crackers taste like the holiday pie, in miniature.
- Vanilla + pumpkin pie spice: Vanilla rounds the tang; the spice blend adds warm aroma without overpowering the cheesecake base.
Clean dipping and finishing
- Coating chocolate: Coating wafers or almond bark melt smoothly and set reliably. If using real white chocolate, chop bars finely and melt gently for a thin, even shell on your No Bake Pumpkin Cheesecake Truffles.
- Finishes: A pinch of crumbs, a dusting of spice, or a few bronze sprinkles give visual cues and texture. Add quickly—the coating sets fast.
How These Choices Keep It No-Bake and Stress-Free
Moisture managed from the start
Pumpkin brings flavor and water. Blotting the purée and folding in fine crumbs keeps the centers creamy yet stable. This balance helps each truffle hold shape when dipped and prevents soft spots later.
Chill windows that work with your schedule
A short chill firms the mixture for even scooping; a brief pre-freeze tightens each portion so dipping stays smooth. These small waits create uniform sizes and clean shells without extra effort.
A finish that’s gift-ready
Thin coats protect the centers and make packing simple. Line boxes with parchment, add separators, and your No Bake Pumpkin Cheesecake Truffles will arrive looking as good as they taste.
Quick Notes and Smart Swaps
- Gluten-free: Use finely ground GF graham crumbs to keep the texture silky.
- Coating options: Dark or milk chocolate work—reduce powdered sugar slightly in the center if you go darker.
- Spice profile: Add a touch more cinnamon for cozier warmth, or a pinch of cardamom for a soft citrusy lift.
Step-by-Step Method
Prep the Cheesecake Base
Manage Moisture in Pumpkin
For No Bake Pumpkin Cheesecake Truffles to hold shape, start by blotting canned pumpkin purée between two layers of paper towels for 5–10 minutes. Replace towels if they become wet and continue until the purée feels thick and matte, not glossy. Prefer to skip blotting? Fold in an extra teaspoon or two of very fine graham crumbs during mixing to absorb moisture. Either route keeps the center sturdy enough to scoop and helps the shells set thin and smooth.
Mix Until Creamy, Not Airy
In a medium bowl, beat room-temperature cream cheese with powdered sugar just until silky and uniform—avoid whipping in excess air. Stir in the blotted pumpkin, vanilla, and pumpkin pie spice with a spatula, scraping the sides and bottom so no streaks remain. The base for these pumpkin cheesecake truffles should be creamy and cohesive, never loose or runny; this is what delivers that rich, truffle-like bite after chilling.
Bind & Chill
Fold in Graham Crumbs
Sprinkle in finely crushed graham cracker crumbs and fold gently. The crumbs act like tiny sponges, soaking up residual moisture and adding subtle pie-crust flavor that reads like pumpkin pie truffles in miniature. Do a scoop test: press a 1-tablespoon scoop into the mixture and release. If the mound slumps, add another teaspoon of crumbs and test again. Stop as soon as the scoop holds a rounded dome—too many crumbs can turn the centers pasty instead of creamy.
Chill 30–45 Minutes
Cover and refrigerate the bowl for 30–45 minutes. This short chill firms the base so No Bake Pumpkin Cheesecake Truffles roll cleanly without sticking to your hands. A quick set means tidier scoops, rounder shapes, and easier dipping later—especially useful when you’re batching these easy no bake truffles for a party.
Scoop, Roll, and Pre-Freeze
Portion with 1 Tbsp Scoop
Line a small sheet pan with parchment. Use a level 1-tablespoon cookie scoop to portion the mixture into even mounds. Consistent sizing ensures every piece chills and sets at the same pace, so your tray of white chocolate pumpkin truffles looks uniform on the platter.
Pre-Freeze 10–15 Minutes
Roll each portion quickly between your palms to smooth the surface, then place the balls back on the parchment. Slide the pan into the freezer for 10–15 minutes. Slightly firm centers are the sweet spot for clean dipping: they won’t slip off the fork, and the coating will flow into a thin, even shell without pooling.
Dip and Decorate
Melt Coating (microwave 50% power, stir often)
Add coating wafers or very finely chopped white chocolate to a microwave-safe bowl. Heat at 50% power in 20–30 second bursts, stirring between each, until just melted and fluid. If the flow feels thick, stir in up to 1 teaspoon neutral oil. Set the bowl on a folded warm towel to maintain a gentle, workable temperature while you dip.
Dipping Technique
Work with 5–6 chilled centers at a time, keeping the rest cold. Drop one ball into the melted coating and spoon coating over the top to cover. Lift with a fork, then tap the fork firmly against the bowl’s rim so excess falls back. Scrape the fork’s underside along the rim to prevent a heavy base, and slide the truffle onto fresh parchment with a toothpick or skewer. Immediately add a pinch of fine crumbs, a dusting of spice, or a few bronze sprinkles—decorations adhere best while the shell is still wet. For gift boxes, pair a row of truffles with a small pouch of Caramel Apple Snack Mix for crunch and contrast.
Repeat with the remaining centers, reheating the coating in short, low-power bursts if it begins to thicken. If you’re showcasing pumpkin truffles with graham crackers on the outside, press a tiny “crumb cap” on top of each freshly dipped piece before the shell firms.
Make-Ahead, Storage & Freezing
Planning ahead is simple with No Bake Pumpkin Cheesecake Truffles. The centers stay creamy, the shells set cleanly, and the schedule is flexible—exactly what you need when building trays of make ahead Thanksgiving desserts.
Refrigerator plan
- Undipped centers
Mix, scoop, and set the portions on a parchment-lined sheet pan. Cover airtight and refrigerate up to 5 days. If edges dry a touch, re-roll quickly for a smooth surface before dipping. This keeps the batch looking uniform, whether you finish as white chocolate pumpkin truffles or crumb-rolled pumpkin cheesecake balls. - Dipped truffles
After coating and decorating, chill on the tray until the shells are firm. Transfer to a shallow container lined with parchment, add parchment between layers, cover tightly, and refrigerate 3–4 days. For the best bite, remove from the fridge 10–15 minutes before serving so the centers soften to a silky cheesecake texture—what people love about No Bake Pumpkin Cheesecake Truffles.
Freezer plan
- Undipped
Freeze scooped balls on a tray until solid, then seal airtight for up to 2 months. Thaw overnight in the refrigerator (keep the bag closed to limit condensation), then dip. This is the most flexible route if you’re prepping easy no bake truffles for multiple events. - Fully dipped
Freeze finished pieces on a tray until firm, layer in a freezer-safe tin with parchment, and freeze up to 2 months. Thaw in the refrigerator; leave the container closed until surfaces look dry again, then open and arrange on a platter. The shells stay neat and glossy.
Gifting & transport
Nestle each truffle in a mini liner and pack snugly in a kraft box or tin with parchment separators. Add a small card: “Keep refrigerated; enjoy within 4 days.” Traveling in warm weather? Slip a thin cold pack beside the box (not on top). For color and texture contrast in a cookie tin, pair a row of truffles with jewel-toned Cranberry Pistachio Shortbread Cookies—the crisp bite makes the whole gift feel intentional.
Serving & Gifting Ideas
Set No Bake Pumpkin Cheesecake Truffles on a small white platter so the glossy shells and tiny crumb toppers stand out. For a dessert board, mix dipped pieces with a few crumb-rolled ones for visual texture, then add salted nuts, crisp apple slices, and a cluster of fresh cranberries for color. If you’re building a larger spread, tuck in neat squares of Apple Cider Blondies; their chewy spice contrasts the creamy centers and keeps the board from reading too sweet.
For after-dinner coffee, serve two truffles per person on petite saucers with a cinnamon stick or star anise for aroma. Packing lunches? Nestle a single truffle in a mini liner inside a leakproof container so the shell stays pristine until snack time.
For gifting, use kraft boxes or cookie tins lined with parchment. Drop each truffle into a mini paper cup, layer with parchment, and close snugly so pieces don’t shift. Add a small care card: “Keep refrigerated; enjoy within 4 days. Best served slightly cool.” If traveling, slip a thin cold pack beside (not on) the box. Dress it up with a narrow ribbon and a handwritten tag—simple, seasonal, and ready for every doorstep drop-off or hostess gift.
FAQs
Do pumpkin and truffle go together?
If you mean chocolate truffles (like these), yes—pumpkin’s cozy spice and tangy cheesecake base pair beautifully with a thin white or dark chocolate shell. The contrast of creamy center and crisp coating makes bite-size candies feel like miniature pumpkin pie. If you mean culinary truffles (the savory mushroom), that earthy flavor doesn’t fit sweet candy; save those for pasta, eggs, or risotto.
What does pumpkin cheesecake taste like?
Pumpkin cheesecake tastes like pumpkin pie and classic cheesecake combined: warm spice, gentle pumpkin sweetness, and a tangy, ultra-creamy bite. In truffle form, the graham crumb note suggests pie crust while the chocolate shell adds snap and a touch of richness.
How long will pumpkin cheesecake last in the fridge?
A full, no-bake pumpkin cheesecake typically keeps 3–4 days, covered and refrigerated. For truffles, plan on 3–4 days once dipped and decorated. Undipped centers can be made up to 5 days ahead, stored airtight, then rolled and coated later. For longer storage, freeze (undipped or fully dipped) for 1–2 months and thaw in the fridge.
Can I add pumpkin purée to my cheesecake recipe?
Yes—use canned pumpkin purée (not pumpkin pie filling) and manage moisture. Blot the purée briefly between paper towels or balance it with fine graham crumbs so the batter stays thick and sets properly. For candies like No Bake Pumpkin Cheesecake Truffles, this moisture control keeps centers scoopable and prevents soggy shells.
What should you not pair with truffles?
For chocolate truffles, avoid strong, competing flavors that mask the pumpkin-cheesecake profile—heavy mint, aggressive citrus oils, or boozy syrups can overpower a small bite. For culinary truffles (savory), don’t pair with very acidic sauces or intense chili heat; both can mute the delicate aroma.
What pairs best with pumpkin?
Pumpkin shines with vanilla, warm spices (cinnamon, ginger, nutmeg, clove), brown sugar or maple, toasted nuts, and creamy dairy notes—exactly why cheesecake-style fillings work so well. For coatings, white chocolate highlights spice and tang; semisweet offers balance with a hint of bitterness. On a dessert tray, add texture contrast with something chewy or crumbly—think a square of Salted Caramel Apple Crumble Bars alongside the truffles.
Conclusion
No Bake Pumpkin Cheesecake Truffles bring all the comfort of pumpkin pie and cheesecake in a tidy, giftable bite. With quick moisture control, a short chill, and a smooth dip, you get creamy centers under thin, glossy shells that stack neatly for parties and tins.
These easy no bake truffles fit any fall plan: make a batch ahead, freeze some for later, and plate the rest beside coffee or chai. If you want a little variety, mix in a few dark-chocolate pieces or crumb-rolled pumpkin cheesecake balls for texture contrast. Print the recipe, pin it for Thanksgiving week, and keep a box ready in the fridge—you’ll be glad you did when guests ask for “just one more.”