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.

No Bake Pumpkin Cheesecake Truffles – 5-Ingredient, Freezer-Friendly & Irresistible

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

Scale

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

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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