Can I make pumpkin cheesecake truffles ahead of time?

Absolutely. In fact, making them a day in advance enhances the flavor. Chill overnight and decorate right before serving for best texture.

How long do pumpkin truffles last in the fridge?

Stored in a sealed container, they last up to 5 days . For longer storage, freeze them individually and thaw as needed.

Can I freeze pumpkin cheesecake truffles?

Yes! These truffles freeze beautifully. Just make sure they’re fully chilled before freezing and keep them separated with parchment paper.

What’s the best way to keep them from getting sticky?

Roll them in granulated sugar right after shaping, and store them with a bit of space between each piece. Using wax paper helps prevent them from sticking together. Discover great ideas like No-Bake Pumpkin Cheesecake Balls for similar tips.

Pumpkin Cheesecake Truffles – Best No-Bake Fall Dessert 2025

Pumpkin Cheesecake Truffles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Cheesecake Truffles are a no-bake, bite-sized fall dessert combining the creamy richness of cheesecake with spiced pumpkin flavor. Perfect for Halloween, Thanksgiving, or cozy nights in, they’re rolled in sugar to resemble mini pumpkins and topped with a chocolate chip stem.

Author: Catherine
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 2 hours 25 minutes
Yield: About 20 truffles 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 tablespoon unsalted butter
4 oz cream cheese, softened
1/2 cup pumpkin puree
1 (14 oz) can sweetened condensed milk
2 teaspoons pumpkin pie spice
1/2 cup graham cracker crumbs
1/2 cup white chocolate chips or melting wafers
Orange food coloring (as needed)
Granulated sugar (for coating)
Chocolate chips (for topping)

Cook Mode Prevent your screen from going dark

Instructions

In a medium saucepan over medium heat, combine butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice. Stir until smooth and thickened.
Add white chocolate chips and graham cracker crumbs. Stir until chocolate melts and mixture pulls from the sides of the pan.
Add orange food coloring until desired color is reached.
Transfer the mixture to a greased sheet pan and spread evenly. Chill for at least 2 hours or until firm.
Coat hands with butter and roll chilled dough into small balls.
Roll each ball in granulated sugar to coat.
Use a toothpick to create pumpkin-like ridges around the sides.
Top each truffle with a chocolate chip as the stem.
Refrigerate until ready to serve.

Notes

Chilling is essential for proper shaping and texture.
Use vegan or dairy-free substitutes for dietary needs.
Store in an airtight container for up to 5 days.
Freeze for up to 2 months for make-ahead convenience.
Use 100% pure pumpkin, not pumpkin pie filling.

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 13g
Sodium: 40mg
Fat: 6g
Saturated Fat: 3.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 0.5g
Protein: 1g
Cholesterol: 10mg

Find it online: https://recipeshots.com/pumpkin-cheesecake-truffles/