This Pumpkin Cheesecake Truffles recipe is easy to make, no bake, gluten-free, and ready in minutes.
Using real pumpkin puree, sweetened condensed milk, cream cheese, crushed graham crackers, white chocolate chips, and pumpkin pie spice, these pumpkin look alike treats are the cutest looking pumpkin packages filled with warm fall flavors.
No Bake Pumpkin Pie Cheesecake Balls
Pumpkin Cheesecake Truffle balls are simply made with a rich and creamy pumpkin cream cheese mixture combined with graham cracker crumbs and white chocolate to form the base of the batter.
The dough is chilled, rolled, coated in sugar, and decorated with a chocolate chip stem and lines so that each bite-sized ball looks like an adorable mini pumpkin.
While similar in taste to my no-bake Pumpkin Spice Cheesecake Bites and Pumpkin Truffles, this revised pumpkin truffle recipe has an integral ingredient, sweetened condensed milk, that adds a creamy sweetness that allows the dough to thicken into a mixture that can easily be molded.
When you want to merge a full-size pumpkin pie with a cheesecake, but don’t want to cook a crust or bake the batter, these pumpkin pie cheesecake balls offer a simple shortcut solution – they’re a fast and fun way to prepare perfectly portioned finger food.
Why We Love Pumpkin Cheesecake Truffles
- Quick and easy to make.
- Uses only a handful of ingredients with a whole host of nutrition.
- Single-serving snacks are pre-portioned and portable.
- Small batch recipe can be doubled to feed more friends.
- Filled with autumn flavors and packed with plenty of nutrients and health benefits
- Perfect homemade sweet treat for a Halloween party or an adorable addition to any seasonal or Thanksgiving dessert display.
Other Easy Fall Recipes
Ingredients
- Unsalted butter
- Cream cheese: I used full-fat cream cheese for this recipe because I think it gives these treats the most flavor and richness. Reduced fat would still work, but they may not be as rich tasting.
- Canned pumpkin puree: Make sure to use 100% pure canned pumpkin and NOT pumpkin pie filling.
- Sweetened condensed milk
- Pumpkin pie spice
- Graham crackers: Feel free to use certified gluten free if necessary.
- White chocolate chips
- Sugar
- Dark chocolate chips
- Optional: orange food coloring
Substitutions and Additions
- Create Your Crumbs: If you don’t have to worry about gluten sensitivities, you can use regular graham cracker crumbs, Golden Oreo crumbs, Nilla Wafer crumbs, or crushed ginger snap crumbs.
- Coat In Candy: Instead of designing your dough to look like a pumpkin, feel free to coat the balls in almond bark, candy melts, or white chocolate candy. You can then decorate them with sprinkles, sanding sugar, or a drizzle of chocolate.
- Spice Swap: Instead of using pumpkin pie spice, you can mix together cinnamon, nutmeg, ginger, and cloves for a homemade version.
Recommended Tools
- Baking sheet
- Parchment paper
- Medium saucepan
- Spatula
- Sharp knife
- Toothpicks
See Full Recipe Card Below
Jump to RecipeHow to Make Pumpkin Cheesecake Truffles
- Make The Cheesecake Mixture: Melt the butter, cream cheese, pumpkin puree, sweetened condensed milk, and pumpkin pie spice and stir to combine. Add in graham cracker crumbs and white chocolate chips until fully melted. Stir in a few drops of orange food coloring until desired color is reached.
Pro Tip: Remove from the heat once the mixture thickens pulls away from the saucepan. - Chill: Pour and spread the batter into a layer on the baking sheet. Refrigerate for 1-2 hours until firm.
- Prepare The Pumpkins: Slice 8 equal strips of dough and roll each into a ball. Use your finger to flatten the top of each pumpkin.
- Decorate: Roll each dough ball in sugar and then draw the lines of the pumpkin down the sides. Ass a dark chocolate chip stem on top.
- Serve: Enjoy these treats immediately, or transfer to the refrigerator to chill until ready to serve.
Tip From Our Recipe Developer
- Make sure your cream cheese is softened to room temperature.
- Keep a small bowl of water nearby while rolling the cheesecake balls. This will help prevent the mixture from sticking to your hands while forming the pumpkins.
- To create more servings, you can slice the dough into 8 equal strips, then slice down the center of those strips horizontally to create 16 equal servings.
Storage
- To Store: Store your truffles in a covered container in the fridge for about a week.
Other Easy Pumpkin Recipes
- Pumpkin Spice Cheesecake Bites
- Pumpkin Delight
- Pumpkin Pie Dip
- Pumpkin Pudding
- Pumpkin Patch Brownies
- Fireball Pumpkin Pie
Pumpkin Cheesecake Truffles
Serves — 8
Gluten-free Pumpkin Cheesecake Truffles are a fun and fast way to prepare perfectly portioned finger food in the form of fall-flavored truffle balls. These sweet and tangy treats taste like the best bite of pumpkin pie cheesecake that you don't have to bake.
Prep Time 20 minutes
Cook Time 15 minutes
Chill time 2 hours
Total Time 2 hours 35 minutes
Ingredients
- 1 tablespoon unsalted butter
- 4 oz cream cheese room temperature
- ½ cup pumpkin puree
- 14 oz can sweetened condensed milk
- 1½ teaspoons pumpkin pie spice
- ½ cup graham cracker crumbs use certified gluten free if necessary
- ½ cup white chocolate chips
- ⅓ cup sugar
- Dark chocolate chips 1 per serving
- Optional: orange food coloring
Instructions
- Line a small baking sheet with parchment paper and set aside.
- In a medium saucepan on medium heat, add butter, cream cheese, pumpkin puree, sweetened condensed milk and pumpkin pie spice. Allow ingredients to fully melt, while stirring frequently to combine. Add in graham cracker crumbs and white chocolate chips, stirring until fully melted and incorporated. Stir in a few drops of orange food coloring until desired color is reached.
- Allow the mixture to continue to cook and thicken until it begins to slightly pull away from the saucepan. Remove from the heat.
- Pour the batter onto prepared baking sheet. Use a spatula to create an even layer. Refrigerate for 1-2 hours or until firm.
- Once dough is chilled, use a sharp knife to slice into 8 equal strips. Roll each dough strip into a ball and form into a pumpkin shape. Use your finger to slightly flatten the top center of each pumpkin.
- Add the sugar to a small bowl.
- Place each dough ball into the sugar, rolling until fully coated.
- Use a toothpick to create the lines of the pumpkin down the sides.
- Finish each pumpkin with a dark chocolate chip on the top to create a stem.
- Enjoy these treats immediately, or transfer to the refrigerator to chill until ready to serve.
Jenn’s Notes
Storage :
- To Store: Store your truffles in a covered container in the fridge for about a week.
- Make sure your cream cheese is softened to room temperature.
- Keep a small bowl of water nearby while rolling the cheesecake balls. This will help prevent the mixture from sticking to your hands while forming the pumpkins.
- To create more servings, you can slice the dough into 8 equal strips, then slice down the center of those strips horizontally to create 16 equal servings.
Nutrition Info
Calories: 310kcal | Carbohydrates: 49g | Protein: 7g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 211mg | Potassium: 300mg | Fiber: 1g | Sugar: 45g | Vitamin A: 2571IU | Vitamin C: 2mg | Calcium: 225mg | Iron: 1mg
