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3_Ingredients Pumpkin Cheesecake Truffles NO Bake Fall Dessert - Easy, Creamy, and Festive

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 24 servings
Ingredients Method

Ingredients
  

  • Cream cheese (full-fat, softened) – for that classic cheesecake tang and creamy texture.
  • Pumpkin puree (100% pure, not pie filling) – adds moisture, flavor, and that fall color.
  • Crushed graham crackers or gingersnaps – this binds the filling and gives it a pie-like taste. Use gingersnaps for extra spice.
  • Melting chocolate (dark, milk, or white) – for dipping the truffles.
  • Coconut oil – a teaspoon to thin the chocolate for smoother dipping.
  • Pumpkin pie spice or ground cinnamon – to boost flavor if your cookies are mild.
  • Sea salt flakes – a pinch on top to balance sweetness.
  • Crushed cookies or chopped nuts – for sprinkling on top.

Method
 

  1. Soften the cream cheese: Let it sit at room temperature for 30–45 minutes. Soft cream cheese blends smoothly and prevents lumps.
  2. Dry the pumpkin puree slightly: If your puree is very wet, blot it with paper towels or press it through a fine mesh strainer to remove excess moisture. This helps the truffles set.
  3. Crush the cookies: Pulse graham crackers or gingersnaps in a food processor to fine crumbs. You can also place them in a zip-top bag and crush with a rolling pin.
  4. Mix the filling: In a bowl, beat cream cheese until smooth. Add pumpkin puree and mix again until creamy and uniform. Fold in cookie crumbs until the mixture is thick enough to scoop and hold shape. Aim for a soft dough.
  5. Adjust texture: If it feels too soft, add more crumbs a tablespoon at a time. If it’s too stiff, mix in a teaspoon of pumpkin puree.
  6. Chill the mixture: Cover and refrigerate for 30–45 minutes, or freeze for 15–20 minutes. This makes rolling easier.
  7. Roll into balls: Scoop about 1 tablespoon per truffle and roll between your palms. Place on a parchment-lined tray.
  8. Freeze to set: Freeze the rolled truffles for 20–30 minutes so they’re firm for dipping.
  9. Melt the chocolate (optional but delicious): Microwave in 20–30 second bursts, stirring between each, until smooth. Stir in 1 teaspoon coconut oil if you like a thinner coating.
  10. Dip and decorate: Using a fork, dip each chilled truffle in chocolate, let excess drip off, and set back on parchment. Top with crushed cookies, nuts, or a sprinkle of sea salt before the chocolate sets.
  11. Final chill: Refrigerate 20 minutes until the chocolate is firm. Enjoy!