These pumpkin cheesecake truffles are a no-bake, pumpkin-lovers dream come true! Creamy pumpkin cheesecake filling in a white chocolate candy coating, with fun, fall sprinkles! These will be a hit at any autumn celebration, be it a kid’s party or an adult get-together.
We all know that the pumpkin madness has only just begun. We still have October and November to get through, with all the fall parties and holidays, where pumpkin goodness will be plentiful. And while pumpkin pie may be the traditional Thanksgiving dessert that many expect, there are so many other fun pumpkin desserts that deserve their time in the spotlight, too.
Like these pumpkin cheesecake truffles. Creamy pumpkin cheesecake filling, in a white chocolate candy coating, with fun fall harvest sprinkles – what’s not to love?!? Especially if you are like me and 1) love miniature or bite-sized desserts, and/or 2) aren’t a huge fan of desserts with crust.
I know, I know…who doesn’t like crust? I don’t hate it, I just don’t love it, and if there are dessert options without it, I’m usually going to opt for those. Even cheesecake, that I adore, I will often eat the filling and leave the crust. I’m weird, I know.
But hey, my weirdness helps create yummy desserts like this one, so it’s not so bad, right??
And hellloooo…I got to use adorable Fall Harvest Sprinkles! They have the cutest sprinkles for every season and holiday, and as I said in an Instagram post a few weeks ago…I might just have a sprinkle addiction. What do you think?
Now, one thing I want you to know about these pumpkin cheesecake truffles, is that the center will stay relatively soft. You have to refrigerate them for a good while (or freeze them to speed up the process), to get them ready for shaping and coating. It’ll be a little messy…you’ll get some mess on your hands. But that’s what water and soap are for, right? And the end result…that creamy pumpkin cheesecake filling inside the white chocolate coating, is absolutely divine.
These are two-bite treats. Two bites, and they’re gone. You could make them smaller than tablespoon size if you want, but I like them a little larger.
Pumpkin Cheesecake Truffles
- 4 oz cream cheese, softened
- 4 Tbsp powdered sugar
- ¼ cup pumpkin puree
- ½ cup graham cracker crumbs (I like to use cinnamon graham crackers)
- 1 tsp pumpkin pie sauce*
- pinch of salt
- White chocolate or white chocolate bark for coating (you’ll want about 2 cups when melted)
- Sprinkles, for topping
- In the bowl of a stand mixer (or a large bowl if using a hand mixer), mix the cream cheese and powdered sugar until creamy.
- Add pumpkin and beat until combined.
- Add the graham cracker crumbs, pumpkin pie sauce and salt, and mix until combined.
- Cover and refrigerate until firm enough to roll into balls, at least 2 hours, or overnight if time allows. Alternately, you can stick in the freezer for about 15 minutes to speed up the process.
- When ready, use a medium cookie scoop or tablepoon to scoop out chocolate and roll into balls in your hand. Place on a wax paper-covered cookie sheet or plate. Once all balls are formed, place in the freezer for about 5-10 minutes to firm up before coating. (If the pumpkin mixture starts to soften too much to work with, pop it back in the fridge or freezer to firm up again.)
- Melt your candy coating in the microwave according to the package instructions in a small but deep bowl.
- Remove chocolate balls from freezer and drop into the candy coating, one at a time, and use a fork to scoop up and tap on the side of the bowl to remove excess coating before carefully placing back onto the wax paper to harden. Add sprinkles, if using, right when you place on the wax paper, before it hardens, or they won't stick! Repeat until you’ve made all the truffles.
- Once all truffles have been coated and sprinkled, allow them to set for 10 minutes or so, or until the coating has dried/hardened. Store in an airtight container, in the refrigerator.