Pumpkin Cheesecake Truffles: No-Bake Dessert Recipe

ByBen Miller
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Introduction

These pumpkin cheesecake truffles are a delightful no-bake treat perfect for fall or any time you crave a rich, creamy dessert. Combining the warm spices of pumpkin pie with a smooth cheesecake texture, they’re bite-sized and coated in chocolate for an irresistible finish.

A white plate holds several small, pumpkin-shaped desserts that are light brown-orange with a smooth, slightly grainy texture. Each dessert has vertical ridges running from top to bottom, giving them a shell-like look. On top of every dessert sits a small, dark brown chocolate drop, some with a hint of shiny gold sprinkles. The desserts are sprinkled with fine black powder, adding texture and contrast. In the center, one dessert is cut in half, showing a soft, dense inside that matches the outside color. The plate rests on a wooden surface, with some dark chocolate pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 ½ cups (190g) gingersnap cookies, finely crushed
  • ¼ cup (55g) unsalted butter, melted
  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt
  • 1 cup (240ml) heavy cream, cold
  • ½ cup (60g) semi-sweet chocolate chips
  • Optional: chopped pecans or walnuts for garnish
  • Optional: candied ginger for garnish

Instructions

  1. Step 1: In a medium bowl, combine the finely crushed gingersnap cookies and melted butter. Mix well until the crumbs are evenly moistened.
  2. Step 2: Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a measuring cup to compact it evenly. Refrigerate the crust while preparing the filling.
  3. Step 3: Beat the softened cream cheese with an electric mixer until smooth and creamy.
  4. Step 4: Gradually add the granulated sugar, beating until fully incorporated and fluffy. Scrape down the bowl as needed.
  5. Step 5: Mix in the pumpkin puree until well combined.
  6. Step 6: Add eggs one at a time, beating well after each addition to prevent curdling.
  7. Step 7: Stir in vanilla extract, cinnamon, ground ginger, ground cloves, and a pinch of salt until evenly mixed.
  8. Step 8: Pour the filling over the chilled crust and smooth the top.
  9. Step 9: Place the springform pan inside a larger roasting pan. Pour hot water halfway up the sides of the springform pan to create a water bath.
  10. Step 10: Bake at 350°F (175°C) for 50–60 minutes, until the edges are set and the center remains slightly jiggly. Avoid overbaking.
  11. Step 11: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
  12. Step 12: Cool completely on a wire rack, then refrigerate for at least 4 hours or preferably overnight.
  13. Step 13: Remove the cheesecake from the pan and cut into 1-inch cubes.
  14. Step 14: Place the cubes on a parchment-lined baking sheet and freeze for at least 30 minutes.
  15. Step 15: Melt the chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Be careful not to overheat.
  16. Step 16: Roll the frozen cheesecake cubes into balls. If too soft, return them to the freezer briefly.
  17. Step 17: Insert a toothpick into each truffle, dip fully into the melted chocolate, and tap off any excess.
  18. Step 18: Place the coated truffles back on parchment paper, garnish with chopped nuts or candied ginger if desired.
  19. Step 19: Refrigerate the truffles for at least 30 minutes to let the chocolate set. Remove toothpicks before serving.

Tips & Variations

  • For a nutty flavor, roll the truffles in finely chopped pecans or walnuts after dipping in chocolate.
  • Use gluten-free gingersnap cookies to make this recipe gluten-free.
  • If you prefer a richer taste, increase the cinnamon and add a pinch of nutmeg to the filling.
  • Substitute semi-sweet chocolate chips with white or dark chocolate for variety.
  • Chilling the cheesecake cubes well before dipping helps keep the truffles firm and easier to coat.

Storage

Store the truffles in an airtight container in the refrigerator for up to 5 days. For longer storage, keep them in the freezer for up to 2 months. Thaw in the refrigerator before serving. If the chocolate softens, a brief chill will help it firm up again.

How to Serve

A white plate holds nine small pumpkin-shaped desserts with a smooth, orange outer layer that looks soft and slightly creamy. Each dessert is topped with a small, round dark chocolate piece and sprinkled with a fine dust of black cocoa powder that adds texture and contrast. One dessert in the front center is cut in half, showing the soft inside with the same orange color. The plate is set on a wooden surface with some dark chocolate pieces scattered around, and the scene has a warm, cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these truffles without baking the cheesecake?

This recipe requires baking the cheesecake base to achieve the correct texture and firmness for the truffles. Skipping the bake step may result in a soft mixture that is difficult to handle.

Can I prepare these truffles ahead of time?

Yes, these truffles can be made a day or two in advance and stored in the refrigerator. For best texture, allow them to come to room temperature a few minutes before serving.

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Pumpkin Cheesecake Truffles: No-Bake Dessert Recipe

★★★★★

4.7 from 108 reviews
  • Author: Ben
  • Total Time: 6 hours 30 minutes
  • Yield: Approximately 30 truffles 1x
Print Recipe

Description

These Pumpkin Cheesecake Truffles are a delightful no-bake dessert featuring a spiced pumpkin cheesecake center coated in rich chocolate. Made with a gingersnap cookie crust and creamy pumpkin-infused cheesecake, these truffles combine classic autumn flavors in a bite-sized treat perfect for parties or holiday celebrations.

Ingredients

Scale

Crust

  • 1 ½ cups (190g) gingersnap cookies, finely crushed
  • ¼ cup (55g) unsalted butter, melted

Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • Pinch of salt

Chocolate Coating and Garnishes

  • 1 cup (240ml) heavy cream, cold
  • ½ cup (60g) semi-sweet chocolate chips
  • Optional: chopped pecans or walnuts for garnish
  • Optional: candied ginger for garnish

Instructions

  1. Prepare the crust: In a medium bowl, combine finely crushed gingersnap cookies and melted butter. Mix thoroughly until all crumbs are evenly moistened. Use fully melted butter to ensure even mixing.
  2. Form the crust: Press the gingersnap mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to compact the crust evenly and tightly.
  3. Chill the crust: Place the crust in the refrigerator to chill while you prepare the filling. This helps set the crust firmly.
  4. Beat the cream cheese: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Take your time to avoid lumps and ensure a silky texture.
  5. Add sugar: Gradually beat in the granulated sugar until the mixture becomes light and fluffy. Scrape down the sides of the bowl to fully incorporate all ingredients.
  6. Mix in pumpkin puree: Add the pumpkin puree to the cream cheese mixture and blend well for an even consistency.
  7. Add eggs: Incorporate the eggs one at a time, beating well after each addition. This prevents curdling and ensures a smooth filling.
  8. Season the filling: Stir in vanilla extract, ground cinnamon, ground ginger, ground cloves, and a pinch of salt until everything is evenly mixed.
  9. Assemble the cheesecake: Pour the spiced pumpkin filling over the chilled gingersnap crust in the springform pan. Smooth the surface evenly.
  10. Prepare water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath, preventing cracks during baking.
  11. Bake the cheesecake: Bake in a preheated 350°F (175°C) oven for 50-60 minutes until the edges are set and the center is slightly jiggly but not liquid.
  12. Cool in oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cooling helps prevent cracks.
  13. Cool completely: Remove the cheesecake and place it on a wire rack to cool fully. Once cooled, refrigerate for at least 4 hours, preferably overnight, to firm up.
  14. Cut and freeze cheesecake cubes: Remove the cheesecake from the springform pan. Cut into 1-inch cubes and place them on a parchment-lined baking sheet. Freeze the cubes for at least 30 minutes until firm.
  15. Melt chocolate: In a microwave-safe bowl, melt the semi-sweet chocolate chips in 30-second intervals, stirring between each until smooth but not overheated.
  16. Form truffles: Take the frozen cheesecake cubes and roll each into a ball shape. If too soft, return them to the freezer briefly.
  17. Dip truffles in chocolate: Insert a toothpick into each truffle, dip them fully into the melted chocolate, and tap off excess coating.
  18. Decorate and set: Place dipped truffles back on the parchment-lined sheet. Garnish with chopped pecans, walnuts, or candied ginger if desired.
  19. Chill to set: Refrigerate the truffles for at least 30 minutes until the chocolate coating hardens. Remove toothpicks before serving for a neat presentation.

Notes

  • Ensure the cream cheese is fully softened to avoid lumps and create a smooth filling.
  • Do not overbake the cheesecake; it should be slightly jiggly in the center to retain moisture.
  • Using a water bath while baking helps prevent cracks in the cheesecake.
  • If the truffles are too soft to roll, return them to the freezer for firmer handling.
  • You can substitute semi-sweet chocolate chips with dark or milk chocolate according to taste.
  • Optional garnishes add extra texture and festive flavor but are not required.
  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: pumpkin cheesecake truffles, no bake dessert, pumpkin dessert, cheesecake truffles, fall dessert, chocolate coated truffles, easy truffles recipe

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