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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

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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Find it online: https://kitchenwithben.com/pumpkin-cheesecake-truffles-no-bake-dessert-recipe/