Helpful Items for This Recipe
What do I need to make no bake cheesecake truffles?
For this pumpkin cheesecake truffles recipe you’ll need:
- 1 ½ cups Ginger snap cookie crumbs
- ¼ cup Canned pumpkin purée
- ⅓ cup Graham cracker crumbs
- 3 tbsp Powdered sugar
- ¼ tsp Rround cinnamon
- ⅛ tsp Salt
- 3 oz Cream cheese (softened)
- ½ cup White chocolate chips
- Extra white chocolate chips or white dipping chocolate for melting
- Red food coloring
How do I make no bake pumpkin cheesecake truffles?
First, in a large bowl combine pumpkin purée, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, salt and cream cheese. Mix until smooth.
Melt ½ cup white chocolate chips and mix into the truffle mixture.
Cover and chill until the dough is solid enough to roll into balls – this will take approximately 1 hour in the fridge or you can speed up the process with 30 minutes in the freezer.
When the rolled balls are cold enough, roll mixture into 14-16 balls and add a toothpick into each one.
Then, melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides.
Place the chocolate covered truffle balls on a plate lined with wax paper. Chill for 5 minutes so the chocolate can harden.
Finally, once the chocolate has hardened on the truffles, drizzle more white chocolate over the truffles, be sure to move back and forth quickly to create thin lines.
Use a Q-tip soaked in red food coloring to make the mummy eyes. Tap the spot on the truffle where you would like the eye and then handle carefully to make sure you don’t wipe the eyes off.
Store chilled in an airtight container.
How to store pumpkin cheesecake truffles?
To store pumpkin cheesecake truffles, you should follow these steps:
Place the truffles in an airtight container. This will prevent them from drying out or becoming stale.
Store the container in the refrigerator. Pumpkin cheesecake truffles contain cream cheese and pumpkin, which are perishable ingredients. Therefore, it is best to store them in the refrigerator to keep them fresh and safe to eat.
Keep the truffles away from any strong-smelling foods. Cheesecake truffles can absorb strong odors from other foods, so it’s best to store them separately in the refrigerator.
When you are ready to serve the truffles, let them come to room temperature for 10-15 minutes before serving. This will help bring out their flavors and textures.
By following these steps, you can ensure that your pumpkin cheesecake truffles stay fresh and delicious for several days. It’s important to note that these truffles are best consumed within 3-4 days of being made.
Baking is one of the best parts of fall in my opinion. I love the scent of the spices in the air, it always gives a really special, cozy ambience to the kitchen!
Eventhough this recipe isn’t one you need an oven for, it still gives that warm and fuzzy feeling with the mix of pumpkin and cinnamon! If you’re a cheesecake lover AND a pumpkin everything lover, then this is going to be your new favourite snack for fall!
I hope that this fun pumpkin cheesecake truffle mummie recipe has inspired you to have some fun with baking this fall season!
