How long do Pumpkin Cheesecake Truffles last in the fridge?

Pumpkin Cheesecake Truffles stay fresh in an airtight container in the refrigerator for up to 5 days . Be sure to keep them chilled, especially if your kitchen is warm, to preserve the white chocolate coating and creamy texture.

Can I freeze Pumpkin Cheesecake Truffles?

Yes! These truffles are freezer-friendly . Place them in a single layer on a tray to freeze, then transfer to an airtight container or freezer bag. They’ll last up to 2 months . Let them thaw in the fridge for a few hours before serving.

Why is my truffle dough too soft to roll?

If your truffle dough feels too soft or sticky, it likely needs more chilling time . Make sure to refrigerate for at least 4 hours before rolling. If it's still too loose, add an extra tablespoon of graham cracker crumbs to help firm it up.

Pumpkin Cheesecake Truffles – Easy Recipe

Name: Pumpkin Cheesecake Truffles
Prep time: 20 min
Total time: 5 h
Cuisine: American
Ingredients: 4 tbsp cream cheese: provides a rich and tangy base; 2 tbsp confectioners’ sugar: adds sweetness and smooth texture; 1/3 cup pumpkin puree: brings moisture and classic pumpkin flavor; 2 cups graham cracker crumbs: creates structure and a slight crunch; 1 tsp ground cinnamon: delivers a warm, cozy spice; 1/4 tsp ground nutmeg: enhances the pumpkin’s earthy notes; 1/4 tsp ground ginger: adds a mild heat and freshness; 1/8 tsp ground cloves: deepens the spice profile; 2 cups white chocolate chips: melts to form the sweet outer coating; Extra graham cracker crumbs: for garnish

Description

Pumpkin Cheesecake Truffles are a no-bake fall dessert made with creamy pumpkin puree, warm spices, graham cracker crumbs, and cream cheese, coated in sweet white chocolate for a perfect seasonal treat.

Ingredients

Scale

4 tbsp cream cheese: provides a rich and tangy base
2 tbsp confectioners’ sugar: adds sweetness and smooth texture
1/3 cup pumpkin puree: brings moisture and classic pumpkin flavor
2 cups graham cracker crumbs: creates structure and a slight crunch
1 tsp ground cinnamon: delivers a warm, cozy spice
1/4 tsp ground nutmeg: enhances the pumpkin’s earthy notes
1/4 tsp ground ginger: adds a mild heat and freshness
1/8 tsp ground cloves: deepens the spice profile
2 cups white chocolate chips: melts to form the sweet outer coating
Extra graham cracker crumbs: for garnish

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Instructions

In a large bowl, beat cream cheese and confectioners’ sugar until creamy and smooth.
Add pumpkin puree and continue beating until fully combined.
Mix in graham cracker crumbs, cinnamon, nutmeg, ginger, and cloves until a thick dough forms.
Cover and refrigerate the dough for at least 4 hours.
Line two baking sheets with parchment paper.
Once chilled, scoop and roll the dough into 1-inch balls. Place them on the baking sheets.
Refrigerate the rolled balls for another 30 minutes.
In a double boiler, melt white chocolate chips, stirring continuously. Remove from heat and let sit for 2 minutes.
Dip each chilled truffle into the melted white chocolate. Let excess drip off and return to the tray.
Sprinkle tops with extra graham cracker crumbs while the chocolate is still wet.
Chill truffles until the chocolate sets completely, then serve.

Notes

Use full-fat cream cheese for best texture and flavor.
Don’t skip chilling time – it’s key for shaping and coating.
Use a fork to dip truffles for better control and cleaner coating.
Store in the refrigerator for up to 5 days or freeze for up to 2 months.

Prep Time: 20 minutes (plus chilling time)
Cook Time: 0 minutes (no-bake)
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 truffle
Calories: 120
Sugar: 9g
Sodium: 55mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0.5g
Protein: 1g
Cholesterol: 5mg