No-bake Halloween pumpkin cheesecake truffles

Looking to make a dessert that sure to be a big hit! Try these delicious no-bake pumpkin cheesecake truffles! 
1½ cups gingersnap cookie crumbs
¼ cup canned pumpkin purée
⅓ cup graham cracker crumbs
3 tablespoons powdered sugar
¼ teaspoon ground cinnamon
⅛ teaspoon salt
3 ounces cream cheese, softened
½ cup white chocolate chips
white chocolate chips or white dipping chocolate (like CandiQuik)
red food coloring
1. In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar,
cinnamon, salt, and cream cheese. Mix until smooth. Melt ½ cup white chocolate chips and mix into truffle
2. Cover and chill until dough is solid enough to roll into balls ­ about 1 hour in the fridge or 30 minutes in the
freezer. When cold enough, roll mixture into 12­14 balls. Place a toothpick in each ball.
3. Melt remaining white chocolate chips or white dipping chocolate in a small bowl. Use toothpicks to dip each
truffle ball into the white chocolate, being sure to coat all sides. Gently shake off excess chocolate. Place
chocolate­covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill
for 3­5 minutes until chocolate hardens.
4. Drizzle more white chocolate over the truffles. Soak the end of a Q­tip in red food cloring. Dap 2 dots of food
coloring to make the mummy eyes. Handle carefully so you don't wipe off the eyes. Store chilled in airtight
Thanks to "LaCremeDeLaCrumb" for the recipe!


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