These No Bake Pumpkin Cheesecake Truffles are not only easy to make but also a guaranteed crowd pleaser. The perfect combination of pumpkin and cheesecake in truffle form – what more could you ask for? Get ready to impress your friends and family with this scrumptious treat!
Introducing a taste of autumn enchantment: Pumpkin Cheesecake Truffles, the petite delights that will whisk you away to a pumpkin patch of flavor! Elevate your dessert experience with these bite-sized treasures that combine the creamy decadence of cheesecake with the cozy warmth of pumpkin spice.
Supplies and Equipment Needed:
- Food processor or large ziplock bag and rolling pin
- Parchment paper
- Cutting board or plate
- Microwave-safe bowls
- Dipping spoon
- Piping bag (or ziploc bag with a small hole cut in the tip)
Ingredients:
- 25 Double-Stuffed Golden Oreos
- 4 oz cream cheese, softened
- 2 tsp pumpkin pie spice
- 1 package (12 oz) orange candy melts
- ¼ cup green candy melts
How To Make No Bake Pumpkin Cheesecake Truffles
Prepare your workspace with parchment paper on a cutting board or plate that fits in the fridge/freezer. Gather your dipping spoon, microwave-safe bowls, and piping bag (or ziploc bag with a small hole cut in the tip).
Crush the Double-Stuffed Golden Oreos in a food processor or by placing them in a large ziplock bag and using a rolling pin. Transfer the crumbs to a large bowl.
Add the softened cream cheese and pumpkin pie spice to the bowl with the crushed Oreos. Mix well until the dough comes together and forms a ball.
Roll the dough into approximately 1-inch-sized balls (or one heaping teaspoon each) and place them on the parchment-lined cutting board or plate. Continue until all the dough is used.
Chill the truffle balls in the fridge or freezer for about 30 minutes until they harden.
Once chilled, remove the truffle balls from the fridge/freezer and set them aside.
Melt the orange candy melts in a microwave-safe bowl. Heat in 30-second intervals, stirring well between each, to avoid overheating.
Using a spoon, dip each truffle ball into the melted orange candy melts to coat. Tap the spoon gently against the bowl’s edge to remove excess candy coating.
Place the coated truffle back on the parchment paper and use the spoon’s tip to smooth out any indents. Repeat with the remaining truffle balls.
Melt the green candy melts as described above. Transfer the melted green candy to a piping bag or a ziploc bag with a small hole cut in the tip.
Carefully decorate each truffle with your version of a pumpkin’s stem and leaves. You can create a loose star-like impression with five or six points. Allow the decorations to set and harden.
These Pumpkin Cheesecake Truffles are a delightful way to savor the flavors of fall. With their creamy cheesecake center and pumpkin-spiced coating, they make for a perfect treat during the autumn season.
Whether you’re indulging in them yourself or sharing with friends and family, these truffles are sure to bring warmth and joy to any occasion.
Other pumpkin desserts you might like:
FAQs:
- Colored candy melts can be purchased at some local grocery stores. Hobby stores generally carry them year-round in their cake decorating aisle. Do not try to color regular chocolate chips with food coloring – it will cause it to seize up and ruin it.
- We recommend using a piping bag to decorate, but a ziploc bag with a small hole cut in the tip would work as well.
No Bake Pumpkin Cheesecake Truffles Recipe
Ingredients
- 25 Double-Stuffed Golden Oreos
- 4 oz Cream cheese, softened
- 2 t. Pumpkin pie spice
- 1 – 12 oz Orange candy melts
- ¼ cups Green candy melts
Notes
- Begin by prepping your workspace. You will need a sheet of parchment placed on a cutting board or plate that will fit in the fridge/freezer, a dipping spoon and microwaveable safe bowls to melt the candy melts. We also recommend using a piping bag to decorate, but a ziploc will work as well.
- Transfer the golden Oreos to a food processor or use a large ziploc and a rolling pin to crush the Oreos. Place in a large bowl.
- Add the pumpkin pie spice and softened cream cheese to the bowl with the crushed Oreos and mix well. The dough should come together and ball up.
- Measure out approximately 1 inch size (or one heaping teaspoon) of dough and roll into a ball. Set on the piece of parchment that you’ve placed on the cutting board or plate. Continue to roll out dough until all of it is used.
- Place the entire sheet in the fridge or freezer to chill for about 30 minutes to harden.
- Once chilled, remove from the fridge/freezer and set aside.
- Melt your orange candy melts by transferring to a microwave safe bowl. Heat for 30 seconds at a time and stir well between. Do not overheat as it will scorch the candy melts.
- Using a spoon, place one ball in the orange candy melts and coat. Using the tip of the spoon, scoop the ball out and gently tap the spoon against the bowl to tap off the excess.
- Gently place on the parchment again and use the tip of the spoon to even out any indents that are left from the spoon. Continue with the remaining dough.
- Once all of the dough has been dipped in the orange, melt the green candy melts as described above. Transfer the melted green to a piping bag or ziploc bag with a small hole cut in the tip.
- Carefully draw your version of the pumpkin’s stem and leaves on each truffle. We did a loose impression of a star – sometimes with five or six points. Allow to set to harden.
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