These Pumpkin Cheesecake Truffle Balls with Gingersnap Coating are a delectable blend of creamy pumpkin cheesecake and crunchy, spiced gingersnap cookies. Perfectly portioned and irresistibly festive, these no-bake truffles are ideal for autumn gatherings, holiday dessert platters, or an indulgent seasonal treat.
Why You’ll Love This Recipe
These truffles strike the perfect balance between creamy and crunchy, sweet and spiced. The pumpkin cheesecake filling is rich and smooth, while the crushed gingersnap coating adds a delightful crunch with a hint of spice. They’re easy to make, require no baking, and are sure to impress at any fall celebration or cozy night in.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
-
cream cheese, softened
-
pumpkin puree
-
powdered sugar
-
vanilla extract
-
ground cinnamon
-
ground nutmeg
-
ground ginger
-
white chocolate chips
-
coconut oil or shortening
-
crushed gingersnap cookies
directions
-
Prepare the Filling:
Beat cream cheese until smooth. Add pumpkin puree, powdered sugar, vanilla extract, cinnamon, nutmeg, and ginger. Mix until well combined. Cover and refrigerate for at least 2 hours until firm. -
Form the Truffle Balls:
Scoop tablespoon-sized portions of the chilled mixture and roll into balls. Place on a parchment-lined tray. Freeze for 30 minutes to set. -
Coat with Chocolate and Gingersnap Crumbs:
Melt white chocolate chips with coconut oil until smooth. Dip each truffle ball into the melted chocolate, allowing excess to drip off. Roll in crushed gingersnap cookies to coat completely. Place back on the parchment-lined tray. -
Set and Serve:
Refrigerate truffles until the chocolate coating is firm. Serve chilled.
Servings and timing
This recipe yields approximately 24 truffle balls.
Prep Time: 20 minutes
Chill Time: 2 hours 30 minutes
Total Time: approximately 2 hours 50 minutes
Calories: Around 150 per truffle
Variations
-
Substitute gingersnap cookies with graham cracker crumbs for a milder flavor.
-
Use dark or milk chocolate for coating instead of white chocolate for a richer taste.
-
Add a dash of allspice or clove to the filling for extra warmth.
-
Top each truffle with a small dollop of whipped cream or a decorative candy for presentation.
storage/reheating
Store truffle balls in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them for up to 1 month. Allow them to thaw in the refrigerator before serving. These truffles are best enjoyed chilled and do not require reheating.
FAQs
What kind of pumpkin should I use for this recipe?
Use pure pumpkin puree, not pumpkin pie filling, which contains added spices and sugar.
Can I make these truffles ahead of time?
Yes, you can prepare them a few days in advance and store them in the refrigerator or freezer.
Do I need to bake these truffles?
No, this is a no-bake dessert, making it convenient and quick to prepare.
Can I use store-bought gingersnap cookies?
Yes, store-bought gingersnap cookies work perfectly for this recipe.
How do I keep the truffle mixture from being too soft?
Ensure the filling is well chilled before forming the truffles, and consider freezing them briefly before coating.
Can I use a different type of cookie for coating?
Absolutely. Try graham crackers, vanilla wafers, or even crushed pecans for a twist.
What if I don’t have coconut oil?
You can use shortening or even butter as a substitute when melting the chocolate.
How long do these truffles last?
They last up to 5 days in the refrigerator and up to 1 month in the freezer.
Can I add alcohol to these truffles?
Yes, a splash of bourbon or rum can enhance the flavor, but be sure to adjust for consistency.
Are these truffles gluten-free?
They are not gluten-free if you use regular gingersnap cookies. Use certified gluten-free cookies if needed.
Conclusion
Pumpkin Cheesecake Truffle Balls with Gingersnap Coating offer a luxurious blend of creamy, spiced pumpkin cheesecake wrapped in a sweet, crunchy shell. They are an effortless yet impressive addition to any fall dessert spread, combining classic flavors in a unique and convenient form. Whether you’re preparing for a festive celebration or simply craving a seasonal treat, these truffles deliver indulgence in every bite.
Print
Pumpkin Cheesecake Truffle Balls with Gingersnap Coating
- Total Time: Approximately 3 hours
- Yield: 16 servings (pieces), approximately 180 kcal per piece
- Diet: Vegetarian
Description
Enjoy decadent Boston Cream Pie Fudge, a creamy, no-bake treat featuring luscious vanilla custard fudge layered beneath rich milk chocolate. Easy to prepare, it’s perfect for dessert or gifts, capturing all the delicious flavors of classic Boston Cream Pie in bite-sized fudge squares.
Ingredients
Instructions
-
Line an 8×8-inch pan with parchment paper.
-
In a microwave-safe bowl, melt white chocolate chips with half the condensed milk in 30-second intervals, stirring between each interval until smooth.
-
Mix in vanilla extract and vanilla pudding mix until thoroughly combined.
-
Spread this vanilla fudge evenly into the prepared pan.
-
In another microwave-safe bowl, melt milk chocolate chips with the remaining condensed milk, stirring until smooth.
-
Pour chocolate layer evenly over the vanilla fudge layer.
-
Chill in the refrigerator for 2–3 hours, until set.
-
Cut into squares and serve chilled.
Notes
-
Store fudge in an airtight container in the refrigerator for up to one week.
-
For clean, even cuts, warm your knife under hot water and dry before slicing.
- Prep Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American