The Palmetto Plate: Pumpkin Cheesecake Truffles (No Bake)
There’s nothing more Southern than finding a way to make hospitality both sweet and simple. These no-bake Pumpkin Cheesecake Truffles are the perfect little treat to set out when friends drop by, take to a fall tailgate, or package up as a thoughtful neighbor gift. They’re festive, rich, and require no oven at all—just a few minutes of mixing, rolling, dipping, and chilling. Around here, we like to dip them in dark chocolate while the kids sneak a few from the parchment-lined tray. They’re quick, effortless, and taste like a bite-sized piece of autumn.
Why You’ll Love These Pumpkin Cheesecake Truffles
No-bake and ready with minimal prep
Perfect for fall entertaining, tailgates, or gifting
Made with simple ingredients you may already have
Easy to make ahead and store in the fridge
Ingredients
1/2 cup almond flour
1/4 cup canned pumpkin
1/4 cup cream cheese
2 tbsp maple syrup
1/2 tsp pumpkin pie spice
White or dark chocolate for dipping
Directions
Mix all ingredients together in a bowl until smooth and well combined. Chill the mixture for easier rolling.
Roll the dough into small truffle-sized balls and place them on a parchment-lined baking sheet. Freeze for 30 minutes.
Dip each ball into melted white or dark chocolate and return to the tray to set.
Store chilled until ready to serve.
Keep them in the fridge, but don’t expect them to last long—these are little bites of autumn joy.
Tips for Perfect Truffles
For a stronger pumpkin flavor, add a pinch more pumpkin pie spice.
Use high-quality chocolate for dipping; it gives a smoother finish.
If the mixture feels too soft to roll, chill it longer before shaping.
Keep truffles refrigerated to maintain the perfect texture.
