No-Bake Pumpkin Cheesecake Mummy Truffles (Gluten-Free)
Easy gluten-free no-bake white chocolate pumpkin pie cheesecake mummy truffles. Pumpkin flavor and white chocolate are a classic combination, and there is no better way to combine them than in a truffle
Ingredients
- 3 oz cream cheese (softened)
- ½ cup canned pumpkin puree
- 1 ½ cup ginger snap cookie crumbs
- ⅓ cup graham cracker crumbs
- 3 tablespoon powered sugar
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 1 cup white chocolate chips (read notes) ½ cup of chocolate goes into the truffles the other ½ cup is for dipping the truffles.
Instructions
MAKING TRUFFLES
- Start by softening your cream cheese in a bowl
- Then add your pumpkin puree, cinnamon, and salt gingersnap crumbs, graham cracker crumbs, powdered sugar. Mix until smooth.
- Melt Chocolate For Dough put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.
- Add the melted Chocolate to the truffle mixture and stir until combined.
- Chill The Dough - Cover and chill the dough in the refrigerator for approximately an hour until the dough is solid enough to roll into balls. You can speed up the process by putting the dough in the freezer for 30 minutes.
- Roll Into Balls - When the rolled balls are cold enough, roll the mixture into 14-16 balls and add a toothpick into each truffle. Place truffles on a parchment-lined cookie sheet.
HOW TO DIP TRUFFLES
- Melt the remaining ½ white chocolate chips or white dipping chocolate in a small bowl. Again, Put ½ a cup of white chocolate chips in a microwave bowl. Microwave for 30 seconds at a time in the microwave, stirring in between each interval. Be careful not to overheat the chocolate, if it looks like it is starting to separate remove it from the microwave and stir until smooth again.
- Dipping Truffles in Chocolate - Use the toothpicks to dip each truffle ball into the white chocolate, making sure to coat all sides. Place the chocolate-covered truffle balls back on the baking sheet lined with wax paper.
- Chill in the refergerator for 5 minutes so the chocolate can harden
- Once the chocolate has hardened on the truffles drizzle more white chocolate over the truffles with a spoon, moving the spoon back and forth quickly to create thin lines.
MUMMIES EYES
- Once all the chocolate has hardened on the truffles use a Q-tip soaked in red food coloring to make the mummy eyes. Carefully tap where you want the eyes on the truffle then handle carefully to make sure you don’t wipe the eyes off.
STORING TRUFFLES
- Since these truffles are so delicate, it is best to store them in the fridge or freezer. I recommend keeping them in a Ziploc bag or air-tight container. You can also wrap each ball individually in plastic wrap if you want to give them as little gifts at Halloween time!
Notes
1 cup of white chocolate is split between the truffles and dipping.
Nutrition
Serving: 2pieces
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