These no-bake Pumpkin Cheesecake Truffle Mummies are so easy to make and are perfect for Halloween parties!
I can’t believe it’s October. Two seconds ago I was saying my goodbyes to summer and now we’re in the thick of fall. September seriously flew by way to fast, and that is killing me because this is my favorite time of year. I adore fall time and everything that comes with it. The first day I pull out my boots, scarves, sweaters, and cable knit socks is a very happy one. My house takes on a perma-smell of all things pumpkin spice, and pretty orange, gold, and red things start sprouting from nearly every flat surface in sight.
Yep, I love it.
Fall is my favorite time to decorate, even more so than Christmas. But my mother, she goes nuts for Halloween. It’s by far her favorite time to decorate and she has more decorations than you could imagine, each year adding to the collection. By the time she is finished putting everything up her house looks like a haunted victorian-era boutique, thanks to her obsession with antiques.
I guess she passed her love of skeletons and witches on to the rest of my siblings because they throw a big Halloween party every year and the costumes they all wear would blow your mind. They seriously go all out for this party. My husband and I are more low-key and usually show up with a last-minute but totally clever couples costume we think is hilarious but everyone else doesn’t seem to quite appreciate. Last year, we went as Jack & Jill. We covered plain white t-shirts in grass stains and dirt, bandaged up my husband’s head, put my hair in pig tails and showed up to the party carrying a pail of water.
Hilarious, right?? We thought so too.
The best part of this annual family par-tay is the food. Everything is Halloween-themed. Last year I brought this Pumpkin Cream Cheese Cake (in the shape of an actual pumpkin, so cool) and this Mississippi “Blood” Pie. Both were a huge hit. This year I’m bringing these pumpkin cheesecake truffles! They’re no bake, super easy, and totally delicious. You can serve them up all season long but for the Halloween party I’m doing them mummy-style. Festive, fun, and CUTE!
What people are saying about these Pumpkin Cheesecake Truffle Mummies
“I actually made these last night for a Halloween Food Competition at work – the “presentation” Competition was fierce, but I did come in for Best Taste!!! THESE WERE AMAZINGLY DELICIOUS, I followed the recipe exactly and they were easy to make and came out perfectly! After reading comments I did use icing for eyes instead of food coloring, or the edible eyes would have been adorable too! These were a hit! Thank you so so much!” – Megan
“I made these today. They came out delicious, I did use some Betty Crocker decorating gel (red) instead of food coloring. I found that it didn’t bleed into the chocolate as much as the food coloring did. 
” – Exquisitely
Pumpkin Cheesecake Truffle Mummies (No Bake)
Ingredients
- 1 ½ cups gingersnap cookie crumbs
- ¼ cup canned pumpkin puree
- 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
Instructions
- In a large bowl combine gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and cream cheese. Mix until smooth. Melt 1/2 cup white chocolate chips and mix into truffle mixture.
- 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 12-14 balls. Place a toothpick in each ball.
- 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 chocolate-covered truffle balls on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3-5 minutes until chocolate hardens.
- Drizzle more white chocolate over the truffles. Soak the end of a Q-tip 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 container.
These are too cute, I really wanna make them for this Halloween! I have a question though, I live in Sweden, and unfortunately, gingersnap crumbs and graham crackers are nonexistent here. And while I assume I can just use some other type of crackers, the real problem is with gingersnaps, which I could find no Swedish equivalent of. Do you have any suggestion for what I might use instead? Or perhaps you could tell me what a gingersnap consists of, so that maybe I could find some good replacement for it?
If you can find some other type of dry cookie or biscuit I think you could add ginger and cinnamon and get a similar flavor!
I made these today. They came out delicious, I did use some Betty Crocker decorating gel (red) instead of food coloring. I found that it didnt bleed into the chocolate as much as the food coloring did. 🙂
That’s a great idea and so good to know!!! Glad you enjoyed them!! 🙂
These are adorable. I want to make ahead for party. How long do you think they would keep in refrigerator?
I’ve kept mine up to 5 days – you might be able to freeze them but I haven’t tried that myself so it would be a bit of trial and error/guessing to know how they’d thaw 🙂
Your mom and I would get on famously! I only have an apartment but we go all out on our Halloween decor, in which antique trunks, bottles and candlesticks play a huge role. Every year I also throw at least one Old Halloween Movie Party where we watch an old black and white horror film and make fun of it. I always make way too much food, because I just love Halloween recipes! This year for one of the parties we are watching the original 1932 Mummy move with Boris Karloff, and I was going to do a mummy/Egyptian theme, and these are perfect! Thank you, and happy Halloween!
I attempted to make these but they were so gooey….I was so disappointed. They taste good but they were too gooey to try to dip in anything. I followed the directions to a t. I was going to try again with less cream cheese and pumpkin puree. Has anyone else had this issue? Were any adjustments successful?
I doubled the recipe and decided to add more melted chocolate to the inner “gooey”part. It thickened it up great. After freezing for a little over 30 min it was perfect.. But I had to re freeze part way through rolling because it got too soft.