Pumpkin Cheesecake Truffle Mummies (No Bake)

Turn pumpkin cheesecake truffles into adorable no-bake mummy treats for Halloween!

50 min Serves 14 Easy American

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These no-bake pumpkin cheesecake truffles are shaped into mummies with a white chocolate coating and red food coloring eyes. The mixture includes gingersnap crumbs, pumpkin puree, and cream cheese, and requires about an hour of chilling before rolling and dipping. Store these adorable treats in the refrigerator in an airtight container.

Directions

In a mixing bowl, stir together the gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and softened cream cheese until the mixture is smooth. Then melt the ½ cup of white chocolate chips and stir that into the pumpkin mixture until well combined.

Cover the bowl and refrigerate for about 1 hour, or freeze for 30 minutes, until the mixture is firm enough to shape. Once chilled, roll the mixture into 12 to 14 balls. Insert a toothpick into the center of each ball.

In a separate small bowl, melt the remaining white chocolate chips or white dipping chocolate. Holding each truffle by its toothpick, dip it into the melted chocolate, turning to coat completely. Gently tap off any extra chocolate. Place the coated truffles on a baking sheet or plate lined with wax paper, parchment paper, or foil. Refrigerate for 3 to 5 minutes until the chocolate sets.

Drizzle additional white chocolate over the top of the truffles. Dip the end of a cotton swab into red food coloring and carefully create two small dots for the mummy eyes on each truffle. Be gentle so the dots remain intact. Keep the truffles stored in the refrigerator in an airtight container.