Candies & ChocolatesNo. 8150 · The 2026 edition
Pumpkin Cheesecake Truffle Mummies (No Bake)
These no-bake Pumpkin Cheesecake Truffle Mummies are spookily cute and deliciously easy to make for Halloween!
Our own summary of the original — the full post and photos live at lecremedelacrumb.com.
These no-bake pumpkin cheesecake truffles are shaped into mummies with a white chocolate coating and red food coloring eyes. A gingersnap and graham cracker base mixed with pumpkin and cream cheese creates a rich filling. They're perfect for Halloween parties and can be made ahead of time.
Ingredients
Directions
- In a large bowl, stir together the gingersnap crumbs, pumpkin puree, graham cracker crumbs, powdered sugar, cinnamon, salt, and softened cream cheese until smooth. Melt 1/2 cup of white chocolate chips and mix that into the truffle 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 into balls. Once chilled, roll the mixture into 12 to 14 balls. Insert a toothpick into each ball to use as a handle for dipping.
- Melt the remaining white chocolate chips or white dipping chocolate in a small bowl. Using the toothpicks, dip each truffle ball into the melted chocolate, making sure to coat all sides. Gently shake off any excess chocolate. Place the coated truffles on a baking sheet or plate lined with wax paper, parchment paper, or foil. Chill for 3 to 5 minutes until the chocolate sets.
- Drizzle a little more melted white chocolate over the chilled truffles. Dip the end of a Q-tip in red food coloring and carefully dot two small eyes onto each truffle to create mummy faces. Be gentle so the eyes don't smudge. Store the truffles in an airtight container in the refrigerator.
