Description
No-Bake Gingerbread Truffles
Prep Time: 30 min | Chill Time: 30–45 min | Yield: ~56 bite-sized truffles
Cozy, spiced, creamy, and coated in dreamy white chocolate—these truffles are holiday magic in every bite.
Ingredients
Truffle Base:
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2 (16 oz) boxes gingersnap cookies
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16 oz cream cheese, softened
Coating:
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32 oz white almond bark or white chocolate, melted
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Optional: sprinkles, edible glitter, or crushed gingersnaps for decoration
Optional Twists:
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Extra spices: cinnamon, cloves, black pepper
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Surprise center: mini marshmallow or soft caramel
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Dark chocolate dip
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Dairy-free: vegan cream cheese + dairy-free chocolate
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Boozy: 1 tbsp spiced rum, bourbon, or Irish cream
Instructions
1. Crush the Cookies
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Use a food processor or a rolling pin inside a zip-top bag.
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Aim for fine crumbs with a few tiny bits for texture.
2. Mix With Cream Cheese
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Combine crumbs and softened cream cheese in a large bowl.
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Mix by hand or use a stand mixer on low until evenly incorporated.
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Mixture should hold together when pinched.
3. Shape the Truffles
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Using a tablespoon or small cookie scoop, form 1-inch balls.
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Place on a parchment-lined baking sheet.
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If sticky, rinse hands with cold water.
4. Chill
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Freeze for 30–45 minutes until firm.
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Ensures truffles hold their shape during dipping.
5. Dip & Decorate
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Melt almond bark in 30-second bursts, stirring between.
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Use a tall, narrow cup for dipping.
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Submerge truffles, tap off excess, and return to parchment.
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Decorate immediately while coating is wet.
6. Set
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Let truffles sit at room temperature 15–20 minutes or chill 5–10 minutes in the fridge until coating hardens.
Notes
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Too soft? Chill mixture 20–30 min.
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Thick chocolate? Stir in coconut oil or paramount crystals until smooth.
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Cracking coating? Let truffles warm slightly before dipping.
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Extra flavor? Add a splash of apple cider, spices, or liquor to the base.
Nutrition
- Calories: 188 kcal per truffle
- Sugar: 14 g
- Fat: 11 g
- Carbohydrates: 20 g