Gingerbread Truffles

Name: Gingerbread Truffles
Prep time: 30 min
Total time: 2 h
Yield: 3 dz.
Ingredients: 1 16-ounce box gingersnaps; 1 8-ounce package cream cheese, at room temperature; 1 tsp. vanilla extract; 12 oz. white chocolate, chopped; Holiday sprinkles, for decorating

The easiest no-bake treats of the holiday season.

By Ree DrummondUpdated: Dec 10, 2025

4.3

3 Ratings

Jump to recipe

David Malosh

Yields:

3 dz.

Prep Time:

30 mins

Total Time:

2 hrs

These no-bake gingerbread truffles are proof that holiday magic can happen with just five ingredients and zero oven time. All the warm, cozy flavors of gingerbread—cinnamon, nutmeg, molasses—come from gingersnap cookies that you blitz in a food processor and mix with cream cheese and vanilla. Rolling the mixture into balls is easy and makes the perfect project for kids. The white coating is simply melted white chocolate. Dip the balls in the chocolate, add some festive sprinkles on top, and they instantly look bakery-worthy.

These gingerbread truffles are perfect for cookie swaps, holiday food gifts, or sneaking out of the fridge two at a time. Whether you’re making them for a party or adding them to a holiday movie-night lineup, these treats bring all the charm of classic gingerbread with the bonus sweetness of white chocolate.

Can you make gingerbread truffles ahead of time or store them for later?

You sure can! Gingerbread truffles can be stored in an airtight container in the refrigerator for up to five days.

Can you freeze gingerbread truffles?

Yes! Gingerbread truffles can be frozen in an airtight container for up to one month.

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Ingredients

1 16-ounce box gingersnaps
1 8-ounce package cream cheese, at room temperature
1 tsp. vanilla extract
12 oz. white chocolate, chopped
Holiday sprinkles, for decorating

Directions

1. Step 1Pulse the gingersnaps in a food processor until fine crumbs form. Add the cream cheese and vanilla and continue to pulse until combined. Scrape into a bowl and refrigerate until firm, about 30 minutes.
2. Step 2Line a baking sheet with parchment paper. Roll the mixture into 1-inch truffles and arrange on the baking sheet. Refrigerate until firm, about 30 minutes.
3. Step 3Put the white chocolate in a microwave-safe bowl and microwave at 50 percent power in 30-second intervals, stirring after each, until melted.
4. Step 4Dip the truffles into the melted chocolate to coat evenly and lift out with a fork. Gently tap off the excess chocolate and return to the baking sheet; decorate with sprinkles while the chocolate is still wet. Repeat with the remaining truffles. Refrigerate until set, at least 30 minutes.