Gingerbread Truffles — Easy No-Bake Holiday Bites

These easy no-bake gingerbread truffles are rich, creamy, and coated in white chocolate. They're perfect for a festive holiday treat or edible gift!

Course Dessert, Snack

Cuisine American

Keyword christmas, ginger, gingerbread, holiday, no-bake, truffles, white chocolate

Prep Time 10

Chill Time 1

Total Time 1 10

Servings truffles

Calories 208

Author Taleen Benson

Using a stand mixer fitted with the paddle attachment, combine the cookie crumbs, cream cheese, and vanilla extract. Beat until the mixture looks uniform and holds together when pressed.
2 cups (200g) ginger or gingerbread cookie crumbs*, 4 ounces cream cheese*, ½ teaspoon vanilla extract
Scoop out tablespoonfuls of the cookie mixture and roll into balls. The mixture will be soft but should hold when pressed together. Arrange the truffles on a parchment-lined plate or baking sheet and chill in the refrigerator for at least 30 minutes.
In a microwave-safe bowl, heat the chocolate in 20-second intervals, stirring after each, until smooth.
8 ounces white chocolate or melting wafers
Use a fork to lower each truffle into the melted chocolate. Allow the excess to drip off, then place back on the parchment paper. Add sprinkles (if using) immediately. Chill the coated truffles in the refrigerator for 15-20 minutes, or until chocolate sets and hardens.
sprinkles

Use a food processor to grind the cookies into crumbs. Alternately, you can also place the cookies in a large zip-top bag and use a rolling pin to crush.
My favorite gluten free ginger snaps to use are by the brand Partake. You can also make your own using my homemade gluten free ginger snap recipe.
Make sure to use a full-fat block of cream cheese (we're using half of one here) rather than the spreadable kind that comes in a tub.

Calories: 208kcal