These No Bake Gingerbread Cookie Truffles are a holiday dream come true—soft, spiced centers coated in rich, velvety chocolate. With warm notes of molasses, cinnamon, and ginger, every bite is a cozy celebration of flavor. Best of all, they come together in just 25 minutes of prep, making them perfect for last-minute treats or festive gatherings.
After a quick chill in the fridge, these truffles transform into irresistible bites with a smooth, melt-in-your-mouth texture. The balance of sweet and spicy, paired with a hint of crunch from the coating, makes them a crowd-pleaser. Plus, they’re ready to enjoy in under 2 hours, leaving you more time to savor the season!
What You’ll Need for No-Bake Gingerbread Cookie Truffles
- 1 box (13 oz) gingersnap cookies (or substitute with graham crackers for a milder flavor)
- 1 package (8 oz) cream cheese, softened (use full-fat for best texture)
- 1 package (16 oz) vanilla almond bark (or white chocolate chips as an alternative)
- Nutmeg (optional, for garnish)
How to Make No-Bake Gingerbread Cookie Truffles
- Crush the cookies: Place gingersnap cookies in a food processor and pulse until fine crumbs form. (No food processor? Use a resealable plastic bag and a rolling pin to crush them.)
- Mix the dough: Transfer the crumbs to a medium bowl. Add softened cream cheese and mix until fully combined and smooth.
- Shape the truffles: Roll the mixture into 1-inch balls (about 36 total). Place them on a cookie sheet lined with a baking mat or wax paper.
- Chill: Refrigerate the balls for 45 minutes to firm them up.
- Melt the coating: Melt the vanilla almond bark according to the package instructions. (If using white chocolate chips, melt in 30-second intervals in the microwave, stirring between each interval.)
- Coat the truffles: Dip each chilled ball into the melted almond bark, ensuring it’s fully coated. Return to the lined cookie sheet.
- Add garnish: Sprinkle a pinch of nutmeg on top of each truffle, if desired.
- Set and store: Chill the truffles in the fridge for 30 minutes to set the coating. Store leftovers in a covered container in the fridge.
Creative Topping Ideas to Elevate Your Truffles
While nutmeg is a classic garnish, there are plenty of other ways to dress up your gingerbread truffles. Try sprinkling crushed gingersnaps or cinnamon sugar on top for extra texture and flavor. For a festive touch, drizzle melted white or dark chocolate in a zigzag pattern. You can also add a pinch of sea salt for a sweet-and-salty twist!
Perfect Pairings: Serving Suggestions
These truffles are a delightful treat on their own, but they pair beautifully with a cup of hot cocoa, spiced chai tea, or even a glass of cold milk. Arrange them on a festive platter for holiday parties, or package them in a decorative tin as a thoughtful homemade gift. They’re also a great addition to a dessert charcuterie board!
Storage Tips for Freshness
Store your truffles in an airtight container in the fridge for up to 5 days. If you need to stack them, place a sheet of wax paper between layers to prevent sticking. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge before serving.
Time-Saving Hacks for Busy Bakers
Short on time? Use pre-crushed gingersnap crumbs (about 2 cups) instead of processing whole cookies. You can also skip rolling the mixture into balls by pressing it into a lined baking dish, chilling, and cutting into squares before dipping. This method saves time and still delivers the same delicious results!
Equipment Tips for Smooth Truffle-Making
A food processor makes quick work of crushing gingersnaps, but if you don’t have one, a rolling pin and resealable bag work just as well. For dipping, use a fork or a truffle dipping tool to coat the balls evenly and let excess almond bark drip off. A silicone baking mat or wax paper is essential for easy cleanup and preventing sticking.
No Bake Gingerbread Cookie Truffles
Ingredients
- 1 13 oz box gingersnap cookies
- 1 8 oz package cream cheese
- 1 16 oz package vanilla almond bark
- nutmeg optional garnish
Instructions
- Place gingersnaps in a food processor and crush until they are fine crumbs (if you don’t have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).
- Place crumbs in a medium bowl. Add cream cheese and mix until well-blended.
- Roll cookie mixture into 1 inch balls (makes about 36 balls).
- Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.
- Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.
- Top with nutmeg (if desired).
- Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.
- Store leftover truffles in a covered container in the fridge.