Gingerbread Truffles

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This bite-sized confection combines spiced gingersnap cookies, velvety cream cheese for richness, and vanilla extract for balanced flavor. 

These bites are wrapped in a sweet white almond bark coating with festive holiday sprinkles to add color and whimsy to their appearance.

Substitutions and Additions

GINGERSNAP COOKIES: Experiment with different brands or even homemade gingersnaps for a personalized twist to your homemade truffles.

VANILLA EXTRACT: Infuse unique flavors by using almond or maple extract instead.

WHITE ALMOND BARK: Substitute with white chocolate chips, dark chocolate, or candy melts for variety.

HOLIDAY SPRINKLES: Try crushed gingersnap cookies, chopped nuts, or edible glitter for decorations.

How To Make This Gingerbread Truffles Recipe

Get ready to bring these easy gingerbread truffles to life:

STEP ONE: Crush the gingersnap cookies into crumbs using either a food processor or a gallon-size ziplock bag and a rolling pin or the flat side of a meat mallet. You will need to do this in two batches.

STEP TWO: Add the softened cream cheese and vanilla to a medium mixing bowl (2 to 3-quart size). Use a hand mixer on high speed to beat the cream cheese for about one minute until smooth. 

STEP THREE: Lower the mixer speed to medium. Add the gingersnap cookie crumbs and mix just until completely incorporated. Cover the cookie mixture and chill in the refrigerator for 30 minutes.

STEP FOUR: Line a baking sheet with parchment paper. Lightly spray the parchment paper with nonstick cooking spray. 

Scoop out the gingersnap mixture using a 1-tablespoon cookie scoop. Roll the gingersnap mixture into balls. Place the rolled balls onto the prepared baking sheet. 

STEP FIVE: Add the almond bark to a microwave-safe medium-sized bowl. Heat for 45 seconds at full power, stir, and continue to heat in 30-second intervals. 

Stir well after each interval until the almond bark is completely melted and smooth.

STEP SIX: Roll the gingersnap balls in the melted almond bark. Use a fork to carefully remove the truffles from the almond bark. 

Tap the fork on the side of the bowl to remove any excess almond bark. Use a toothpick or skewer, if needed, to gently remove the coated truffle from the fork. 

Immediately sprinkle the truffle with holiday sprinkles. Repeat for the remaining truffles. 

Once all are coated and sprinkled, return the truffles to the refrigerator to set the coating. Keep refrigerated until ready to serve.

How To Serve

Serve these delicious truffles as the star dessert at holiday gatherings or potlucks.

You could also give these as gifts. Wrap them in festive packaging, along with our butter pecan cheesecake bites and red velvet cheesecake bites, and give them to loved ones for a sweet surprise.

Pair these with your favorite hot beverage, such as our homemade hot chocolate or pumpkin spice latte, for a cozy afternoon indulgence.
Cheesecake bites are so easy to make, with only a handful of simple ingredients. You won’t be able to resist our lemon cheesecake bites and caramel cheesecake bites.