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Gingerbread Truffles

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close up shot of Gingerbread Truffles piled on a plate with a bite taken out of one of them
Every gingerbread lover will enjoy the delightful fusion of spiced gingersnap cookies, creamy cheesecake, and a white chocolate coating in these irresistible gingerbread truffles this holiday season.
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Table of Contents
  1. Gingerbread Truffles Ingredients
  2. Substitutions and Additions
  3. How To Make This Gingerbread Truffles Recipe
  4. How To Serve
  5. Storage
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE

Discover a delightful twist on traditional gingerbread with our gingerbread cheesecake bites. These adorable truffles are a fusion of the beloved gingerbread cookie and the indulgent creaminess of cheesecake.

close up shot of Gingerbread Truffles piled on a plate with a bite taken out of one of them

Gingerbread Truffles Ingredients

Gingerbread Truffles raw ingredients that are labeled
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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.

You’ll need:

  • 1 (12-ounce or 340-gram) package of gingersnap cookies (I used Archway gingersnap cookies)
  • 1 (8-ounce or 226-gram) package of cream cheese, room temperature
  • ½ teaspoon of pure vanilla extract
  • 12 ounces (340 grams) of white almond bark
  • Holiday sprinkles, optional garnish

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:

OUR RECIPE DEVELOPER SAYS

It is important that the cream cheese is softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in your truffles.

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.

gingersnap cookies pulsed into crumbs

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. 

cream cheese and vanilla added to the bowl

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.

PRO TIP:

You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.

gingersnap cookie crumbs added to the ingredients in a bowl

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. 

gingersnap mixture rolled into balls and placed on a parchment lined 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.

almond bark melted in a bowl

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

balls dipped into almond bard and sprinkled with holiday sprinkles

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.

PRO TIP:

If the coating becomes too thick, you can reheat it in the microwave in 15-second increments, stirring well after each interval until smooth.

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.

Storage

If you have leftover cheesecake bites, here are some tips for storing them.

MAKE AHEAD: You can prepare the gingerbread cookie truffles mixture a day in advance and refrigerate until ready to coat. 

IN THE FRIDGE: Store in an airtight container in the fridge for up to five days to maintain freshness. 

IN THE FREEZER: Freeze uncoated truffles for up to two months; thaw overnight before coating. 

Why We Love This Recipe

We love to Indulge in our no-bake gingerbread truffles for plenty of reasons:

FUSION OF FLAVORS: The combination of gingerbread and cheesecake creates an unforgettable flavor experience.

EASY ELEGANCE: Achieve gourmet-looking truffles with simple ingredients and straightforward steps.
CROWD-PLEASING: Perfect for parties, gifts, or personal indulgence, these truffles are universal favorites.

Gingerbread Truffles on a plate

Incorporate the warmth of gingerbread and the creamy allure of cheesecake with our delightful white chocolate gingerbread truffles. These bite-sized treats bring the holiday spirit to any occasion, from casual gatherings to elegant events. 

Frequently Asked Questions

Can I use store-bought gingersnap cookies for this truffle recipe? 

Store-bought ginger snaps work great and save time. Look for a quality brand for the best results.

How do I crush gingersnap cookies without a food processor? 

Place cookies in a sealed plastic bag and crush them using a rolling pin or the flat side of a meat mallet.

Can I freeze the truffles after they’re coated? 

It’s best to freeze uncoated truffles. The coating might not hold up well in the freezer.

Can I add other spices to the truffle mixture? 

Experiment with spices like cinnamon, nutmeg, or cloves to add more depth to the flavor.

How can I prevent cream cheese lumps in the mixture? 

Ensure your cream cheese is softened to room temperature before mixing to achieve a smooth consistency.

Can I use regular chocolate instead of almond bark? 

Feel free to use your preferred chocolate coating, be it white, dark, or milk chocolate, for this festive treat.

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close up shot of Gingerbread Truffles piled on a plate with a bite taken out of one of them

Gingerbread Truffles

5 from 3 votes
Every gingerbread lover will enjoy the delightful fusion of spiced gingersnap cookies, creamy cheesecake, and a white chocolate coating in these irresistible gingerbread truffles this holiday season.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 25 minutes
Servings 30

Ingredients
  

  • 12 ounces gingersnap cookies (340-gram package)
  • 8 ounces cream cheese, room temperature (226-gram package)
  • ½ teaspoon pure vanilla extract
  • 12 ounces white almond bark (340 grams)
  • Holiday sprinkles, optional garnish

Instructions
 

  • 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.
  • Add the softened cream cheese and vanilla to a medium-sized mixing bowl (2 to 3-quart size). Use a handheld mixer on high speed to beat the cream cheese for about 1 minute until smooth.
  • Lower the mixer speed to medium. Add the gingersnap cookie crumbs and mix just until completely incorporated. Cover and chill in the refrigerator for 30 minutes.
  • Line a baking sheet with parchment paper. Lightly spray the parchment paper with nonstick cooking spray. Use a 1-tablespoon cookie scoop to scoop out the gingersnap mixture. Roll the scooped gingersnap mixture into balls. Place the rolled balls onto the sprayed parchment paper.
  • 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.
  • 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.

Notes

  • It is important that the cream cheese is softened to room temperature before mixing. This will help ensure that there are no cream cheese lumps in your truffles.
  • You can allow the uncoated cheesecake bites to sit overnight in the refrigerator before the next step. Be sure to pull them out and let them come to room temperature slightly because the cake mix may expand, and the coating may crack if you coat the bites too soon.
  • If the coating becomes too thick, you can reheat it in the microwave in 15-second increments, stirring well after each interval until smooth.

Nutrition

Calories: 139kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 90mg | Potassium: 49mg | Fiber: 0.2g | Sugar: 11g | Vitamin A: 102IU | Calcium: 16mg | Iron: 1mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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