Name: No Bake Gingerbread Cookie Truffles
Prep time: 25 min
Total time: 100 min
Ingredients: 1 13 oz box gingersnap cookies; 1 8 oz package cream cheese; 1 16 oz package vanilla almond bark; nutmeg ((optional garnish))

These No Bake Gingerbread Cookie Truffles have the flavor of a gingerbread cookie and the soft texture of a truffle that melts in your mouth.

Add these No Bake Gingerbread Truffles to your list this Christmas!

Since most Christmas cookies take a while with a lot of ingredients, these easy 3 ingredient truffles will be a nice change of pace.

But, don’t like the simplicity of this recipe fool you. By the time you get done eating them, you will have wished you doubled the recipe.

Yes, you can double this recipe! You can even freeze the no bake gingersnap truffles for a month or two (if they last that long).

Ingredients needed to make No Bake Gingerbread Cookie Truffles

Recipe Ingredient Notes

To make No Bake Gingerbread Cookie Truffles, you will need the following ingredients

Gingersnap cookies
Cream cheese
Vanilla Almond Bark
Nutmeg (for garnish so its an optional ingredient so we don’t count it)

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

Ginger snap cookies crumbled inside a food processor.

A brick of cream cheese and gingersnap crumbs in a glass mixing bowl.

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.

White Chocolate covered No Bake Gingerbread Cookie Truffles topped with sprinkles of nutmeg on a baking sheet.

No Bake Gingerbread Cookie Truffles lined up with one cut in half to see the inside cookie filling.

Enjoy More Delicious Truffles Recipes

Making homemade candy makes us feel less guilty about our sweet tooth. Check out our comprehensive collection of candy recipes here.

No Bake Gingerbread Cookie Truffles

5 from 6 votes

These No Bake Gingerbread Cookie Truffles have the flavor of a gingerbread cookie and the soft texture of a truffle that melts in your mouth.

36 Truffles

Prep Time 25

Chill Time 1 15

Total Time 1 40

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Ingredients

▢ 1 13 oz box gingersnap cookies
▢ 1 8 oz package cream cheese
▢ 1 16 oz package vanilla almond bark
▢ nutmeg, (optional garnish)

Equipment

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.

Notes

If you can’t find almond bark, you can use white chocolate chips or another kind of white chocolate.

Nutrition

Calories: 136 kcal · Carbohydrates: 17 g · Protein: 1 g · Fat: 7 g · Saturated Fat: 5 g · Cholesterol: 7 mg · Sodium: 75 mg · Potassium: 44 mg · Fiber: 1 g · Sugar: 11 g · Vitamin A: 85 IU · Calcium: 14 mg · Iron: 1 mg

Cuisine: American

Cost: $8

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Toshi Bakes says:

Perfect christmas treat and so easy to make :D They look delicious!

Christina says:

These look great. I love gingersnap cookies.

Joyce Blodgett says:

I like consistency in blogs, and if there's one thing "Six Sisters' Stuff" is, it's consistent. You all give good, downright delicious recipes with ingredients that are readily available; you use clean language, proper punctuation and good grammar--trust me, those things count! I can't stand reading blogs that are laced with profanity because the author doesn't seem to care what his/her audience thinks; it matters to me, at least, that the language put online is clean. Thank you, girls (I'm plenty older enough than any of you to be your mother), for the wonderful blogs you've been posting over the years, and the marvelous recipes. Please know that for at least one woman in her 60's, your blogs, specifically, mean that I come back to your site time after time after time, knowing that I'm always going to enjoy what I see.

Cyd says:

Hi Joyce, You totally made our whole week with your sweet comment. Thanks for taking time to leave us a little note. We appreciate you stopping by our blog SixSistersStuff. We hope you have a very Merry Christmas!

Linda lefeat says:

Can you freeze these and for how long ?

Cyd says:

You can freeze these and they should be fine for a month or two.

Marie says:

You are spot on & I feel exactly the same way. It all matters. Thank you.

Jen says:

These sound delicious and look very simple to make. How would you describe the interior texture? Is it more moist and chewy, or a bit dry or crunchy? Does the gingerbread flavor remain strong enough?

Cyd says:

These are on the moist side and so delicious!

Jen says:

Thank you for your reply! Look forward to trying them soon!

Svenja says:

These look SO GOOD, but I have no idea what vanilla almond bark is or where to buy it - do you think I could substitute white chocolate?

Laney says:

Did I miss the quantity of the ingredients somehow?

Svenja says:

Hm, they show in my browser, I'll copy them for you: 1 13-oz package of gingersnap cookies 8 oz cream cheese 16 oz vanilla almond bark Nutmeg for garnish (optional) Hope that helps!

Cyd says:

It's all there. Just scroll down in the recipe post and you will see the full recipe with ingredients amounts and full directions. The section you are reading is at the top of the post. Full recipe is further down.

Cyd says:

It's on the baking aisle. You can also use white chocolate baking chips.

Porscha says:

Do these have to rwmain refrigerated or can they be left room temp?

Cyd says:

They are fine to be left out for a while, but then if not eaten place them in an airtight container in the fridge.

EKL says:

Hi! Making these for a party next weekend. Should the cream cheese be room temp?

Cyd says:

It can be softened a little, maybe leave out for about an hour before making.

E Smith says:

These are super easy and taste fabulous. I have made them (and the eggnog truffles) every year since I found the recipe. This year I crushed up the cookies in my food processor and then quarterd the softened cream cheese and tossed in - no bowl to wash!

Lisa Paauw says:

So interesting ! Almond bark is something completely different in Canada! We just would need melting chocolate here .

Momma Cyd says:

You could use white chocolate chips.

Marv says:

While these are yummy, is it just me that gets a little annoyed with the "only 3 ingredients!"? But one of the ingredients is just a box mix or in this case a box of cookies? I would assume I could make gingersnaps and use that, but then ot wouldn't be as catchy as saying 3 ingredients

Momma Cyd says:

We hope you enjoy the recipe! They are very popular on our website, especially around the holidays. Merry Christmas.

Join The Discussion

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Toshi Bakes says:

Perfect christmas treat and so easy to make :D They look delicious!
Christina says:

These look great. I love gingersnap cookies.
Joyce Blodgett says:

I like consistency in blogs, and if there's one thing "Six Sisters' Stuff" is, it's consistent. You all give good, downright delicious recipes with ingredients that are readily available; you use clean language, proper punctuation and good grammar--trust me, those things count! I can't stand reading blogs that are laced with profanity because the author doesn't seem to care what his/her audience thinks; it matters to me, at least, that the language put online is clean. Thank you, girls (I'm plenty older enough than any of you to be your mother), for the wonderful blogs you've been posting over the years, and the marvelous recipes. Please know that for at least one woman in her 60's, your blogs, specifically, mean that I come back to your site time after time after time, knowing that I'm always going to enjoy what I see.
Cyd says:

Hi Joyce, You totally made our whole week with your sweet comment. Thanks for taking time to leave us a little note. We appreciate you stopping by our blog SixSistersStuff. We hope you have a very Merry Christmas!
Linda lefeat says:

Can you freeze these and for how long ?
Cyd says:

You can freeze these and they should be fine for a month or two.
Marie says:

You are spot on & I feel exactly the same way. It all matters. Thank you.
Jen says:

These sound delicious and look very simple to make. How would you describe the interior texture? Is it more moist and chewy, or a bit dry or crunchy? Does the gingerbread flavor remain strong enough?
Cyd says:

These are on the moist side and so delicious!
Jen says:

Thank you for your reply! Look forward to trying them soon!
Svenja says:

These look SO GOOD, but I have no idea what vanilla almond bark is or where to buy it - do you think I could substitute white chocolate?
Laney says:

Did I miss the quantity of the ingredients somehow?
Svenja says:

Hm, they show in my browser, I'll copy them for you: 1 13-oz package of gingersnap cookies 8 oz cream cheese 16 oz vanilla almond bark Nutmeg for garnish (optional) Hope that helps!
Cyd says:

It's all there. Just scroll down in the recipe post and you will see the full recipe with ingredients amounts and full directions. The section you are reading is at the top of the post. Full recipe is further down.
Cyd says:

It's on the baking aisle. You can also use white chocolate baking chips.
Porscha says:

Do these have to rwmain refrigerated or can they be left room temp?
Cyd says:

They are fine to be left out for a while, but then if not eaten place them in an airtight container in the fridge.
EKL says:

Hi! Making these for a party next weekend. Should the cream cheese be room temp?
Cyd says:

It can be softened a little, maybe leave out for about an hour before making.
E Smith says:

These are super easy and taste fabulous. I have made them (and the eggnog truffles) every year since I found the recipe. This year I crushed up the cookies in my food processor and then quarterd the softened cream cheese and tossed in - no bowl to wash!
Lisa Paauw says:

So interesting ! Almond bark is something completely different in Canada! We just would need melting chocolate here .
Momma Cyd says:

You could use white chocolate chips.
Marv says:

While these are yummy, is it just me that gets a little annoyed with the "only 3 ingredients!"? But one of the ingredients is just a box mix or in this case a box of cookies? I would assume I could make gingersnaps and use that, but then ot wouldn't be as catchy as saying 3 ingredients
Momma Cyd says:

We hope you enjoy the recipe! They are very popular on our website, especially around the holidays. Merry Christmas.