Easy No-Bake Gingerbread Truffles
These Easy No-Bake Gingerbread Truffles are the perfect festive treat creamy, spiced, and full of holiday flavor without the oven. Made with gingersnap cookies, cream cheese, and molasses, these no-bake truffles are quick to prepare, kid-friendly, and ideal for gifting or cozy dessert platters during the holidays.
Ingredients
- 2 cups gingersnap cookies crushed into fine crumbs
- 4 oz cream cheese softened
- 1 ½ tbsp molasses
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves
- ½ tsp vanilla extract
- 8 oz white or dark chocolate melted, for coating
- Optional: crushed cookies sprinkles, or candy cane bits for topping
Instructions
- Crush Cookies: Place gingersnap cookies in a food processor and pulse until fine crumbs form.
- Make Dough: In a large bowl, mix cookie crumbs, softened cream cheese, molasses, vanilla, and spices until combined into a dough.
- Shape Truffles: Roll dough into 1-inch balls and place on a parchment-lined tray.
- Chill: Refrigerate for 30–45 minutes until firm.
- Dip in Chocolate: Melt the chocolate and dip each truffle, coating evenly. Add toppings while still wet.
- Set and Store: Let the chocolate set, then refrigerate truffles in an airtight container for up to 1 week.
Notes
- Use room-temperature cream cheese for smoother blending.
- Chill before dipping to avoid crumbling.
- For a vegan version, use dairy-free cream cheese and gluten-free cookies.
- Truffles can be frozen for up to 3 months.