Description
No-bake gingerbread truffles made with crushed ginger snaps, cream cheese, and coated in white chocolate. A festive and easy holiday treat perfect for entertaining or gifting.
Ingredients
Scale
- 2 cups ginger snap cookies, crushed
- 8 ounces cream cheese, softened
- 12 ounces white chocolate or almond bark, melted
- Sprinkles for decorating (optional)
- 1 teaspoon vanilla extract (optional)
Instructions
- Pulse the ginger snaps in a food processor until fine crumbs form.
- Add the softened cream cheese and vanilla extract (if using) to the crumbs and mix until fully combined into a dough.
- Refrigerate the mixture for about 30 minutes until firm.
- Line a baking sheet with parchment paper.
- Roll the chilled mixture into 1-inch balls and place them on the prepared baking sheet.
- Refrigerate the balls for another 30 minutes to firm up.
- Melt the white chocolate or almond bark using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Dip each truffle ball into the melted chocolate to coat completely, then place back on the parchment paper.
- Decorate with sprinkles while the chocolate is still wet, if desired.
- Refrigerate the truffles until the chocolate coating is set, about 30 minutes.
Notes
- Prep Time: 45 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 8g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg