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No Bake Gingerbread Cookie Truffles

No bake gingerbread cookie truffles combine finely ground gingersnaps, cream cheese, and vanilla into soft, spiced centers dipped in a smooth white chocolate coating. Chill the rolled centers until firm for easier dipping, then refrigerate until the coating sets.
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Prep Time 25 minutes
Chilling and freezing 1 hour 30 minutes
Total Time 1 hour 55 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 14 oz gingersnap cookies
  • 8 oz cream cheese softened and cut into cubes
  • 1 tsp vanilla extract
For the coating
  • 12 oz white chocolate melting wafers

Equipment

  • 1 food processor
  • 1 rimmed baking sheet

Method
 

Make the truffle centers
  1. Line a rimmed baking sheet with parchment paper.
  2. Pulse the gingersnap cookies in a food processor until finely ground.
  3. Add the cream cheese and vanilla and process until the mixture is evenly combined and holds together when pressed.
  4. Roll the mixture into 1-inch balls and arrange them on the baking sheet.
  5. Refrigerate for 1 hour, then freeze for 15 minutes until firm.
Coat the truffles
  1. Melt the white chocolate wafers in a microwave-safe bowl in 30-second intervals, stirring after each, until smooth.
  2. Dip each chilled truffle in the melted wafers, letting excess coating drip back into the bowl.
  3. Return the coated truffles to the parchment-lined sheet.
  4. Refrigerate for 15 minutes until the coating is set.

Notes

For easier dipping, make sure the truffle centers are firm before coating. Store in the refrigerator for up to 5 days; freezer-friendly. For a dairy-free version, use dairy-free cream cheese and white chocolate wafers, and check that the gingersnaps are dairy-free.