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- 1 cup ginger snap cookies, crushed - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1 teaspoon ground ginger - 1/2 teaspoon ground cinnamon - 1/4 teaspoon nutmeg - 1/4 teaspoon allspice - 1/4 cup dark chocolate chips (for coating) - 2 tablespoons white chocolate chips (for drizzling, optional) - Sea salt for garnish Each ingredient adds a special touch to these truffles. The crushed ginger snap cookies bring a sweet and spicy flavor. Cream cheese gives a creamy texture that binds the mixture. Powdered sugar adds sweetness without making it grainy. Ground ginger, cinnamon, nutmeg, and allspice give the truffles their warm holiday taste. Dark chocolate chips coat the truffles, creating a rich layer. White chocolate chips can add a lovely drizzle if you want. Sea salt on top balances the sweetness and adds a burst of flavor. You can swap out ginger snap cookies for other cookies, like vanilla wafers, if needed. For a dairy-free option, use vegan cream cheese. If you want less sweetness, reduce the powdered sugar. Dark chocolate can change to milk chocolate if you prefer it sweeter. Lastly, skip the white chocolate drizzle if you want a simpler treat. {{ingredient_image_1}} First, grab a large mixing bowl. Add 1 cup of crushed ginger snap cookies to the bowl. Next, mix in 1/2 cup of softened cream cheese. Then, add 1/4 cup of powdered sugar. Now, sprinkle in 1 teaspoon of ground ginger, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, and 1/4 teaspoon of allspice. Use a spatula or your hands to mix everything together. You want a dough-like texture that sticks together well. Once your dough is mixed, it’s time to shape the truffles. Pinch off small amounts of the mixture. Roll each piece into a ball, about 1 inch wide. Place each ball on a baking sheet lined with parchment paper. Make sure to leave space between them. This step is great for making sure they don’t stick together. Now, let’s melt the chocolate. Take 1/4 cup of dark chocolate chips and put them in a microwave-safe bowl. Microwave them in 30-second bursts. Stir between each burst until smooth. This keeps the chocolate from burning. After melting, dip each truffle in the chocolate. Use a fork to help coat them evenly. Place the coated truffles back on the parchment paper. If you like, melt 2 tablespoons of white chocolate chips for drizzling. Drizzle this over the coated truffles for extra flair. Then, sprinkle a tiny pinch of sea salt on top. This adds a nice contrast to the sweet chocolate. Finally, place the truffles in the fridge for about 30 minutes. This helps them set and makes them easier to eat. To get the right texture for your truffles, mix the cookie crumbs and cream cheese well. You want a dough that holds together. If it's too dry, add a bit more cream cheese. If too wet, add more crushed cookies. Always roll the truffles into balls about 1 inch wide. This size helps them chill faster and stay firm. For a smooth chocolate coating, melt your dark chocolate chips slowly. Use short bursts in the microwave, stirring in between. This method helps prevent burning. Dip each truffle fully in the melted chocolate. Use a fork to lift and shake off excess chocolate. Place them on parchment paper gently to avoid mess. To take your truffles up a notch, consider adding zest from an orange or lemon. The citrus will brighten up the spices. You can also mix in a touch of vanilla extract for warmth. For a fun twist, add crushed nuts or mini chocolate chips into the dough. This will give added texture and flavor bursts in every bite. Pro Tips Chill the Dough: Make sure to chill the truffle mixture for at least 15 minutes before rolling. This helps them hold their shape better while forming the balls. Quality Chocolate: Use high-quality dark chocolate for coating to enhance the flavor of the truffles. It makes a huge difference in taste. Experiment with Toppings: Feel free to get creative with toppings! Chopped nuts, crushed peppermint, or even coconut flakes can add an exciting twist. Store Properly: Keep the truffles in an airtight container in the fridge to maintain freshness. They can last up to a week if stored correctly. {{image_2}} You can boost the flavor of these truffles in fun ways. Try adding a splash of vanilla extract for warmth. You can also mix in some finely chopped candied ginger for a zesty kick. If you love nuts, crushed walnuts or pecans add nice texture and flavor. While dark chocolate is great, you can switch it up. Use white chocolate for a sweeter touch. Or, roll the truffles in cocoa powder for a rich, chocolatey look. You could also coat them in crushed nuts or sprinkles for added fun. To make these truffles vegan, swap cream cheese for a vegan option like cashew cream. Use dairy-free chocolate chips for coating. This way, you keep all the flavors without the dairy. These truffles will still taste amazing and be a hit at any holiday gathering! You can store your no-bake gingerbread truffles in an airtight container. Place them in the fridge to keep them fresh. Make sure to layer them with parchment paper to avoid sticking. They stay soft and tasty this way. To freeze, first, place the truffles on a baking sheet. Make sure they are not touching. Freeze for about an hour until solid. Then, transfer them to a freezer-safe bag or container. They can last up to three months in the freezer. These truffles last for about a week in the fridge. To keep them fresh, check for any signs of spoilage. If they smell off or feel too soft, it’s time to toss them. Enjoy them while they are at their best! Yes, you can use other cookies. Try gingersnaps or even chocolate cookies. Each will change the taste. Choose a cookie that you enjoy. The flavor will be different but still tasty. You can make these truffles up to three days in advance. After forming the truffles, chill them. Then, store them in an airtight container. Keep them in the fridge until you are ready to serve. If you need an alternative, try Greek yogurt. It gives a similar texture but tastes lighter. You can also use vegan cream cheese for a dairy-free option. Each choice will add a unique flavor. To melt chocolate smoothly, use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. This keeps the heat even. You can also add a small amount of oil. It helps the chocolate melt smoothly without clumping. You learned about the key ingredients in truffles and how to mix the dough. We also covered rolling, coating, and setting the truffles perfectly. I gave tips on texture, coating, and flavor boosts. You saw variations for different tastes, like vegan options. Lastly, I shared smart storage tips to keep your truffles fresh. Make these truffles your way and enjoy every bite. Experiment with flavors, and have fun!

No-Bake Gingerbread Truffles

Delicious and festive no-bake truffles made with ginger snap cookies and cream cheese, coated in dark chocolate.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 12
Calories 150 kcal

Ingredients
  

  • 1 cup ginger snap cookies, crushed
  • 0.5 cup cream cheese, softened
  • 0.25 cup powdered sugar
  • 1 teaspoon ground ginger
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon allspice
  • 0.25 cup dark chocolate chips (for coating)
  • 2 tablespoons white chocolate chips (for drizzling, optional)
  • 1 pinch sea salt for garnish

Instructions
 

  • In a mixing bowl, combine the crushed ginger snap cookies, softened cream cheese, powdered sugar, ground ginger, ground cinnamon, nutmeg, and allspice. Mix until fully incorporated and a dough-like consistency forms.
  • Using your hands, pinch off small portions of the cookie mixture and roll them into balls, about 1 inch in diameter. Place the truffles onto a baking sheet lined with parchment paper.
  • Once all the truffles are rolled, place them in the freezer for about 15 minutes to firm up.
  • While the truffles are chilling, melt the dark chocolate chips in a microwave-safe bowl in 30-second intervals until smooth, stirring between each interval to avoid burning.
  • Dip each chilled truffle into the melted chocolate, using a fork to ensure they are evenly coated. Place them back onto the parchment-lined baking sheet.
  • If desired, melt the white chocolate chips and drizzle them over the coated truffles for an extra touch.
  • Sprinkle a tiny pinch of sea salt on top of each truffle for a contrast in flavor.
  • Place the truffles back in the fridge to set for about 30 minutes before serving.

Notes

Serve the truffles in decorative mini cupcake liners on a festive platter, and garnish with a sprinkle of extra crushed ginger snaps for added texture and visual appeal.
Keyword gingerbread, holiday treats, no-bake, truffles