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).
We have so many other great gingerbread inspired recipes! Some of our favorites are our moist Gingerbread Crinkle Cookies, little slices of heaven with these Gingerbread Loaf recipe, Frosted Gingerbread Pound Cake and these fun little Gingerbread Cookie Cups!
What are the 3 ingredients you need for these no bake gingerbread truffles?
Gingerbread Truffle Ingredients:
- Gingersnap cookies
- Cream cheese
- Vanilla Almond Bark
- Nutmeg (for garnish so its an optional ingredient so we don’t count it)
If you have never used almond bark before you can normally find it in the baking aisle at any of your grocery stores, especially during the holidays. Or, if you are having trouble finding it in stores you can get it HERE. If you can’t find almond bark, you can also use melting candy or white chocolate chips (like pictured below).
Necessary tools to use for the perfect truffles
- Food processor
- Hand or stand mixer
- Medium-sized bowl
- Cookie sheet
- Silicone baking mat or wax paper
- Tool for dipping truffles
There are tons of cool tools on amazon that make dipping these truffles so easy! HERE are some of our favorites. If you don’t have one of those tools, you can always just use a fork.
Looking for more No Bake Recipes: Try these No Bake Peanut Butter Kiss Cookies!
How to make these no bake gingerbread truffle:
You’re going to start by putting the gingersnaps in the food processor and grinding them up until they become fine crumbs.
While the easiest way to turn your gingersnap cookies into crumbs is to blend them in a food processor or blender, but you can also put all of the cookies in a gallon-sized resealable bag and smash them/roll them with a rolling pin.
Then, place the freshly ground gingersnap crumbs into a medium-sized bowl with the softened cream cheese. And then, use either your hand or stand mixer and combine both together.
Once you have the gingersnap mixture finished, roll the dough into 1 inch balls and then place them on the cookie sheet lined with a silicone baking mat or wax paper. You should be able to get about 36 or so 1 inch balls.
Place the cookie sheet into the fridge for about 45 minutes and when you have about 5-10 left start to prepare the chocolate dip for the truffles.
You will do this by following the melting instructions on the almond bark package. You can also look HERE to find out how to melt the almond bark through boiling.
Once the almond bark has been melted, simply dip each gingerbread ball into the almond bark using your favorite tool or a fork. Then, return the ball to the baking sheet.
If you want you can sprinkle it with nutmeg to add a little garnishment. Then, just repeat this until all the balls are coated with almond bark.
Once all the no bake gingerbread truffles have set up and hardened, place them into an airtight container and store them in the fridge.
While you can serve these and have them sit at room temperature for a few hours, they must be stored in the fridge.
If you would like to see how to make more truffles, be sure to check out our YouTube channel! You will be able to find so many great recipes there for you to watch and learn how to make the recipes step by step. One of our favorite truffle recipes to make during the holidays are these downright delectable and easy peppermint oreo truffles.
We love truffles! Try these other recipes on our site:
- NO BAKE SUGAR COOKIE TRUFFLES
- CHOCOLATE CHIP COOKIE TRUFFLES
- EGGNOG TRUFFLES
- PUMPKIN PIE TRUFFLES RECIPE
- NO-BAKE THIN MINT COOKIE TRUFFLES RECIPE
- NO BAKE REESE’S PEANUT BUTTER CUP TRUFFLES
- OREO COOKIE TRUFFLES
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No Bake Gingerbread Truffles Recipe
- 1 13 oz box gingersnap cookies
- 1 8 oz package cream cheese
- 1 16 oz package vanilla almond bark
- nutmeg (optional garnish)
- 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.
- Food Processor
- Mixing Bowl
- Cookie Sheet
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.