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Gingersnap Truffles

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You’ll only need 3 ingredients to make these gingersnap cheesecake truffles! If you need an easy no-bake dessert, these are perfect for any holiday event!

No-bake gingersnap cheesecake truffles for Fall at shakentogetherlife.com

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Truffles are one of my favorite desserts to make around the holidays. They are fast, easy, and so delicious!


My basic truffle recipe combine crumbed cookies with cream cheese and then a chocolate coating. These amazing Gingersnap Truffles are packed with flavor from the gingersnaps and finished off with a mellow white almond bark shell.

The flavors work together perfectly and I know you’re going to love them!

Step by step

  1. Use a food processor to pulse the cookies until they are finely crumbed. You can also put the cookies in a large plastic storage bag and use a rolling pin to crush them.
  2. Mix the crumbs with softened cream cheese until blended.
  3. Use a spoon or cookie scoop to portion out the dough and roll into balls and place on a parchment paper lined baking sheet.
  4. Refrigerate the dough balls for at least 30 minutes to allow them to firm up.
  5. Melt the almond bark according to the package directions.
  6. Dip the truffles in the bark and then return to the baking sheet.


Because of the cream cheese these truffles need to be refrigerated. Keep in an airtight container in the fridge up to 5 days.

gingerbread truffle cut in half
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close up of gingersnap truffle cut in half

Gingersnap Cheesecake Truffles ~ An Easy No-Bake Dessert

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5 from 1 review

  • Author: Melissa Riker
  • Total Time: 20 minutes
  • Yield: 32 Truffles 1x


You’ll only need 3 ingredients to make these gingersnap cheesecake truffles! If you need an easy no-bake dessert, these are perfect for any holiday event!


  • One 16 oz. bag of ginger snap cookies
  • 8 oz. of softened cream cheese
  • One 12 oz. bag of white candy melts (or white almond bark)


  1. Add the ginger snaps to the bowl of your food processor and pulse until you have coarse crumbs.
  2. Add the softened cream cheese to the ginger snaps crumbs and pulse to combine.
  3. You can also place the cookies in a large zipper storage bag and smash them with a heavy bottomed glass or rolling pin.
  4. Use a small cookie scoop or portion out about one tablespoon of out the crumb mixture and roll it into balls.
  5. Place on a parchment lined tray and refrigerate for 30 minutes.
  6. Melt the candy melts/almond bark according to package directions.
  7. Dip cookie truffles into the melted candy melts, allow the excess to drip off and return to parchment lined tray to set.
  8. You can drizzle any remaining melted candy melts over the top of the truffles for a decorative touch and to hide any imperfections.
  • Prep Time: 10 minutes
  • Category: dessert
  • Method: none
  • Cuisine: American


  • Serving Size: 1 truffle
  • Calories: 88
  • Sugar: 6.9 g
  • Sodium: 71 mg
  • Fat: 4.1 g
  • Trans Fat:
  • Carbohydrates: 6.2 g
  • Protein: 1.1 g
  • Cholesterol: 5.1 mg




Its easy! I will show you how.

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  1. OMG YUM! These sounds delicious, I cant wait to make them thank you so much for sharing
    Now following you

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