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A bowl of white chocolate covered truffles filled with gingerbread cookie and cream cheese mixture. The top truffle is bitten open to show the filling.
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5 from 1 vote

Servings: 36


  • 16 oz gingersnap cookies
  • 8 oz cream cheese (softened)
  • 1/2 package almond bark, or vanilla bark (or about 1 cup white chocolate chips)
  • cinnamon (to garnish)
  • sprinkles (to garnish)


  • In a food processor or blender, add your gingersnap cookies. Process until the cookies form into a fine crumb.
  • Add in the cream cheese and process until it's totally combined with the crumbs. Use a rubber spatula to combine if the food processor doesn't work.
  • Line a baking sheet with parchment paper or a silicone liner. 
  • Grab some of the cookie mixture and roll it into 1 to 1.5 inch balls. Place them on the baking sheet. 
  • Freeze the tray for about 30 minutes. 
  • Melt your almond bark according to package directions. 
  • Remove the tray from the freezer and carefully dunk your truffles one by one into the melted almond bark until they're completely covered. 
  • Place the truffles back onto the baking sheet and immediately sprinkle the tops with cinnamon or sprinkles.
  • Let chocolate set for about 10 minutes before serving. 
  • Truffles stay good in the fridge for 1 week. Truffles can be frozen up to 1 month. 


**I like my truffles a little smaller, the original recipe makes 24 truffles. You can decide how big you want them to be.