Gingerbread Truffles

Holiday baking doesn’t have to be complicated. These white chocolate coated gingerbread truffles are proof that you can get massive festive flavour with minimal effort.

This is a super easy recipe using just a few ingredients you probably already have in the pantry. I tossed in a dash of extra spices for a true gingerbread flavour, but you can easily leave them out and still get that classic ginger snap goodness. Pop one of these while they’re cold, and tell me you aren’t instantly in the holiday spirit!

I added a cozy mix of cinnamon, nutmeg, and cloves to give them a really true, authentic gingerbread taste, but honestly, if you don’t want to keep it simple you can easily omit them and they will still taste wonderfully gingery and delicious.

Let’s get baking!

Jump to Recipe

Why This Works

Pantry staples: Using Arnott’s Ginger Nut biscuits gives you that authentic, snappy ginger flavour and the perfect fine crumb structure without needing to bake anything from scratch.

No-bake simplicity: Because the base comes together in just a few steps with cream cheese and warming spices, you can whip these up on a busy afternoon with minimal cleanup.

The ultimate texture: Chilling the rolled balls before coating them ensures they hold their shape perfectly when dipped into smooth, sweet white chocolate.

What you will need:

250g Arnott’s Ginger Nut biscuits, crushed
175g cream cheese, at room temp
1/4 tsp. cinnamon (optional)
1/4 tsp. nutmeg (optional)
1/8 tsp. clove (optional)
1/2 tsp. vanilla
225g white chocolate melts
McKenzie’s Gingerbread Topitz

Em’s Pro Tips:

Make sure your cream cheese is properly softened to room temperature before mixing. It makes combining the crushed biscuits and spices a breeze and gives your truffle mixture that ultra-smooth, melt-in-the-mouth centre.

Change It Up

Choc Candy Cane Twist: Swap the Ginger Nut biscuits for chocolate ones and use Candy Cane Topitz instead of gingerbread for the ultimate festive chocolate peppermint treat.

How to make it:

Mix the base: In a large bowl, combine the crushed ginger nut biscuits, softened cream cheese, vanilla, and your spices (if using). Mix thoroughly until the mixture is completely smooth and well combined.

Roll and chill: Scoop out tablespoon-sized portions of the mixture, roll them neatly into balls with your hands, and place them on a lined baking tray. Pop the tray into the fridge to firm up while you prep your chocolate.

Melt the chocolate: Melt the white chocolate melts gently in a heatproof bowl in the microwave using 30-second bursts, stirring in between each burst until smooth (or use a double boiler on the stove).

Coat the truffles: Drop each chilled truffle into the warm melted white chocolate, roll it to coat completely, and lift it out with a fork, letting any excess chocolate drip off. Place back onto the lined baking tray.

Decorate and set: Immediately sprinkle the tops with McKenzie’s Gingerbread Topitz before the chocolate cools. Return the tray to the fridge until the chocolate shell has set completely hard.

How to store:

Store your gingerbread truffles in an airtight container in the refrigerator for up to a week. Because they contain cream cheese, they are best kept chilled, though you can let them sit at room temperature for about ten minutes before serving if you prefer a softer bite.

Happy Baking!

May your kitchen be messy, your frosting be smooth, and your sprinkles always stay inside the bowl. If you make this recipe don’t forget to tag me in your photos. I love seeing what you’re creating in your kitchens!

More Christmas Recipes

Gingerbread Truffles

Course: DessertDifficulty: Easy

Servings

truffles

Prep time

minutes

Chill time

minutes

These super easy, no-bake gingerbread truffles come together with just a handful of ingredients and zero oven time. Packed with cozy festive spice and coated in sweet white chocolate, they are the ultimate holiday shortcut!

Ingredients

250g Arnott’s Ginger Nut biscuits, crushed
175g cream cheese, at room temp
1/4 tsp. cinnamon (optional)
1/4 tsp. nutmeg (optional)
1/8 tsp. clove (optional)
1/2 tsp. vanilla
225g white chocolate melts
McKenzie’s Gingerbread Topitz

Method

In a large bowl, combine the crushed ginger nut biscuits, softened cream cheese, vanilla, and your spices (if using). Mix thoroughly until the mixture is completely smooth and well combined.
Scoop out tablespoon-sized portions of the mixture, roll them neatly into balls with your hands, and place them on a lined baking tray. Pop the tray into the fridge to firm up while you prep your chocolate.
Melt the white chocolate melts gently in a heatproof bowl in the microwave using 30-second bursts, stirring in between each burst until smooth (or use a double boiler on the stove).
Drop each chilled truffle into the warm melted white chocolate, roll it to coat completely, and lift it out with a fork, letting any excess chocolate drip off. Place back onto the lined baking tray.
Immediately sprinkle the tops with McKenzie’s Gingerbread Topitz before the chocolate cools. Return the tray to the fridge until the chocolate shell has set completely hard.

Notes

Em’s Pro Tip: Make sure your cream cheese is properly softened to room temperature before mixing. It makes combining the crushed biscuits and spices a breeze and gives your truffle mixture that ultra-smooth, melt-in-the-mouth centre.
How to Store: Store in an airtight container in the refrigerator for up to a week. Because they contain cream cheese, they are best kept chilled, though you can let them sit at room temperature for about ten minutes before serving if you prefer a softer bite.
Change it up: Choc Candy Cane Twist: Swap the Ginger Nut biscuits for chocolate cookies (like Oreos or plain choc biscuits) and use Candy Cane Topitz instead of gingerbread for the ultimate festive chocolate-peppermint treat.

About Em

Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.

Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.

What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.

Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.

Grab a cup of tea, preheat your oven, and let’s bake something sweet together.

YouTube Videos

Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!