White Chocolate Gingerbread Truffles
These decadent Oreo gingerbread truffles are coated in smooth white chocolate and topped with a mini gingerbread man. A tasty no bake holiday treat that’s perfect to gift or for the party table!
OREO Gingerbread Truffles
The girls and I like to make chocolate-dipped treats for just about every occasion, like our Chocolate Covered Peanut Butter Crackers (aka Spiderweb Cookies) and Conversation Heart Marshmallow Pops.
Handmade truffles are a wonderful holiday gift idea that is both personalized and thrifty. Plus they’re downright delicious!
These Oreo gingerbread truffles are super cute, and they’re easy enough for kids to help make. (No baking required!)
These holiday truffles take about 30 minutes to make and friends and family will love the flavor! Plus they are so stinkin’ cute with the tiny little gingerbread men on top!!
No Bake Gingerbread Truffle Ingredients
I’ve included affiliate links for your convenience in finding the supplies used in this recipe; disclosure policy here.
- 1 package of regular golden Oreos or similar sandwich cookies (36 cookies)*
- 1 block cream cheese (8oz)
- 3 Tablespoons molasses
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 1 bag white melting chocolate or white almond bark
- 1 package gingerbread man icing transfers
(makes about 20-24 gingerbread truffles)
*We used golden OREO cookies for our truffles, but you could use gingerbread OREO cookies if you see them in the stores or even regular gingersnap cookies with a touch of vanilla frosting added.
How to make Gingerbread Truffles with Oreos:
Place cookies in blender or food processor and chop until they’ve reached a sand-like consistency – fine crumbs.
Pour crushed oreos into a large mixing bowl. Add softened cream cheese and mix using stand mixer or hand mixer until well combined.
Mix in the molasses, ginger and cinnamon.
Place bowl of batter in the fridge for about 3 hours until it firms up.
Take some of the truffle batter into your hand and roll into an even ball. Place onto a lined baking sheet.
Once all the truffles are rolled, place in the fridge for about 20 minutes to set.
While the truffles chill, prepare the white chocolate or almond bark. Melt in 15-20 second intervals, stirring in between, until smoothy melted. (Make sure to use a microwave-safe bowl and handle with care, as bowl may be hot).
Dip each truffle into the melted white chocolate, turning until entire surface is coated. Allow excess chocolate to drip back into the bowl.
TIP: If you’re handy with chopsticks, they work great for this step! (See an illustration of that process here)
Place dipped truffles back onto your baking sheet and press one of the gingerbread icing decorations onto the top of each one.
Return finished gingerbread truffles to the fridge for at least 10 minutes, until chocolate set.
Related: Be sure to check out our Iced Gingerbread Cookie Recipe too!
How to Store Oreo Balls
Because this recipe uses cream cheese, the finished truffles need to be refrigerated.
Place truffles in an airtight food storage container in the fridge. I recommend lining them up in a single row to prevent them from sticking together at all. If you need to stack them, place a sheet of paper towel between the layers.
When properly stored, your Oreo truffles will stay good for 2-3 weeks.
Grab a free printable copy of this easy Gingerbread Truffles recipe here:
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White Chocolate Gingerbread Truffles
Ingredients
- 1 package golden Oreos or similar sandwich cookies 36 cookies
- 8 ounces cream cheese softened
- 3 Tablespoons molasses
- 2 teaspoons ginger
- 1 teaspoon cinnamon
- 1 bag white melting chocolate
- 1 package gingerbread icing transfers
Instructions
- Place cookies in blender or food processor and chop until they've reached a sand-like consistency.
- Pour crushed oreos into a large mixing bowl. Add softened cream cheese and mix using stand mixer or hand mixer until well combined.
- Mix in the molasses, ginger and cinnamon.
- Place bowl of batter in the fridge for about 3 hours until it firms up.
- Using a small ice cream scoop or melon baller, scoop some of the truffle batter into your hand and roll into an even ball.
- Place onto a cookie sheet or non-stick silicon baking mat.
- Once all the truffle is rolled, place in the fridge for about 20 minutes to set.
- When the truffle batter is almost ready, prepare the white chocolate. Melt in 15-20 second intervals, stirring in between, until smoothy melted. (Make sure to use a microwave-safe bowl and handle with care, as bowl may be hot).
- Dip each truffle into the melted white chocolate, turning until entire surface is coated. Allow excess chocolate to drip back into the bowl. (Tip: If you're handy with chopsticks, they work great for this step!)
- Place dipped truffles back onto your baking sheet and press one of the gingerbread icing decorations onto the top of each one.
- Return finished gingerbread truffles to the fridge for at least 10 minutes to harden
Notes
Nutrition
Pin our White Chocolate Gingerbread Truffles on Pinterest:
More of our favorite gingerbread recipes:
- Heart Shaped Cookie Cake - January 10, 2025
- Mini Heart-Shaped Pizzas - January 9, 2025
- Copycat Little Debbie Heart Cakes - January 6, 2025
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