White Chocolate Gingerbread Truffles Made Easy in Your Pressure Cooker
These festive no-bake truffles mix crunchy gingersnap cookies with cream cheese and vanilla, then finish with a rich white chocolate coating. Perfect for holidays or cozy nights, they’re quick, simple, and full of warm spice flavor.
Equipment
- 1 Mixing bowl Microwave-safe
- 1 Parchment paper for lining tray
- 1 Cookie scoop or tablespoon for portioning
- 1 Food processor or sturdy zip-top bag with rolling pin
Ingredients
Main Ingredients
- 4 cups Crunchy gingersnap cookies about 283 g
- 6 oz Cream cheese softened; about 170 g
- ¼ teaspoon Vanilla extract
- 10 oz White chocolate or almond bark for dipping; about 283 g
- A few Extra cookies crushed, for garnish
Instructions
Instructions
- Toss the crunchy gingersnap cookies into a food processor and pulse until finely crushed.
- Add softened cream cheese and vanilla extract to the crumbs and pulse until mixture forms a thick dough.
- Using a tablespoon or cookie scoop, portion the dough and roll into balls.
- Place balls on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
- While chilling, melt white chocolate or almond bark in microwave, stirring every 30 seconds.
- Dip each chilled truffle into the melted chocolate, let excess drip off.
- Place dipped truffles back on parchment, sprinkle with crushed cookies before chocolate hardens.
- Let chocolate set at room temperature or in the fridge. Serve and enjoy!
Notes
Store leftovers in the fridge in an airtight container. They also freeze well—freeze in a single layer, then transfer to a freezer-safe container.