Ginger Snap Truffles

Y’all, I just made the most decadent, delicious gluten-free ginger snap truffles. So easy to make and absolutely amazing!

The ingredients are incredibly simple – there are only three!


  • 8 oz package of Mi-Del Gluten-Free Ginger Snaps
  • 8 oz pack of 1/3 Less Fat Cream Cheese (I used Philadelphia)
  • 10 oz bag of White Chocolate Chips (I used SunSpire)


  1. Crush (or use food processor) to make ginger snaps into fine crumbs.
  2. Combine crumbs with softened cream cheese until well incorporated and looks like cookie dough. 
  3. Refrigerate “dough” for 30 mins.
  4. Remove “dough” from refrigerator and make 1 tsp sized truffle balls by rolling between palms of hands.
  5. Chill truffle balls in refrigerator for 30 minutes.
  6. Melt white chocolate chips in a microwave safe bowl using 30 second increments, stirring until smooth.
  7. Dip truffle balls in white chocolate, using fork to remove and place them on a wax or parchment paper lined cookie sheet.
  8. Refrigerate truffles until chocolate shell is hard.
  9. ENJOY! 

4 thoughts on “Ginger Snap Truffles

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