Easy Gingerbread Truffles (With Cake Mix)
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These Easy Gingerbread Truffles are creamy, rich, and filled with all your favorite classic gingerbread flavors. They’re a delicious way to add a little extra cheer to your holiday festivities.
Gingerbread Truffles Recipe
If you love gingerbread cookies, then you’re going to love this recipe! These delicious treats are filled with all those same warm flavors but are transformed into insanely delicious bite-sized truffles. The best part is, that they’re super easy to make with a few simple ingredients and some festive sprinkles!
Gingerbread truffles are a delightful and hassle-free treat for potlucks, parties, or to give as a homemade gift. They also make a great addition to holiday cookie trays, along with festive Christmas Oreo Cookie Balls and these whimsical Christmas Chocolate Mice.
Why We Love This Recipe
- Great for sharing: Because they’re so easy to transport, these gingerbread truffles are the perfect treat to take to parties and cookie exchanges.
- Fun for kids: Gingerbread truffles are an easy and delicious treat that the whole family will have fun making.
- Irresistible flavors: Gingerbread cake crumbs and tangy cream cheese create the most delicious combination of flavors.
Recommended Tools:
- Baking pan
- Mixing bowls
- Whisk
- 1.5” cookie scoop
- Baking sheet pans
- Parchment paper
- Double boiler (or microwave)
INGREDIENTS
- Gingerbread Cake Mix (plus ingredients on box needed to make it)
- Cream cheese, softened to room temperature
- Vanilla melting wafers ( or white chocolate)
- Gingerbread sprinkles mix
For the full recipe, see the recipe card below.
How To Make Gingerbread Truffles
Step 1. Start by preheating the oven. Next, line two baking trays with parchment paper or wax paper and set aside.
Step 2. Prepare the boxed gingerbread cake mix according to package instructions.
Step 3. Once the cake is finished baking, remove it from the oven and let cool.
Step 4. Once the cake has cooled completely, crumble it into a bowl.
Step 5. In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese until smooth and creamy.
Step 6. Add the crumbled cake to the cream cheese.
Step 7. Using an electric mixer, mix it together on low to medium speed until combined.
Tip: Use a rubber spatula to scrape the sides of the bowl. You’ll want to be sure that all of the cream cheese is mixed in.
Step 8. Use a small cookie scoop to scoop even sized cake balls and roll into balls in the palms of your hands. Place the coated truffles on the parchment paper lined baking tray and repeat until all the dough is rolled.
Step 9. Refrigerate the gingerbread balls for 1 hour or longer. This will help the balls set and keep their shape when dipping.
Step 10. Using a double boiler or the microwave method, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth.
Step 11. Use a fork to dip the chilled truffles in melted chocolate, then remove and gently tap the fork on the edge to remove the excess chocolate.
Step 12. Place the ball back onto the prepared baking sheet and immediately top with sprinkles.
Step 13. Place in the refrigerator to allow the chocolate to set and harden, about 10 minutes.
Step 14. Keep these no-bake truffles refrigerated until ready to eat. Enjoy!
Variations and Add-ins
- Cake ingredients: Instead of making the cake with water, you can make it with milk for more flavor.
- Cake flavor: If you’re not a fan of gingerbread, you can make these truffles with any flavor cake mix you prefer.
- Chocolate: We use white chocolate but you can always use milk chocolate if you prefer. You can also try almond bark or white chocolate chips instead of candy melts for the candy coating.
- Toppings: Instead of sprinkles, add crushed gingersnaps or gingerbread cookie crumbs over the tops of the truffles. I would recommend crushing them super fine with a food processor.
- Chocolate drizzle: Add more festive color by drizzling colorful melted chocolate on top of the truffles.
- Cookies crumbs: You can add more gingerbread flavor by adding crushed gingersnap cookies into the crumb and cream cheese mixture.
No Bake Gingerbread Truffles Storage Instructions
Fridge: Store leftover truffles in an airtight container in the fridge for up to 5 days.
Freezer: You can also freeze these in a freezer-safe container for up to 3 months. Make sure the coating has set completely before putting them in a container. Thaw in the refrigerator before eating.
White Chocolate Gingerbread Truffles FAQs
The creamy center has subtle hints of ginger, cinnamon, nutmeg. The outside is coated with melted white chocolate giving each bite a taste of chocolatey goodness.
Do not overheat otherwise the melts may seize and thicken. If using the microwave, use a low or defrost setting and stir every 30 seconds to ensure the chocolate doesn’t burn.
Though these truffles are made with cake, if you have leftover gingerbread cookies, you can use them instead. You can also use gingersnap crumbs. Cookies have a drier texture, so you may need to add a little extra cream cheese and vanilla extract.
More Sweet Holiday Treat Recipes
- Grinch Oreo Truffles
- Easy No Bake Snowman Oreo Balls
- Christmas Tree Cupcakes
- Mint Chocolate Meringue Cookies
- Santa Hat Cupcakes
- Christmas Poke Cake
- Vanilla Spiced Eggnog
- Christmas Candy Cupcakes
- Candy Cane Inspired Mini Cheesecakes
- Peppermint Ice Cream with White Chocolate
Gingerbread Cake Mix Truffles
Equipment
- baking pan
- whisk
- Double boiler (or microwave)
Ingredients
- 14.5 ounces Betty Crocker Gingerbread Cake Mix
- 1 1/4 cups water
- 1 egg
- 8 ounces cream cheese softened to room temperature
- 10 ounces Ghirardelli vanilla melting wafers 1 bag
- Gingerbread sprinkles mix
Instructions
- Start by preheating the oven. Next, line two baking trays with parchment paper or wax paper and set aside.
- Prepare the boxed gingerbread cake mix according to package instructions.14.5 ounces Betty Crocker Gingerbread Cake Mix, 1 1/4 cups water, 1 egg
- When the cake is finished baking, remove it from the oven and let cool. When it's completely cooled, crumble the cake into a bowl.
- In a large mixing bowl using a hand mixer on medium high speed, beat the cream cheese until smooth and creamy.8 ounces cream cheese
- Add the crumbled cake to the cream cheese.
- Using an electric mixer, mix it together on low to medium speed until combined. Use a rubber spatula to scrape the sides of the bowl. You’ll want to be sure that all of the cream cheese is mixed in.
- Use a small cookie scoop to scoop even sized cake balls and roll into balls in the palms of your hands. Place the coated truffles on the parchment paper lined baking tray and repeat until all the dough is rolled.
- Refrigerate the gingerbread balls for 1 hour or longer. This will help the balls set and keep their shape when dipping.
- Using a double boiler or the microwave method, melt the vanilla melting wafers on low heat, stirring often, until fully melted and smooth.10 ounces Ghirardelli vanilla melting wafers
- Use a fork to dip the chilled truffles in melted chocolate, then remove and gently tap the fork on the edge to remove the excess chocolate.
- Place the ball back onto the prepared baking sheet and immediately top with sprinkles.Gingerbread sprinkles mix
- Place in the refrigerator to allow the chocolate to set and harden, about 10 minutes.
- Keep refrigerated until ready to eat. Enjoy!
Notes
Nutrition
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