Home ยป No-bake gingerbread cheesecake truffles

No-bake gingerbread cheesecake truffles

Vegan, no-bake, gluten-free, wheat-free, quick & easy

When I think of Christmas & December, my mind instantly goes to gingerbread! There’s just something about enjoying comforting ginger during the cold days!

Cookies, chocolate, cheesecake = the best sounding treat EVER!

These truffles are a gingerbread cheesecake filling, coated with dairy-free white chocolate with cookie crumb & royal icing gingerbread decorations. They look adorable and taste scrumptious!

Truffles are delicious all year round but gingerbread is comforting and indulgent, perfect wrapped in chocolate! They’re a real treat and would even be lovely boxed as an edible, festive gift!

The filling is smooth and the chocolate gives them an extra layer of flavour! 

I added on a homemade royal icing gingerbread man which is just the most adorable thing I’ve ever seen and they’re super easy to make!

Check out my royal icing recipe here.

Merry Christmas and happy “baking” ๐Ÿ™‚

Preparation- 10 minutes

Freezing time- 30+ minutes

Makes- 10

Level- Easy


-200g of gluten-free ginger cookies (I use Tesco free from ginger cookies)

-100g of vegan cream cheese 

-100g of dairy-free white chocolate

-1 teaspoon of coconut oil


-1 crushed ginger cookie

-Royal icing (Get my recipe here) + brown food colouring

Step 1- Line a baking tray with grease proof paper.

Step 2- Place the ginger cookies into a food processor/blender and whizz up until crumb-like.

If you don’t have a blender, pop the cookies into a plastic bag, cover with a tea towel and crush with a rolling pin.

Step 3- Place the crushed cookies into a bowl and add in the cream cheese.

Step 4- Mix the cookies and cream cheese together until you have a smooth mixture.

Step 5- Using clean hands, form the mixture into small balls and place onto the lined baking tray.

Repeat for all of the mixture.

Step 6- Place the tray into the freezer whilst you melt the chocolate along with the coconut oil.

Step 7- Remove the truffles from the freezer, stick a cocktail stick into the balls then dip them into the melted chocolate, twisting to coat.

Step 8- Gently tap the truffle on the side of the bowl to remove any excess chocolate then immediately place the truffle back onto the tray.

Repeat for all of the truffles.

TIP- You need to decorate the truffles whilst the chocolate is still wet.

I sprinkled on some crushed cookies and stuck on little royal icing gingerbread men. Get my royal icing recipe here.

Step 9- Remove the cocktail stick and place the truffles back into the freezer for 30 minutes to set.

Store the truffles in a sealed container in the fridge and best eaten within a few days!

Make sure you follow me on my social media

My Instagram- https://www.instagram.com/thelittleblogofvegan/

Facebook- https://www.facebook.com/littleblogofvegan/

Twitter- https://twitter.com/BlogofVegan

I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan <3 

All of my social media links are in the side bar…come and say Hi ๐Ÿ™‚

Share and follow me for more yummy posts to come!

Holly Jade



  1. Natalie
    December 21, 2017 / 5:14 pm

    YUM! These truffles look amazing!

  2. Magda
    December 31, 2017 / 3:10 am

    They look so nice! But I can't find the 1 teaspoon coconut oil in the recipe steps…

    • The Little Blog of Vegan
      December 31, 2017 / 5:06 pm

      Hello, Its on step 6 ๐Ÿ™‚ You melt the white chocolate with the coconut oil ๐Ÿ™‚ x

  3. Cin
    December 4, 2023 / 3:42 am

    Do you have to use coconut oil?

  4. Karen
    December 6, 2023 / 9:50 am

    Do you have to use coconut oil?

Leave a Reply

Your email address will not be published. Required fields are marked *

As seen in