Dessert

No Bake Gingerbread Truffles Recipe

ByIsabella Vance December 4, 2025December 4, 2025

Introduction

These no-bake gingerbread truffles are a delightful holiday treat that combines warm spices with a creamy texture. Perfect for gifting or enjoying with a cup of tea, they are easy to make and require no oven time.

A white plate filled with round brown balls coated in a light powder, each ball is drizzled with thin lines of white icing from the top, creating a crisscross pattern. On top of the icing are small decorations: silver stars, tiny silver and gold balls, and white sprinkles, adding a festive touch. The plate sits on a white marbled surface with warm, blurry lights in the background, making the scene cozy and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

250 g Gingernut biscuits
400 ml Condensed milk
135 g Rolled oats (or quick oats)
10 g Cinnamon
5 g Ground ginger
3 g Ground cloves
3 g Allspice
40 g Desiccated coconut
45 g White chocolate (optional)

Instructions

Step 1: Crush the gingernut biscuits into a fine powder using a food processor, hand blender, or by placing them in a ziplock bag and pounding with a rolling pin.
Step 2: Add the condensed milk, cinnamon, ground ginger, ground cloves, allspice, and desiccated coconut to the biscuit powder. Process until combined.
Step 3: Gradually add the rolled oats to the mixture until it reaches a texture where you can easily form balls by hand without the mixture becoming too sticky or watery.
Step 4: Scoop about 1 tablespoon of mixture and shape it into a ball. If the mixture is too soft, refrigerate it for 10-15 minutes to firm up, then continue forming balls with the remaining mixture.
Step 5 (optional): Melt the white chocolate in a microwave-safe bowl in 10-second intervals, stirring between each until half melted. Stir without heating further to avoid thickening.
Step 6 (optional): Dip a fork or chopstick into the melted chocolate and drizzle it over the truffles. Add Christmas sprinkles if desired for a festive touch.

Tips & Variations

For a crunchier texture, use quick oats instead of rolled oats.
Adjust the spice levels to your preference by adding more or less cinnamon and ginger.
Swap white chocolate for dark or milk chocolate if preferred.
Roll truffles in extra desiccated coconut or cocoa powder instead of drizzling chocolate for a simple finish.

Storage

Store the gingerbread truffles in an airtight container in the refrigerator for up to one week. Bring them to room temperature before serving for the best flavor. They can also be frozen for up to one month; thaw in the fridge overnight before enjoying.

How to Serve

A close-up of a small round dessert ball with a light brown base covered in a fine powder or crumbs. It is topped with white drizzle that looks like icing, and decorated with small round metallic sprinkles in gold and silver colors scattered on top. The dessert is held delicately between a woman's thumb and forefinger. Several similar dessert balls are visible on a white plate below, placed on a surface with a white marbled texture. The background has warm, soft lights creating a cozy feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of biscuits?

Yes, you can substitute gingernut biscuits with graham crackers or digestive biscuits, but the flavor will be less spicy and more neutral.

How do I know when the mixture is the right consistency to form balls?

The mixture should be moist enough to hold together when pressed but not so wet that it drips or sticks excessively. Adding oats slowly helps you control the texture until the mixture can be shaped easily.