I adore these Gingerbread Cheesecake Balls. I first published the recipe 3 years ago in my first full year of blogging and I decided it was time for an update and some pretty new photos.

A white dish filled with cheesecake balls on a wooden tray. A cup of tea in the background

If you love gingerbread and you love cheesecake, you’ll definitely love these delicious little no-bake cheesecake bites. They truly are a perfect make ahead Christmas finger dessert for any get together. Being so small means everyone can have just as many as they want without getting too full after the Christmas feast.

With just 7 everyday ingredients and possibly the bonus of using up any excess gingerbread cookies you may have, what’s not to love about cheesecake balls. Need some convincing? Probably not, but here we go anyway;

  • They’re no bake
  • Make them up to 2 days ahead
  • Smaller portions makes them lighter
  • Just minutes to mix them together
  • Finger food desserts are perfect for a Christmas dessert bar
A white dish filled with gingerbread cheesecake balls, one is half eaten.

How To Make Gingerbread Cheesecake Balls

  1. Make sure your butter and cream cheese are softened first.
  2. Add them with some melted white chocolate, cinnamon, ground ginger and sugar in a bowl and beat them all together.
  3. Place the mixture in the freezer for an hour or so to set up, then roll balls of about 1 1/2 tablespoons.
  4. Roll them in some gingerbread cookie crumbs

These literally take 5 minutes to mix together, you let them set in the freezer for a while, while you do something else, then come back roll them in balls and Voila! You’re done. Another reason they are great for a dinner party. No compromising on flavour but time saved on dessert is time you can focus on the main course (also read as “time you can put your feet up with a cuppa”).

What If You Don’t Have Gingerbread Cookies On Hand?

No problem, there are two options you can try.

  1. Make your own – using this gingerbread recipe but leave out the almonds.
  2. Spice some regular cookie crumbs – take some digestive biscuits (like Granita) or graham crackers and bash or process them into crumbs. Add just ¼ teaspoon each of cinnamon and ground ginger and mix it up. You can also add a pinch of all spice or nutmeg too.

A white dish filled with gingerbread cheesecake balls on a wooden tray with green baubles and a cup of tea in the background

Variations & Substitutions

  • Gingerbread: You can swap the cookie crumbs for whatever flavour you like to change up the flavour – chocolate, lemon – pick your fave.
  • Christmas spices: You can leave out the cinnamon and ginger if you prefer or just swap them for different flavourings like lemon zest, vanilla extract, or switch it up with some cardamom and rosewater for an exotic cheesecake ball.

Prepping and Storing Cheesecake Balls

  • Make ahead: You can blitz your cookies to crumbs a week ahead and just store them until you’re ready for them. The cheesecake mixture can be made 2 days ahead, then roll them a day ahead.
  • Fridge: Keep these cheesecake balls in the fridge right up until serving time. They’ll keep for 2-3 days in an airtight container.
  • Freezer: Store the cheesecake balls in an airtight container for 2 months. They can even be served frozen if you like.

PIN IT:
Click to Pin this recipe for later!

A hand picking up a gingerbread bread cheesecake ball from a white dish.

Imagine these Gingerbread Cheesecake Balls all dressed up on a nice platter, scattered with a little edible gold dust like these and served in the middle of the table for your guests. They’d also be a wonderful addition to a Christmas dessert buffet table. 

If you try this gingerbread cheesecake balls recipe, please take a moment to leave a rating and comment below. I love hearing from you and it helps other readers too! You can also take a photo and tag @sugarsaltmagic on Instagram.

Want more gingerbread recipes?

A white dish filled with gingerbread cheesecake balls

Gingerbread Cheesecake Balls

Yield: 22 pieces
Prep Time: 10 minutes
Cook Time: 0 minutes
Cooling time: 2 hours
Total Time: 10 minutes
4.9 from 7 ratings
For a simple make-ahead Christmas dessert treat that everyone will love, these Gingerbread Cheesecake Balls are perfect. Easy to make, mini cheesecake bites filled with the warming flavours of Christmas.
Print Rate Pin

Ingredients

  • 250 g cream cheese, softened (8.8oz – 8oz will work though)
  • 57 g unsalted butter, softened (2oz / ¼ cup)
  • 75 g white chocolate, melted and slightly cooled (2.5oz)
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 2 tablespoons icing (confectioners/ powdered) sugar, sifted (notes 1)
  • ½ cup gingerbread biscuit crumbs

For best results, always weigh ingredients where a weight is provided

Instructions
 

  • If you haven’t already, melt your chocolate and allow it to cool for five minutes and blitz your gingerbread biscuits in the food processor to fine crumbs.
  • Beat the cream cheese, butter, chocolate, cinnamon, ginger and icing sugar together in a bowl until the mixture is smooth. Allow to set in the freezer for about an hour.
  • Place the gingerbread crumbs in a small bowl.
  • Working quickly, so that the mixture doesn’t soften too much, roll tablespoons of the mixture into balls, then roll them in the crumbs. Keep in the fridge until ready to serve.

Notes

  1. I use a standard 20ml Australian tablespoon (= 4 teaspoons)
  2. Make ahead: You can blitz your cookies to crumbs a week ahead and just store them until you’re ready for them. The cheesecake mixture can be made 2 days ahead, then roll them a day ahead.
  3. Fridge: Keep these cheesecake balls in the fridge right up until serving time. They’ll keep for 2-3 days in an airtight container.
  4. Freezer: Store the cheesecake balls in an airtight container in the freezer for 2 months. They can even be served frozen if you like.
If you don’t have gingerbread cookies on hand
  • Make your own – using this gingerbread recipe but leave out the almonds.
  • Spice some regular cookie crumbs – take some digestive biscuits (like Granita) or graham crackers and bash or process them into crumbs. Add just ¼ teaspoon each of cinnamon and ground ginger and mix it up. You can also add a pinch of all spice or nutmeg too.
More Christmas recipes!
Calories: 87kcal
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Sweets
Cuisine: Christmas, Various
Have you tried this recipe?Don’t forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.