Line a baking sheet with parchment paper and set aside.

In a food processor blend the gingerbread until the crumbs become fine.

Add in the softened cream cheese and blend until combined and a sticky dough has formed.

Using a tablespoon measure, scoop the dough into bite-size truffles and roll in your hand to shape. Pop the truffles in the fridge for 30 minutes to chill.

Dip the chilled truffles in melted white chocolate to coat fully. Carefully place on a prepared baking tray and add some sprinkles on top. Place in the fridge for the chocolate to set for 1 hour.

Package up the gingerbread truffles and give them as gifts during the Holidays. Keep refrigerated for up to 7 days.