Add gingersnap cookies to a food processor and mix on low until crumbled. You can also transfer cookies to a large ziplock bag, seal the bag, and roll a rolling pin on top to crush them into crumbs.
Add cream cheese and mix on low until combined.
Use a small cookie scoop to take a tablespoon of the mixture and use your hands to roll it into balls. Place on a large half-sheet baking pan lined with parchment paper or a silicone baking mat.
Transfer the baking sheet to the refrigerator and chill for at least 30 minutes.
Melt the white chocolate in a small bowl. You can melt it by placing the bowl on a steamer basket, over a small pot of boiling water, or melt it in the microwave in 30-second increments, stirring between each increment until melted and smooth.
Dip each chilled ball into the melted white chocolate to fully coat and scoop it out with a fork allowing any excess chocolate to drip back into the bowl. Place back on the lined baking sheet. Immediately sprinkle some crushed gingersnaps on top.
Place the coated truffles back into the fridge to allow the chocolate to set, about 30 minutes to 1 hour.