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No-bake Biscoff truffles are a decadent 4-ingredient treat perfect for gifting, bringing to a dessert party, or simply just snacking! Made entirely without turning on the oven, these spiced cookie truffles make for a fun and easy holiday treat or dessert anytime of the year.
Crushed Biscoff cookies, Biscoff cookie butter, cream cheese, and white chocolate combine to create these super easy no-bake biscoff truffles.
These rich and sweet little balls of cookies and chocolate are the perfect finger food dessert. Toss a couple of these truffles into your kid’s lunchboxes or your purse for an easy and delicious on-the-go treat.
Another fantastic thing about these no-bake Biscoff truffles is that they can easily be made ahead of time for your party or event. Once prepared they can be refrigerated for up to one week or frozen if you need longer storage.
Biscoff truffles are a great addition to holiday cookie platters but also make a tasty treat any time of the year.
Give this sweet, caramelly, and chocolatey treat a try and I am sure that you will become as much of a fan as we all have!
Easy Biscoff Truffle Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Biscoff Cookies—European spiced cookies that are often enjoyed alongside a cup of coffee. These cookies can be purchased at most grocery stores or online.
- Biscoff Cookie Butter—A peanut butter-style spread made from crushed Biscoff cookies, oil or milk, and sugar. Use the smooth or creamy variety, not the one labeled crunchy.
- Cream Cheese—Adds a mild tang to balance out the sweetness of the Biscoff cookies and helps hold the truffles together.
- White Chocolate—Coats each no-bake truffle in a creamy and sweet layer of chocolatey goodness. I recommend using Ghiradelli white candy melting wafers, baker’s bars, or almond bark as they melt down nice and smoothly.
Equipment You’ll Need
These tasty and easy no-bake Biscoff truffles can be made with just a few basic pieces of kitchen equipment. You’ll want to have access to a couple of mixing bowls, a food processor, a cookie scoop, a parchment-lined cookie sheet, and a small saucepan.
How to Make No-Bake Biscoff Truffles
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Place the Biscoff cookies into a food processor and pulse until they’re a fine crumb.
Step 2: Add ¼ cup cookie butter to a microwave-safe bowl and heat for 15-20 seconds. Stir then add the cookie butter and cream cheese to the food processor with the crushed cookies. Pulse until fully combined into a thick dough.
Step 3: Scoop out the dough and use your hands to roll into 1-inch balls. Place on a parchment-lined cookie sheet and chill for one hour.
Step 4: Melt the white chocolate in the microwave in 30-second increments, stirring well after each, until completely melted and smooth.
Step 5: Use a fork or dipping tool to dip the chilled Biscoff truffles into the melted chocolate. Shake off any excess and return to the lined baking sheet.
Step 6: Chill one last time so that the chocolate sets up then decorate with a drizzle of melted cookie butter, if desired.
Once your no-bake biscoff truffles are fully set you can serve and enjoy!
Storing and Freezing
To Store: Place your truffles in an airtight container and refrigerate for up to 1 week.
To Freeze: Place your no-bake Biscoff truffles in a freezer-safe container or ziplock bag and freeze for up to 2 months. I recommend adding a sheet of parchment or wax paper between layers to ensure that the truffles do not freeze together.
Expert Tips and Tricks
- Since Lotus Biscoff cookies come in 8.8-ounce packages of 32, you’ll need to purchase two packages to have enough cookies for this recipe. You will even have some cookies leftover to enjoy with a cup of coffee or tea.
- If you’d prefer, you can melt the white chocolate in a double boiler.
- This recipe calls for more white chocolate than you will use; this is because you’ll need a little extra to ensure that you can dip every truffle and make sure they are properly coated.
- If you have a rather small food processor, you may need to break up your cookies in two batches. Once both batches of cookies are finely crushed, combine the two.
This no-bake biscoff truffle recipe is super flexible! You can easily swap out certain ingredients to create a whole new flavor of no-bake truffles that matches your personal tastes and preferences.
- Instead of Biscoff Cookies, try using homemade gingersnaps, Oreo cookies, shortbread, or any other type of crunchy cookie.
- Instead of cookie butter, try using peanut butter, almond butter, or a chocolate hazelnut spread.
- Instead of white chocolate, try dipping your truffles into melted dark or milk chocolate.
- Instead of additional melted cookie butter, try decorating these truffles with Biscoff cookie crumbs, sprinkles, or a dash of cinnamon.
Frequently Asked Questions
Biscoff cookies taste similar to a spiced cookie like a gingersnap, but with an additional deep and rich caramel flavor.
Lotus Biscoff cookies are made of all your basic cookie ingredients such as wheat flour, sugar, oil, brown sugar, and spices. If you can’t find Biscoff cookies at your local grocery store, they would be easy to make yourself.
Yes! You can easily swap the cream cheese out for sweetened condensed milk or coconut cream. Or if you’re simply looking for a vegan-friendly alternative, try using a dairy-free cream cheese.
Yes, these no-bake truffles can easily be made vegan! Simply swap out the cream cheese and white chocolate for your favorite non-dairy alternatives.
More easy no-bake treats
- Peanut Butter Fritos Candy
- Microwave Peanut Brittle
- Old-fashioned No Bake Cookies
- Reese’s Peanut Butter Pie
- Chocolate Rum Balls
- Martha Washington Candy
- Line a baking sheet with parchment paper and set it aside.
- Place the Biscoff cookies in a food processor and pulse until they're fine crumbs.
- Add ¼ cup cookie butter to a microwave-safe bowl and heat for 15-20 seconds. Stir well. Add the cookie butter and cream cheese to the food processor and pulse until fully combined into a thick dough.
- Scoop the dough out then use your hands to roll the dough into 1-inch balls and place them on the lined baking sheet. Chill for at least 1 hour in the fridge (or 20 minutes in the freezer).
- Before removing balls from the fridge, melt the white chocolate in the microwave in 30-second increments, stirring after each increment, until completely melted and smooth.
- Using a fork or dipping tool, dip the balls in the melted chocolate to coat. Shake gently to allow any excess to drip back and then place back on the parchment paper.
- Return the baking sheet to the fridge to chill for an additional 1 hour, or until the chocolate coating is set.
- If desired, microwave 2 Tablespoons of Biscoff cookie butter for 15 seconds, stir, and drizzle or pipe onto the truffles to decorate. Return to the fridge to set then enjoy.