Biscoff Truffles
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These easy to make Biscoff Truffles are decadent, no bake treats that combine an irresistible creamy Biscoff cookies center with a white chocolate coating. They’re the perfect bite-sized dessert for any occasion.
No Bake Biscoff Truffles
If you’re a fan of Biscoff cookies, then this recipe is for you. These delicious truffles are filled with all those same Biscoff flavors but are transformed into sweet, creamy, and insanely delicious no-bake truffles. The best part is, they are super easy to make with just a few simple ingredients! You just need a package of Biscoff cookies, cookie butter, some cream cheese, and white chocolate wafers.
Whether you’re hosting a party, giving them as a gift or just wanting to treat yourself to an extra special dessert, no-bake truffle recipes are always an easy and delicious option. They are easy to transport, and they are always a crowd-pleaser. While we’ve made them in many flavors, from Oreo Truffles to Pumpkin Truffles, there is something extra special about this Biscoff truffle recipe. They are pure heaven!
Why We Love This Recipe
- Irresistible flavors- Sweet and filled with subtle spices, Biscoff cookies come together with tangy cream cheese creating the most delicious combination of flavors in these truffles.
- Easy treat to make- These Biscoff cheesecake truffles are surprisingly simple to make, using just a few ingredients. They are a great no bake recipe for the kiddos to help you make.
- Great for sharing: Whether you’re hosting a party or looking for a great gift during the holiday season, these easy Biscoff truffles are always a huge hit.
Ingredients
- Biscoff cookies (the rectangle ones without cream)
- Cream cheese softened to room temperature
- Ghirardelli vanilla melting wafers
- Biscoff cookie butter spread
Recommended Tools
- Food processor or high-speed blender
- Small cookie scoop
- Mixing bowls
- Hand mixer
- Baking sheet
- Double boiler (or microwave)
- Piping bag
How to Make Biscoff Cookie Truffles
Step One: Crush the Cookies
- Line two baking trays with parchment paper and set it aside.
- Add the Biscoff cookies to the bowl of a food processor or a high-speed blender and pulse into fine crumbs. Set aside.
Step Two: Add the Cream Cheese
- In a large mixing bowl beat the softened cream cheese until smooth and creamy with your electric mixer.
- Add the crushed cookies to the bowl with the beaten cream cheese and mix on medium speed until well combined and it turns into a cookie dough like consistency.
Step Three: Form the Balls
- Using a 1 or 1.5 inch cookie scoop, roll up even-sized balls of the Biscoff truffle mixture.
- Roll each ball firmly in the palms of your hands to make them smooth and round.
- Place them on the parchment paper lined cookie sheet.
Step Four: Chill the Dough Balls
- Once you are done making balls, place the trays into the refrigerator to chill for 1-2 hours.
Step Five: Add the Chocolate Coating
- Prepare a double boiler with the vanilla melting wafers over low heat. Melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth. Do not overheat or it will seize and thicken. (You can melt them in the microwave in 30-second intervals.)
- Take the first tray out of the refrigerator. Use a fork to dip each of the Biscoff cookie balls one at a time completely into the melted vanilla wafers. Lift the ball out with a fork and tap the fork against the side of the double boiler or bowl to help remove any excess chocolate coating and to thin it out.
- Place the ball back onto the baking tray and immediately top with a pinch of Biscoff cookie crumbs. Repeat with the rest of the balls on the tray then place the tray back into the refrigerator for the coating to finish setting.
- Remove the second tray of uncoated cookie balls from the refrigerator. Melt additional wafers if needed and then repeat the process of dipping each cookie ball into the melts and placing it on the parchment paper. Coat the remaining cookie balls.
Step Six: Add the Drizzle
- Once all of the cookie balls are coated, melt an additional ½ cup vanilla melting wafers and mix in 2 tablespoons of Biscoff cookie butter spread. You can add an additional tablespoon of spread if you want a darker color.
- Use a small spoon or fork to drizzle melted chocolate mixture over the Biscoff cookie balls. You can also add the mixture to a piping bag to make the drizzle neater.
- Place the tray back into the refrigerator for the coating to finish setting. Break off the excess pieces from the drizzle once it has hardened.
Keep refrigerated until ready to eat.
Biscoff Truffles Recipe Variations:
- Chocolate wafers: If you can’t find melting wafers, you can use white chocolate chips instead. Just be very careful not to scorch them while melting.
- Dark or milk chocolate coating: Dip the Biscoff cheesecake truffles in melted dark or milk chocolate instead of white chocolate.
- Salted caramel: Swirl a little bit of salted caramel sauce into the cookie mixture before rolling it into balls. You can also drizzle it over the top of the truffles.
- Lemon zest: Add a pinch of lemon zest to the cheesecake mixture for a refreshing citrus twist.
- Peanut butter or almond butter: You can use almond or peanut butter in place of the cookie butter.
- Mocha flavored: Add a teaspoon of instant coffee granules to the Biscoff cheesecake mixture for a wonderful coffee flavor.
- Other coatings: Instead of dipping them in chocolate, you can roll the balls in cocoa powder, very finely crushed nuts or even more crushed Biscoff cookies.
What Are Biscoff Cookies?
Lotus Biscoff cookies are crisp, rectangular, sugary spice cookies that you can get in grocery stores. You’ll also see them served by airlines during a flight. They are a brand name of the homemade version of speculoos cookies.
The flavor of Biscoff cookies comes from dough that is made using caramelized sugar. During baking, the sugar caramelizes, giving the cookies their characteristic caramel-like flavor and aroma. Speculoos spice is a type of spice blend of cinnamon, nutmeg, cloves, ginger, and sometimes cardamom. The caramelized sugar and warm spices are what give the cookies their Biscoff flavor and colors.
How Do I Store Cookie Truffles?
Store leftovers refrigerated in an airtight container for up to 2 weeks. You can also freeze them in a freezer-safe airtight container for up to 3 months. Make sure the coating has set completely before putting them in a container and freezing. Thaw in the refrigerator before eating.
Can I Make Homemade Cookie Butter Spread?
Don’t worry if you are unable to find Lotus Biscoff spread at your local grocery store. You can make your own with a few simple ingredients. Here’s how:
Add the following ingredients to a food processor and blend until you have a smooth thick paste.
- 2 cups of your favorite cookies (such as Biscoff, speculoos, or graham crackers)
- 1/4 cup melted butter
- 1/4 cup powdered sugar
- 1/4 cup milk (optional, for adjusting consistency)
- 1/2 teaspoon vanilla extract (optional, for added flavor)
Tips for Making the Best Truffles
- Choose fresh Biscoff cookies: Because they are a primary ingredient, make sure the cookies are fresh and not past the expiration date.
- Crush the cookies finely: Ensure that the Biscoff cookies are crushed into a fine consistency. If you don’t have a food processor, you can just place them in a plastic bag and crush them with a rolling pin.
- Soften the cream cheese: In order to get a creamy and smooth consistency, make sure your cream cheese is at room temperature.
- Use full fat: When it comes to making these treats, you’ll want to skip the low fat cream cheese. Full fat makes a thicker dough and will hold its shape better.
- Chill the rolled balls: Once you have formed the dough into small balls, you have to give them time to firm up and chill all the way through. This keeps them from falling apart when dipping them. Measure the dough: They don’t have to be 100% exact, but you do want the dough balls to be as uniform as possible. Using a cookie scoop or a kitchen scale will help.
More Easy No Bake Desserts
- Peanut Butter Bars
- Cherry Cheesecake
- Peanut Butter Pie
- Banana Split Cake
- Reese’s Peanut Butter Dessert
Biscoff Truffle Cookie Balls
Equipment
- Food processor or high speed blender
- Mixing bowls
- mixer
- baking pans
- double boiler or microwave
- piping bag
Ingredients
- 17.6 ounces packages Biscoff cookies the rectangle ones without cream (2 – 8.8 packages)
- 8 ounces cream cheese softened at room temperature
- 20 ounces vanilla candy melts
For the Drizzle:
- ½ cup vanilla candy melts
- 2-3 Tablespoons Biscoff Cookie butter spread
Instructions
- Line two baking sheets with parchment paper and set aside.
- Place the Biscoff cookies in a food processor or high speed blender and pulse into fine crumbs. Set aside ½ cup for topping.17.6 ounces packages Biscoff cookies
- In a large mixing bowl with a hand mixer on medium high speed, beat the softened cream cheese until smooth and creamy.8 ounces cream cheese
- Add the Biscoff cookie crumbs to the bowl with the beaten cream cheese and mix on medium speed until well combined and it turns into a cookie dough like consistency.
- Using a 1” cookie scoop, make even-sized balls and place them on the parchment paper. Roll each ball firmly in the palms of your hands to make them smooth and round.
- Once you are done making balls, place the trays into the refrigerator to chill for 1-2 hours.
- Once the balls are chilled, prepare a double boiler with the vanilla melting wafers over low heat (or use a microwave safe bowl and microwave on low setting. Melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth.) Do not overheat or it will seize and thicken.20 ounces vanilla candy melts
- Remove the first tray from the refrigerator.
- Use a fork to dip each of the Biscoff cookie balls one at a time into the melted vanilla wafers. Lift the ball out with a fork and tap the fork against the side of the double boiler or bowl to help remove any excess coating and to thin it out.
- Place the ball back onto the baking tray and immediately top with a pinch of Biscoff cookie crumbs. Repeat with the rest of the balls on the tray then place the tray back into the refrigerator for the coating to finish setting.
- Remove the second tray of uncoated cookie balls from the refrigerator. Melt additional wafers if needed and then repeat the process of dipping each cookie ball into the candy melts and placing them on the parchment paper. Coat the remaining cookie balls.
- Once all of the cookie balls are coated, melt an additional ½ cup vanilla melting wafers and mix in 2 tablespoons of Biscoff cookie butter spread. You can add an additional tablespoon of spread if you want a darker color.½ cup vanilla candy melts, 2-3 Tablespoons Biscoff Cookie butter spread
- Use a small spoon or fork to drizzle the mixture over the Biscoff cookie balls, or place the mixture into a piping bag, snip a small piece of the tip, and then drizzle over the cookie balls that way to make a cleaner design. Place the tray back into the refrigerator for the coating to finish setting. Break off the excess pieces from the drizzle once it has hardened.
- Keep refrigerated until ready to eat.
Nutrition
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