Biscoff Truffles: These decadent two-bite truffles have a creamy cookie center dipped in Biscoff white chocolate. The drizzle of dark chocolate and a sprinkle of cookie crumbs make these no-bake treats a totally blissful bite!
Oh, friends! I am a big fan of Biscoff cookies. After having this Biscoff Cheesecake and this Biscoff Pie, I knew that we needed more Biscoff recipes around here. So feast your eyes on these perfect little no-bake Biscoff truffles.
Why You’ll Love These Easy Truffles
No. Bake. Biscoff. Truffles. Those are pretty much all my favorite words in one easy recipe!
Once you taste these truffles, you will double (or triple) this recipe to wow your party guests this holiday season. A cellophane bag of these no-bake Biscoff truffles make a great gift for teachers, coworkers, and friends!
If you’re a Biscoff fan, you’ll also love these easy Biscoff cupcakes too!
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Ingredients
What do you need for this Lotus Biscoff Truffles recipe? While they may sound fancy, you should be able to find all 5 simple ingredients at most grocery stores!
- 20 Biscoff cookies (If you have extras, you may want to make this Biscoff pie crust recipe for a pie!)
- ½ cup cream cheese, softened
- 7 ounces white chocolate
- 2 tablespoons Biscoff spread
- 1 ½ ounces semi-sweet chocolate chips
See the printable recipe card below for step-by-step instructions, nutrition information, and detailed notes.
Instructions for our Biscoff Truffle Recipe
Here are the step-by-step instructions and photos to help you make a successful batch of these no-bake treats:
- Line a baking sheet with parchment paper, wax paper or a silicone mat and set aside.
- Place Biscoff cookies in the bowl of a food processor and pulse them until they are fine crumbs. Remove and reserve 1 tablespoon of the Biscoff crumbs to garnish the truffles with later.
- Add the softened cream cheese to the cookie crumbs and process until they are well combined.
- Use a small cookie scoop to scoop the mixture. With damp hands, roll the mixture into small balls and place them on the lined baking tray.
- Now, in a microwave-safe bowl, melt the white chocolate and cookie butter spread. Stir the chocolate and microwave it again in 15 or 30-second intervals until the mixture is smooth and creamy.
- Dip the truffles in the melted white chocolate and allow the excess to drip back into the bowl. Place the truffles back on the lined baking sheet.
- In a small microwave-safe bowl, heat the semi-sweet chocolate in short intervals until it is melted and smooth.
- Drizzle the semi-sweet chocolate over the dipped truffles and sprinkle each truffle with a pinch of the reserved Biscoff biscuit crumbs.
- Place the truffles in the refrigerator to set for at least 2 hours before serving.
Sit down with a cup of coffee, a truffle, or two, and enjoy!
Substitutions
We are sharing a few substitutes below that may fit your lifestyle. Believe me when I say, you need this Biscoff truffle recipe in your life!
- We used good quality white chocolate for dipping. However, you can use vanilla candy melts, chocolate coating, white chocolate chips, almond bark or white candy coating to dip the truffles in.
- Full-fat cream cheese creates a rich creamy center in these delicious Biscoff truffles. If you prefer, use reduced-fat or low-fat cream cheese.
- The Biscoff spread in the white chocolate gives it an extra boost of Biscoff flavor and warm caramel color, but you can omit it if you’d like.
- Since the Biscoff cookies are vegan, if you use non-dairy substitutes for the chocolate and cream cheese, you can make vegan Biscoff truffles.
Variations
They say, variety is the spice of life. So here are a few ways to spice up these truffles.
- Speaking of spice, to boost the spice flavors in the cookies, add a sprinkle of cinnamon to the white chocolate. Or add ½ teaspoon of cinnamon into the cream cheese and Biscoff cookie crumb filling before mixing it.
- You can turn these easy Biscoff truffles into truffle pops! Just insert a lollipop stick into each truffle before it sets up.
- If semi-sweet chocolate chips aren’t your thing, use any remaining Biscoff white chocolate or make a chocolate ganache to drizzle over these Biscoff cookie balls.
FAQs
If you have never had Biscoff cookies, are you in for a treat! I would describe the flavor as a buttery cookie with a little caramel, warm spices and brown sugar.
You may hear them called Biscoff biscuits, but these cookies are not soft! Rather, they are thin, flat crispy cookies and I think they are pretty perfect for dunking in milk or that afternoon cup of coffee.
Yes! In fact, I’ve heard the following terms used to refer to Biscoff cookies: Lotus Biscoff cookies (Lotus Bakeries is the company that makes these cookies), speculoos cookies, and Biscoff biscuits. The Biscoff spread may also be called Biscoff butter, Lotus Biscoff spread, cookie butter or speculoos butter.
How to Store Biscoff Truffles
If you use dairy cream cheese, the best way to store the Biscoff truffles is in an airtight container in the refrigerator for up to 4 days.
The good news is that these truffles are a great candidate for freezing! Keep them in an airtight container or sealed freezer bag in the freezer for up to two months.
Related Recipes
If you love making no-bake truffles, we’ve got a frosted animal cookie truffle recipe for Easter and an amazing Cake Batter Candy Truffles recipe that will blow your mind!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Recipe
Biscoff Truffles
Ingredients
- 20 Biscoff cookies
- ½ cup cream cheese softened
- 7 ounces white chocolate
- 2 tablespoons Biscoff spread
- 1 ½ ounces semi-sweet chocolate melted
Instructions
- Line a baking sheet with parchment paper, wax paper or a silicone mat and set aside.
- Place the Biscoff cookies in the bowl of a food processor and pulse them until they are fine crumbs. Remove and reserve 1 tablespoon of the Biscoff crumbs to garnish the truffles with later.
- Add the softened cream cheese to the cookie crumbs and process until well combined.
- Use a small cookie scoop to scoop the mixture. With damp hands, roll the mixture into truffles and place them on the lined baking tray.
- In a microwave safe bowl, melt the white chocolate and cookie butter spread. Stir the chocolate and microwave it again in 15 or 30 second intervals until the mixture is smooth and creamy.
- Dip the truffles in the melted white chocolate and allow the excess to drip back into the bowl. Place the truffles back on lined tray.
- In a microwave safe bowl, heat the semi-sweet chocolate chips in short intervals until it is melted and smooth.
- Drizzle the semi-sweet chocolate over the dipped truffles and sprinkle with the reserved Biscoff biscuit crumbs.
- Place the truffles in the refrigerator to set for at least 2 hours before serving.
Notes
- If you don’t have a food processor, place the Biscoff cookies in a large ziploc bag and use a rolling pin to roll/crush the cookies into crumbs. Then, mix the softened cream cheese and cookie crumbs in large bowl until well combined.
- Store the finished truffles in an airtight in refrigerator or up to 4 days or in the freezer for up to 2 months.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
Journa Liz Ramirez says
These truffles are fun to eat! Everyone loves it and decided to have this at our next family gathering.
Kristyn says
These are heavenly!! I could eat way more than I should! Love that biscoff flavor!! They don’t last long at our house!
Julia says
This was a mistake to make! They are way too good! I cant stop eating them!!! So good and so simple to make!