No-Bake Biscoff Truffles
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These easy no-bake Biscoff Truffles turn the unique and delicious flavor of Biscoff cookies into a creamy and delicious truffle. Easy to make and even more fun to eat, these indulgent treats are the perfect bite size dessert for entertaining!
If you enjoy Lotus Biscoff cookies (also known as a Speculoos cookie), you’re going love these delicious no-bake Biscoff truffles. They put the sweet and mildly spicy flavor of the popular crunchy cookie into a decadent truffle.
Cream cheese and Biscoff cookie crumbs combine to form the filling, which is coated in a sweet and creamy white chocolate coating, then topped with Biscoff crumbs.
These Biscoff cookie truffles are perfect for parties and potlucks, pretty enough to give as a gift, and easy enough to make any time you need a quick treat to satisfy your sweet tooth. They’re everything you want in a dessert recipe and guaranteed to be a hit!
If you want an extra decadent Biscoff recipe that’s both gorgeous and easy, you’ll want to try this amazing no-bake Biscoff cheesecake!
Why We Love This Recipe
Easy to Make – With just three simple ingredients and no baking required, these Biscoff balls are an incredibly easy to make yet impressive treat.
Versatile – Perfect for parties or an easy weeknight dessert, they also make a great gift. This Biscoff truffle recipe will be your new go-to treat for all kinds of occasions.
Unique – The unique and delicious white chocolate and Biscoff flavor makes these treats uniquely delicious and sets them apart from other truffle recipes.
Ingredients
- Biscoff cookies (the rectangle ones without cream)
- Cream cheese, softened at room temperature
- Ghirardelli vanilla melting wafers (or white chocolate chips)
How To Make Biscoff Truffles
Step 1: Line a baking sheet with parchment paper and set it aside. Then place the Biscoff cookies in a food processor or high-speed blender and pulse into fine crumbs. Set aside ½ cup for topping.
Step 2: Using a hand mixer on medium high speed, beat the softened cream cheese in a large mixing bowl until smooth and creamy.
Step 3: Add the Biscoff cookie crumbs to the cream cheese and mix on medium speed until well combined. The mixture should have a consistency similar to cookie dough.
Step 4: Use a 1.5 inch cookie scoop to make uniform balls. Scoop the dough and roll it firmly in the palms of your hands to make it smooth and round, then place it on the baking sheet. Place the sheet into the refrigerator to chill for 1-2 hours.
Step 5: Once the balls are chilled, place the vanilla melting wafers in a double boiler over low heat (you can also use a microwave-safe bowl and microwave on low). Melt the chocolate, stirring every 30 seconds until completely melted and smooth.
Step 6: Use a fork to dip each cookie ball in the melted chocolate, one at a time. Lift the ball out and tap the fork against the side of the double boiler or bowl to remove any excess chocolate.
Step 7: Place back onto the baking sheet and immediately sprinkle the crushed Biscoff cookie crumbs on top of the truffles. Repeat with the rest of the balls then place the tray back into the refrigerator and allow the coating to set. Keep refrigerated until ready to eat.
Tips & Tricks
- Instead of Ghirardelli vanilla melting wafers, you can coat the balls in the dark chocolate or milk chocolate Ghirardelli flavors, or you can use almond bark instead.
- Feel free to switch up the toppings and decorate with sprinkles or chopped nuts if desired. The coating hardens quickly so if adding toppings, be sure to sprinkle them on immediately after dipping.
- Keep refrigerated until ready to serve. If you keep these at room temperature for more than 2 hours, the cream cheese filling may start to soften and the outer shell may crack.
- If you don’t want to use a food processor or blender to crush the cookies, you can place them in a Ziploc bag and crush them with a rolling pin.
If you love these cookies as much as we do, you may also want to check out some of these delicious Biscoff recipes too.
You can store the truffles in an airtight container in the refrigerator for up to 2 weeks.
Yes – you can freeze them in an airtight container, and they should keep for up to 3 months. Make sure the coating has fully set before putting them in the container, otherwise they will clump together. Thaw in the fridge before serving.
More Truffle and Cake Ball Recipes
- Easy Oreo Truffles
- Peanut Butter Cookie Truffles
- Easy Lemon Cake Balls
- White Chocolate Pumpkin Truffles
- Chocolate Chip Cookie Dough Balls
Biscoff Truffles
Equipment
- Hand mixer optional
- Stand mixer optional
Ingredients
- 2 8.8 ounce Biscoff Cookie packages rectangular cookies without cream
- 8 ounces cream cheese softened
- 10 ounces Ghirardelli vanilla melting wafers or almond bark
Instructions
- Line a baking sheet with parchment paper and set it aside. Then place the Biscoff cookies in a food processor or high-speed blender and pulse into fine crumbs. Set aside ½ cup for topping.2 8.8 ounce Biscoff Cookie packages
- Using a hand mixer on medium high speed, beat the softened cream cheese in a large mixing bowl until smooth and creamy.8 ounces cream cheese
- Add the Biscoff cookie crumbs to the cream cheese and mix on medium speed until well combined. The mixture should have a consistency similar to cookie dough.
- Use a 1.5 inch cookie scoop to make uniform balls. Scoop each ball and roll it firmly in the palms of your hands to make it smooth and round, then place it on the baking sheet. Place the sheet into the refrigerator to chill for 1-2 hours.
- Once the balls are chilled, place the vanilla melting wafers in a double boiler over low heat (you can also use a microwave-safe bowl and microwave on low). Melt the wafers, stirring every 30 seconds until completely melted and smooth.10 ounces Ghirardelli vanilla melting wafers
- Use a fork to dip each cookie ball completely into the melted chocolate. Lift the ball out and tap the fork against the side of the double boiler or bowl to remove any excess coating.
- Place the ball back onto the baking sheet and immediately sprinkle the Biscoff cookie crumbs on top. Repeat with the rest of the balls then place the tray back into the refrigerator and allow the coating to set. Keep refrigerated until ready to eat.
Notes
Nutrition
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