No-Bake Biscoff Truffles
If you love biscoff cookies, then you are going to love these truffles! With only 4 ingredients these no bake biscoff truffles are so easy to make. They are soft and chewy with a hard chocolate coating. These little treats are great for sharing!
The idea of grinding up packaged cookies and mixing the soft crumbs with cream cheese to create cookie truffles is brilliant. I reached for Biscoff cookies at the supermarket the other day eager to discover their cookie truffle transformation. Protected by a smooth coating of hardened white chocolate, I found that Biscoff balls are a treat for the tastebuds. The best part is they taste like cookie butter!
Why this recipe works
There are only 4 ingredients! It’s a no-bake recipe so you don’t need to turn on the oven. It you don’t have a food processor, you can crush the cookies by hand. They make a great gift for the holidays too!
- Biscoff cookies: You’ll need a sleeve of the cookies for this recipe. You can find them at most grocery stores.
- Cream cheese: This helps bind the cookie crumbs together. Make sure it’s at room temperature for easy mixing.
- White chocolate: This will coat the truffles. High-quality chocolate yields the best results for melting. I do not recommend white chocolate chips.
- Milk: This makes the mixture soft and moist.
Biscoff truffles can be coated in any type of chocolate. Milk or dark chocolate are both great options! You can also mix in some extra spices to the dough. I think a little ground cinnamon or ginger would taste phenomenal. For garnish, I usually use cookie crumbs, but you could also use sprinkles or chopped nuts.
To make this treat dairy free, simply use dairy free cream cheese, milk and chocolate. You could also use peanut butter (or any nut butter) in place of the cream cheese. The cookie balls will taste amazing!
How to make biscoff truffles
- Make the dough: Crush Biscoff cookies in a food processor. Add cream cheese and process until combined, then add milk and process until dough comes together. Transfer dough to refrigerator to chill.
- Shape the dough: Use a small cookie scoop to scoop the dough then roll dough between hands to form into a ball. Place on baking sheet and repeat with remaining dough.
- Melt the chocolate: Place white chocolate in a microwave-safe bowl. Heat for 1 minute on 50% power level, stir then continue heating in 20 second increments until chocolate is fully melted.
- Dip truffles: Use two forks or dipping tools to dip truffles in melted chocolate. Set back on baking sheet to harden.
Make sure your cream cheese is at room temperature. It will make mixing the ingredients a lot easier! Use only enough milk to make the dough soft. Too much will make the cookie balls too moist and lose their spherical shape.
I recommend chilling the truffles before dipping in melted chocolate. This will help the truffles maintain their shape. A helpful tool for dipping truffles are these dipping tools (I use them for all my truffle recipes!) I also suggest reading my tips for melting chocolate for this recipe.
Frequently Asked Questions
Biscoff cookies have this irresistible caramel flavor with a touch of brown sugar and cinnamon. The crunchy texture allows them to blend well in the food processor leaving soft, almost powdery, crumbs.
Absolutely! Place all the cookies in a ziptop bag and use the back of a spoon or measuring cup to crush the cookies into fine crumbs. Transfer crumbs to a bowl and mix in remaining ingredients by hand.
Yes, you can use the speculoos spread instead of cream cheese, but you will need some cookie crumbs to help the truffles keep their shape. I suggest using biscoff cookies, graham cracker crumbs or shortbread cookies.
Truffles keep best when stored in an airtight container in the refrigerator for up to a week. You can also freeze Biscoff truffles in an airtight container for up to 3 months. I recommend putting parchment paper or wax paper between the layers of truffles so they don’t stick together.
Here are some more no-bake cookie ball recipes you will enjoy!
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Get the Recipe: No-Bake Biscoff Truffles
- 1 sleeve of Biscoff cookies, 32 cookies
- ¼ cup cream cheese, room temperature
- 1-2 tablespoons milk
- 1 ½ cups (250 g) white chocolate, chopped into equal sized pieces or chocolate chips
- Set aside 2 cookies to crush into crumbs for garnish. Place remaining cookies in a food processor and blend until they reach a fine sand-like consistency. Add the cream cheese and pulse until blended. Slowly add the milk, one tablespoon at a time, until the dough comes together. Transfer to a bowl and place in the refrigerator for 30 minutes.
- Line a baking sheet with wax paper or parchment paper. Take the chilled dough and form into balls, about 1-inch in diameter. Put them on the baking sheet and place in the refrigerator for another 10 minutes.
- Melt white chocolate in a double boiler (see tips for melting chocolate here). Dip balls in the melted chocolate and return them to the baking sheet. Place them in the refrigerator for a few minutes so the chocolate coating hardens. Store Biscoff balls in an airtight container in the refrigerator for up to one week.