No bake biscoff truffles are made with crushed biscoff cookies, cream cheese and milk, then dipped in white chocolate. This no-bake treat is delicious!

plate of white chocolate covered biscoff truffles with one truffle cut in half

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!

biscoff truffle ingredients in bowls labeled with text

How to make biscoff truffles

  1. 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.
  2. 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.
  3. 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.
  4. Dip truffles: Use two forks or dipping tools to dip truffles in melted chocolate. Set back on baking sheet to harden.
photo collage demonstrating how to make biscoff truffles in a food processor

Helpful tips for this recipe

This recipe is so easy and if you don’t have a food processor you can still make Biscoff truffles! 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. If you want cookie crumbs to garnish the truffles with, set aside two cookies before making the dough.

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.

Storing truffles

Truffles keep best when stored in the refrigerator. Keep them in an airtight container for up to a week! You can also freeze Biscoff truffles in an airtight container for up to 1 month. I recommend putting parchment paper or wax paper between the layers of truffles so they don’t stick together.

plate of white-chocolate covered biscoff truffles with cookie crumbs next to more biscoff cookies and mug of coffee

No-bake truffles are so easy to make and they require so few ingredients! The most popular truffles recipe are my sugar cookie truffles. Sprinkle red and green sprinkles on top for a festive touch. During the fall, pumpkin truffles are popular. They call for graham crackers and pumpkin pie spice. My personal favorite truffle are golden oreo truffles dipped in white chocolate.

plate of white chocolate covered biscoff truffles topped with crushed biscoff cookie crumbs

Biscoff cookies have this irresistible caramel flavor with a touch of brown sugar and cinnamon, and their crunchy texture allows them to blend well in the food processor leaving soft, almost powdery, crumbs. Mix that with cream cheese and a bit of milk and you have a creamy Biscoff blend perfect for rolling into balls. Dipped into white chocolate these Biscoff balls are a treat worth trying.

If you tried this recipe, be sure to leave a review below and tag @ifyougiveablondeakitchen on social media.

white chocolate covered biscoff truffle cut in half

No-Bake Biscoff Truffles

No bake biscoff truffles are made with crushed biscoff cookies, cream cheese and milk, then dipped in white chocolate. This no-bake treat is delicious!
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  • 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.


Store biscoff truffles in an airtight container in the refrigerator for up to 1 week.
Freeze biscoff truffles in an airtight container in the freezer for up to 1 month.
Recommended tools: Food processor, small cookie scoop, dipping tools
Serving: 1truffle, Calories: 120kcal, Carbohydrates: 14g, Protein: 1g, Fat: 7g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 7mg, Sodium: 85mg, Potassium: 41mg, Fiber: 1g, Sugar: 7g, Vitamin A: 47IU, Vitamin C: 1mg, Calcium: 24mg, Iron: 1mg

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