Do Share Recipe

I still remember the first time I made these No Bake Biscoff Cookie Truffles Recipe because my kitchen instantly smelled like warm caramel and spices. I didn’t even need to turn on the oven, which made the whole experience feel extra easy and fun. These truffles are creamy on the inside, perfectly sweet, and coated in smooth white chocolate.

I love how they look fancy but come together with minimal effort. If you enjoy quick desserts that taste bakery-quality, this recipe is one you’ll keep coming back to, similar to a delightful Banana Pudding Cheesecake Recipe I recently tried.

Ingredients

Here’s everything you need to make these rich and creamy truffles, along with helpful tips for best results:

45 Biscoff cookies – finely crushed; use a food processor for a smooth texture so the truffles hold together well
¼ cup Biscoff cookie butter – creamy version works best because it blends evenly with the crumbs
8 ounces cream cheese, softened – brings richness and structure; always use room-temperature cream cheese
10–12 ounces white chocolate, finely chopped – melts smoothly and creates a sweet outer shell
2 tablespoons Biscoff cookie butter (optional) – perfect for drizzling on top for extra flavor and visual appeal

Note: several serving – This recipe makes about 16 truffles based on the ingredient quantities listed. You can also enjoy a lighter fruity twist inspired by Luscious Lemon Raspberry Swirl Cheesecake Cups Recipe for a refreshing contrast after these rich truffles.

Variations

You can easily customize these truffles to suit different tastes and dietary needs:

Use dark chocolate or milk chocolate instead of white chocolate for a deeper flavor
Replace Biscoff spread with peanut butter or almond butter for a nutty twist
Try dairy-free cream cheese and dairy-free chocolate to make them vegan
Add crushed nuts or mini chocolate chips for texture
Sprinkle flaky sea salt on top to balance the sweetness

Cooking Time

These truffles are quick and stress-free since there’s no baking involved:

Prep Time: 20 minutes
Chilling Time: 1 hour
Total Time: Approximately 1 hour 20 minutes

Equipment You Need

Food processor – used to crush the cookies into fine crumbs
Microwave-safe bowls – for gently melting cookie butter and chocolate
Spatula – helps mix the ingredients smoothly
Baking sheet with parchment paper – prevents sticking while chilling
Refrigerator – firms up the truffles and sets the chocolate coating

How to Make No-Bake Biscoff Cookie Truffles Recipe Name?

Prepare the Cookie Base

Start by placing the Biscoff cookies into a food processor and blending until they become fine crumbs. This step is important because evenly crushed cookies help create a smooth truffle texture. Once done, set the crumbs aside in the processor.

Combine the Creamy Ingredients

Slightly warm the Biscoff cookie butter until soft, then add it along with the softened cream cheese to the cookie crumbs. Blend again until the mixture looks thick and fully combined. The mixture should hold together when pressed.

Shape the Truffles

Scoop out small portions of the mixture and roll them between your palms to form even balls. Place them on a parchment-lined baking sheet. Refrigerate for about one hour so they become firm and easier to coat.

Melt the White Chocolate

While the truffles chill, melt the white chocolate in a microwave-safe bowl. Heat it in short intervals, stirring in between, until smooth and glossy. Be careful not to overheat or the chocolate may seize.

Coat the Truffles

Dip each chilled truffle into the melted white chocolate, ensuring it’s fully coated. Let the excess chocolate drip off before placing the truffle back on the lined baking sheet. Work quickly to keep the chocolate smooth.

Chill and Finish

Return the coated truffles to the refrigerator and let them set completely. Once firm, drizzle with extra melted Biscoff cookie butter if desired. Allow the drizzle to set before serving.

Additional Tips for Making This Recipe Better

After making these several times, here are a few personal tips that really help:

I always chill the mixture well before rolling to avoid sticky hands
Using good-quality white chocolate makes a huge difference in taste and texture
I let the truffles sit at room temperature for a few minutes before serving for the best bite
If the chocolate thickens, I stir in a tiny bit of oil to smooth it out
Rolling the balls evenly helps them look more professional and neat

How to Serve No-Bake Biscoff Cookie Truffles Recipe Name?

These truffles look beautiful when served on a dessert platter lined with parchment paper. I like to drizzle extra cookie butter on top and sprinkle crushed Biscoff crumbs for decoration. They pair perfectly with coffee, tea, or hot chocolate. For parties, you can serve them in mini cupcake liners for an elegant presentation.

Nutritional Information

Here’s a quick overview of the nutritional value per serving:

Calories: Approximately 347 kcal per serving
Protein: Around 4 g per serving
Carbohydrates: About 40 g per serving
Fat: Roughly 20 g per serving

Make Ahead and Storage

Storing

These truffles can be stored in an airtight container in the refrigerator for up to one week. They stay fresh and maintain their texture beautifully.

Freezing

You can freeze the truffles for up to two months. I recommend separating layers with parchment paper so they don’t stick together.

Reheating

These truffles don’t require reheating. Simply let frozen truffles sit at room temperature for a few minutes before serving.

Why You’ll Love This Recipe?

There are so many reasons this recipe is a favorite:

It’s incredibly easy and requires no baking at all
The flavor is rich, creamy, and full of Biscoff goodness
Perfect for holidays, parties, and gifting
Easy to customize with different coatings and add-ins
Can be made ahead, saving time on busy days

Ben Carraoli