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No Bake Biscoff Cookie Truffles Recipe
Ben Carraoli

No Bake Biscoff Cookie Truffles Recipe

I still remember the first time I made these No Bake Biscoff Cookie Truffles 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.
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Total Time 1 hour 20 minutes
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Notes

  • 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