Easy No-Bake Biscoff Truffles with Cream Cheese and White Chocolate

Easy No Bake Biscoff Truffles

If you have ever wanted a dessert that feels special but takes almost no effort, these Easy No Bake Biscoff Truffles are exactly that. I started making them for holiday gatherings a few years ago, and now my family asks for them before anything else on the cookie tray.

The beauty of this recipe is how little it asks of you. Three ingredients, one food processor, and a short chill in the refrigerator are all you need.

The spiced cookie flavor carries the whole thing, so there is nothing complicated to balance and nothing to bake. It is really easy, and it works just as well on a quiet weeknight as it does on a holiday table.

Plan on about 15 minutes of prep, 30 minutes of chilling, and roughly 18 truffles from one batch. That is a generous plate of sweets for a small gathering, and it doubles easily when you need more.

This easy Lotus Biscoff truffles recipe is the perfect bite sized dessert, made with everyone’s favorite spiced cookies.

No bake Biscoff truffles are a three ingredient dessert that brings together spiced cookies, cream cheese, and white chocolate. Each bite has the warm caramel and cinnamon flavor of Biscoff, a soft and slightly tangy center from the cream cheese, and a crisp white chocolate shell.

The flavors taste familiar and a little fancy at the same time, which is why I keep coming back to this recipe.

Lotus Biscoff cookies are a version of Belgian speculoos, the spiced cookies that fill store shelves every holiday season. Traditional speculoos are sometimes called Dutch windmill cookies because of the shape they are pressed into, while the Biscoff biscuits most of us know are simple rectangles.

Either way, the flavor is what matters, and it is the star of this recipe.

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Because the cookie does the heavy lifting, you only need three ingredients: cookies, cream cheese, and white chocolate melting wafers. That short list is why this is such a good recipe for busy weeks and last minute plans. There is no dough to roll out, no oven to watch, and no long list of pantry items to hunt down.

What makes the no bake approach work so well is the texture of the cookies themselves. They are crisp and dry, so they break down into fine crumbs that hold together once the cream cheese is worked in.

You end up with a soft dough that tastes like cookie butter, and the white chocolate coating gives every truffle a clean snap when you bite into it.

These truffles fit naturally into the holiday season. I have packed them into small boxes lined with parchment paper for gifts, and I have set them on Christmas cookie trays next to shortbread and fudge.

They also work for a birthday table, a baby shower, or a weekend coffee break. If you keep a package of Biscoff cookies in the pantry, you are always one step away from a dessert you can bring to someone’s house.

If you enjoy the flavor of Biscoff, the same cookies and cookie butter show up in plenty of other treats.

Think Biscoff ice cream, a loaf cake made from a cake mix, Biscoff tiramisu pudding, Biscoff muffins, 4 ingredient Biscoff fudge, Biscoff cookie bars, and a Biscoff cake with cookie butter frosting. A few of those are simple enough to make in the same afternoon.

Tips for Making Biscoff Cookie Truffles with Cream Cheese

Three simple ingredients and a few minutes of work are all this recipe needs, and these tips will help you get a smooth, even result the first time. I have made these truffles many times, and the small details below are the ones that matter most.

• Bring the cream cheese to room temperature. Soft cream cheese blends into the crumbs smoothly, while cold cream cheese can leave small lumps in the dough.
• No food processor? No problem. Place the biscuits in a plastic bag and crush them with a rolling pin until they are as fine as you can get them. The truffles will be a little less smooth, but they still taste wonderful.
• If the dough feels dry, mix in milk one tablespoon at a time until it can easily form a ball. Add it slowly, because a little goes a long way.
• Use a small cookie scoop so every truffle is the same size. Even sizing makes the batch look tidy and helps them chill and coat evenly.
• Chill the balls for 30 minutes before dipping. Cold dough is easier to handle and helps the white chocolate set faster.
• Dip with two forks or toothpicks. Lift each ball, dunk it, and let the extra chocolate drip back into the bowl before you set it down.
• Sprinkle the reserved crumbs right after each dip. Do not wait until the whole batch is coated. Once the chocolate hardens, the crumbs will not stick.
• Let the coating harden before serving. A firm shell keeps the truffles neat and easy to pick up.

Storage is simple. Keep the truffles in an airtight container in the refrigerator for up to a week, or freeze them for up to one month. I usually place a sheet of parchment paper between layers so the coating stays smooth.

They also make an inexpensive handmade gift. A small box lined with parchment paper and a few truffles inside looks thoughtful, and it costs far less than a box of chocolates from a shop. Around the holidays, I add them to a Christmas cookie tray with a little note about keeping them chilled.

A quick note: these truffles soften fast at room temperature, so keep them chilled until you are ready to serve them.

You can also change the coating without changing anything else about the recipe. Here is how the options compare:

Whichever way you coat them, the method stays the same: chill, dip, sprinkle, and chill again. That consistency is why this recipe is so reliable.

How to Make 3 Ingredient Biscoff Truffles

This Biscoff truffles recipe is really easy to make, and the whole process comes down to crushing, mixing, chilling, and dipping.

Ingredients You’ll Need:

• 8.8 oz package of Lotus Biscoff Cookies
• 6 oz cream cheese, softened to room temperature
• 10 oz Ghirardelli white chocolate melting wafers

That is the entire shopping list, which is part of what makes this dessert so handy to pull together.

How to Make It:

1. Line a baking sheet with parchment paper or wax paper so the truffles have a place to rest.
2. Add the cookies to the bowl of a food processor. Pulse until they are chopped into fine crumbs.
3. Measure out 1 tablespoon of the crumbs and set them aside for the topping.
4. Add the cream cheese to the remaining crumbs and pulse until the cream cheese is incorporated and a soft dough forms.
5. Scoop the dough out into small balls, roll them lightly between your hands if you like, and place them on the prepared baking sheet. Transfer the sheet to the refrigerator and chill for 30 minutes.
6. When the 30 minutes is almost up, transfer the white chocolate wafers into a small microwave safe bowl. Microwave for 30 seconds, then stir. Microwave in 15 second increments, stirring after each, until the chocolate is smooth. A double boiler works well too if you prefer that method.
7. Remove the balls from the refrigerator. Use two forks to dip each chilled ball in the white chocolate, allowing the excess to drip off. Return each truffle to the lined baking sheet and sprinkle it with a pinch or two of the reserved crumbs.
8. Repeat with the remaining balls until all of them have been coated and sprinkled. Allow the chocolate to set, then keep the truffles chilled until you are ready to serve.

That is the whole method from start to finish. The only waiting is the chilling time, and it is worth every minute because cold dough dips so much more easily than warm dough.

Notes and Adaptations:

Lotus Biscoff cookies were used here because most grocery stores carry them, but any brand of speculoos or spekulatius cookies works just as well. Aldi often sells its own brand seasonally around the Christmas holidays, and those are a great budget friendly option.

For the coating, Ghirardelli melting wafers are my pick because they melt evenly and set nicely. If you use regular white chocolate chips instead, follow the melting instructions on the package. Milk chocolate or dark chocolate can replace the white chocolate, or you can skip the coating entirely and roll the truffles in cocoa powder.

One more note on texture: if your dough crumbles instead of holding together, that usually means it needs a spoonful of milk. Add it one tablespoon at a time until the dough comes together in your hands.

For reference, the source nutrition for this recipe lists about 219 calories, 23 g of carbohydrates, 2 g of protein, and 13 g of fat per truffle.

Recommended Equipment:

A food processor and a small cookie scoop are the two tools that make this recipe easy. Everything else, such as a baking sheet, parchment paper, and a microwave safe bowl, is likely already in your kitchen.

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Easy No Bake Biscoff Truffles If you have ever wanted a dessert that feels special but takes almost no effort, these Easy No Bake Biscoff Truffles are exactly that. I started making them for holiday gatherings a few years ago, and now my family asks for them before anything else on the cookie tray.

• Total Time: 45 min
• Yield: 18 1x

Ingredients

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8.8 oz Lotus Biscoff Cookies
6 oz cream cheese, softened to room temperature
10 oz Ghirardelli white chocolate melting wafers

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Instructions

1-Line a baking sheet with parchment paper: Line a baking sheet with parchment paper or wax paper.
2-Add cookies to the bowl of a: Add cookies to the bowl of a food processor. Pulse until they are chopped to fine crumbs.
3-Measure out 1 TBSP of the crumbs: Measure out 1 TBSP of the crumbs and set aside.
4-Add cream cheese to the remaining crumbs: Add cream cheese to the remaining crumbs and pulse until cream cheese is incorporated and a soft dough forms.
5-Scoop dough out into small balls and: Scoop dough out into small balls and place on prepared baking sheet. Transfer to refrigerator and chill for 30 minutes.
6-Once the 30 minutes is almost up,: Once the 30 minutes is almost up, transfer the white chocolate wafers into a small microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave in 15-second increments, stirring after each, until chocolate is smooth.
7-Remove balls from the refrigerator: Remove balls from the refrigerator. Use two forks to dip each chilled ball in the white chocolate, allowing excess to drip off. Return to lined baking sheet and sprinkle with a pinch or two of reserved crumbs.
8-Repeat with remaining balls until all have: Repeat with remaining balls until all have been coated and sprinkled. Allow chocolate to set, then keep chilled until ready to serve.

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• Prep Time: 15 min
• Cook Time: 0 min
• Method: no_cook

Nutrition

• Serving Size: 1
• Calories: 219
• Sugar: 15 g
• Sodium: 89 mg
• Fat: 13 g
• Saturated Fat: 7 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 16 mg