Easy Biscoff Truffles with White Chocolate
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These easy Biscoff truffles are made with 4 simple ingredients and combine crushed Lotus cookies, cream cheese, and cookie butter with a white chocolate coating. This no-bake recipe makes a lovely addition to a holiday dessert platter or a homemade gift for a fellow Biscoff fan.
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I love pretty much anything with Biscoff cookies of speculoos cookie, like my Boozy Marzipan Speculoos Truffles . These little biscoff cookie truffles are my favorite easy treat to make for parties and homemade gifts. They are super simple to make with only 4 ingredients.
You can switch up the cookies and decorations to suit the occasion (think Easter or Valentine’s Day) —and if you love Biscoff as much as I do, these little bites deserve a spot on your list!
Made with finely crushed Biscoff cookies, cream cheese, and cookie butter, these Biscoff truffles have a soft, fudgy center tucked inside a white chocolate and Biscoff coating. A pinch of salt and a little cinnamon bring out their caramelized cookie flavor.
These are perfect for your holiday dessert platter—or a little gift bag, if you can resist keeping them all!
Tips
- Grind the filling crumbs finely. This makes the mixture easier to roll into smooth balls. Keep the decorating crumbs a little coarser for texture.
- Use full-fat block cream cheese. Its firm texture works well for shaping the filling.
- Melt white chocolate gently. Stir frequently and stop heating as soon as it melts.
- Use a small, deep bowl for dipping. This makes it easier to submerge the truffles, even as you get toward the end of the coating.
Storing and Gifting
Keep the Biscoff truffles in an airtight container in the refrigerator because of the cream cheese filling.
For gifting, let the coating set completely before placing the truffles in mini paper candy cups and food-safe gift bags. Keep refrigerated until you hand them over, and include a little note asking the recipient to refrigerate them too.
Easy Biscoff Truffles
These easy Biscoff truffles are made with 4 simple ingredients and combine crushed Lotus cookies, cream cheese, and cookie butter with a white chocolate coating. This no-bake recipe makes a lovely addition to a holiday dessert platter or a homemade gift for a fellow Biscoff fan.
Ingredients
For the filling
- 200 g Biscoff cookies about 26 cookies
- ⅓ cup plus 1 tablespoon cream cheese 90 g, softened
- 3 tablespoons plus ½ teaspoon smooth Biscoff spread 50 g
- Scant ¼ teaspoon ground cinnamon (optional)
- Small pinch of fine salt
For the coating
- About 1 1/4 cup finely chopped white chocolate 200 g
- 1 teaspoon smooth Biscoff spread 24 g
Instructions
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Crush the cookies. Pulse the Biscoff cookies in a food processor until finely ground. Alternatively, place them in a zip-top bag and crush with a rolling pin.
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Mix the filling. Combine the remaining crumbs with the cream cheese, Biscoff spread, cinnamon, and salt until evenly blended.
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Shape the truffles.You might have to refrigerate the batter a bit if its too soft. Scoop out roughly a tablespoon of mixture at a time and roll into balls. Place on a parchment-lined plate or baking sheet. If the mixture feels sticky, refrigerate for 10–15 minutes before rolling.
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Chill. Freeze the shaped truffles for 15–20 minutes to firm them up.
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Melt the coating. Place the white chocolate in a heatproof bowl over a saucepan of gently simmering water. Keep the bowl above the water and stir until smooth. Alternatively, microwave in 20-second intervals, stirring well between each.
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Dip. Using a dipping fork, lower each truffle into the melted coating. Lift out and gently tap the fork against the bowl to remove excess chocolate. Slide onto parchment paper with the help of a toothpick.
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Decorate. Stir the tsp of biscoff into the remaining white chocolate , if needed, reheat over the waterbath and drizzle the darker chocolate mix over the already set truffles.
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Let set. Refrigerate until the coating is firm.
