Easy Biscoff truffles made with just 3 ingredients. These no bake Biscoff balls are made with crushed Biscoff cookies and cream cheese, then coated in chocolate for an easy bite-sized treat.
These Biscoff truffles, also known as Biscoff balls, are creamy, no bake treats made with Biscoff cookies, cream cheese, and a crisp chocolate coating.
These 3 ingredient Biscoff truffles are easy to make, and I always chill the balls before dipping for a smoother, cleaner chocolate coating.
Why you'll love this recipe
- Only 3 ingredients – quick, simple, and no bake.
- Rich Biscoff flavor – creamy cookie butter in every bite.
- Perfect for gifting – cute, bite-sized truffles that impress.
Ingredients you need
- Biscoff cookies: Use Lotus Biscoff or any speculoos biscuits, finely crushed in a food processor for a smooth truffle texture.
- Cream cheese: Use full-fat cream cheese, such as Philadelphia, for a smooth, creamy filling that holds its shape when chilled.
- Chocolate: Coat with melted white chocolate, or try dark, milk, or semi-sweet for a richer flavor.
Tips for this recipe
- Use fine crumbs: Blend cookies until powdery for smooth, even truffles.
- Chill the dough: Cold dough is easier to shape and dip.
- Good chocolate matters: Use quality white or dark chocolate for a glossy coating.
- Work fast: White chocolate sets quickly — dip a few at a time.
- Decorate last: Add a drizzle of melted Biscoff or crushed cookies once set.
How to Make Biscoff Truffles with Cream Cheese
Finely crush the Biscoff cookies in a food processor until very fine, sand-like crumbs.
In a bowl, mix the crumbs with cream cheese using a spoon or your hands until the dough comes together.
Shape into small balls (about 20 g each) and place them on a tray. Chill for 20–30 minutes, then roll again for perfectly round truffles.
Melt the white chocolate in a double boiler or microwave until smooth. Dip each truffle using a toothpick, shake off excess chocolate, and set on parchment paper to set.
Decorate with a drizzle of melted Biscoff spread and crushed cookies, then chill until firm.
Recipe Variations
- Dark Chocolate Biscoff Truffles: Coat with dark chocolate for a deeper, less sweet flavor.
- Cookie Butter Biscoff Balls: Add a spoonful of Biscoff spread to the filling for an even stronger cookie butter flavor.
- Spiced Truffles: Add a pinch of cinnamon or ginger to the mix for a warm twist.
- Biscoff Nutella Truffles: Combine Biscoff and Nutella for a rich, creamy combo.
- Biscoff cake pops: Insert sticks into the balls.
More Biscoff Recipes
Recipe Questions
Can I use Biscoff spread instead of cream cheese?
Yes, replace cream cheese with Biscoff cookie butter for a stronger flavor.
Can I make these truffles ahead?
Absolutely. They keep well in the fridge for up to a week.
What chocolate is best for coating?
White chocolate pairs perfectly with Biscoff, but dark or milk works too.
Can I freeze Biscoff truffles?
Yes, freeze them for up to 3 months and thaw in the fridge before serving.
Are Biscoff truffles made with cream cheese?
Yes. These Biscoff truffles combine finely crushed Biscoff cookies with cream cheese to create a soft, creamy filling that is easy to roll into balls.
More Truffle Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Recipe Video
Biscoff Truffles
- Total Time: 30 minutes
- Yield: 20 balls
Description
How to make easy Biscoff cookie butter truffles with Biscoff cookies, cream cheese, and a smooth white chocolate coating — creamy, crunchy, and full of spiced cookie flavor (makes about 20 truffles).
Ingredients
- 40 Biscoff cookies – about 320 g
- 80 g (⅓ cup) cream cheese – Philadelphia or full-fat
- 250 g (1½ cups) white chocolate chips
- Lotus Biscoff cookie butter spread – for decoration
Instructions
- Finely crush the Biscoff cookies in a food processor until you get a fine crumb.
- Place the crumbs in a medium bowl, add the cream cheese, and mix first with a spoon, then with your hands until smooth and slightly sticky.
- Form 20 small balls of about 20 g each, rolling them between your palms until perfectly round.
- If the mixture feels too soft, refrigerate for 20 minutes before reshaping.
- Chill the truffles for 30 minutes (or 15 minutes in the freezer) to firm up.
- Melt the white chocolate in a double boiler or microwave until completely smooth and runny, then pour it into a small deep bowl.
- Dip each truffle using a toothpick, coat completely, then shake gently to remove excess chocolate.
- Place on a sheet of parchment paper and let them cool until the coating is fully set.
- Decorate each truffle with a drizzle of melted Biscoff spread and a sprinkle of cookie crumbs.
Notes
Storage: Keep in an airtight container in the fridge for up to 1 week, or freeze for up to 3 months.
Tips:
- Use fine crumbs for smooth truffles.
- Chill before dipping for clean, even coating.
- Use quality white chocolate for the best shine and texture.
- Add a drizzle of Biscoff spread for a bakery-style finish.
- Prep Time: 30 minutes
- Category: balls, truffles,
- Cuisine: American
Nutrition
- Serving Size: 1 TRUFFLE
- Calories: 146
- Sugar: 11.2 g
- Sodium: 130 mg
- Fat: 6.6 g
- Carbohydrates: 20.1 g
- Protein: 1.9 g
- Cholesterol: 6.7 mg
Lydia
I tried them and it was perfect and very easy to make. I just added some white chocolate and biscoff crumbs on top for decoration, and it was delicious. Thank you for the recipe!