I have to admit, the first time I made these No-Bake Biscoff Cookie Truffles Recipe, I was hooked instantly. There’s something magical about that rich, caramelized flavor of Biscoff cookies combined with creamy layers of sweetness.
I love how easy these truffles are—no oven required, and they come together in just a few simple steps. Each bite melts in your mouth, leaving a subtle crunch and a sweet, buttery finish. Honestly, these truffles have become my go-to treat for quick indulgence and gifting. You can also enjoy similar treats like the Chocolate Pretzels Recipe for a crunchy chocolatey twist.
Ingredients
Here’s everything you’ll need to create these irresistible Biscoff truffles. I’ve included tips to make sure each ingredient works perfectly.
- Biscoff cookies – 2 cups, crushed finely. I find using a food processor gives the best texture for smooth truffles.
- Cream cheese – 8 oz, softened. Using room temperature cream cheese helps the mixture combine seamlessly.
- Biscoff spread – ½ cup, for that signature cookie flavor. Make sure it’s smooth and not overly stiff.
- White chocolate or milk chocolate – 8 oz, for dipping. Freshly melted chocolate gives the best shine and snap.
- Optional toppings – crushed Biscoff cookies, sprinkles, or cocoa powder. Adds a fun texture and extra flavor.
Note: several servings
Variations
I like to experiment with these truffles, and here are some ways to switch them up:
- Dairy-Free – Swap cream cheese for a vegan cream cheese alternative and use dairy-free chocolate.
- Sugar-Free – Use sugar-free Biscoff spread and chocolate for a guilt-free version.
- Flavor Boost – Add a pinch of sea salt, a dash of cinnamon, or even some finely chopped nuts to the mixture for extra depth.
- Chocolate Lovers – Drizzle dark chocolate over the dipped truffles for a decadent contrast. You can also try pairing these truffles with desserts like the Almond Cake Recipe From Scratch for an elegant dessert spread.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 5 minutes (for melting chocolate and dipping)
- Total Time: 20 minutes
These truffles are super quick, making them perfect for last-minute desserts.
Equipment You Need
- Food processor – for finely crushing the cookies.
- Mixing bowl – to combine cookies, cream cheese, and Biscoff spread.
- Spatula – for smooth folding of ingredients.
- Baking sheet – to chill truffles before dipping.
- Parchment paper – prevents sticking during chilling.
- Microwave-safe bowl or double boiler – to melt chocolate evenly.
How to Make No-Bake Biscoff Cookie Truffles
Step 1: Crush the Cookies
Start by placing your Biscoff cookies into a food processor and pulse until you get a fine crumb. I like to save a few crumbs for topping later, giving the truffles a textured finish.
Step 2: Mix With Cream Cheese and Biscoff Spread
In a mixing bowl, combine the cookie crumbs with softened cream cheese and Biscoff spread. I always fold gently with a spatula to keep the mixture smooth but firm.
Step 3: Shape Into Balls
Scoop small portions of the mixture and roll them into bite-sized balls. I find using a small cookie scoop helps keep them uniform and makes dipping easier.
Step 4: Chill the Truffles
Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes. Chilling helps them hold their shape during chocolate dipping.
Step 5: Dip in Chocolate
Melt your chocolate and carefully dip each truffle using a fork. I like to tap off excess chocolate to get a smooth coating. Return the truffles to parchment paper to set.
Step 6: Add Toppings
Before the chocolate sets completely, sprinkle crushed Biscoff cookies or decorations of your choice. I find this adds both flavor and a professional look.
Additional Tips for Making This Recipe Better
From my experience, these tips really elevate the truffles:
- I always use room temperature cream cheese—it mixes so much easier.
- Don’t skip chilling; it makes dipping cleaner and keeps the truffles from falling apart.
- For smoother chocolate, melt slowly and stir often. I sometimes add a teaspoon of coconut oil for extra shine.
- Roll truffles quickly with lightly greased hands to prevent sticking.
How to Serve No-Bake Biscoff Cookie Truffles
Serving these truffles can be as fun as making them! I like to arrange them on a decorative plate or cupcake liners for a festive touch. You can drizzle extra chocolate on top, dust with cocoa powder, or even add edible gold flakes for a luxurious look. These truffles pair wonderfully with coffee, tea, or even a glass of milk.
Nutritional Information
Here’s a quick look at what you’re indulging in:
- Calories: Approximately 180 per truffle
- Protein: 2 grams
- Carbohydrates: 20 grams
- Fat: 10 grams
These treats are rich, so a little goes a long way!
Make Ahead and Storage
Storing
I keep my truffles in an airtight container in the fridge. They stay fresh for up to a week, and chilling keeps the texture perfect.
Freezing
You can freeze these truffles for up to 3 months. I recommend placing them on a tray first, then transferring to a freezer-safe container to avoid sticking.
Reheating
No need to reheat—just let frozen truffles sit at room temperature for 10–15 minutes before serving. They soften just enough to enjoy without melting.
Why You’ll Love This Recipe
Here’s why I keep coming back to these truffles:
- Super Easy – No oven, no complicated steps, just mix, shape, chill, and dip.
- Crowd-Pleaser – Everyone loves the caramelized Biscoff flavor. I’ve gifted these, and they’re always a hit.
- Versatile – You can easily adapt them to be dairy-free, sugar-free, or extra chocolatey.
- Quick to Make – Prep in under 20 minutes and impress guests instantly.
- Fun to Decorate – I enjoy adding different toppings or drizzles to make them look festive.
No-Bake Biscoff Cookie Truffles Recipe
Ingredients
Method
- Start by placing your Biscoff cookies into a food processor and pulse until you get a fine crumb. I like to save a few crumbs for topping later, giving the truffles a textured finish.
- In a mixing bowl, combine the cookie crumbs with softened cream cheese and Biscoff spread. I always fold gently with a spatula to keep the mixture smooth but firm.
- Scoop small portions of the mixture and roll them into bite-sized balls. I find using a small cookie scoop helps keep them uniform and makes dipping easier.
- Place the truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes. Chilling helps them hold their shape during chocolate dipping.
- Melt your chocolate and carefully dip each truffle using a fork. I like to tap off excess chocolate to get a smooth coating. Return the truffles to parchment paper to set.
- Before the chocolate sets completely, sprinkle crushed Biscoff cookies or decorations of your choice. I find this adds both flavor and a professional look.
Notes
- I always use room temperature cream cheese—it mixes so much easier.
- Don’t skip chilling; it makes dipping cleaner and keeps the truffles from falling apart.
- For smoother chocolate, melt slowly and stir often. I sometimes add a teaspoon of coconut oil for extra shine.
- Roll truffles quickly with lightly greased hands to prevent sticking.
