Satisfy your sweet tooth with our Biscoff Truffles Recipe. Create luxurious, melt-in-your-mouth treats that everyone will love. These only have a handful of ingredients and take a few minutes to make. They are the perfect addition to your cookie tray this year.
Our friend Wim from Belgium introduced us to Biscoff cookies. When Paul visited their house recently, he indulged in a delightful dessert of vanilla ice cream mixed with Biscoff crumbs and drizzled with honey. Impressed by the taste, he promptly purchased the ingredients to recreate it for our children.
The distinct flavor of these cinnamon biscuits inspired me to use them instead of our usual chocolate cookies in Oreo truffles, which are sure to become everyone's favorite at your holiday season dinner or party.
These no bake truffles offer a delectable blend of creamy and crunchy textures that will tantalize your taste buds and leave you yearning for more. Whether as a gift or a dessert, these treats are perfect for enjoying all year round!
Using our simple recipe, you can quickly whip up a batch of biscoff truffles with basic ingredients. After just one taste, you'll find it difficult to resist devouring the entire batch on your own!
Make sure to try my 3 Ingredient Microwave Fudge and Pecan Bark for more great holiday treats!
Ingredients
Lotus Biscoff Cookies - These classic cinnamon biscuits are the main ingredient! They taste like gingerbread.
Cream Cheese - Softened cream cheese makes the filling rich and creamy.
Powdered Sugar - The cookies are sweetened but the cream cheese is not so adding a bit of powdered sugar gives the best level of sweetness.
Vanilla Extract - Just a bit of vanilla enhances all the flavors.
Optional Coating:
White Chocolate - You can use any chocolate chips you like but we prefer white chocolate chips. My favorite is a white chocolate coating since the biscoff balls are cinnamony.
Cinnamon Sugar - Combine a small amount of cinnamon and sugar to coat the balls if you're not opting for chocolate.
How to Make this Biscoff Truffles Recipe
These no bake biscoff truffles mix up in just a few minutes. Here's how:
Step One: First, use a food processor to pulse the biscuits until they form fine crumbs.
Top Tip
Without a food processor you can put the cookies in a gallon ziplock bag and crush them with a meat mallet or rolling pin.
Step Two: In the second step, combine all the ingredients, excluding the white chocolate, in the food processor along with the Biscoff cookie crumbs. Continue processing until a smooth mixture forms and it comes together to form a solid ball.
Step Three: Shape the mixture into small balls using a small cookie scoop, making them 1-inch in size. Place the formed balls onto a baking sheet lined with wax paper.
Step Four: Dip the truffles in white chocolate or coat them with a mixture of cinnamon and sugar. Then, return them to the tray lined with parchment paper. If you like, you can add extra chocolate drizzle and sprinkle some more biscoff crumbs on top. Refrigerate the biscoff truffle recipe until the melted chocolate hardens.
Top Tip
To melt chocolate quickly, combine it with a small amount of coconut oil and heat in the microwave in a microwave-safe bowl for 15-second intervals, stirring after each one. Once the chocolate is 75% melted, continue stirring until it becomes completely smooth. If the mixture appears too thick, simply add a touch more coconut oil. Alternatively, you can melt it on a double boiler.
Variations
Peanut Butter - Substitute the cream cheese with peanut butter for the peanut butter option to make peanut butter biscoff cookie truffles.
Cookies - Use another type of cookie in place of the Lotus speculoos cookies.
Chocolate - Swap out the white chocolate with milk chocolate or dark chocolate to cover the truffles.
Common Questions
What do biscoff cookies taste like?
They taste like warm spices. They remind me of gingerbread but with more cinnamon and less ginger. They are slightly sweet and crisp. Lotus biscoff spread tastes the same but has a consistency of nut butter.
How do I store biscoff truffles?
Since these easy biscoff truffles have cream cheese I keep them in an airtight container in the fridge. They are fine at room temperature for a few hours but for longer storage put them in the refrigerator.
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📖 Recipe
Biscoff Truffles Recipe
Ingredients
- ½ cup biscoff crumbs about 6 two-packs
- 2 oz cream cheese
- ¼ cup powdered sugar
- 1 teaspoon vanilla
Coating Options
- ¾ cup white chocolate chips
- ¼ cup sugar
- ½ teaspoon cinnamon
Instructions
- Pulse the cookies in a food processor to make crumbs.
- Add the cream cheese, powdered sugar, and vanilla. Pulse until well combined.
- Form 12 balls. Place on a waxed paper-lined tray.
White Chocolate Coating
- Melt the chocolate and coconut oil in a small bowl in the microwave stirring every 15 seconds.
- Coat the balls in the chocolate and place back on the tray. Refrigerate to set the chocolate and then store in the fridge in an airtight container.
Cinnamon Sugar Coating
- Combine the cinnamon and sugar. Roll the truffles in the sugar mixture. Store in the fridge.
Nutrition
More Biscoff Recipes
If you are a fan of Biscoff cookies I have you covered.
Easy Biscoff Milkshake
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