Name: Biscoff Truffles
Ingredients: 250g Lotus Biscoff biscuits; 125g soft cream cheese/mascarpone; 200g white chocolate; 25g Biscoff spread; Optional: ½ teaspoon vanilla extract

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These heavenly Biscoff Truffles combine creamy cheesecake texture with the iconic spiced cookie flavor, all wrapped in a delicious white chocolate coating. A no-bake treat that’s perfect for any occasion!

Why Make This Recipe

Incredibly Simple: With just four main ingredients, these truffles come together in no time!

Irresistible Flavor Combination: The caramelized spice notes of Biscoff paired with smooth white chocolate create a match made in dessert heaven.

Perfect for Sharing: Whether for holiday gifting, parties, or just treating yourself, these truffles never fail to impress.

No Baking Required: A completely no-bake dessert that doesn’t require turning on the oven.

Ingredients

Lotus Biscoff Biscuits: These caramelized spiced cookies form the foundation of our truffles, bringing that distinctive cinnamon-caramel flavor we all adore.

Cream Cheese: I recommend using full-fat Philadelphia or mascarpone for the creamiest texture and richest flavor, though reduced-fat cream cheese will work in a pinch.

White Chocolate: Provides a sweet, creamy coating that beautifully complements the spiced Biscoff interior. I prefer using good quality white chocolate that melts smoothly.

Biscoff Spread: That magical cookie butter adds an extra dimension of Biscoff flavor to the decoration.

Optional: Vanilla extract if you want to enhance the sweetness, though I find the recipe perfect without it!

Step-by-Step Instructions

Create the cookie base: Using a food processor, pulse your Biscoff biscuits until they transform into fine crumbs. No food processor? No problem! Place the cookies in a ziplock bag and crush them with a rolling pin until finely ground.
Reserve some crumbs: Set aside about 2 tablespoons of the crushed biscuits for decoration later.
Mix the filling: Transfer the remaining crumbs to a mixing bowl and add the soft cream cheese. Combine until you have a thick, uniform paste that holds together well. The mixture should be smooth but firm enough to shape.
Shape the truffles: Using a melon baller, cookie scoop, or two teaspoons, portion out the mixture and roll into evenly-sized balls. I aim for about 1.5-inch diameter, which creates the perfect bite-sized treat.
Chill thoroughly: Place your shaped truffles on a parchment-lined tray and freeze for about 30 minutes. This crucial step ensures they’ll hold their shape when dipped in the warm chocolate.
Prepare the coating: While the truffles are chilling, gently melt your white chocolate either in a microwave (in short 20-second bursts, stirring in between) or using a double boiler until completely smooth.
Melt the Biscoff: In a separate small bowl, warm the Biscoff spread until it reaches a drizzling consistency.
Dip and decorate: Working one by one, dip each chilled truffle into the melted white chocolate, ensuring complete coverage. I find using dipping tools or a fork helps create a neater finish with less excess chocolate.
Add the finishing touches: Before the chocolate sets, quickly drizzle a small amount of melted Biscoff spread over each truffle and sprinkle with the reserved cookie crumbs.
Set completely: Return the decorated truffles to the refrigerator for at least an hour to fully set.

Recipe FAQs for Biscoff Truffles

Do I need to refrigerate these truffles? Yes! Since they contain cream cheese, these truffles should be stored in the refrigerator. They’ll stay fresh for 4-5+ days when properly refrigerated.

Can I use different cookies instead of Biscoff? Absolutely! While the recipe is designed for that distinctive Biscoff flavor, you can experiment with Oreos, graham crackers, digestive biscuits, or custard creams for different flavor variations.

Can I make these truffles in advance? These are perfect for making ahead! You can prepare them up to 5 days before serving, or even freeze the uncoated truffle balls for up to a month.

What if my white chocolate seizes or becomes too thick? If your white chocolate becomes too thick for dipping, try adding 1/2 teaspoon of neutral oil (like vegetable or coconut oil) and stir until smooth again.

Can I use dark or milk chocolate instead of white chocolate? While I prefer white chocolate with Biscoff for its complementary flavors, you can absolutely use milk or dark chocolate for coating if you prefer.

Expert Tips

Temperature matters: Make sure your cream cheese is at room temperature before mixing to avoid lumps in your truffle mixture.

Work quickly when dipping: The cold truffles can cause the melted chocolate to begin hardening, so have all your decorating materials ready before you start the dipping process.

Consistent sizing: Using a melon baller or cookie scoop helps ensure all your truffles are the same size, which not only looks more professional but also ensures they set evenly.

Decorating timing: Add your drizzle and sprinkle the cookie crumbs immediately after dipping each truffle, as the white chocolate sets quickly.

Double batch: These disappear quickly at gatherings! Consider making a double batch if you’re serving a crowd or giving as gifts.

More Biscoff Recipes

If you’ve fallen in love with the caramelized spiced flavor of Biscoff like I have, you might want to explore these other delicious recipes:

I’ve been absolutely obsessed with Biscoff since discovering it, and I’m constantly looking for new ways to incorporate its distinctive flavor into desserts. These truffles represent one of the simplest yet most impressive ways to showcase this beloved cookie butter!