No-bake Biscoff Cookie Truffles Recipe
I don’t know about you, but there’s something magical about turning a few simple ingredients into a dessert that looks and tastes like it came straight from a fancy bakery. That’s exactly what these no-bake Biscoff cookie truffles deliver: rich, creamy bites of indulgence coated in velvety white chocolate with the warm, spiced flavor of Biscoff cookies shining through.
The best part? You don’t even need to turn on your oven! These truffles are perfect for everything from holiday platters to a cozy night in when your sweet tooth strikes. And trust me, they’re dangerously easy to eat (and make).
My sweet introduction to Biscoff magic
The first time I tried Biscoff cookies was on a flight. You know the drill—tiny packages of cinnamon-spiced cookies that seemed like a gift from the snack gods. I still remember biting into one and thinking, Why don’t I have these in my life all the time? Fast forward to me discovering cookie butter (cue angels singing), and it was game over.
When I stumbled upon a no-bake recipe using both Biscoff cookies and cookie butter, it felt like destiny. I made a batch on a whim for a friend’s birthday party, and they disappeared faster than I could set them out. Now, they’re my go-to whenever I need an easy, impressive treat.
The origin of Biscoff (and why we love it so much)
Biscoff cookies, also known as speculoos, hail from Belgium, where they’ve been a beloved treat for generations. Traditionally served alongside coffee, their slightly spiced flavor comes from a mix of cinnamon, nutmeg, and caramelized sugar. It wasn’t until Lotus Biscoff turned the cookies into a creamy, spreadable butter (aka cookie butter) that the obsession really took off worldwide.
This truffle recipe takes the best of both worlds—the crunchy cookies and the dreamy spread—and combines them with cream cheese for a texture that’s pure heaven.
Let’s talk ingredients: little bites of perfection
Biscoff cookies
The star of the show! These cookies are the base of the truffles, adding that unmistakable warm spice and sweetness. If you’re out of Biscoff, you can substitute other speculoos cookies or even graham crackers with a pinch of cinnamon. But honestly, nothing beats the real deal.
Biscoff cookie butter
Cookie butter brings a creamy richness to the truffle dough and doubles as a decorative drizzle if you’re feeling fancy. Can’t find it? You could use peanut butter or almond butter, but the flavor won’t be the same.
Cream cheese
The cream cheese binds everything together and adds a subtle tang that balances the sweetness. Make sure it’s softened to room temperature for easy mixing. You could try mascarpone for a slightly richer flavor, but stick with cream cheese for that classic truffle texture.
White chocolate
This is what gives the truffles their smooth, shiny coating. Use high-quality white chocolate for the best flavor and texture—chips or bars both work. If you prefer, you could swap it for milk or dark chocolate, though the sweetness of white pairs beautifully with the spiced Biscoff flavors.

Kitchen gear: what you’ll need
No fancy equipment is required, but a few tools will make the process smoother:
- Food processor: This is key for turning the Biscoff cookies into fine crumbs and blending the truffle dough. If you don’t have one, a zip-top bag and a rolling pin will work—just crush the cookies by hand!
- Microwave-safe bowl: For melting the white chocolate and warming the cookie butter. You could use a double boiler if you’re old-school like that.
- Parchment paper: To keep your truffles from sticking while they chill and set. Wax paper works too.
- Fork or dipping tool: For coating the truffles in white chocolate. A fork works like a charm, but you can also get creative with skewers or even a toothpick.
Step-by-step: making Biscoff cookie truffles
Ready to dive in? Here’s how to whip these up without breaking a sweat:
1. Crush those cookies
Start by tossing the Biscoff cookies into your food processor. Pulse until you have fine crumbs—think sand, not gravel. If you’re crushing them by hand, make sure to go the extra mile with a rolling pin to avoid big chunks.
2. Mix the dough
Microwave 1/4 cup of cookie butter for about 15-20 seconds, just until it’s slightly softened. Add it to the food processor along with the softened cream cheese, then pulse until everything comes together into a thick, sticky dough. (Pro tip: Scrape down the sides as needed to make sure it’s evenly mixed.)
3. Roll into balls
Using a small cookie scoop or just your hands, scoop out portions of dough and roll them into 1-inch balls. It’s a bit messy, but so satisfying! Place them on a parchment-lined baking sheet and chill for at least an hour in the fridge (or 20 minutes in the freezer if you’re impatient like me).
4. Melt the white chocolate
Before you take the truffle balls out of the fridge, melt your white chocolate. Microwave it in 30-second bursts, stirring in between, until it’s smooth and shiny. Be careful not to overheat, or it could seize up.
5. Dip and coat
Grab a fork (or your tool of choice) and dip each truffle into the melted chocolate, letting any excess drip off before placing it back on the parchment paper. Work quickly here—the chilled truffles will help the chocolate set faster.
6. Decorate (optional but fun!)
If you want to level up the presentation, microwave a couple of tablespoons of cookie butter and drizzle it over the coated truffles. You can use a spoon, a piping bag, or even a zip-top bag with a tiny corner snipped off.
7. Chill and enjoy
Pop the truffles back in the fridge for another hour, or until the chocolate is fully set. Then, it’s time to dig in!

Variations to try: because experimenting is fun
- Vegan version: Use dairy-free cream cheese, vegan white chocolate, and make sure your Biscoff cookies are vegan-friendly. The result is just as dreamy!
- Gluten-free option: Swap out the Biscoff cookies for gluten-free speculoos cookies (yes, they exist!).
- Dark chocolate coating: For a slightly less sweet twist, coat the truffles in melted dark chocolate instead of white.
- Holiday vibes: Add a sprinkle of crushed peppermint candies or a pinch of ground ginger on top of the white chocolate coating.
- Nutty flair: Mix in a tablespoon of almond or hazelnut butter with the cream cheese for a subtle nutty flavor.
Serving and presentation ideas
For a party-ready platter, arrange the truffles on a decorative tray with parchment paper. Sprinkle a few cookie crumbs over the top for an extra touch. Or, place them in mini cupcake liners for an elegant, bite-sized treat that’s easy to grab.
These truffles also make adorable edible gifts! Pack them into a decorative tin or box, and you’re guaranteed to impress anyone lucky enough to receive them.
Perfect pairings: drinks that match the mood
A cup of coffee or a latte is a classic pairing—Biscoff was made for coffee, after all. But if you’re feeling fancy, these truffles are divine with a glass of dessert wine, like Moscato or a rich, nutty sherry. Not a fan of wine? A chai latte or hot cocoa with a dollop of whipped cream would be just as cozy.
Storage tips: keep them fresh
Store your truffles in an airtight container in the fridge, where they’ll stay fresh for up to a week (if they last that long!). If you want to keep them longer, pop them in the freezer for up to 3 months. Just thaw them in the fridge for a few hours before serving.
Scaling the recipe: more (or fewer) truffles
Need to make a smaller or larger batch? This recipe scales easily—just adjust the ingredients proportionally. One thing to note: when making smaller batches, the dough may be trickier to process in the food processor, so you might need to mix by hand.
Friendly fixes for common hiccups
- Chocolate clumping: If your white chocolate seizes, add a teaspoon of coconut oil or vegetable shortening to smooth it out.
- Crumbly dough: If the truffle dough isn’t coming together, add a little extra softened cream cheese, one teaspoon at a time.
- Messy dipping: Chill the truffle balls longer before coating, so they’re firmer and easier to work with.
Wrap-up: why you’ll love these truffles
These no-bake Biscoff cookie truffles are proof that dessert doesn’t have to be complicated to be impressive. They’re quick to make, endlessly customizable, and the perfect way to bring a little indulgence into your life. Whether you’re sharing them with friends or keeping them all to yourself (no judgment!), they’re guaranteed to be a hit.
So, grab those Biscoff cookies and get rolling—you’re in for a treat!

FAQs
1. Can I use milk chocolate instead of white chocolate?
Absolutely! The truffles will be less sweet but still delicious.
2. How do I keep my truffles from sticking to the parchment paper?
Make sure the chocolate coating is completely set before lifting them off. If they’re still sticking, a quick chill in the fridge should do the trick.
3. Can I make these ahead of time?
Yes! These truffles can be made up to a week in advance. Just store them in the fridge until you’re ready to serve.
4. What’s the best way to crush the cookies without a food processor?
Place them in a zip-top bag, seal it tightly, and crush with a rolling pin or even a heavy jar.
5. Do I have to use Biscoff cookies?
Not necessarily! Graham crackers with a pinch of cinnamon are a good alternative, but the flavor won’t be quite the same.

No-bake Biscoff Cookie Truffles Recipe
Indulge in creamy, spiced Biscoff cookie truffles coated in white chocolate. This no-bake recipe is easy, customizable, and perfect for any occasion.
- Total Time: 1 hour 40 minutes
- Yield: 24 truffles 1x
Ingredients
- 45 Biscoff cookies
- 1/4 cup Biscoff cookie butter
- 1 8 ounce cream cheese, softened
- 1 10- to 12- ounce white chocolate, finely chopped
- 2 Tablespoons Biscoff cookie butter optional topping
Instructions
1. Crush those cookies
Start by tossing the Biscoff cookies into your food processor. Pulse until you have fine crumbs—think sand, not gravel. If you’re crushing them by hand, make sure to go the extra mile with a rolling pin to avoid big chunks.
2. Mix the dough
Microwave 1/4 cup of cookie butter for about 15-20 seconds, just until it’s slightly softened. Add it to the food processor along with the softened cream cheese, then pulse until everything comes together into a thick, sticky dough. (Pro tip: Scrape down the sides as needed to make sure it’s evenly mixed.)
3. Roll into balls
Using a small cookie scoop or just your hands, scoop out portions of dough and roll them into 1-inch balls. It’s a bit messy, but so satisfying! Place them on a parchment-lined baking sheet and chill for at least an hour in the fridge (or 20 minutes in the freezer if you’re impatient like me).
4. Melt the white chocolate
Before you take the truffle balls out of the fridge, melt your white chocolate. Microwave it in 30-second bursts, stirring in between, until it’s smooth and shiny. Be careful not to overheat, or it could seize up.
5. Dip and coat
Grab a fork (or your tool of choice) and dip each truffle into the melted chocolate, letting any excess drip off before placing it back on the parchment paper. Work quickly here—the chilled truffles will help the chocolate set faster.
6. Decorate (optional but fun!)
If you want to level up the presentation, microwave a couple of tablespoons of cookie butter and drizzle it over the coated truffles. You can use a spoon, a piping bag, or even a zip-top bag with a tiny corner snipped off.
7. Chill and enjoy
Pop the truffles back in the fridge for another hour, or until the chocolate is fully set. Then, it’s time to dig in!
Notes
Serving and presentation ideas
For a party-ready platter, arrange the truffles on a decorative tray with parchment paper. Sprinkle a few cookie crumbs over the top for an extra touch. Or, place them in mini cupcake liners for an elegant, bite-sized treat that’s easy to grab.
These truffles also make adorable edible gifts! Pack them into a decorative tin or box, and you’re guaranteed to impress anyone lucky enough to receive them.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert