
Creamy, crunchy, and impossibly easy no-bake truffles made from Biscoff cookies, cream cheese, and silky white chocolate—perfect for parties or an indulgent weeknight treat.

This recipe was born out of a late-night craving and the jarred memory of my first spoonful of Biscoff cookie butter. I made these truffles on a whim the winter my sister came to visit, and the result was addictively simple: crunchy cookie crumb, tangy cream cheese, and a glossy white chocolate coating. They are small, sumptuous bites that balance sweet and slightly spiced cookie notes with a velvety center. From the first time I rolled that dough between my palms I knew they would become a staple for holiday plates and last-minute hostess gifts.
I discovered this combination while rummaging through the pantry for something to serve with coffee during an afternoon of baking prep. With only five ingredients and no oven required, the batch came together before the kettle boiled. The texture is the magic—the interior is moist and almost cheesecake-like, while the exterior crackles when you bite into the white chocolate shell. Friends and family always comment that they taste far fancier than they are to make, which makes these an instant favorite for potlucks and weeknight indulgences.
When I brought these to my sister's coffee morning, they vanished first. The crunchy, caramel-like Biscoff crumb paired with the tang of cream cheese surprised everyone in the best way. They’re deceptively simple but feel indulgent—an easy way to impress without stress.
What I love most is how versatile these little bites are: they appear elegant on a platter but take minutes to assemble. My neighbor once asked if I had purchased them from a bakery—the secret is simply chilling and a careful dip. They make wonderful gifts when packed in small boxes layered with parchment.
Store finished truffles in an airtight container lined with parchment to prevent sticking. Refrigerate for up to 7 days; if stacking, separate layers with parchment. For longer storage, freeze in a single layer on a sheet tray until solid, then transfer to a freezer-safe container for up to 3 months. To serve, thaw overnight in the refrigerator to avoid condensation on the chocolate shell; allow 15–30 minutes at room temperature before serving for the best texture.
If you cannot find Biscoff cookies, graham crackers or speculoos-style cookies are good alternatives—expect subtle differences in spice and sweetness. For a dairy-free option, use vegan cream cheese and dairy-free white chocolate; the texture may be slightly softer, so increase chilling time. Swap white chocolate for semisweet or dark chocolate for less sweetness and a firmer shell. If you want extra crunch, fold in finely chopped toasted nuts at a 1:8 ratio of nuts to total dough weight.
Serve on a small dessert platter with a garnish of crushed Biscoff crumbs or a few whole cookies for contrast. Pair with espresso or a robust black tea to complement the caramelized cookie spice. For holiday parties, dust lightly with fine powdered sugar or add edible gold flakes for an elegant touch. These are excellent boxed as gifts—place six to eight in a small gift box with tissue paper and a ribbon.
These truffles are a contemporary, no-bake take inspired by classic European cookie spreads and American candy techniques. Lotus Biscoff itself originated in Belgium and gained popularity for its caramelized flavor and spiced profile. Combining crushed cookies with cream cheese is a technique borrowed from no-bake torte and candy making; the contrast of a creamy interior and a hard shell is a universal approach found in many confection traditions.
In winter, add a pinch of ground cinnamon and nutmeg to the center for extra warmth. For spring, fold in finely grated lemon zest to cut sweetness with citrus brightness and use white chocolate for a fresh look. Around holidays, swap the drizzle for melted dark chocolate and sprinkle with crushed peppermint or toasted hazelnuts for a festive twist. Adjust chilling times slightly when making larger batches in very warm kitchens.
Make the centers two days ahead and keep them chilled; dip and decorate on the day you plan to serve so coatings remain glossy and snap cleanly. Use a small cookie scoop to ensure uniform sizes for even chilling and elegant presentation. When working in batches, keep the melted coating warm in short microwave bursts, stirring frequently to maintain a smooth texture. Label containers with production dates if storing in the freezer.
These truffles are proof that small, thoughtful techniques—proper chilling, quality ingredients, and a steady hand while dipping—turn a handful of pantry staples into something memorable. Share them, gift them, or hide them in the fridge for a special solo treat. I hope these become a go-to solution whenever you want quick, impressive sweets.
Chill the centers thoroughly before dipping to get a smooth, glossy coating without cracking.
Work in small batches when dipping so the melted chocolate stays at an even temperature.
Use a small cookie scoop for uniform truffles and even chilling.
This nourishing no-bake biscoff cookie truffles recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. You can freeze the truffles for up to 3 months in an airtight container. Thaw overnight in the refrigerator before serving.
Use a bowl of warm water to reheat the drizzle if it firms up. For chocolate coating, warm in 10–15 second intervals and stir.
This No-Bake Biscoff Cookie Truffles recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Line a baking sheet with parchment paper and set aside so you have a dedicated chilled surface for the truffles to set.
Pulse 45 Biscoff cookies in a food processor until they form fine crumbs, scraping the bowl occasionally for even texture.
Warm 1/4 cup cookie butter for 15–20 seconds until pourable. Add warmed cookie butter and 8 ounces softened cream cheese to the cookie crumbs and pulse until a uniform dough forms.
Scoop dough into 1-inch balls and place on the lined sheet. Chill for at least 1 hour in the refrigerator or 20 minutes in the freezer until firm.
Melt 10–12 ounces white chocolate in 30-second microwave intervals, stirring between bursts until completely smooth. Avoid overheating to prevent seizing.
Dip chilled centers into the melted chocolate using a fork, allow excess to drip, then place on parchment. Chill until coating is set, about 1 hour.
Warm 2 tablespoons cookie butter for 10–15 seconds until pourable, then drizzle over the set truffles. Chill briefly to fix the decoration.
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This recipe looks amazing! Can't wait to try it.
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