Creamy, no-bake Biscoff truffles made with crushed cookies, cream cheese, and cookie butter, coated in smooth white chocolate and finished with a sprinkle of crushed Biscoff cookies.

Already obsessed with Biscoff Truffles? Wait until you try my crunchy, addictive Biscoff Popcorn—it’s the next-level treat you didn’t know you needed.

Why you’ll love this recipe:

If you’ve never made Biscoff Truffles before, this is your sign to start! They’re rich, creamy, perfectly spiced, and honestly one of the easiest desserts you can throw together without turning on the oven. Just a handful of ingredients, a little mixing, and suddenly you’ve got a bakery-level treat sitting in your fridge.

These no-bake Biscoff Truffles are made from crushed Biscoff cookies blended with softened cream cheese and Biscoff spread. The mixture gets rolled into soft little balls, dipped in silky white chocolate melted with more Biscoff spread, then finished with a sprinkle of crushed cookies. Simple, but they look and taste like something way more complicated.

Plus, you only need a few basic ingredients to make these Biscoff Truffles, which is part of the appeal. Biscoff cookies form the base, cream cheese gives the filling its smooth texture, and Biscoff spread brings in that deep, spiced sweetness.

White chocolate is used for coating, adding contrast and structure, and a little extra crushed cookie on top gives them that finished look!

Ingredients you’ll need:

Biscoff cookies- crushed
Cream cheese- softened
Biscoff spread- divided
White chocolate chips

There’s something about Biscoff that people can’t get enough of. That warm, caramelized flavor with a hint of spice just hits differently. When you turn it into a creamy truffle filling, it becomes even better—almost like cheesecake meets cookie butter.

This is one of those no bake Biscoff dessert recipes that feels almost too easy for how good it turns out. You crush the cookies, mix everything together, roll the mixture into balls, chill them, and dip them in melted chocolate. That’s it.

There’s no worrying about baking times or exact temperatures. If you can stir and roll, you can make these. Even the chocolate coating is forgiving—just melt, dip, and let them set. They don’t have to look perfect to taste amazing!

How to make the best Biscoff Truffles:

Add your Biscoff cookies into the bowl of a food processor and pulse them into fine crumbs. Set aside 2-3 tbsp of the cookie crumbs for topping the truffles later.
Pour the Biscoff cookie crumbs into a large mixing bowl, then add in the softened cream cheese and ¼ cup of Biscoff spread and mix to form a dough consistency.
Line a baking pan with parchment paper or a silicone baking mat, then roll the mixture into balls roughly 1 inch in size, placing them on your prepared pan as you go. Transfer to the freezer to chill for 15 minutes.
In a microwave safe bowl, combine white chocolate chips and the remaining Biscoff spread. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Working one by one, coat each Biscoff truffle in melted chocolate, let any excess chocolate drip off, then return to the baking sheet.
Immediately sprinkle with the reserved cookie crumbs from earlier, then let the chocolate coating set completely before enjoying!

If you’re looking for a dessert that feels a little special without requiring much effort, these are it. They’re great for holidays, parties, or just keeping in the fridge for when you want something sweet. They also make really good gifts if you package them up nicely.

But honestly, the best reason to make them is how reliably good they are. This isn’t one of those recipes you try once and forget about. These are the kind you come back to because they’re easy, consistent, and always a hit!

There are a lot of Biscoff dessert ideas out there, but these white chocolate Biscoff Truffles might be one of the best. They’re simple, rich, and full of flavor, with just enough texture and sweetness to keep you reaching for another one.

Once you make them, you’ll understand why people love Lotus Biscoff truffles so much—and they disappear fast, so don’t expect leftovers!

My top tips:

FOOD PROCESSOR: No food processor? No problem! Using a food processor ensures even, fine crumbs, but if you don’t have one, you can put the Biscoff cookies in a large resealable bag and crush with a rolling pin, mallet, or something similar. Just be sure that there aren’t any large chunks of cookies left when you’re done.
SOFTENED CREAM CHEESE: Softened cream cheese is key in this recipe! It’s super important to make sure your cream cheese is fully softened so that it incorporates into the other ingredients easily and ensures your truffles will be super smooth rather than lumpy.
ELECTRIC MIXER: I find it helpful to use an electric mixer when incorporating the cream cheese and Biscoff spread to ensure they’re combined thoroughly with the cookie crumbs. If you don’t have one, I recommend using clean hands to work the ingredients into the cookie crumbs because it can be quite thick.
FREEZING: Placing the rolled truffles into the freezer for a few minutes helps them firm up and ensures they will hold their shape while being coated in chocolate.
MELTING: I recommend microwaving the chocolate and Biscoff spread in 30 second intervals to prevent any burning. White chocolate can be especially temperamental and prone to clumping, so it’s important to melt it down slowly.
COATING: I find a fork is a great tool to use to coat the truffles in the melted chocolate, as the chocolate can drip off through the prongs of a fork. After you coat the truffles, tap the fork against the bowl so the excess chocolate drips off. You’ll want to scrape all the excess chocolate off the bottom of your truffles so that it won’t create a pool or “foot” at the bottom.
TOPPING: The wet chocolate acts as a glue for the cookie crumbs to stick to, so it’s important to top these with the reserved cookie crumbs before the chocolate coating has set. White chocolate sets quickly, so you’ll need to work fast!
STORING: Any leftover truffles can be transferred into an airtight container and stored in the fridge for up to 1 week. You can also freeze these for up to 2 months! To thaw frozen truffles, move them to the refrigerator overnight or for a few hours.

Looking for more truffle recipes? Check these out!

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