Biscoff Truffles

3 Ingredient Biscoff Truffles – Rich, easy, soft and delicious holiday treat made with biscoff cookies, cream cheese and white chocolate. A perfect no bake treat for the holiday season!

What are biscoff cookies?

Biscoff cookies, also known as Speculoos, are spiced shortcrust cookies originally from Belgium. They are crunchy, thin, and have a unique caramelized flavor with warm spices. These are often served with coffee or tea and are also known for their versatility in various desserts like cheesecakes, tarts, puddings, cakes, and truffles!

What are biscoff truffles?

Biscoff truffles are one of the easy and best truffles made with 3 basic ingredients. These are made by combining the crushed biscoff cookie crumbs and cream cheese, then dipped in melted white chocolate. It is a rich, soft, bite-sized delicious treat that can be made in no time for any special occasion.

These little sweet treats have a warm cinnamon and caramel flavor, which makes them a perfect edible gift for the holiday season. They’re super easy to make, no-bake dessert and perfect for those who are looking for last minute holiday treats.

Ingredients & Substitutions:

You can get the ingredient measurements and instructions from the recipe card below.

Biscoff Cookies – You will need lotus cookies or speculoos biscuits for this recipe. You can substitute them with any spiced cookies such as gingersnaps. Can be replaced with oreos for a different flavor variation. You can get the biscoff cookies from any grocery stores or online.

Cream Cheese – It binds the truffle mixture and makes it creamier. Make sure it is at room temperature before making the truffles. You can replace it with mascarpone cheese or cookie butter.

White Chocolate – I have used white chocolate bar in this recipe. You could also use white chocolate chips, almond bark or melting wafers. You can also substitute it with dark chocolate or milk chocolate.

Serving suggestions:

These white chocolate biscoff truffles make a wonderful choice for Christmas truffles due to their warm, spiced flavor. These are ideal for holiday gatherings, cookie trays and gift boxes.

They can be served along with a cup of coffee, tea or hot cocoa.

Storage suggestions:

If you want to serve them immediately, store them in an airtight container at room temperature for a day.

If you want to store them for longer period of time, place them in an airtight container and store in the refrigerator for up to 5 days.

You can also freeze them for up to 2 months. Thaw them at room temperature before serving.

Variations:

You can also drizzle melted biscoff cookie butter or colored candy melts on chocolate covered biscoff truffles to add a festive touch.

Mix in a bit of unsweetened cocoa powder into the cookie and cream cheese mixture for a chocolatey flavor.

Add a pinch of cinnamon, ginger, nutmeg or cloves to the filling to boost the spiced flavor.

Add 1-2 teaspoons of instant coffee powder or espresso powder for a coffee flavor.

Add chopped nuts to the filling for added crunch.

Decorate them with holiday sprinkles, crushed peppermint, rainbow sprinkles or cinnamon sugar for a warm, seasonal touch.

Tips & Notes:

If you feel the biscoff truffle mixture is too dry, add more cream cheese or lotus biscoff spread to adjust the consistency. You can also sprinkle little milk or condensed milk.

Use a good cream cheese for the best results. Make sure it is softened at room temperature.

Grind the cookies into fine crumbs without any large chunks for smoother truffles. If you don’t have a food processor, add the cookies to a ziplock cover and crush them using a rolling pin.

If the stuffing is too soft to handle, chill it in the refrigerator for sometime before rolling it into balls.

Use a tablespoon or cookie scoop to portion the truffle mixture evenly for even sized balls.

Do not skip freezing the biscoff cookie balls before dipping in melted chocolate. It helps the chocolate coating set quickly. Do not chill them more than 30 minutes to prevent the chocolate coating from cracking. If you see any cracks, cover them with a drizzle of chocolate as a quick fix.

Always melt the chocolate slowly using a double boiler method or in the microwave in 30 second intervals. You can also add a teaspoon of coconut oil to thin out the chocolate.

Add your favorite toppings immediately after dipping, before the chocolate sets.

If you want a thicker chocolate shell, try double dipping them.

Step by step instructions:

Line a plate or tray with parchment paper and keep it aside until use.

Grind biscoff biscuits to fine crumbs using a food processor, reserve a tablespoon of cookie crumbs for garnishing.

Add cream cheese to the biscoff crumbs and mix everything until smooth and well combined.

You should be able to shape the mixture easily. If it is too dry, add more cream cheese or cookie butter spread.

Divide the mixture using a small cookie scoop or a tablespoon, shape it into small balls.

Arrange them on the lined tray and let them chill in the freezer for about 30 minutes.

In a microwave-safe bowl, add chopped white chocolate and melt in microwave in 30 seconds intervals.

It should be thin and smooth. If you are using white chocolate chips, add a teaspoon of coconut oil for smoother consistency.

Using a fork, dip biscoff balls into melted chocolate and coat them well.

Gently tap to remove excess chocolate and place them back on the parchment lined platter.

While the chocolate is still wet, sprinkle crushed cookies or holiday sprinkles on top.

More holiday recipes:

• Red Hot Cookies
• Chocolate Covered Pretzels
• Italian Nutella Cookies
• Cranberry Orange Snowballs
• No Bake Avalanche Cookies
• Pretzel Wreaths
• Chocolate Molasses Cookies

Biscoff cookie truffles recipe video below: