Biscoff Cookie Truffles with Cream Cheese

Craving something sweet but don't want to turn on the oven? Then you have to make these no-bake Biscoff truffles! These are rich, creamy, and ready in minutes with just 3 ingredients! I've made them for girls' night, potlucks, and lazy weekends, and they never last long...trust me, you're going to love how easy and impressive they are!

✈️Our Biscoff Obsession Started on a Flight

Our love story with Lotus Biscoff biscuits began in 2016, somewhere between Yanbu and Khobar. We were handed those now-iconic caramelised cookies on a flight, and since then, we've been hooked. Soon after, I discovered Biscoff spread, and let's just say, it replaced peanut butter in my kitchen for a long while.

Both the cookies and the spread are so easy to turn into desserts like my no-churn ice cream, cakes, and truffles. I love making bite-sized sweet treats, as you may already know.

📝 Ingredients Notes

Here's a quick breakdown of what you'll need-and why I chose them-for this easy Biscoff truffles recipe:

🍪 Lotus Biscoff Biscuits: These caramelised cookies are sweet enough on their own, so I only added a little sugar. I used 20 Biscoff cookies for this batch.
Tip: You can swap them with any cookies you like-just adjust the sugar to taste.

🧀 Cream Cheese: I used solid cream cheese squares (specifically 5 squares of Almarai brand, not the spreadable type). Let them sit at room temperature for at least 30 minutes before mixing, so they blend smoothly with the crumbs.

🍫Semi-Sweet Chocolate: This is for dipping and coating the truffles.
Add a tiny bit of vegetable oil, coconut oil, or shortening while melting...this makes dipping much easier and gives a smoother finish.

🌰 Almond Flour (Optional): I added a bit of almond flour to give the truffles a slightly cakey bite. Totally optional, but worth trying if you like that texture.

✨ Garnish: I went the easy route and just sprinkled Biscoff cookie crumbs and granulated brown sugar on top. But if you're feeling fancy, melt some Biscoff spread and drizzle it over the truffles for that wow effect. This part is your canvas-decorate quickly before the chocolate sets!

How to make it?

The only part that needs a little extra care is melting the chocolate. Here's how you can make a perfect batch without any hiccups.

1. Prep the Base: Pulse cookies into fine crumbs, then blend with cream cheese (and sugar) until a smooth dough forms.
2. Shape & Chill: Roll the mixture into balls and refrigerate or freeze on parchment paper until firm.
3. Coat: Dip the chilled balls into melted chocolate and immediately add toppings like extra cookie crumbs.
4. Finish: Once the chocolate sets, trim off any excess drips for a clean, professional look.

How to Dip Truffles in Chocolate (Without Fancy Tools!)

Here's my tried-and-true method using just a fork, a small bowl, and a rubber spatula:

1. Melt the chocolate in a small, deep bowl. The depth makes it easier to dunk the truffles completely without needing too much chocolate.
2. Drop one chilled truffle into the melted chocolate. Use a fork to gently swirl it around so the coating is even.
3. Lift the truffle with the fork and tap the fork on the edge of the bowl to let the excess chocolate drip off. Be patient-it only takes a few seconds!
4. Use a rubber spatula to slide the truffle off the fork and onto a tray lined with baking paper. The spatula helps clean off the fork, so it's ready for the next one.
5. Repeat quickly! If the chocolate starts to thicken, just warm it up again to keep it smooth and dip-friendly.

FAQ

Related Recipes

📖 Recipe Card

Biscoff Cookie Truffles with Cream Cheese

Easy no-bake cookie truffles with Lotus Biscoff biscuits and cream cheese that are dunked in melted chocolate for deliciously decadent soft bites.

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Prep Time: 30 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 30 minutes minutes

Servings: 10 truffles

Calories: 182.47kcal

By: Famidha Ashraf

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Ingredients

 

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For the truffles

• ▢ 150 grams lotus biscoff biscuits, approx 20 cookies
• ▢ 2 tablespoon icing sugar, optional
• ▢ 90 grams cream cheese , softened. Use 4 to 5 almarai squares
• ▢ ¼ cup almond flour, optional

For coating

• ▢ 100 grams bittersweet chocolate, or candy melts
• ▢ 1 teaspoon coconut oil, or shortening

For Garnishing

• ▢ lotus biscoff biscuits, powdered
• ▢ sanding sugar , or granulated brown sugar or sprinkles

Instructions

• Add the cookies to a food processor or a mixie and pulse until fine crumbs. Transfer to a bowl and keep aside.
  150 grams lotus biscoff biscuits approx 20 cookies
• Next, add the softened cream cheese and sugar into the processor along with a tablespoon of crushed cookies and process until the cream cheese is smooth.
  2 tablespoon icing sugar optional

  90 grams cream cheese softened. Use 4 to 5 almarai squares
• Add the remaining cookie crumbs and almond flour, if using and pulse a few times until everything comes together. Transfer the mixture into a bowl, and you may refrigerate for 10 to 15 minutes or start making the balls right away.
  ¼ cup almond flour optional
• Scoop out about 1 or 2 tablespoons of the mixture for each truffle and roll between your palms to a neat ball shape. Place the rolled balls on a tray lined with baking/parchment paper and chill for 15 minutes. I made 10 truffles for two-bite treats. You can make smaller size truffles for more numbers.
• Melt chocolate over a double boiler along with oil and whisk to a smooth texture.
  100 grams bittersweet chocolate or candy melts

  1 teaspoon coconut oil or shortening
• Dip the chilled truffles and then place them back on the same tray on the parchment paper. Immediately sprinkle with your choice of sprinkles, crushed cookies and some granulated brown sugar.
  lotus biscoff biscuits powdered

  sanding sugar or granulated brown sugar or sprinkles
• Chill for an hour or until the chocolate sets.
• Store any leftovers in the fridge in an airtight container for up to 3 to 4 days.

Nutrition Info

Calories: 182.47kcal | Carbohydrates: 21.73g | Protein: 2.39g | Fat: 11.07g

Course: Dessert

Cuisine: American

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