Name: Biscoff Truffles
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Ingredients: 28 Biscoff cookies (crushed (about 2 cups crumbs)); 6 oz cream cheese (softened1 tablespoon Biscoff cookie butter); 8 oz white chocolate chips (for coating); ½ cup Biscoff cookie butter (for coating); 2 oz white chocolate chips (for drizzle)

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These No-Bake Biscoff Truffles are rich, creamy, and coated in a silky cookie butter and white chocolate shell. They’re perfect for gifting, dessert trays, or anytime you want something sweet without turning on the oven. Each bite melts in your mouth with that unmistakable Biscoff cookie flavor.

These truffles are one of those quick and simple desserts that everyone loves. They’re ideal for holiday parties, edible gifts, or keeping in the fridge when you want a bite of something sweet after dinner. If you love no-bake desserts, check out my No-Bake Pumpkin Cheesecake Bars , No-Bake Triple Chocolate Cheesecake, or No-Bake Peanut Butter Pie; all are perfect when you want easy treats.

Why you’ll love these Biscoff Truffles

Easy to make:
You only need a few ingredients and no baking time at all. Just crush, mix, roll, and dip.
Rich cookie butter flavor:
Between the Biscoff crumbs and cookie butter coating, every bite is smooth, sweet, and packed with caramelized cookie flavor.
Perfect for holidays or gifting:
These truffles look beautiful on a dessert table beside Coconut Snowball Cookies, Gingerbread Trifle or Linzer Cookies, and they make great homemade gifts too.

Plate of no-bake Biscoff truffles with cookie butter, Biscoff cookies, and crumbs scattered around for texture.

Easy No-Bake Biscoff Truffles for Holiday Desserts

I’ve been a longtime fan of Biscoff cookies, and these truffles are one of the easiest ways to turn them into a crowd favorite. When I make them for the holidays, I usually double the batch because they disappear fast. They remind me a bit of my Biscoff Cheesecake Cups, but in bite-size form.

Ingredients Needed for Biscoff Truffles

Biscoff cookies: The base of the truffles and the reason for that warm spiced cookie flavor. Make sure they’re crushed finely for a smooth texture.
Cream cheese: Softened cream cheese binds everything together and gives the truffles a creamy texture.
Biscoff cookie butter: Used both in the filling and coating for that deep, caramelized cookie flavor.
White chocolate chips: They melt smoothly and blend perfectly with cookie butter to create a glossy coating.
Extra white chocolate: A drizzle over the top adds a pretty finish and an extra layer of sweetness.

Ingredients for Biscoff Truffles By Tessie's Table.

How to make Biscoff Truffles

**For more detailed instructions, please refer to the printable recipe card below.**

Crushed Biscoff cookies, softened cream cheese, and cookie butter in a glass bowl ready to be mixed for Biscoff truffle filling.

Mix cookie crumbs, softened cream cheese, and cookie butter in a bowl until fully combined and smooth.

Rolled Biscoff truffle mixture shaped into balls and placed on a parchment-lined baking sheet before chilling.

Roll into small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.

White chocolate chips and a spoonful of Biscoff cookie butter in a white bowl ready to melt for coating truffles.

Melt white chocolate and cookie butter together in the microwave, stirring until smooth.

Biscoff truffle ball held on a spoon above a bowl of melted white chocolate and cookie butter mixture for dipping.

Dip the chilled truffles into the coating using a fork and tap off any excess.

Freshly dipped Biscoff truffle coated in cookie butter and white chocolate setting on parchment paper.

Place on parchment paper to set.

Finished Biscoff truffles with white chocolate drizzle setting on parchment paper, ready to chill and serve.

Melt the remaining white chocolate and drizzle it over the truffles.

Variations

Dark chocolate shell: Swap the white chocolate for dark chocolate to balance the sweetness. It adds a slightly bitter edge that pairs perfectly with cookie butter.
Crunchy center: Mix in a spoonful of crushed Biscoff pieces before rolling for added texture.
Spiced version: Add a pinch of cinnamon or nutmeg to the filling to highlight those caramel-spice notes.
Cookie butter drizzle: Use melted Biscoff spread instead of white chocolate for an extra hit of flavor on top.
Triple chocolate truffles: Coat half the batch in white chocolate, the rest in milk and dark for a mix similar to my No-Bake Triple Chocolate Cheesecake.

Serving Suggestions

Holiday dessert trays: Add these to a cookie platter alongside Gingerbread Cheesecake Cookies and Turtle Thumbprint Cookies for a pretty mix of textures and flavors.
Gift boxes: Pack a few in mini paper cups, place them in a gift box, and tie with ribbon. They make the perfect edible holiday gift.
Party bites: Serve them at your next gathering with Gingerbread Trifle, and Biscoff cheesecake cups for an easy dessert spread.
Coffee pairing: Keep a few chilled and enjoy one with a Tres Leches Iced latte or afternoon tea.
Dessert board: Arrange them beside chocolate-covered pretzels, fruit, and truffles for an easy no-bake dessert board.

Storage and Freezing

How should I store Biscoff Truffles?

Keep them in an airtight container in the fridge for up to a week. They stay perfectly soft inside and the coating keeps its shape.

Can I freeze Biscoff Truffles?

Yes, they freeze beautifully. Place them in a single layer on a tray to freeze, then transfer to a freezer-safe bag or container. Let them thaw in the fridge before serving.

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Bite taken from a Biscoff truffle showing the soft cookie butter center surrounded by a creamy white chocolate shell.

Tips & Tricks

Chill before dipping: Make sure the truffle centers are firm before dipping so they don’t fall apart in the coating.
Use good-quality white chocolate: It melts smoothly and gives a shinier finish. Cheap white chocolate can seize or get grainy.
Mix evenly: Blend the cream cheese and cookie crumbs well so the filling has a smooth consistency.
Work in batches: Keep half of the truffles in the freezer while coating the first batch so they stay firm.
Drizzle neatly: Use a piping bag or zip-top bag with a tiny corner snipped off for clean lines on top.

More Easy Desserts

Looking for more inspiration?

Browse my No-Bake Favorites or check out all my Desserts for more yummy ideas.

FAQ

Can I use another cookie instead of Biscoff?
You can, but the flavor will change. Graham crackers or speculoos alternatives work best for a similar taste.
Can I make them ahead of time?
Yes, you can prepare them up to three days in advance and store them in the fridge until ready to serve.
What if I don’t have a food processor?
A zip-top bag and rolling pin will do the trick. Just make sure the crumbs are fine so the mixture holds together.
Can I use almond bark or melting wafers instead of white chocolate?
Yes, those melt easily and are less likely to seize. They also harden quickly for a smooth coating.
Why are my truffles too soft?
They probably weren’t chilled long enough. Pop them back in the freezer for 15–20 minutes to firm up.
Can I use milk chocolate instead?
Definitely. The flavor will be sweeter and more classic, like a chocolate-covered cookie butter bite.
Can I double the batch?
Yes! Just make sure to chill in separate trays so they firm up evenly.
How long can they stay at room temperature?
A few hours is fine, but they’ll soften if it’s warm. It’s best to keep them chilled until serving.
Can I use reduced-fat cream cheese?
You can, but it may make the filling slightly softer. Stick with full-fat for the creamiest texture.