Biscoff Truffles
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 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.

How to make Biscoff Truffles
**For more detailed instructions, please refer to the printable recipe card below.**

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

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

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

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

Place on parchment paper to set.

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.

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.
Recommended
More Easy Desserts
Looking for more inspiration?
Browse my No-Bake Favorites or check out all my Desserts for more yummy ideas.

FAQ


Biscoff Truffles
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
Instructions
- Crush Biscoff cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
- Mix cookie crumbs, softened cream cheese, and 1 tablespoon of cookie butter in a bowl until fully combined and smooth.
- Roll into 24 small balls and place on a parchment-lined baking sheet. Freeze for 30–60 minutes until firm.
- In a microwave-safe bowl, melt 8 oz white chocolate and ½ cup cookie butter in 30-second intervals, stirring until smooth and creamy.
- Dip the chilled truffles into the Biscoff-white chocolate coating using a fork. Tap off excess and return to the parchment-lined tray.
- Melt the remaining 2 oz white chocolate separately. Spoon into a piping bag or zip-top bag with the tip snipped and drizzle over the coated truffles.
- Let truffles set at room temperature or chill briefly to firm up the drizzle before serving or storing.



