No Bake Biscoff Truffles
The good news is this delicious Biscoff Truffles recipe is vegetarian, egg-free, and nut-free, and with some substitutions, they can be gluten-free.
The craving for something prepared with Biscoff can be pretty intense at times; incredibly, these No-Bake Biscoff Truffles hit that sweet tooth craving every time! So, next time you’re rushed off your feet and need a sudden quick fix, these delicious truffles are a must-try!
These five-ingredient treats are packed with everyone’s favorite cookies and cream cheese. They’re unique and have this warm, addictive taste. These delectable treats are perfect for any occasion. Enjoy them as a dessert, midday snack, or paired with your favorite coffee. They also make a great gift!
These bite-sized treats are a breeze to make in the food processor. Taking just ten minutes to prepare, they are the easiest no-bake treat! After rolling them into balls, they are chilled and then dipped into a delicious coating of chocolate and crushed Biscoff cookies.
What’s To Love?
💕 Ten minutes to prepare, and no oven is required.
💕 Require minimal ingredients and deliver something special.
💕 Don’t require any complex cooking skills or hard-to-find ingredients.
💕 Such a fun recipe and easy for kids to help mama!
💕 Taste as good as they look.
💕 It offers a deep, satisfying chocolate taste that chocolate lovers adore.
💕 You can easily double the recipe for potlucks or any celebration.
💕 Great for making in advance and storing in the fridge or freezer.
Have you already tried these Biscoff Truffles? If so, let us know how they were…we can’t wait to hear all about it!
Let’s Talk Ingredients
We feel every ingredient adds to the overall taste and texture; if you remove one, it’s like you’ve removed them all.
- Cream Cheese — full-fat must be used, not half-fat or light versions; we recommend Philadelphia original or mascarpone.
- Chocolate — we use this 70% Dark Chocolate. Other good-quality brands are Ghirardelli, Guittard, Valrhona, and Callebaut.
- Cocoa — we use this cocoa powder, it’s used to coat the truffles.
- Biscoff Spread — the texture of this smooth spread is similar to that of a chocolate or peanut butter spread. Its main flavor profile is caramel and spices. The Biscoff Spread is made with only natural ingredients and is vegan-friendly.
- Biscoff Cookies — These spiced cookies, originating from Belgium and occasionally referred to as speculoos, have a unique taste of caramel and cinnamon. They are thin, crumbly, and crispy and are a combination of biscuit and coffee. Lotus Biscoffs are widely available in supermarkets worldwide and are used in this recipe by smashing them and piling them on top of the bake.
For more detailed ingredients, see the recipe card.
Customizations
Here are some foodie alternatives should you want to make some changes:
- Chocolate — use your favorite dairy-free chocolate. White chocolate with vanilla is a great alternative. We use Lindt because of its full flavor and creamy texture, and Callebaut is another excellent choice.
- Biscoff Spread / Cookies — substitute with your favorite biscuit spread and cookies. Great substitutes are Nutella spread or peanut butter. For cookies, Gingersnaps and Oreos are delicious alternatives or use a gluten-free option.
When substituting ingredients, it’s essential to remember that the taste, texture, and overall result of the Biscoff Truffles might differ, particularly if you’re substituting many ingredients.
If you have made the truffles with any customizations, we’d love to hear about it; please message us in the comments.
Instructions – Overview
No bake Biscoff truffles are easy to make and even easier to eat. Here’s a breakdown of how to get started on your baking journey (more detailed instructions are in the recipe card):
Truffle Base:
▶︎ To start, pulse the cookies in a food processor until they resemble fine bread crumbs. Alternatively, use a ziplock bag and smash them with a rolling pin. Reserve 1-2 tbsp of biscuit crumbs for the topping and set aside for later.
▶︎ Add the cream cheese to the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste. Alternatively, mix in a bowl. Once mixed, portion the truffle mixtures using a melon scoop, or use 1.5 tsp measuring spoon. Place the truffles onto a lined tray or plate and freeze for 30 minutes.
Topping:
▶︎ In a medium microwave-safe bowl, microwave the chocolate and Biscoff spread for 30 seconds. Mix and continue to microwave for 10-second intervals until melted and smooth. Alternatively, use a double boiler.
▶︎ Remove the truffles from the freezer, then carefully dunk each truffle into the Biscoff chocolate using a fork. Coat, and let any excess drip off, then place onto a clean-lined tray.
▶︎ Dust with some sieved cocoa powder, drizzle with a small amount of Biscoff spread or any remaining chocolate mixture, or sprinkle over a few cookie crumbs!
▶︎ Refrigerate the truffles for at least an hour before eating.
For more detailed instructions, notes, and ideas…see the recipe card.
Tools You’ll Need
Want to make the best Biscoff Truffles? Using the correct equipment for preparation is essential; we think they’re a big helping hand. We understand that you might already have some of these kitchen tools to make this recipe, or you might want to use other tools and may not require our recommendations. Here are some of our suggestions to get you started:
- Food Processor – excellent at crushing the cookies and binding the mixture together.
- Melon Ball Scooper – to create Biscoff balls the same size.
- Baking Tray or freezable plate – to place the truffles onto it and freeze.
- Microwave – to melt the chocolate.
- Silicone Spatula – for stirring and incorporating all the ingredients smoothly.
- Weighing Scales and Measuring Spoons – to measure the ingredients accurately.
f you love those gadgets for this recipe, then you’ll love this food processor for mixing, chopping, grating, whisking, beating, and more. It would definitely make making truffles easier, as you can crumble the cookies without having to beat them by hand. It’s our go-to for many of our recipes, and we think every budding chef needs it.
Magimix Food Processor — we’ve owned the 5200 XL for over 30 years, and it’s still going strong. It has BPA-free bowls, the motor is quiet, and it is built to last. We believe the 4200 XL is the better option as it’s a middle-ground size to work with. All sizes offer an unbeatable 30-year motor and 3-year parts guarantee.
Check out our favorite kitchen equipment that we love to use with all our recipes.
Storing
See our FAQs for detailed instructions on storing, refrigeration, freezing, and defrosting and for answers to readers’ questions.
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant.
Pairing
These bite-size Biscoff Truffles are always fun to make and serve. They are classed as mini desserts or posh sweeties, so they are frequently eaten on their own. Here are some suggestions and our favorite go-to’s what to eat with it:
▶︎ Insert a lollipop stick into each truffle before placing them in the freezer. Dip them into the white chocolate mixture and serve them as cake pops; kids love them.
▶︎ Add a tablespoon of your favorite liqueur to the batter for a festive treat.
▶︎ A scoop of creamy Vanilla Ice Cream with 2-3 crushed truffles, or a portion of our No-Bake Creamy Biscoff Mousse would be a match made in heaven, or try our Mocha Coffee Ice Cream. The cool, creamy texture of the ice cream or mousse would contrast perfectly.
More Recipes
Here are some other creamy-rich recipes that we think you might also like:
Thank you for checking out Biscoff Truffles!
We hope you enjoy making and eating it! Let us know how you get along, and please rate using the ⭐️ by the comments. HUNGRY FOR MORE? Subscribe to our newsletter and follow us on Facebook, YouTube, and Pinterest for all of our latest updates. Happy Baking!
⭐️ Quick Tip: Read the recipe in its entirety before you start. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand. Voila…you’re all set to go!
No Bake Biscoff Truffles
Ingredients
Equipment
Method
- In a food processor, pulse the cookies until they are fine crumbs. Or use a ziplock bag and smash with a rolling pin. Set aside for later.250 grams Biscoff Cookies
- Reserve 1 tbsp of biscuit crumbs for the topping.Biscoff Cookies
- Add the cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste. Alternatively, mix in a bowl.125g grams Full-Fat Philadelphia Cream Cheese
- Once mixed, portion the truffle mixtures using a melon scoop, or use 1.5 tsp measuring spoon.
- Place the truffles onto a lined tray or plate and freeze for 30 minutes.
- In a medium microwave-safe bowl, microwave the chocolate and Biscoff spread for 30 seconds. Mix together and continue to microwave for 10-second intervals until melted and smooth. Alternatively, use a double boiler to gently melt.200 grams 70% Dark Chocolate, 100 grams Biscoff Spread
- Remove the truffles from the freezer.
- Carefully dunk each truffle into the biscoff chocolate using a fork. Coat, and let any excess drip off.
- Place onto a clean-lined tray.
- Dust with some sieved cocoa powder, drizzle with a small amount of Biscoff spread or any remaining chocolate mixture, or sprinkle over a few cookie crumbs!Cocoa Powder
- Refrigerate the truffles for at least an hour before eating.
- Serve and enjoy!
Notes
- For a distinct white chocolate coating, omit the Biscoff spread.
- For a perfectly smooth mixture, it’s important to use cream cheese at room temperature.
- For uniformly sized truffles, it is recommended to use a cookie scoop.
- Do not freeze the Biscoff Bites for more than 30 minutes, as the chocolate coating may crack due to expansion upon returning to room temperature.
- Before transferring the Biscoff bites to the sheet pan, allow any excess chocolate mixture to drip off.
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FAQ’s & Troubleshooting
By addressing these FAQs and troubleshooting tips, you can overcome common challenges and create a delicious batch of Biscoff Truffles every time.
Your Questions Matter
Do you have a question? If so, let us know in the comments and we’ll reply within 24-48 hours and add your question to our FAQs if relevant. If you don’t already follow us, head over to our Twitter or Facebook to keep up to date with all our new recipes and articles.
For food safety top tips, check out USDA.gov.
Hey, I’m Sharon, I’m a full-time food blogger, mother of 3 grown adults and 3 huskies. Most days you can find me in the kitchen creating new recipes, I love cooking indulgent bakes and love sharing them. I am lucky to connect with and inspire people from all around the world and help you on your cooking journey so you can eat in style!
These look so good and too tempting! My kids loved making these with me, and to be honest, they didn’t last long at all. Your recipe produced the right quantity so I feel confident now to double the next attempt.
Hi Sue, we’re delighted they turned out great. The quantity is always dependent on the size of your truffles, but we’re super glad you got the right amount.