No-Bake Biscoff Cookie Truffles
Prep Time: 20 minutes
Chill Time: 1 hour
Yield: About 20 truffles
Ingredients
The Filling:
- 1 package (about 250g) Biscoff Cookies (Speculoos cookies)
- 4 oz (115g) cream cheese, softened to room temperature
The Coating:
- 1 ½ cups white chocolate chips (or milk chocolate chips)
- 1 tablespoon coconut oil or vegetable oil (optional, for smoother melting)
- 2 tablespoons melted Biscoff spread (optional, for drizzle)
Instructions
Crush the Cookies
Place the Biscoff cookies in a food processor and blend until fine crumbs form.
(No processor? Put them in a sealed bag and crush with a rolling pin.)
Make the Filling
In a bowl, mix the cookie crumbs with softened cream cheese until fully combined and smooth.
The mixture should be thick and slightly sticky.
Shape the Truffles
Scoop about 1 tablespoon of mixture and roll into balls.
Place them on a parchment-lined tray.
Refrigerate for at least 1 hour (or freeze for 20–30 minutes) until firm.
Melt the Chocolate
Melt the chocolate chips in the microwave in 20–30 second intervals, stirring each time until smooth.
Add coconut oil if needed for a smoother consistency.
Dip the Truffles
Using a fork, dip each chilled truffle into the melted chocolate.
Tap gently to remove excess chocolate and return to the tray.
Decorate (Optional)
Drizzle with melted Biscoff spread or sprinkle crushed cookies on top before the chocolate sets.
Chill Again
Refrigerate for 15–20 minutes until the coating is fully set.
Storage
Store in an airtight container in the refrigerator for up to 5 days.
You can also freeze them for up to 2 months.
Tip: For extra flavor, mix 1–2 tablespoons of Biscoff spread directly into the filling before rolling.