This easy Lotus Biscoff truffles recipe is the perfect bite-sized dessert–made with everyone’s favorite spiced cookies.
No bake Biscoff truffles are a delightful combination of spiced cookies, cream cheese and white chocolate–perfect for the holidays, or anytime you need a pick-me-up.
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Traveling is a wonderful way to meet new people, see new places and taste new foods. But let’s be honest–getting to a vacation destination via airplane is not for the faint of heart.
However, the moment the airline attendants hand out those tasty Lotus Biscoff cookies, I can sit back and relax and enjoy a sweet little snack.
Those tasty little cookies have incredible flavor and they are the star of the show with these 3 ingredient Biscoff truffles.
Lotus brand Biscoff cookies are a version of the Belgian speculoos cookies, which are spiced cookies popular around the holidays.
The traditional cookies are sometimes called Dutch windmill cookies, due to their shape. But Biscoff biscuits are simple rectangles.
I’ve made several recipes using Biscoff cookies, but these truffles are so easy they’re sure to be your go-to treat every time you are craving that sweetly spiced flavor.
More Tasty Dessert Recipes:
- Biscoff Ice Cream
- Easy Biscoff Loaf Cake (from a Cake Mix!)
- Biscoff Tiramisu Pudding
- Easy Biscoff Muffins
- 4-Ingredient Biscoff Fudge
- Caramel Cream Pie
- Biscoff Cake with Cookie Butter Frosting
Tips for Making Biscoff Cookie Truffles with Cream Cheese
The beauty of this Biscoff truffle recipe is that it only requires three simple ingredients and it comes together quickly, so you can totally throw them together at the last minute during the holiday season.
The best part is, you can give truffles as an inexpensive handmade gift or add them to your Christmas cookie tray. Everyone will appreciate the warm spices and contrasting sweetness!
If you’re a fan of Biscoff cookies, you’re going to love these easy no bake Biscoff truffles–I’m betting they’ll become a tradition for your family!
These tips will help make this simple process nearly flawless:
- If you don’t have a food processor, finely crush the biscuits in a plastic bag with a rolling pin. The Biscoff cookie balls won’t be quite as smooth, but they will still be delicious.
- Bring the cream cheese to room temperature and it will blend smoothly.
- If your dough is a too dry (you should be able to easily form a ball), mix in some milk one tablespoon at a time until it’s the right consistency.
- Use a small cookie scoop for uniform sized truffles.
- Chill the truffles for 30 minutes before coating in chocolate–this not only makes them easier to handle, but helps the white chocolate to set up faster.
- Use 2 forks or toothpicks to pick up the truffles and dunk in the melted chocolate.
- Allow the excess chocolate to drip off before placing on a lined cookie sheet.
- Sprinkle on extra cookie crumbs as you make each Biscoff truffle (don’t wait until you’ve dipped them all!) so the chocolate doesn’t harden before sprinkling.
- Allow time for the white chocolate coating to harden before serving.
- Store truffles in an airtight container in the fridge for up to a week or freeze for up to one month.
How to Make 3 Ingredient Biscoff Truffles
It’s really easy to make this delicious Biscoff truffles recipe.
Ingredients You’ll Need:
- Lotus Biscoff Cookies
- Cream Cheese
- Ghirardelli White Chocolate Melting Wafers
How to Make It:
(Full printable recipe is available below)
Crush the cookies. First, you’ll crush the cookies into fine crumbs in a food processor. Remove and set aside one tablespoon of cookie crumbs before continuing with the recipe.
Prepare the dough. Next, you’ll add the cream cheese to the crushed cookies in the food processor and pulse until a soft dough forms.
Scoop into balls. Then, you’ll scoop the dough into small balls, roll them in your hands to smooth them out, and place on a baking sheet in the fridge for 30 minutes to chill.
Melt chocolate and dip the Biscoff balls. Last, you’ll melt the chocolate in 15-second intervals in a microwave-safe bowl until melted and smooth (alternatively, you can use a double boiler).
Use two forks to dip a truffle into the chocolate then return it to the parchment paper lined baking tray and sprinkle with a pinch of the reserved cookie crumbs.
Repeat with the remaining balls and chill until the chocolate is set and you are ready to serve.
Notes and Adaptations:
- I used Lotus Biscoff cookies, because most grocery stores sell them. But you could use any brand of speculoos/spekulatius cookies. Aldi often sells their own brand seasonally around the Christmas holidays.
- I prefer using the Ghirardelli melting wafers for their ease and high quality. If you opt for regular white chocolate chips, be sure to follow the instructions on the package for melting.
- You could change the flavor profile by using milk chocolate or dark chocolate for coating, if you’d like. You could also just roll them in cocoa powder.
Recommended Equipment:
Easy Biscoff Truffles
Sweet with a hint of warm spices, these Lotus Biscoff truffles are the perfect bite-size dessert.
Ingredients
- 8.8-oz package of Lotus Biscoff Cookies
- 6-oz cream cheese, softened to room temperature
- 10-oz Ghirardelli white chocolate melting wafers
Instructions
- Line a baking sheet with parchment paper or wax paper.
- Add cookies to the bowl of a food processor. Pulse until they are chopped to fine crumbs.
- Measure out 1 TBSP of the crumbs and set aside.
- Add cream cheese to the remaining crumbs and pulse until cream cheese is incorporated and a soft dough forms.
- Scoop dough out into small balls and place on prepared baking sheet. Transfer to refrigerator and chill for 30 minutes.
- Once the 30 minutes is almost up, transfer the white chocolate wafers into a small microwave-safe bowl. Microwave for 30 seconds, then stir. Microwave in 15-second increments, stirring after each, until chocolate is smooth.
- Remove balls from the refrigerator. Use two forks to dip each chilled ball in the white chocolate, allowing excess to drip off. Return to lined baking sheet and sprinkle with a pinch or two of reserved crumbs.
- Repeat with remaining balls until all have been coated and sprinkled. Allow chocolate to set, then keep chilled until ready to serve.
Notes
- I used Lotus Biscoff cookies, but you could use any brand of speculoos/spekulatius cookies.
- I prefer using the Ghirardelli melting wafers for ease and quality. If you opt for regular white chocolate chips, be sure to follow the instructions on the package for melting.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 219Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 16mgSodium: 89mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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