This recipe is my go-to when I want an elegant, no-fuss sweet to share. No-Bake Biscoff Cookie Truffles are small, decadent bites that combine the caramelized spice of Lotus Biscoff cookies with the silky tang of full-fat cream cheese and a sweet white chocolate shell. I first developed this version on a rainy afternoon when I wanted something special for a last-minute potluck; the ease of assembly and the crunchy-then-creamy texture made them an instant hit. They are tiny enough to feel indulgent without being overwhelming, and they travel well, which is why I often pack them for picnics and holiday cookie exchanges. I discovered quickly that this recipe rewards small adjustments: chilling the cookie balls long enough before dipping prevents the white chocolate from cracking, while warming the cookie butter slightly before mixing ensures a uniform dough. The finished truffles strike a balance of tastes and textures — the spiced cookie crumb is buttery and crisp, the cream cheese brings a gentle tang and binds everything together, and the white chocolate gives a glossy, sweet coating that snaps when you bite in. My family always asks for the drizzled version with extra cookie butter on top, which creates a pretty, professional finish without much effort.

Ingredients

• Biscoff cookies (45 whole cookies): Use original Lotus Biscoff when possible for that characteristic caramelized, spiced profile. If you can, choose fresh-packaged cookies; they crush more evenly. Forty-five cookies yields roughly 3 to 3 1/2 cups of crumbs depending on how fine you pulse them.
• Cookie butter (1/4 cup + 2 Tablespoons, divided): The 1/4 cup goes into the dough to add richness and help bind; reserve 2 Tablespoons to melt and drizzle as a finishing touch. Brands: Lotus Biscoff spread or equivalent creates the most authentic flavor.
• Cream cheese (8 ounces, softened): Full-fat cream cheese gives the best texture and flavor. Soften at room temperature for 30 to 45 minutes before mixing to ensure a smooth, lump-free dough.
• White chocolate (10 to 12 ounces, finely chopped): Choose good-quality couverture or baking wafers for a glossy shell. If using bars, chop finely so it melts quickly and evenly. White chocolate provides balance to the spiced cookie base; for a less sweet option, use 70% chocolate instead.

Instructions

Prepare the sheet: Line a baking sheet with parchment paper and set aside so the truffles have a nonstick surface to sit on after dipping. Using parchment rather than wax paper prevents sticking when the white chocolate sets. Crush the cookies: Place the 45 Biscoff cookies into a food processor and pulse until they form fine crumbs. Aim for a sand-like texture with a few slightly larger pieces to give the center a pleasant bite. If you do not have a food processor, put cookies in a heavy-duty zip-top bag and crush them with a rolling pin. Melt cookie butter and combine: Measure 1/4 cup cookie butter into a microwave-safe bowl and heat for 15 to 20 seconds, then stir to loosen it. Add the warm cookie butter and the softened 8 ounces of cream cheese to the food processor with the cookie crumbs, and pulse until the mixture forms a uniform, thick dough. Scrape down the sides once or twice to ensure there are no pockets of unmixed cream cheese. Form the balls: Scoop portions of dough using a 1-inch cookie scoop or a tablespoon, then roll between your palms to form smooth balls. You should end up with about 45 truffles depending on exact size. Place them spaced slightly apart on the lined baking sheet. Press gently to smooth each ball if you prefer a more polished finish. Chill the centers: Refrigerate the sheet for at least 1 hour to firm the centers, or for a faster option place them in the freezer for 20 minutes. The truffles must be cold before dipping to keep the coating from cracking and to maintain a clean finish. Melt the coating: Before removing the balls from the fridge, finely chop 10 to 12 ounces of white chocolate and melt in the microwave in 30-second increments, stirring between each burst until smooth and glossy. Use medium heat settings and avoid overheating; white chocolate can seize if it becomes too hot. Dip each truffle: Working quickly, use a dipping fork or two forks to lower each chilled ball into the melted chocolate, coating it completely. Lift and tap the fork gently against the side of the bowl to let excess chocolate drip back. Place the coated truffle on the parchment paper and continue until all are coated. If the chocolate begins to thicken, warm briefly in 10-second increments to maintain fluidity. Set the coating and decorate: Return the sheet to the refrigerator for another hour or until the coating is fully set. If you like, warm the reserved 2 Tablespoons of cookie butter for about 15 seconds, stir until pourable, and drizzle over the set truffles for a pretty finish. Chill briefly to solidify the drizzle, then serve or store.

Storage Tips

Store the truffles in a single layer inside an airtight container lined with parchment. They keep best chilled in the refrigerator for up to one week. For longer storage, freeze in a rigid container with parchment layers separating the truffles; they will keep for up to three months. When you are ready to serve frozen truffles, move them to the refrigerator for a few hours to thaw gently; rapid warming can cause the chocolate to sweat. If truffles sit at room temperature for serving, avoid leaving them in direct sunlight to prevent the chocolate from melting.

Ingredient Substitutions

If white chocolate is too sweet, swap in 10 ounces of semisweet or dark chocolate — it will produce a firmer, less sweet shell. For a dairy-free version, use vegan cream cheese and dairy-free white chocolate; note that texture may vary slightly. If you need gluten-free, find a certified gluten-free caramel cookie or make cookie crumbs from gluten-free speculoos-style biscuits. Nutty variations work well: fold 1/4 cup finely chopped hazelnuts or almonds into the dough for crunch, or roll finished truffles in crushed nuts for an alternate coating.

Serving Suggestions

These are perfect plated with a small dessert fork or served on a tiered platter with mixed chocolate candies. Pair with strong coffee or espresso to cut the sweetness, or serve alongside a lightly salted caramel sauce for dipping. For a festive presentation, dust with edible gold powder or sprinkle with coarse sea salt on the drizzle. They are ideal for small gatherings, tea time, or as boxed gifts for friends and neighbors.

Cultural Background

Biscoff cookies originate from Belgium and have become popular worldwide for their unique caramelized flavor and crisp texture. Turning them into truffles is a modern twist that borrows from classic cookie-based confections like Oreo truffles; the technique of combining cookie crumbs with a soft binder and coating them in chocolate is a simple and elegant confectionery method that produces rich, bite-sized sweets with minimal equipment.

Seasonal Adaptations

At holiday time I add a pinch of ground cloves or allspice to the cookie crumbs for extra warmth, or roll finished truffles in crushed peppermint candy for a festive touch. In warmer months, omit the heavy drizzle and finish with a light dusting of cocoa powder to reduce sweetness. For spring, top with finely grated orange zest on the warm white chocolate drizzle to introduce a bright citrus note.

Meal Prep Tips

Make the dough up to 3 days ahead and keep it tightly wrapped in the refrigerator. Form and freeze the balls on the baking sheet, then transfer to a sealed container; when you need them, dip directly from frozen to save time. For gifting, pack in small boxes with parchment separators and keep chilled until delivery. Use shallow, airtight containers rather than deep ones to prevent crushing the truffles.

These truffles are simple, rewarding, and always receive compliments. I encourage you to try the drizzled finish — it makes them look like they came from a bakery. Enjoy crafting these little bites, and feel free to experiment with coatings and fillings to make the recipe your own.