No-bake Biscoff truffles are ridiculously easy and dangerously delicious — creamy Biscoff cookie butter meets soft cream cheese and gets coated in chocolate for bite-sized bliss. I’ve made these many times for weeknight desserts and holiday platters, and they always disappear fast. If you like other quick desserts, try this easy Biscoff tiramisu for another no-bake crowd-pleaser.
Why Make This Recipe
- Fast and fuss-free: No baking required, so you can mix, chill, and serve in about an hour.
- Rich, layered flavor: Biscoff spread plus crushed cookies gives both creamy and crunchy textures in every bite.
- Great for gifting and parties: They travel well chilled and present beautifully in boxes or on a platter.
- Minimal equipment: You need only a bowl, spatula, and chocolate-melting setup — perfect for small kitchens.
- Personal insight: I love this recipe because it takes one pantry staple (Biscoff cookie butter) and turns it into an elegant treat with almost no effort; it’s my go-to when I need an impressive homemade dessert quickly. For more no-bake inspiration, see this roundup of easy no-bake truffles.
Recipe Overview
- Prep time: 15 minutes active, plus 30–60 minutes chilling
- Cook time: 5–10 minutes (for melting chocolate)
- Total time: 1–1.5 hours including chill time
- Servings: Makes about 24 truffles (1-inch balls)
- Difficulty: Easy
- Method: Mix softened cream cheese with Biscoff spread and cookie crumbs, chill to firm, roll into balls, then dip in melted chocolate.
For a plated dessert with similar flavors, you might also enjoy this Biscoff tiramisu.
My Experience Making This Recipe
I tested this truffle recipe across several chill times and coating methods to find the best texture and appearance. The main discovery: a 30–60 minute chill in the refrigerator gives a firm but scoopable center and prevents the balls from flattening when dipped. Using a small cookie scoop makes uniform truffles and speeds up assembly.
How to Make No-Bake Biscoff Truffles
Start by beating 8 oz (225 g) softened cream cheese until smooth, then add 1 cup (260 g) Biscoff cookie butter, 1 1/2 cups (150 g) finely crushed Biscoff cookies, 1 tsp vanilla extract, and a pinch of salt. Mix until homogeneous, chill the mixture 30–60 minutes until firm, then scoop 1-inch balls and roll between your palms. Melt about 8 oz (225 g) chocolate (plus 1 tbsp neutral oil if desired) in a double boiler or microwave and dip chilled truffles, letting excess chocolate drip off before placing on parchment to set.
Equipment notes: use a stand mixer or hand mixer for a ultra-smooth base, a cookie scoop for uniform size, and a shallow bowl for melted chocolate.
Expert Tips for Success
- Chill thoroughly: Make sure the filling is cold and firm (30–60 minutes) so the balls hold their shape when dipped.
- Fine crumbs bind better: Pulse cookies in a food processor to a fine crumb — larger chunks can make the truffles crumbly.
- Melt chocolate gently: Use 15–20 second microwave bursts or a double boiler and stop heating once mostly melted; stir to finish. Overheating chocolate can seize. See how rolling and coating differ in other recipes like these chocolate chip cookie dough truffles.
- Use room-temperature hands briefly: Cold hands make shaping harder; briefly warm your palms with hot water, dry them, then roll to keep the center smooth.
- Tempering optional: For glossy, snap-able shells, temper chocolate to about 30–31°C (86–88°F) for dark chocolate, or add 1 tsp coconut oil per 8 oz chocolate for easier coating if you don’t temper.
How to Serve No-Bake Biscoff Truffles
- On a dessert platter: Arrange on parchment with a sprinkle of crushed Biscoff or flaky sea salt. For seasonal variations, pair with spiced flavors like these chocolate-covered gingerbread truffles.
- As gifts: Pack 12–24 truffles in a small box layered with parchment and decorate with a ribbon.
- With coffee or dessert wine: Their cinnamon-spiced cookie flavor pairs beautifully with espresso or a tawny port.
- Mini-dessert bites: Serve 1–2 truffles per person after a meal for a satisfying sweet finish.
Storage and Reheating Guide
Store truffles in an airtight container in the refrigerator for up to 7 days; separate layers with parchment to prevent sticking. To freeze, place on a baking sheet to firm up, then transfer to a freezer-safe container for up to 3 months; thaw in the fridge overnight before serving. Avoid microwaving coated truffles — if you need the center softer, leave them at room temperature 15–20 minutes instead.
Recipe Variations
- Gluten-free: Use certified gluten-free speculoos or crush gluten-free graham crackers; verify the Biscoff-like spread is GF.
- Dairy-free/vegan: Substitute 8 oz (225 g) vegan cream cheese and use vegan chocolate; coconut-based Biscoff alternatives work well.
- Crunchy centers: Fold in 1/3 cup toasted chopped hazelnuts or finely chopped Biscoff cookies for texture.
- Swirl additions: Stir 2 tbsp melted peanut butter or Nutella into the filling for a nutty twist; reduce salt accordingly.
Nutritional Highlights
- Energy-dense treat: These truffles are rich in fat and sugar — ideal for an occasional indulgence or small dessert portion.
- Quick source of calories: Good as a high-energy snack for active days but best enjoyed in moderation — aim for 1–2 truffles per serving.
- Allergen info: Contains dairy and wheat unless you use specified substitutions; chocolate may contain soy or tree nuts depending on the brand. Always read labels if allergies are a concern.
Troubleshooting Common Issues
- Too soft filling: If the mixture is sticky and won’t hold shape, add 1/4–1/2 cup additional cookie crumbs or chill longer.
- Chocolate seizes or thickens: Remove from heat, stir in 1 tsp neutral oil or warm cream gradually; avoid overheating chocolate above 50°C (122°F).
- Truffles crack after coating: Allow centers to chill longer and make sure the coating is not too thick; very cold centers cause chocolate to contract and crack, so bring them to cold (not frozen) before dipping.
Frequently Asked Questions
Q: Can I make these ahead for a party?
A: Yes — you can make and coat truffles up to 5–7 days ahead and store them refrigerated. For longer make-ahead, freeze up to 3 months and thaw in the fridge the day before serving.
Q: Can I skip the chocolate coating?
A: Absolutely. You can roll chilled truffles in crushed Biscoff crumbs, cocoa powder, or desiccated coconut for a no-coating option that’s faster and still tasty.
Q: What’s a good substitute for cream cheese?
A: For a different texture, you can use 3/4 cup (180 g) unsalted butter softened instead of cream cheese, but the truffles will be richer and denser. For dairy-free versions, use a full-fat vegan cream cheese alternative.
Q: How do I prevent chocolate bloom on the coating?
A: Store truffles in a cool, stable-temperature place (ideally 15–18°C / 59–64°F) and avoid rapid temperature swings. Properly tempering chocolate or adding a small amount of cocoa butter or neutral oil reduces bloom risk.
Conclusion
If you want another dependable recipe to compare techniques or try a slightly different take, check out this version: No-Bake Biscoff Truffles – If You Give a Blonde a Kitchen. Enjoy making these — they’re quick, crowd-pleasing, and a lovely way to use cookie butter.
Print
No-Bake Biscoff Truffles
- Total Time: 75 minutes
- Yield: 24 truffles 1x
- Diet: Vegetarian
Description
Ridiculously easy and delicious no-bake truffles made with creamy Biscoff cookie butter and coated in chocolate.
Ingredients
- 8 oz (225 g) softened cream cheese
- 1 cup (260 g) Biscoff cookie butter
- 1 1/2 cups (150 g) finely crushed Biscoff cookies
- 1 tsp vanilla extract
- A pinch of salt
- 8 oz (225 g) chocolate for coating
- 1 tbsp neutral oil (optional)
Instructions
- Beat the softened cream cheese until smooth.
- Add Biscoff cookie butter, finely crushed Biscoff cookies, vanilla extract, and salt; mix until homogeneous.
- Chill the mixture for 30–60 minutes until firm.
- Scoop 1-inch balls and roll them between your palms.
- Melt chocolate in a double boiler or microwave.
- Dip chilled truffles in melted chocolate, letting excess drip off before placing them on parchment to set.
Notes
For glossy shells, temper chocolate or add 1 tsp coconut oil per 8 oz chocolate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg