These No-Bake Biscoff Truffles are a dangerously delicious dessert made with just four simple ingredients. I love how the spicy sweetness of Biscoff cookies blends with creamy white chocolate to create an indulgent treat that’s incredibly easy to make. Best of all, there’s no oven required — just mix, roll, dip, and chill. These little truffles taste like a gourmet bakery treat but take less than an hour from start to finish.

Why You’ll Love This Recipe

I’ve always been a huge fan of Biscoff cookies — they remind me of family trips and airline snacks my dad used to save for me. That nostalgic flavor, paired with the simplicity of this recipe, makes these truffles a go-to dessert I make over and over again. Unlike traditional cake pops, these are quicker, less messy, and honestly more flavorful. I can whip them up in under an hour, and they always vanish from the dessert table in minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 32 biscoff cookies (1 package)

• 5 ounces cream cheese, softened

• 1/4 cup biscoff spread (cookie butter)

• 2 cups white chocolate

• 1/4 cup biscoff cookie crumbs, for topping

Directions

1. I start by crushing the Biscoff cookies in a food processor until they turn into a fine crumb. When I don’t have a processor on hand, I just toss them in a ziplock bag and smash them with a rolling pin.

2. Then I mix the cookie crumbs, softened cream cheese, and Biscoff spread in a large bowl until the mixture is fully combined and dough-like.

3. I roll the mixture into balls using about 2 tablespoons per truffle and place them on a tray lined with parchment paper.

4. After that, I chill them in the fridge or freezer for about 15 to 30 minutes until they’re firm.

5. While they chill, I melt the white chocolate in the microwave in 30-second intervals on 50% power, stirring in between until smooth.

6. Once the truffles are firm, I dip each one into the melted chocolate, let the excess drip off, and place them back on the tray. I like to sprinkle extra Biscoff crumbs on top for a pretty finish.

7. Finally, I chill the truffles one more time until the chocolate sets — and then they’re ready to enjoy.

Servings and timing

This recipe yields 24 truffles.
Prep Time: 30 minutes
Total Time: 1 hour

Variations

I like to switch things up sometimes depending on who I’m serving. Here are a few ways I vary the recipe:

• Swap the chocolate: I use milk or semi-sweet chocolate when I want a less sweet version.

• Skip the Biscoff spread: For a milder taste, I use just cream cheese and omit the cookie butter.

• Add texture: I mix in some finely chopped nuts or crushed pretzels for a bit of crunch.

Storage/Reheating

I always store leftover truffles in an airtight container or a ziplock bag in the refrigerator. Since they contain cream cheese, they need to stay chilled to stay safe and fresh. I don’t recommend reheating them — they’re best enjoyed cold or at room temperature.

FAQs

What if I don’t have a food processor?

I just crush the cookies in a ziplock bag using a rolling pin. It works just as well for creating fine crumbs.

Can I freeze the truffles?

Yes, I can freeze them in an airtight container for up to 2 months. I just let them thaw in the fridge overnight before serving.

Can I use a different kind of chocolate?

Absolutely. I’ve used milk chocolate and dark chocolate in the past, depending on the flavor balance I’m going for.

How long do the truffles last in the fridge?

They last about 5 to 7 days in the fridge when stored properly in an airtight container.

Can I make these truffles ahead of time?

Yes, I often make them a day or two ahead. They actually taste even better after chilling overnight.

Conclusion

These No-Bake Biscoff Truffles are everything I want in a dessert — quick, rich, nostalgic, and foolproof. Whether I’m whipping them up for a party or just treating myself at home, they always deliver that perfect sweet bite. I love how customizable they are and how little effort it takes to get such a luxurious result. If Biscoff cookies have a special place in your heart like they do in mine, this recipe is a must-try.