This recipe began as a quick weekend experiment and turned into a household favorite almost overnight. I discovered these Biscoff truffles when I wanted a small, impressive no-bake treat to bring to a family gathering and only had cookie crumbs and a block of cream cheese in the fridge. The balance of velvety cream cheese with finely ground spiced cookies produces a texture that is both creamy and pleasantly crunchy; each bite is a little burst of Lotus cookie flavor wrapped in a smooth white chocolate shell. They slice through the usual dessert monotony: small, easy to transport, and stunning on a dessert platter. I love how approachable these are: they require minimal equipment and no baking, yet they taste like something from a boutique confectioner. The truffles are spiced but not overpowering, with a sweet white chocolate coating that complements the caramelized notes of the cookies. Making them is a satisfying, tactile process — I enjoy pressing the crumb mixture in my palms as the scent of the Biscoff warms the kitchen. These are ideal for holiday plates, last-minute gifts, or a simple treat to enjoy with coffee.

Ingredients

• Biscoff cookies: 40 Lotus Biscoff cookies (about 11.3 ounces). Choose fresh, crisp cookies rather than ones that have been exposed to humidity — they break down into finer crumbs and give a cleaner flavor.
• Cream cheese: 1/3 cup (80 grams) full-fat cream cheese such as Philadelphia, at room temperature. Full-fat gives the best texture and helps the centers set with a rich mouthfeel.
• White chocolate chips: 1 1/2 cups (about 8.8 ounces or 250 grams) of quality white chocolate chips or chopped couverture for a glossy finish. Avoid low-grade wafers if you want the coating to snap gently.
• Biscoff cookie butter: Lotus Biscoff spread, roughly 2 tablespoons for drizzling and decoration. Warm slightly so it has a runny consistency for easy drizzling.

Instructions

Finely crush the cookies: Place the 40 Biscoff cookies in a food processor and pulse until they become a fine crumb, similar to wet sand. This step is important: fine crumbs result in a smooth center without large cookie pieces that can break the chocolate shell. If you don’t have a food processor, place cookies in a zip-top bag and crush with a rolling pin until very fine. Mix with cream cheese: Transfer crumbs to a medium bowl and add the 1/3 cup (80 g) softened cream cheese. Stir with a spoon until roughly combined, then use clean hands to knead until the mixture is uniform and slightly sticky. The cream cheese should be fully incorporated; if you see streaks, continue working until smooth. Shape the centers: Divide the mixture into 20 portions (each about 20 g or roughly 1 tablespoon). Roll between your palms to create smooth, compact balls. If the mixture feels too soft or sticky to shape, refrigerate for 20 minutes and then re-roll; chilling firms the centers for neater shaping. Chill to firm up: Arrange the formed balls on a parchment-lined baking sheet and chill in the refrigerator for 30 minutes, or in the freezer for 15 minutes, until firm but not frozen solid. Proper chilling prevents the centers from collapsing when dipped into warm chocolate. Melt the white chocolate: Melt the white chocolate using a double boiler or in 20- to 30-second bursts in the microwave, stirring between intervals until completely smooth and runny. If using a double boiler, keep the chocolate under 110 degrees Fahrenheit to avoid scorching. A smooth, fluid coating gives the cleanest finish. Dip each truffle: Using a toothpick or dipping fork, spear each chilled ball and submerge it into the melted white chocolate, covering it completely. Lift, allow excess chocolate to drip off, and gently tap the toothpick against the bowl to remove drips. Transfer to parchment paper and remove the toothpick, smoothing any hole with a small dab of melted chocolate if needed. Decorate and set: Before the coating fully sets, drizzle warmed Biscoff spread over each truffle and sprinkle a pinch of reserved cookie crumbs for texture. Let the coating set at room temperature or place the tray in the fridge for 10–15 minutes until fully firm.

Storage Tips

Store the truffles in a single layer or separated with parchment paper to prevent sticking. Keep them in an airtight container in the refrigerator for up to one week; for longer storage, place them in the freezer for up to three months. When freezing, tray-freeze until solid then transfer to a sealed container to avoid condensation. Thaw in the refrigerator for several hours before serving. For best presentation, bring the truffles to just below room temperature (about 10–15 minutes at room temperature) so the centers are creamy but the shell remains crisp.

Ingredient Substitutions

If you can’t find Lotus cookies, try speculoos or any spiced caramelized biscuit with similar texture. For a dairy-free alternative, use a vegan cream cheese and dairy-free white chocolate; keep in mind the texture will be slightly softer. If white chocolate is too sweet, dip the centers in milk or dark chocolate instead — a 60–70% cacao dark coating adds pleasant bitterness. For a less sweet filling, reduce cream cheese slightly and add 1–2 teaspoons of unsweetened cocoa powder to deepen flavor.

Serving Suggestions

Arrange on a small dessert platter with coffee or tea for a cozy afternoon treat, or box them in small kraft boxes tied with ribbon for gifts. Garnish with a tiny sprinkle of flaky sea salt, crushed toasted hazelnuts, or edible gold dust for an elevated look. They pair especially well with espresso or a glass of cold milk. For holiday platters, alternate plain and drizzled truffles to add visual contrast and variety.

Cultural Background

Biscoff cookies originate from Belgium and are known for their warm, caramelized spice notes. Lotus Biscoff pastes and cookies have inspired many modern desserts because of their intensely caramelized flavor and crunchy texture. These truffles are a contemporary, no-bake take on European chocolate confections — translating the cookie’s distinctive profile into a bite-sized candy. They echo the tradition of combining butter, sugar, and spiced biscuits into rich confections that are popular across Northern Europe.

Seasonal Adaptations

In winter, fold in 1/4 teaspoon of ground cinnamon or nutmeg into the cookie crumbs for extra warmth. For spring and summer gatherings, dip in white chocolate and finish with a thin streak of citrus-flavored melted white chocolate for brightness. During autumn, incorporate a tablespoon of pumpkin spice into the crumbs and serve with a sprinkle of candied ginger. The recipe’s base is forgiving, so small seasonal swaps create distinctly different flavor profiles.

Meal Prep Tips

Make the centers up to two days ahead and store them chilled in an airtight container. When ready to coat, melt the chocolate and dip straight from the fridge for neater results. If preparing for a large event, scale the ingredients proportionally and freeze formed centers on a tray; coat them in batches to ensure the chocolate remains at the right viscosity. Use small airtight tins or freezer-safe boxes for transport to parties.

These Biscoff truffles are a simple joy: minimal fuss, maximal flavor, and endlessly adaptable. Whether you make them for a special occasion or as a weekend treat, they have a way of becoming a small household ritual — and that, for me, is the sweetest part of cooking.