Name: Biscoff Truffles
Prep time: 30 min
Total time: 90 min
Ingredients: 250 g Biscoff Biscuits; 130 g Soft Cream Cheese; 200 g White Chocolate; 30 g Biscoff Spread

61 Shares

Some of the links below are affiliate links, so we may receive a commission, at no cost to you, if you make a purchase through a link. Check our Disclosure in the Privacy Policy for more info.

Lotus Biscoff Truffles Recipe

These homemade Biscoff truffles are the perfect bite-sized treat for any occasion. They’re decadent, rich and so delicious. Plus, you only need 3 ingredients to make it!

Jump to Recipe Jump to Video

What does cream cheese, white chocolate and Biscoff make? The BEST no-bake Biscoff truffles you’ll ever taste!!

Crushed Biscoff biscuits are mixed with cream cheese to make a creamy truffle, that’s covered in white chocolate and drizzled Biscoff spread.

They look enticing and taste so good too, you’re going to be making this recipe over and over again.

Why You’ll Like This Recipe

These truffles are utterly delicious and perfect for any Biscoff lover.
It’s a no bake dessert!!
They make great gifts for friends and family.
Customise with different toppings and flavoured chocolate.
They’re great for special occasions, parties and holidays like Christmas.
Match with homemade Biscoff hot chocolate (you’ll thank me later).

Watch How To Make Biscoff Truffle Balls

Lotus Biscoff Truffles

These Biscoff truffles are balls of deliciousness, they are so indulgent and couldn’t be any easier to make. This recipe is pretty much straightforward and hard to get wrong.

Whenever I make these truffles, they always finish quick! They’re the perfect combination of Biscoff and white chocolate that will leave you wanting more and more.

If you have any Biscoff biscuits or Biscoff spread leftover, then you can make this amazing Biscoff French toast or these baked Biscoff donuts.

Recipe Ingredients

To make Biscoff truffles you only need the 3 ingredients listed below, but if you want to drizzle Biscoff spread on top, then it’s 4 ingredients:

Biscoff Biscuits: Crushed into small crumbs (the smaller the better).
Cream Cheese: Binds the Biscoff crumbs together.
White Chocolate: Coats the Biscoff truffles.
Biscoff spread (Optional): Used to decorate the truffles; I used smooth Biscoff spread.

How To Make Lotus Biscoff Truffles

Below is a step-by-step guide on how to make these no bake Lotus Biscoff truffles. Full recipe instructions are on the recipe card.

Step One:

Crush Biscoff biscuits into fine crumbs and place the crumbs into a large mixing bowl.

The easiest method is to blitz the cookies in a food processor, but you could also do this by hand or with a rolling pin.

Step Two:

Add cream cheese to the mixing bowl or food processor and mix together until evenly distributed.

Step Three:

Using a teaspoon or small ice cream scoop, scoop the dough and roll them into balls using the palm of your hands.

Place the balls onto a baking tray lined with parchment paper. Place in the freezer and freeze for 30 minutes.

Step Four:

Once the balls have chilled in the freezer, melt white chocolate in the microwave until melted and runny.

In a separate mixing bowl, melt Biscoff spread in the microwave for a few seconds or until runny.

Then place the remaining crushed Biscoff biscuits in a small mixing bowl.

Step Five:

Dip a truffle into the melted white chocolate (make sure it is coated on all sides). Place it onto a clean baking tray, drizzle melted Biscoff spread and sprinkle crushed Biscoff biscuits. Repeat for all Biscoff truffle balls.

Place in the fridge for a minimum of 30 minutes or until the chocolate has hardened and set.

What Chocolate Should I Use?

I used melted white chocolate to coat the truffle balls, but this recipe works with all flavoured chocolate. You can use dark, milk or even caramilk!

If you don’t want to use chocolate at all, you can coat the truffle balls in melted Biscoff spread instead. That way you’ll only need 3 ingredients to make these Biscoff truffles instead of 4.

My Top Tips

Big crumbs can prevent the balls from binding together. A few bigger crumbs are fine, but just make sure the majority are crushed nice and small. I crushed the biscuits with a rolling pin, so it is possible to create fine crumbs without using a food processor.

If you want equal sized truffles, you can weigh each ball to make sure they’re the same weight.

Sprinkle Biscoff crumbs over the melted white chocolate and Biscoff spread before it sets. Otherwise, the Biscoff crumbs will just fall off.

Try to work quickly with the chocolate to avoid it starting to set before you’ve finished dunking the truffles into it. The same with the Biscoff spread!! If the chocolate or Biscoff starts to harden, warm it in the microwave again to melt it.

How To Store

To store, place the truffles in an airtight container and keep in the fridge for for up to 5 days.

They will be okay at room temperature for a few hours but it’s best to keep them in the fridge to avoid melting.

You can freeze them if you want too, place in a freezer-safe container and freeze for up to 3 months. Simply take them out and place in the fridge to thaw when you’re ready.

More Biscoff Recipes!!

If you loved this recipe and want to try more Biscoff desserts, check out this list below (there’s a lot to choose from):