Three Ingredients Easy No Bake Lotus Biscoff Truffles are made up of Biscoff crumbs mixed with cream cheese and coated with a white chocolate shell. They are deliciously creamy, full of Lotus Biscoff cookie butter flavor, and perfect for chocolate and Lotus Biscoff lovers!
Delicious No-Bake Truffles
Biscoff truffles are a decadent, three-ingredient treat perfect for gifting, bringing to dessert parties, or simply snacking on! With no baking involved, these spiced cookie truffles make a tasty holiday treat or dessert any time of the year.
Crushed Lotus Biscoff cookies and cream cheese add a unique flavor to the truffles, while the milk chocolate shell provides a rich flavor that is both sweet and indulgent. The combination of flavors creates the perfect balance of sweet and creamy, making the truffles irresistible.
If you've tried my No Bake Lotus Biscoff Cheesecake Cups, Easy No-Bake Lotus Biscoff Cheesecake, and No Bake Pumpkin Cheesecake Bars, you'll definitely love these Easy No Bake Lotus Biscoff Truffles.
The perfect Balance of Sweet and Creamy
Why You'll Love These Easy No-Bake Lotus Biscoff Truffles
- Only three ingredients are required!
- Quick and easy to make
- Because it is a no-bake recipe, there is no need to turn on the oven.
- Deliciously creamy and full of Biscoff cookie butter flavor
- Perfect for chocolate and lotus Biscoff lovers
- These cute lotus Biscoff truffles would make an excellent edible gift during the holiday season!
Easy No Bake Lotus Biscoff Truffles Ingredients
You'll only need three simple ingredients to make this Biscoff truffle recipe.
- Cream cheese: This helps to hold the cookie crumbs together. Make sure it's at room temperature for easy mixing. I use full-fat cream cheese. You can use low-fat cream cheese if you want.
- White chocolate: You will need white chocolate to coat the truffles. High-quality chocolate melts the best. I do not recommend using white chocolate chips.
See the recipe card for quantities.
The Perfect Fingerfood Dessert
First, place the Biscoff cookies in a food processor and pulse until they are finely crushed.
Next, in a large mixing bowl, combine the crushed Biscoff cookies and the softened cream cheese. Mix until well combined.
Now, Melt the white chocolate in a microwave-safe bowl by heating it in 20-second intervals, stirring between each interval, until melted and smooth.
After that, using a fork or toothpick, dip each truffle into the melted white chocolate, making sure it is completely coated. Allow any excess chocolate to drip off, and then place the truffle back on the parchment paper.
Then, refrigerate the truffles for at least another 15-20 minutes, or until the chocolate has set.
- Dairy-free: Simply use dairy-free cream cheese and dairy-free chocolate to make this treat dairy-free. You could also substitute peanut butter (or any nut butter) for the cream cheese. The cookie balls will be delicious!
- Biscuits: Other biscuits, such as Oreos or custard cream, can be used to make different flavored truffles. Simply substitute your preferred biscuit for the Biscoff biscuits.
A Special No-bake Treat
- Chocolate: Any type of chocolate can be used to coat Biscoff truffles. Both milk and dark chocolate are excellent choices!
- Spices: You can also add some warm spices to the dough. I think some ground cinnamon or ginger would be delicious.
- Biscoff Spread: You can add some Biscoff spread to the truffles for a deluxe flavor.
- Garnish: I usually use cookie crumbs as a garnish, but sprinkles or chopped nuts could also be used.
- Refrigerator: Store your Biscoff truffles in an airtight container in the fridge for up to a week.
- Freezing: You can also freeze Biscoff truffles. Place the truffles in a freezer-safe container for up to 3 months in the freezer. I recommend layering the truffles with parchment paper or wax paper to prevent them from sticking together.
Absolutely Scrumptious Lotus Balls
- Biscoff crumb: Using a food processor, try to blend the Biscoff biscuits into tiny crumbs. If you have large crumbs, rolling them into small balls will be difficult, and the balls may separate.
- Biscoff dough is sticky: If the dough becomes too soft or sticky and you're having trouble forming balls, place it in the fridge for 15 minutes to help it solidify.
- Shaping the truffles: To make this process easier and to ensure that the truffles are all the same size, use a small ice cream scoop.
- Make sure your cream cheese is at room temperature before mixing the ingredients.
- You can use a double boiler to melt the white chocolate.
- Before dipping the truffles in melted chocolate, I recommend chilling them. This way, they will keep their round shape.
Delicious and Addictive!
Frequently Asked Questions (FAQs):
Biscoff cookies have a rich caramel flavor with hints of brown sugar and cinnamon. Because of their crunchy texture, they blend well in the food processor, leaving soft, almost powdery crumbs.
Absolutely! Place all of the cookies in a ziplock bag and crush them into fine crumbs with a rolling pin. Transfer the crumbs to a mixing bowl and mix with the cream cheese by hand.
Yes! You can easily substitute sweetened condensed milk or coconut cream for the cream cheese. If you're looking for a vegan-friendly option, try using dairy-free cream cheese.
Looking for other recipes like this? Try these:
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Easy No Bake Lotus Biscoff truffles
- 6 ounces Lotus biscoff cookies
- 4 ounces cream cheese at room temperature
- 8 ounces white chocolate
- Place the Biscoff cookies in a food processor and pulse until they are finely crushed.
- In a large mixing bowl, combine the crushed Biscoff cookies and the softened cream cheese. Mix until well combined.
- Using a small cookie scoop or spoon, form the mixture into small balls and place them on a baking sheet lined with parchment paper. Refrigerate the truffles for at least 30 minutes to firm up.
- Melt the white chocolate in a microwave-safe bowl by heating it in 20-second intervals, stirring between each interval, until melted and smooth.
- Using a fork or toothpick, dip each truffle into the melted white chocolate, making sure it is completely coated. Allow any excess chocolate to drip off, and then place the truffle back on the parchment paper.
- If desired, sprinkle some crushed Biscoff cookies over the top of the truffles while the chocolate is still wet.
- Refrigerate the truffles for at least another 15-20 minutes, or until the chocolate has set.
- Serve and enjoy your delicious Biscoff truffles!
Leave a Reply