This Biscoff Truffles recipe takes Lotus Biscoff spread AND Biscoff cookies and turns them into a crunchy yet creamy, no bake truffle covered in white chocolate.
If you like the taste of Christmas, the holidays or you’re just a Biscoff fan (like me), you will love these Biscoff truffles.
Although these truffles aren’t a strictly “holiday” season recipe, the spices and warm, comforting tones from the Biscoff certainly makes these feel like Christmas and the holidays.
Even though Christmas is in the summertime where I live.
Which is another reason why these are great any time of year because when it is winter, these same warm spices are super comforting!
These truffles are also so quick and easy to make. No oven required and can be adjusted however you like them.
To make these truffles you just take the three ingredients (biscoff spread, cookies and cream cheese) and mix them all together before smothering them in white chocolate and drizzling with more Biscoff spread!
The only difficult part of this recipe is having the patience to wait for them to set before digging in!
These are basically the Biscoff version of my Oreo truffles recipe.
And believe me, those Oreo truffles never cease to be a hit at parties and get togethers.
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- 130 g Biscoff Spread (2/3 Cups)
- 165 g Biscoff Cookies, Crushed
- 125 g Cream Cheese, Room Temperature (1/2 Cup)
- 200 g White Chocolate, Melted
- 20 g Biscoff Spread (extra and melted)
- First crush the Biscoff cookies.
- Mix the crushed Biscoff cookies, Biscoff spread and cream cheese together until smooth.
- Line a large plate with non stick paper and roll the dough into around 14 truffles and place in the fridge for at least 1 hour to harden slightly.
- Melt the white chocolate in a bowl in a microwave or in a saucepan over a low heat. Dip each truffle in the chocolate and place back onto the nonstick paper.
- Place back in the fridge for another hour or until the chocolate has set.
- Melt the remaining Biscoff spread and then drizzle over each truffle. Place back in the fridge to set or overnight.
- Store in an airtight container in the fridge for up to a week.