Calling all biscoff cookie butter lovers! This 5 ingredient no bake Lotus Biscoff Truffles recipe is a fun, bite-sized dessert. It combines biscoff and cream cheese for a delicious interior that’s coated with a white chocolate cookie butter mixture.
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As a trained pastry chef, I love making elaborate desserts. But with three kids, quick, easy, and delicious desserts are a go-to. So if you need something easy, no-bake Lotus biscoff truffles are a must!
These bite-sized treats quickly come together in the food processor. They are then rolled into balls, chilled, and dipped into a delicious white chocolate biscoff coating for a beautiful presentation.
If you love Biscoff cookie butter, try making easy and decadent Biscoff blondies, chewy cookie butter cookies, and no-bake Biscoff tiramisu.
What is Biscoff?
Biscoff is a spiced, Belgian shortbread cookie that is also labeled as speculoos. It has a delicious, distinct flavor combination of caramelized brown sugar and cinnamon.
Biscoff spread is widely popular and also known as cookie butter. Its consistency is similar to peanut butter. You can find it in creamy and crunchy versions.
Why You'll Love This Recipe
- Biscoff bites are easy to make with no baking involved!
- These truffles use only 5 ingredients!
- You can easily double the recipe to feed a crowd for any celebration or gathering.
- Easy to make ahead and store in the refrigerator or freezer.
Before You Begin
Take out the following baking equipment:
Digital kitchen scale
Food processor
Large bowl
Medium bowl
Handheld or stand mixer
1.5-inch cookie scoop
Sheet pan
Parchment paper
Two forks
Allow your cream cheese to come to room temperature.
Read the recipe from start to finish.
Ingredients Needed
- Biscoff cookies: use one 8.8 oz package of Lotus Biscoff Cookies, but you can substitute with Trader Joe’s cookie butter cookies.
- Cream cheese: use full-fat cream cheese for the best flavor and texture.
- Biscoff spread: mixed into the filling and coating. Biscoff spread, cookie butter, and speculoos spread are interchangeable.
- Salt: just a pinch helps enhance the flavors of the other ingredients.
- White chocolate: use a good quality white chocolate baking bar. White chips are not true white chocolate and do not work as well for melting and dipping (they are great for holding their shape like in white chocolate chip brownies).
How to Make This Recipe
- Pulse the cookies in a food processor to transform them into fine crumbs.
- Beat the cream cheese and biscoff spread until a smooth consistency.
- Mix the cookie crumbs and salt into the cream cheese mixture until evenly combined.
- Roll the dough into 1.5-inch balls and place on a parchment-lined sheet pan. Freeze for 15 minutes.
- Microwave the white chocolate and additional biscoff spread in a microwave-safe bowl until melted and smooth.
- Coat the truffles in the chocolate mixture and allow them to set on the baking sheet. Drizzle with the extra white chocolate mixture if desired.
Note: Alternatively, you can melt the white chocolate and biscoff spread in a medium heatproof bowl set over a small saucepan filled with an inch of simmering water. Whisk until completely melted and smooth.
Substitutions and Flavor Variations
White chocolate is my favorite combination with these lotus truffles, but here are ideas for flavor variations:
- Substitute chopped semi-sweet chocolate or dark chocolate baking bar for the white chocolate.
- For a distinct white chocolate flavor, omit the biscoff spread from the coating ingredients.
- If you have difficulty finding biscoff cookies or prefer cookies with more spice, replace them with gingersnap cookies.
How to Serve Cookie Butter Truffles
This bite-size dessert is always fun to serve to friends and family, but here are some other ideas you may enjoy.
- Serve biscoff truffles in a holiday tin wrapped with a bow as a fun holiday baking gift. Pair with brown butter chocolate chip cookies, chocolate sugar cookies, and cranberry orange shortbread cookies for a festive variety.
- Insert a lollipop stick into each biscoff ball before placing them into the freezer. Dip into the white chocolate mixture and serve as a cake pop.
How to Store
Store in an airtight container in the refrigerator for up to 1 week.
If freezing, allow the coating to harden completely. Place in a freezer-safe resealable bag or container and freeze for up to 3 months. Allow biscoff truffles to thaw in the refrigerator overnight before serving.
FAQ
Absolutely! Put the cookies in a resealable bag and use a rolling pin to bang or roll the cookies into fine crumbs.
If on the dry side, mix in 1 teaspoon of biscoff spread at a time until you can easily form a ball of dough.
Yes, you can make this substitution. But for the best flavor, I always recommend using white chocolate.
Baking Sucess Tips & Takeaways
- Make sure to use room temperature cream cheese for a perfectly smooth mixture.
- Use a cookie scoop for uniform-sized truffles.
- Do not freeze the biscoff bites for longer than 15 minutes. Otherwise, they will expand when they come to room temperature and will crack the white chocolate coating.
- Allow the excess white chocolate mixture to drip off each biscoff truffle before transferring it to the sheet pan.
More No-Bake Desserts You'll Love
Please leave a starred rating and comment below if you make these Easy Lotus Biscoff Truffles. I love reading your feedback! And if you’d like to make this recipe later, don’t forget to pin it on Pinterest! Happy Baking!
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Easy Lotus Biscoff Truffles
- Total Time: 35 minutes
- Yield: 16 truffles 1x
Description
Calling all biscoff cookie butter lovers! This 5 ingredient no bake Lotus Biscoff Truffles recipe is a fun, bite-sized dessert. It combines biscoff and cream cheese for a delicious interior that’s coated with a white chocolate cookie butter mixture.
Ingredients
For truffles
- 250 g (8.8-ounce package) biscoff cookies
- 113 g (4 ounces) cream cheese, at room temperature
- 70 g (¼ cup) biscoff spread
- Pinch of salt
For truffle coating
- 225 g (8 ounces) white chocolate baking bar, chopped
- 55 g (3 tablespoons) biscoff spread
Instructions
For truffles
- In a food processor, pulse the cookies until fine crumbs. Set aside.
- In a large bowl, using a handheld mixer or stand mixer fitted with the paddle attachment, beat together the cream cheese and biscoff spread until smooth.
- Add the cookie crumbs and salt and beat until evenly combined, scraping the sides and bottom of the bowl as needed.
- Using a 1.5-inch cookie scoop, scoop the dough onto a parchment-lined sheet pan. Repeat until all of the dough is used.
- Working with one truffle at a time, squeeze the dough together and roll it into a ball. Place back on the tray and repeat with the remaining truffles.
- Place the sheet pan into the freezer for 15 minutes.
For truffle coating
- In a medium microwave-safe bowl, microwave the white chocolate and Biscoff spread for 30 seconds. Mix together and continue to microwave for 15-second intervals until melted and smooth.
- Remove the truffles from the freezer. Add a truffle to the chocolate mixture, and using two forks, roll it around to coat it completely. Lift the truffle from the chocolate and gently shake to remove excess coating. Return to the sheet pan to set and repeat with the remaining truffles.
- Drizzle with remaining white chocolate mixture, if desired. Allow the white chocolate to set before serving.
Notes
To Store: Keep in an airtight container in the refrigerator for up to 1 week.
To Freeze: Allow the coating to harden completely. Place in a freezer-safe resealable bag or container and freeze for up to 3 months. Allow truffles to thaw in the refrigerator overnight before serving.
- Prep Time: 20 minutes
- Chill Time: 15 minutes
Joanna says
These are so good and so easy to make. They were perfect for a party that I hosted as a bite size dessert. My husband loves cookie butter and couldn't stop eating them!
Maria says
Hi Joanna! I'm happy that these truffles were a hit! Thank you for sharing!