If you're craving something sweet for Christmas but absolutely cannot be bothered baking, these Biscoff truffles are your new go-to. With only three ingredients with the base being those cinnamon-spiced lotus biscuits, they come together in the space of 5 minutes and you can decorate them however you like (if you don't eat them all first).
I made these when Mum was visiting me and after a "quick taste test" she practically begged me to hurry up and photograph them so she could eat the whole tray.
TL;DR
- Prep time: 5 minutes
- Makes: 24 balls
- Fridge storage: 7 days
- Freezer storage: 3 months
- Customise: Adjust drizzle and decorations, swap out cream cheese for dairy-free or condensed milk (texture may change)
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Why you'll love this recipe
No-bake. Perfect for when you want something sweet without turning on the oven like my other sweets & desserts including my cherry chocolate no bake cheesecake.
Truffles. Smooth, creamy and decadent like my Tim Tam cheesecake truffles or cherry ripe truffles.
Biscoff. If you're obsessed with cookie butter and lotus cookies, these will be your new favorite like my Biscoff raspberry overnight oats.
Ingredients and substitutions
Biscoff (Lotus) cookies. These have the caramelised flavor that you also get from the Biscoff (or cookie) butter/spread.
You could use speculaas / speculoos cookies as alternatives or even gingerbread cookies (the balls would end up a similar taste to my gingerbread truffles).
Cream cheese. Full fat cream cheese is recommended as it sets firmer (so you get those really good ball shapes).
You could use reduced-fat or dairy-free, but they may end up softer so I would recommend playing around with the amount of oats you add.
Biscoff spread. I use this for topping to really enhance the cookie-butter flavor.
You could also use a chocolate drizzle - like I do for my white chocolate Tim Tam balls - for something a bit different.
Please check the recipe card for full list of ingredients and quantity.
How to make Biscoff cheesecake truffles
Step 1: Add all ingredients to a food processor and pulse until combined.
A lot of recipes will tell you to blend the cookies into fine crumbs first which you can do if you're really funny about the overall texture, but I'm a bit lazy so I do it all in one.
If you don't have a food processor, crush biscuits in a zip-lock bag and then mix by hand.
Step 2: Scoop and roll into balls with your hands.
Note, if the mixture is really soft or if you're in a warm environment when making these, you may need to add them to the fridge or freezer for 10-30 minutes.
Step 3: Once in balls, freeze for 20-30 minutes
Melt Biscoff spread in the microwave for 10-20 seconds. Drizzle on top.
Step 4: Freeze for at least 30 minutes to set
Top Tip
Room temperature cream cheese. If your cream cheese is too cold when you go to mix, you (or your food processor) will have a hard time.
Chill before rolling. If it's warm or the dough is really soft and not forming balls easily, I recommend popping in the fridge/freezer for 10-20 minutes so they firm up. You will then be able to roll easily
Prepping ahead
I am not a great gift giver so most of the time I gift food. Every Christmas I'll do a range of cookies from Christmas m&m cookies and peanut butter chip chocolate cookies as well as truffles like these Biscoff balls.
Fridge storage
Store in the truffles in an airtight container for 4-7 days.
If you've added a drizzle, I recommend keeping them in a single layer or stacking with some parchment paper between to avoid smudging.
Freezer storage
For best texture, freeze uncoated truffles (although, I've never had an issue with coated truffles when stored properly).
Freeze on a single layer (either a baking tray or plate) first so they firm up and then you can transfer to a freezer safe container. You may get some smudging if they're coated so add parchment paper if this concerns you.
These will stay good for up to 3 months.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
This can happen if the cream cheese is too warm or the cookie crumbs are chunky. Chill the dough for 10-15 minutes and try again.
Yes. You can replace cream cheese with condensed milk, Biscoff spread, or even a thick Greek yoghurt (though the texture will be softer). Each option changes the sweetness and firmness, so start with less and adjust as needed.
Definitely. Finely chopped nuts, white chocolate chips, or a spoonful of Biscoff spread all work well. Just avoid adding anything too large or wet, which could make the dough fall apart.
Other desserts and sweets you'll like
Or, you can have a browse through my desserts and sweets for more delicious eats.
Recipe
Biscoff Truffles
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Equipment
- Food Processor, optional
Ingredients
- 250 g (9 oz) Biscoff cookies, approx. 1 packet
- 250 g (9 oz) cream cheese, softened, approx.1 block
- 40 g (½ cups) rolled oats, to adjust texture
- 50 g (¼ cups) biscoff spread
Instructions
- Add 250 g (9 oz) Biscoff cookies, 250 g (9 oz) cream cheese, 40 g (½ cups) rolled oats to a food processor and pulse until combined.Note - for more consistent texture, pulse cookies first then add the rest of ingredients. If you don't have a food processor, add cookies to a ziplock bag and roll with a pin or water bottle until crushed. Combine in a bowl with cream cheese and oats.
- Scoop and roll into balls with your hands. Note, if the mixture is really soft or if you're in a warm environment when making these, you may need to add them to the fridge or freezer for 10-30 minutes.
- Once in balls, freeze to set for 20-30 minutes
- Melt 50 g (¼ cups) biscoff spread in the microwave for 10-20 seconds. Drizzle on top of the balls.
- Freeze for 30 minutes to set or refrigerate for 4 hours.
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