Biscoff Truffles
Indulge in these creamy, rich Biscoff truffles made with just three simple ingredients. Perfect for a last-minute treat or a thoughtful gift, these no-bake delights are sure to impress!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 250 g Biscoff Lotus Cookies (for the truffle base)
- 226 g Full-Fat Cream Cheese (one 8-ounce block)
- 50–75 g Biscoff Lotus Cookies (for coating)
- 1/4 cup reserved Biscoff crumbs (for coating)
Instructions
- Grab approximately 250g of your Biscoff Lotus cookies. Place them into your food processor and pulse continuously until they transform into a very fine, uniform, sand-like crumb. Reserve about 1/4 cup of these crumbs into a small bowl for later use as part of our coating.
- Transfer the remaining fine Biscoff crumbs to a large mixing bowl. Add your 226g of softened, full-fat cream cheese directly into the bowl. Mix everything together thoroughly until a thick, uniform, and pliable dough forms.
- Cover your bowl tightly with plastic wrap and refrigerate the Biscoff dough for at least 30-60 minutes.
- While your truffle dough is chilling, take the 1/4 cup of reserved crumbs and add another 50-75g of fresh Biscoff cookies to your food processor. Pulse until finely crushed and pour into a shallow dish or plate.
- Once your dough is chilled, remove it from the refrigerator. Portion out uniform amounts of dough and roll each portion into smooth, round balls.
- Gently roll each truffle ball in the prepared coating crumbs until evenly coated on all sides. Place the finished truffles onto a parchment-lined baking sheet or a clean plate.
- Return the tray to the refrigerator for at least another 30 minutes to firm up completely. Serve them directly from the fridge for the best texture and flavor experience!
Nutrition
- Serving Size: 1
- Calories: 100
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg