No Bake Biscoff Truffles

Close up of Biscoff Truffles on a plate with a bite taken from one.

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These easy-to-make Biscoff truffles require no baking and just three basic ingredients. Serve these cookie balls treats for the holidays or anytime you're craving something sweet.

Prep Time1

Chill Time1 20

Total Time2 20

Course: Dessert

Cuisine: American

Servings:

Calories: 159kcal

Author: Lori @ A Reinvented Mom

Equipment

Ingredients

2- 8.8-ounce packages Biscoff cookies the ones without the cream filling
8- ounce package cream cheese softened at room temperature
10- ounce bag vanilla Ghirardelli melting wafers

Instructions

Line a baking tray with parchment paper and set it aside.
Place the Biscoff cookies in a food processor or high speed blender. Pulse into fine crumbs. Set aside ½ cup to use for the topping.
In a large mixing bowl, beat the softened cream cheese with a mixer on medium speed, until smooth and creamy.
Add the cookie crumbs to the beaten cream cheese. Mix on medium speed until well combined, until it reaches the consistency of a cookie dough.
Scoop up the dough with a 1.5” cookie scoop and place the dough balls on the parchment paper lined tray. Roll each ball firmly in the palms of your hands until they are smooth and round, then return to the baking tray. Continue until all the dough balls have been rolled.
Place the tray of dough balls in the refrigerator to chill for 1-2 hours.
After the truffles have chilled, place the vanilla melting wafers in a double boiler and heat over low heat. Melt the wafers, stirring every 30 seconds, until fully melted and smooth. Do not overheat or the chocolate may seize and thicken.
Use a fork to dip the cookie balls one at a time into the melted chocolate, submerging it completely. Lift the ball out and gently tap the fork against the side of the double boiler or bowl to remove any excess coating.
Place the coated truffle ball back onto the baking tray and immediately top with a pinch of the cookie crumbs. Repeat with the remaining cookie balls.
Place the tray back in the refrigerator and chill until the coating has set up.

Notes

Make sure the cream cheese is softened so it’s easier to mix the dough.
If you don’t have a food processor or high speed blender, place the cookies in a gallon-size ziptop bag and crush with a rolling pin or measuring cup. You want fine crumbs without any chunks.
If you don’t have a double boiler, melt the wafers in the microwave. Use a microwave-safe bowl and heat on a low setting to melt the vanilla wafers, stirring every 30 seconds until fully melted and smooth. Do not overheat or it will seize and thicken.
Make sure you add the crumb or sprinkle topping immediately after dipping each truffle.
Storing: cookie butter truffles must be refrigerated until ready to serve. If left out for over 2 hours, the inside may start to soften and you could see some cracking on the outer shell.
Refrigerate leftovers in an airtight container for up to 2 weeks. For best results, allow to come to room temperature before serving (I remove them from the refrigerator about 20-30 minutes ahead of time).
To freeze: after the coating has set up completely, place the tray of truffles in the freezer for 1-2 hours to flash freeze. Transfer truffles to a freezer-safe airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight.

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