No-Bake Biscoff Cookie Truffles
No-Bake Biscoff Cookie Truffles are creamy, bite-sized treats made with crushed Biscoff cookies, cream cheese, and white chocolate. They are easy to prepare, require no oven, and make a perfect dessert for parties or gifting.
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Servings: 24 truffles
Ingredients
- 1 sleeve Biscoff cookies 32 cookies
- 1/4 c cream cheese room temperature
- 1 to 2 tbsp milk
- 1 1/2 c white chocolate chopped or white chocolate chips
Instructions
- Set aside 2 Biscoff cookies and crush them into fine crumbs for garnish. Reserve these crumbs for later use.
- Place the remaining Biscoff cookies in a food processor and process until the cookies become fine crumbs with a sand-like texture.
- Add the room temperature cream cheese to the food processor and pulse until fully combined with the cookie crumbs.
- Add the milk gradually, 1 tablespoon at a time, pulsing between additions, until the mixture comes together into a soft dough.
- Transfer the dough to a mixing bowl and refrigerate for 30 minutes.
- Line a baking sheet or tray with parchment paper or wax paper.
- Remove the chilled dough from the refrigerator and shape it into 1-inch balls. Place the balls on the prepared baking sheet.
- Refrigerate the truffle balls for an additional 10 minutes.
- Melt the white chocolate in a double boiler over low heat, stirring until smooth.
- Dip each chilled truffle ball into the melted white chocolate, coating it completely. Return each coated truffle to the lined baking sheet.
- Sprinkle the reserved Biscoff cookie crumbs over the truffles while the chocolate coating is still wet.
- Refrigerate the truffles for several minutes, or until the white chocolate coating is fully set.
- Store the truffles in an airtight container in the refrigerator for up to 1 week.
Notes
To make this recipe gluten free, substitute the Biscoff cookies with a certified gluten-free spiced cookie or another gluten-free cookie with a similar crisp texture and caramelized flavor. Also verify that the cream cheese, milk, and white chocolate are labeled gluten free, as ingredients and manufacturing methods may vary by brand. Because cookie textures differ, add the milk gradually and only as needed to bring the mixture together into a rollable dough.