Biscoff Cheesecake Truffles

Indulge in the rich, creamy, and utterly decadent world of Biscoff Cheesecake Truffles—a no-bake dessert that combines the warm, spiced sweetness of Biscoff cookies with the luxurious texture of cheesecake. These bite-sized treats are perfect for parties, holiday gifting, or simply satisfying a sweet tooth without the hassle of baking. With their buttery Biscoff cookie base, velvety cream cheese filling, and a glossy chocolate coating, these truffles deliver an explosion of flavor in every single bite. Whether you’re a seasoned baker or a kitchen novice, this easy-to-follow recipe will guide you through making elegant, restaurant-quality confections right at home.

The History of Biscoff Cheesecake Truffles

The story of Biscoff Cheesecake Truffles begins with the beloved Belgian Biscoff cookies—also known as Lotus Biscuits—renowned for their distinctive caramelized flavor and crunchy texture. Originally served on flights by European airlines to complement coffee, Biscoff cookies gained a cult following around the world, eventually leading to the creation of Biscoff spread (cookie butter), which further fueled culinary creativity. Around the early 2010s, food bloggers and dessert enthusiasts began experimenting with Biscoff in various recipes—from cakes and pies to frostings and dips. The concept of combining Biscoff with cheesecake emerged naturally, as both share a creamy, indulgent profile. Truffles, traditionally made from ganache or fudge, were a natural evolution: compact, portable, and intensely flavorful. Biscoff Cheesecake Truffles soon became a viral sensation, praised for their ease of preparation and irresistible taste. Today, they are a staple in dessert spreads, gift boxes, and holiday tables, symbolizing the modern fusion of global flavors and comfort desserts.

Ingredients Breakdown

The magic of Biscoff Cheesecake Truffles lies in their simple yet high-impact ingredients. Each component plays a crucial role in creating the perfect balance of texture and flavor:

Biscoff Cookies: Provide the foundational spiced, caramel-like flavor. They’re used both in the crust and blended into the filling for depth.
Biscoff Spread (Cookie Butter): Adds a smooth, rich, and aromatic layer that enhances the overall Biscoff essence.
Cream Cheese: The heart of the truffle, offering a tangy creaminess that balances the sweetness and binds the mixture together.
Butter: Softened unsalted butter adds richness and helps form a moldable dough consistency.
Powdered Sugar: Sweetens the mixture while contributing to a smooth texture without graininess.
Vanilla Extract: A touch of vanilla rounds out the flavors and adds warmth.
Chocolate (Dark, Milk, or White): Used for coating, it provides a crisp, glossy shell that contrasts beautifully with the soft center.
Coconut Oil or Shortening (optional): Mixed with melted chocolate to improve fluidity and create a snappier coating.
Extra Biscoff Crumbs or Crushed Cookies: For garnish, adding crunch and visual appeal.

Optional add-ins include a pinch of cinnamon, nutmeg, or even a splash of espresso powder to deepen the complexity of flavors.

Step-by-Step Recipe

Prepare the Base Mixture: In a large mixing bowl, beat 8 oz (one package) of softened cream cheese until smooth and creamy. Add ½ cup of Biscoff spread and ¼ cup of softened unsalted butter. Beat on medium speed until fully combined and fluffy.
Sweeten and Flavor: Gradually mix in ¾ cup of powdered sugar until incorporated. Stir in 1 teaspoon of pure vanilla extract for enhanced aroma and flavor balance.
Incorporate Biscoff Cookies: Crush about 15–20 Biscoff cookies into fine crumbs using a food processor or rolling pin. Fold half a cup of the crumbs into the cream cheese mixture. Reserve the rest for coating later.
Chill the Mixture: Cover the bowl and refrigerate for at least 1–2 hours. Chilling is essential—it firms up the mixture, making it easier to roll into balls without sticking.
Form the Truffles: Once chilled, use a small scoop or teaspoon to portion the mixture. Roll each portion between clean palms into smooth, round balls (about 1-inch in diameter). Place them on a parchment-lined tray.
Freeze Briefly: Freeze the truffle balls for 20–30 minutes to firm them up further. This prevents them from deforming when dipped in chocolate.
Melt the Chocolate: In a double boiler or microwave-safe bowl, melt 12 oz of chopped chocolate (your choice of dark, milk, or white) in 30-second intervals, stirring frequently. For a smoother coating, stir in 1 tablespoon of coconut oil or shortening.
Dip the Truffles: Remove truffles from the freezer. Using a fork or dipping tool, dip each ball into the melted chocolate, tapping off excess. Place back on parchment paper.
Garnish Immediately: While the chocolate is still wet, sprinkle with reserved Biscoff crumbs, crushed cookies, or even edible gold dust for elegance.
Set and Harden: Allow the chocolate to set at room temperature or speed up the process by placing the tray in the refrigerator for 10–15 minutes.
Final Chill: Once set, store the truffles in an airtight container in the refrigerator for at least 1 hour before serving to ensure optimal texture.

Tips for Perfect Biscoff Cheesecake Truffles

Use Full-Fat Cream Cheese: Low-fat versions can result in a watery or crumbly mixture. Stick with full-fat block cream cheese for best results.
Don’t Skip the Chill Time: Each chilling step is critical—first to firm the mixture, then to stabilize the balls before dipping.
Keep Hands Cool: If the mixture becomes too soft while rolling, chill your hands under cold water or wear food-safe gloves.
Uniform Size: Use a small cookie scoop (about 1 tablespoon) to ensure consistent size and even melting during dipping.
Temper the Chocolate (Optional): For a professional shine and snap, consider tempering the chocolate. Alternatively, adding coconut oil helps mimic tempered texture.
Avoid Water in Chocolate: Even a drop of water can cause chocolate to seize. Make sure all utensils are completely dry.
Work in Batches: Dip only a few truffles at a time to prevent the chocolate from cooling too quickly.
Store Properly: Keep truffles refrigerated in layers separated by parchment paper to avoid sticking.

Variations and Customizations

Biscoff Cheesecake Truffles are incredibly versatile. Try these creative twists to suit different tastes and occasions:

Gluten-Free Version: Use certified gluten-free Biscoff-style cookies or substitute with gluten-free graham crackers and add 2 tablespoons of Biscoff spread for flavor.
Vegan Option: Replace cream cheese with vegan cream cheese, use dairy-free chocolate, and ensure Biscoff spread is plant-based (check label).
Flavored Chocolate Coatings: Swirl white chocolate with a bit of Biscoff spread for a marbled effect, or use ruby chocolate for a fruity twist.
Add-Ins: Mix in mini chocolate chips, crushed nuts, or a swirl of caramel inside the truffle before freezing.
Mini Cheesecake Jars: Instead of rolling into truffles, layer the mixture in small jars with crushed cookies for a parfait-style dessert.
Seasonal Themes: Decorate with colored sprinkles for holidays—red and green for Christmas, pastels for Easter, or orange for Halloween.
Alcohol-Infused: Add 1–2 teaspoons of Baileys, Kahlua, or spiced rum to the mixture for an adult version.
Protein-Packed: Stir in a scoop of vanilla protein powder and adjust with extra Biscoff spread for moisture.

Health Considerations and Nutritional Value

While Biscoff Cheesecake Truffles are undeniably delicious, they are best enjoyed in moderation due to their high sugar, fat, and calorie content. Here’s a general nutritional breakdown per truffle (based on 1-inch size, makes ~24 truffles):

Calories: ~150–180 kcal
Fat: 10–12g (mostly from cream cheese, butter, chocolate)
Saturated Fat: 6–7g
Carbohydrates: 15–18g (primarily from sugars in Biscoff and powdered sugar)
Sugars: 10–12g
Protein: 2–3g
Sodium: ~80–100mg

Considerations:

Sugar Content: High due to Biscoff spread, cookies, and powdered sugar. Diabetics should consume sparingly or explore sugar substitutes like erythritol or monk fruit.
Lactose Intolerance: Contains dairy; consider lactose-free cream cheese and chocolate if needed.
Allergens: Contains dairy, gluten (unless substituted), and soy (in most chocolates and Biscoff products). Always check labels.
Portion Control: Their small size can be deceiving—stick to 1–2 truffles per serving to manage intake.
Balanced Diet: Pair with fresh fruit or herbal tea to offset richness and aid digestion.

Ingredients

8 oz (1 package) full-fat cream cheese, softened
½ cup Biscoff spread (cookie butter)
¼ cup unsalted butter, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
15–20 Biscoff cookies, crushed (divided use)
12 oz high-quality chocolate (dark, milk, or white), chopped
1 tablespoon coconut oil or vegetable shortening (optional, for coating)
Additional Biscoff crumbs or crushed cookies for garnish

Directions

In a large bowl, beat cream cheese, Biscoff spread, and butter until smooth and creamy.
Add powdered sugar gradually, mixing until fully incorporated. Stir in vanilla extract.
Fold in ½ cup of crushed Biscoff cookies. Mix well.
Cover and refrigerate for 1–2 hours, or until firm enough to shape.
Roll mixture into 1-inch balls and place on a parchment-lined tray.
Freeze for 20–30 minutes to harden.
Melt chocolate with coconut oil (if using) in 30-second intervals, stirring until smooth.
Dip each truffle into melted chocolate, tap off excess, and return to parchment.
Immediately sprinkle with reserved Biscoff crumbs.
Let chocolate set at room temperature or chill briefly in the refrigerator.
Store in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months.

FAQ

Can I make Biscoff Cheesecake Truffles without Biscoff spread?
Yes, though the flavor will be less intense. You can increase the amount of crushed Biscoff cookies and add a bit of honey or brown sugar with a pinch of cinnamon and nutmeg to mimic the taste.

Why are my truffles cracking when I dip them?
This usually happens if the centers are too cold or the chocolate is too hot. Let truffles sit at room temperature for 2–3 minutes before dipping, and ensure chocolate is not overheated.

How long do these truffles last?
They stay fresh in the refrigerator for up to 1 week. For longer storage, freeze in a single layer, then transfer to an airtight container for up to 2 months. Thaw in the fridge before serving.

Can I use store-bought Biscoff cookie crumbs?
Absolutely! Many stores sell pre-crushed Biscoff crumbs, or you can buy Biscoff crumbs online for convenience.

What can I use instead of coconut oil?
You can use refined vegetable shortening or even a neutral-flavored oil like canola. Avoid olive oil due to its strong taste.

Are these truffles suitable for gifting?
Yes! Package them in decorative boxes or clear cellophane bags tied with ribbon. Add a personalized tag for birthdays, holidays, or thank-you gifts.

Can I make them ahead of time?
Yes, prepare up to 3 days in advance and store refrigerated. For events, dip the day before and refrigerate overnight for best appearance.

Summary

Biscoff Cheesecake Truffles blend the spicy-sweet richness of Biscoff cookies and spread with creamy cheesecake perfection, all coated in luxurious chocolate. No baking required—just chilling, rolling, and dipping for a show-stopping treat everyone will love.

Pin1

1 Shares