When it comes to Christmas Baking Recipes, these three-ingredient Biscoff truffles are the lazy-hero treat your holiday table needs. Crunchy spiced cookies meet cream cheese and a glossy white chocolate shell for bite-sized bliss—no complicated steps, no fuss, all yum.
Why you’ll fall for these truffles
They’re fast, crowd-pleasing, and utterly addictive. You get the warm speculoos spice from the Lotus cookies, a silky center thanks to cream cheese, and a candy-coated finish that looks like you worked all day. Perfect for last-minute Dessert Gifts or a show-stopping addition to your cookie tray.
The story behind this simple recipe
Ever been on a plane and spotted those tiny Lotus cookies in your snack pack? That’s where the idea started—one crunchy bite sparked a whole dessert obsession. I turned that snack into a no-bake, three-ingredient treat that’s now a staple at my Holiday Baking line-up. Honestly—this one feels like a travel souvenir you can eat.
Ingredients (easy, pantry-friendly)
- 13–15 Lotus Biscoff cookies (about 150–170 g), crushed to fine crumbs
- 8 oz (225 g) cream cheese, softened to room temp
- 8 oz (225 g) white chocolate wafers or a good-quality white chocolate bar, for coating
- Optional garnish: reserved cookie crumbs, a light dusting of cocoa, or a few crushed Biscoff crumbs
Ingredient notes (short blurbs)
- Lotus Biscoff: the star—those spices create the signature flavor.
- Cream cheese: gives structure and creaminess; bring it to room temp for a smooth mix.
- White chocolate wafers: melt reliably and set with a pretty sheen. Swap to dark or milk chocolate for a richer finish.
Step-by-step — How to make them
- Crush the cookies. Pulse the Biscoff cookies in a food processor until they’re very fine. Save a tablespoon of crumbs for decorating.
- Make the filling. Add the softened cream cheese to the crumbs and pulse until the mixture forms a smooth, moldable dough. Taste—couldn’t be easier.
- Portion the mixture. Scoop small spoonfuls (about 1 tablespoon) and roll into neat balls. Place them on a parchment-lined tray.
- Chill. Pop the tray into the fridge for 30 minutes so the centers firm up—this makes dipping a breeze.
- Melt the coating. Heat the white chocolate in 15-second bursts, stirring in between until silky. Don’t rush it—heat gently to avoid seizing.
- Dip and finish. Use two forks to submerge each truffle in chocolate, let excess drip off, then return to the parchment. Sprinkle the reserved crumbs on top while the coating is still wet.
- Set and store. Chill until the coating snaps, then store in an airtight container in the fridge.
Pro tips for perfect results
- Bring the cream cheese to room temp—it blends way more smoothly.
- Chill the centers before dipping so the coating sets cleanly.
- Use a cookie scoop for uniform truffles—presentation matters.
- Heat chocolate slowly. Short microwave bursts and stirring = glossy chocolate.
- If the dough feels too loose, add a handful more crumbs until it holds shape. These are Easy Baking Recipes staples—no drama.
Fun variations to try
- Chocolate-dipped: Use milk or dark chocolate for a deeper flavor.
- Crunch top: Sprinkle crushed pecans before the chocolate sets.
- Spiked: Add a teaspoon of rum or coffee liqueur to the filling for grown-up vibes.
- Cocoa dusted: Roll in cocoa powder for a rustic finish.
Best ways to serve
Arrange them on a small platter as part of your Christmas Food Desserts spread, tuck a few into cellophane bags for Dessert Gifts, or place them alongside coffee for a delightful after-dinner nibble. Want show-off points? Stack them on a tiered tray labeled Noel Christmas treats.
Storage & leftovers
Refrigerate in an airtight container for up to 7 days. You can freeze them (on a tray first, then packed) for up to 4 weeks—thaw in the fridge before serving. They handle shipping well if chilled and packed snugly—great for holiday care packages.
FAQs (short & helpful)
Can I make these dairy-free?
Yes—try vegan cream cheese and dairy-free white chocolate. Texture will vary, but still tasty.
Can I use cookie crumbs from other spiced biscuits?
Absolutely. Any speculoos/spekulatius-style biscuit works. Aldi and other stores often carry seasonal versions.
Do I have to use a food processor?
No. Smash the cookies in a sealed bag with a rolling pin—takes a bit longer but works fine.
How many truffles does this make?
About 20–24 small truffles, depending on your scoop size.
Final thoughts wrap-up
These Biscoff truffles hit all the right holiday notes—simple, stunning, and totally shareable. They belong in your Holiday Desserts rotation, on cookie swap lists, and absolutely in your recipe box for Sweet Treats Recipes that don’t require an oven. Try them, tweak them, and then gift them—people will rave. FYI, they disappear fast—hide a few if you want leftovers. 😉
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Easy Christmas Baking Recipes — 3-Ingredient Biscoff Truffles
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 18–20 truffles 1x
- Category: Dessert
Description
A crunchy-spiced cookie center rolled into a creamy truffle and coated in glossy white chocolate. Perfect for gifting or popping straight into your mouth.
Ingredients
- 1 (8.8 oz) packet Lotus Biscoff cookies
- 6 oz cream cheese, softened to room temperature
- 10 oz white chocolate melting wafers (or high-quality white chocolate)
Instructions
- Line a baking sheet with parchment or wax paper and set aside.
- Pulse the entire packet of Biscoff cookies in the food processor until they turn into fine crumbs. If you don’t have a processor, place the cookies in a sealed bag and crush them with a rolling pin.
- Spoon out about 1 tablespoon of the crumbs and set that small amount aside for garnishing later.
- Add the cream cheese to the remaining cookie crumbs. Pulse until the cream cheese blends into the crumbs and a soft, moldable dough forms.
- Use a small scoop or a teaspoon to portion the mixture into bite-sized balls. Roll them smooth with your hands and arrange them on the prepared sheet.
- Chill the tray in the refrigerator for about 30 minutes so the centers firm up. Chilling makes dipping much easier.
- When you’re ready to coat, melt the white chocolate wafers in a microwave-safe bowl: microwave 30 seconds, stir, then heat in 15-second bursts, stirring between each, until fully melted and silky. (Alternatively, melt over a double boiler.) Heat gently to avoid seizing.
- Remove the chilled truffle centers from the fridge. Using two forks (or a dipping tool), lower each ball into the melted chocolate, lift and let the excess drip off, then return it to the parchment.
- While the coating is still wet, sprinkle a pinch of the reserved cookie crumbs on top of each truffle for a pretty finish.
- Let the coating set completely in the fridge, then keep the truffles refrigerated until serving.
Notes
- Quick Tips
- Room-temp cream cheese blends smoother. Don’t try to rush it.
- No processor? No problem. Crush in a bag with a rolling pin.
- Use high-quality white chocolate for the best texture and shine—wafers melt more reliably.
- If the filling feels too soft, add a tablespoon of extra crumbs and chill again.
- Variations & Substitutions
- Swap the white chocolate for milk or dark chocolate for a richer coating.
- Mix a teaspoon of espresso powder into the filling for a mocha twist.
- Roll finished truffles in cocoa, chopped nuts, or toasted coconut instead of cookie crumbs.
- Storage
- Store chilled in an airtight container in the fridge for up to 7 days. Freeze layered between parchment for up to one month; thaw in the refrigerator before serving.
Nutrition
- Serving Size: 1
- Calories: 219
- Sugar: 15g
- Sodium: 89mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg
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