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Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff! 

Biscoff truffles

Let’s be honest now, I’m not even sure why I haven’t posted these before?! Biscuit truffles are one of the easiest things you can make as it takes so few ingredients, and it’s hard to get them wrong! 

I have been craving biscoff pretty much every day of my life since I found out it existed and I am alright about that… it is utterly delicious and I always want to develop something else with it that I know I am going to love. I already have a biscoff recipe for cheesecake, rocky road and brownies…. its now time for truffles!

Biscoff mixture

I have made these countless times myself but it was my friends birthday recently and she made a request, so I used it as an excuse to make them again and thought I may as well post it on my blog this time, because you guys want them too. 

For the biscoff truffle mixture you want to use the biscoff biscuits crushed into a fine crumb, and then mixed with soft cream cheese. It may sound a little odd if you haven’t made truffles like these before but trust me!

Cream cheese

I use either Philadelphia original or mascarpone when I make these – and it really is that basic. I find using a food processor much easier than anything else as it blends the biscuits to a fine crumb, and then also mixes in the cream cheese. 

If you prefer things a little sweeter, you can add in a bit of icing sugar so bring that sweetness up, but that is entirely optional. You don’t have to, and they are delicious enough as it is without the sugar! 

Shaping truffles

After I have made the mixture, I use a melon scooper, or a meat-baller, or even just two teaspoons to portion the truffles. It’s super easy to roll them into a ball shape, and then I freeze them to solidify them for quickness! 

Once they’ve frozen I carefully melt the white chocolate until smooth, in the microwave, and then make sure my biscoff is runny for the drizzle (with a spare two biscuits worth of crumbs for the decoration!). 

Truffle coating

I dunk the truffles into the white chocolate, and place them carefully onto a lined tray. I think quickly drizzle over a little bit of melted Biscoff spread, and sprinkle on some biscuit crumbs!

I use this tool set when decorating my truffles because I find it easier to lift the truffles in and out of the chocolate without getting too thick a coating, or covering myself in chocolate by accident! 

Repeat this process until all of your biscoff truffles have been coated, and leave them to set in the fridge for a couple of hours until the chocolate is solid. And then of course… enjoy!! x

Biscoff Truffles!

Easy cheesecake biscoff truffles with a white chocolate coating and even more biscoff!
Print Pin Rate
Category: Sweets
Type: Truffles
Keyword: Biscoff
Prep Time: 30 minutes
Cook Time: 15 minutes
Setting Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 20 Truffles
Author: Jane's Patisserie


  • 250 g Biscoff biscuits
  • 125 g soft cream cheese/mascarpone
  • 200 g white chocolate
  • 25 g Biscoff spread


  • Using a food processor, or a bowl with a rolling pin, finely crush the biscuits to a fine crumb.
  • Reserve 1tbsp of biscuit crumbs for now.
  • Add the soft cream cheese to the rest of the biscuit crumbs and pulse in the food processor until the mixture combines into a thick paste, or mix together in the bowl.
  • Once mixed, portion the truffle mixtures using a melon baller, or two teaspoons for example and roll each truffle into a ball.
  • Place the truffles on to a lined tray or plate and freeze for 30 minutes.
  • Once they have chilled, melt the white chocolate in a bowl until smooth.
  • In another really small bowl, melt the biscoff spread. Get the reserved biscoff crumbs from earlier ready too.
  • Carefully dunk each truffle into the white chocolate and coat, and place onto a clean lined tray. Drizzle with a small amount of biscoff spread, and sprinkle on a few crumbs!
  • Repeat until all the truffles have been decorated.
  • Refrigerate the truffles for an hour or so to finish setting, and then enjoy!


  • These truffles will last for 4-5+ days in the fridge. 
  • You can coat the truffles in whatever chocolate you want, I just use white chocolate as I love the combination of flavours! 
  • You can use other biscuits as well = Oreos, custard creams etc etc! 


Find my other Recipes on my Recipes Page!

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J x

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  1. Cath on January 18, 2024 at 7:12 pm

    I made these and mixed the white chocolate and biscoff spread once melted. Gave a great result. They were given as gifts and I’ve been asked to make more. Thank you.

  2. Nichole on December 19, 2023 at 4:52 pm

    4 stars
    Hi Jane,
    I just made your recipe and the yield says at least 20. I doubled the recipe and yielded 24. I was hoping for 4 dozen (48). I rechecked the doubled recipe for errors, but it was accurate. So, I believe your recipe would only yield 12 (1 dozen). It’s unfortunate that the yield information is incorrect because I needed 48.
    Thankfully, your recipe is so delicious that I’ll make more at a later date.

    Lyn Slater, thanks for the tip. I was going to try this as well, but decided not to for the first time making them. I wish I would have read your tip beforehand. Definitely will for the next batch.

    • Jane's Patisserie on December 27, 2023 at 1:18 pm

      Hiya, it’s just that you made bigger truffles than I did, so you produced less. x

  3. Suzanne on November 25, 2023 at 1:48 am

    This looks so good! What a great recipe to make with kids!

  4. Bella on May 18, 2023 at 1:29 pm

    Hi, I was just wondering how long these truffles can last out of the fridge once made? Will they melt if not stored in the fridge? They look delicious by the way, can’t wait to make them!!!! X

  5. Aisha Ahmed on May 18, 2023 at 12:16 am

    If I use custard cream what spread can I use with it? Can I add some custard powder to give it a custard taste

  6. Lyn Slater on April 4, 2023 at 5:45 pm

    5 stars
    I’ve made these “to die for” truffles on a number of occasions for me and for very well received gifts! The last time I made them I added a good tablespoon of Biscoff Spread to the truffle mix and it worked a treat and gave an extra Biscoff hit to the truffles as well as my waistline! 😊. On one occasion I ran out of Biscoff so drizzled melted dark chocolate over the finished truffles which worked equally well. Thanks for all your wonderful recipes Jane, keep them coming😘xxx

  7. Lucy on March 17, 2023 at 4:10 pm

    Can you use cream instead of cream cheese? I’m wanting to make a few of your different truffles at the same time so hoping to keep main ingredients the same

    • Jane's Patisserie on March 30, 2023 at 12:43 pm

      Hiya! Unfortunately not for these, it does need to be cream cheese. Hope this helps! x

  8. Elaine on February 13, 2023 at 11:04 am

    Hi Jane, I need to make lots of these for fund raising and will need to freeze them for a couple of weeks.. Is it best to make the truffle, freeze, defrost, decorate OR do them all and then freeze them with the chocolote on?

    • Jane's Patisserie on February 13, 2023 at 11:56 am

      Hiya! I usually freeze once finished, or you can freeze for longer after shaping then decorate before serving! Hope this helps! x

  9. Jo on January 13, 2023 at 2:03 pm

    5 stars
    Hi I understand these truffles are best kept in the fridge and have made these lots of time (love them 💕) To give for a gift, how long would be safe to leave out of the fridge ?

    • Jane's Patisserie on January 16, 2023 at 1:45 pm

      Hiya! I would only recommend a few days because of the cream cheese! Hope this helps! x

  10. La'Shawn on August 17, 2022 at 3:31 am

    I would love to make these for a friend. I’d have to mail them. Do you have any suggestions for mailing? Freeze then add coolants?

  11. Beth on July 5, 2022 at 2:53 pm

    Hi Jane!
    Got back into baking, so bought both your books (new one pre ordered) can’t wait to receive it!
    I did your millionaires loaf cake yesterday and these biscoff truffles – both taste AMAZING😻
    My biscoff truffles middles didn’t turn out as dark as yours though, do I need to add more biscoff biscuits next time?

    • Jane's Patisserie on July 6, 2022 at 9:55 am

      Hiya! If the truffles were made and set correctly, don’t worry about the colour! This could just be down to a photo! Hope this helps x

    • Sam on December 21, 2022 at 6:09 pm

      Hi. can I ask how many truffles roughly you would get from this recipe thanks.

    • Jane's Patisserie on December 23, 2022 at 12:28 pm

      Hiya! The amount you get varies becuse of size, but usually around 20-30! Hope this helps! x

  12. Joanne on April 23, 2022 at 7:35 am

    Hi, I want to try this recipe, and also try it with a different biscuit like suggested in the Notes section. If I chose Oreos, and also wanted to add orange extract, how much orange extract would you recommend? I know there’s a separate chocolate orange truffles recipe, but I want to keep with this recipe due to the ingredients 🙂

    • Jane's Patisserie on April 26, 2022 at 2:10 pm

      Hiya! Id recommend using 1/2 – 1 tsp! Hope this helps, enjoy! x

  13. janis burns on February 15, 2022 at 4:55 pm

    5 stars
    I have just made these they are fabulous I think a new favourite with the family every receipe I have followed out your book have been delicious and successful thank you your the best x😇

  14. Matti on February 14, 2022 at 10:13 pm

    5 stars
    Thanks for sharing, these look lovely

  15. Charlotte Colbeck on November 5, 2021 at 12:35 am

    5 stars
    You’re my star baker!!!
    I swear, I love each and every one of your recipes that I’ve tried so far!! Thank you for making baking so fun!!

    I’ve just made these today and they were absolutely divine, I’m wondering if I could make a peanut butter version, and how I’d adapt this recipe?
    Could I swap the cream cheese for PB, and the biscuits for say, Digestives? Have you any idea if they might work? Thank you so much Jane!!

  16. Mel on October 24, 2021 at 7:15 pm

    Can you freeze these and if so how long for?

    • Jane's Patisserie on October 25, 2021 at 10:40 am

      Hiya! Yes you absolutely can! These will last for up to 3 months in the freezer. Hope this helps! Team Jane x

  17. Charley on October 20, 2021 at 5:09 pm

    I’ve read through both method and recipe and can’t seem to see if you mention this – roughly how big are the truffles? It’s just so I have an idea of how big to make them as I’ll be using spoons to portion and not sure how big a melon baller is!
    Thank you, this looks like another belting recipe Jane!!

  18. Sarah Mayhoub on October 16, 2021 at 2:31 pm

    5 stars
    How can I make them coffee flavored too bc I loooove that combination.. I was thinking of adding some concentrated cooled coffee (1 tbsp instant coffee + 2 tbsp boiling water) to the crushed biscoff and cream cheese mix?? Any suggestions?? Thoughts??
    Thank you!!

    • Danielle on March 1, 2022 at 9:35 am

      5 stars
      Hi, did you try this as I really want to try mixing coffee into it too so was wondering if it worked? 🙂

  19. Louise Tasker on August 16, 2021 at 10:15 am

    Morning, can I use low-fat cream cheese instead of full fat for these? 😊

  20. Sarah on August 7, 2021 at 6:44 am

    5 stars
    Just when I thought I couldn’t get any more Biscoff in my life, these came along! So good! I gave a few away but basically ate the rest myself.
    Another cracker!

    • Lou on September 11, 2021 at 5:42 pm

      Can they be chilled in the fridge, I wouldn’t be able to fit them in my freezer

  21. Helen Williamson on July 13, 2021 at 12:54 pm

    These look amazing! Would you recommend the smooth or crunchy version of the Biscoff spread? I was leaning towards the smooth, but wondered what type you’d used. Thank you!

    • Jane's Patisserie on July 14, 2021 at 2:24 pm

      I use the smooth! x

    • Stephanie on July 20, 2021 at 12:36 pm

      5 stars
      I’m a big fan of your recipes!
      Made the brookies the other day and today I had to try make these goodies.
      Omg theyre beyond delicious!
      Thank you for sharing and keep up the good work !

    • Nicola on September 7, 2021 at 3:51 pm

      Hi, would these not have a cheesy taste from the cream cheese, as when used in cheescake it is mixed with double cream isnt it, so jst worried abt having that taste?

  22. Erin Roberts on July 12, 2021 at 3:01 pm

    5 stars
    I’ve made these 3 times now and they taste amazing, this recipe is the best! I can never get them to look as nice as yours though, they always turn out not looking great 😅 do you have any tips for the dunking chocolate part? How did you do it?

    • Jane's Patisserie on July 19, 2021 at 4:36 pm

      Its just practice! I have linked the tools I use for them, but it really is just practicing it!! x

  23. Nic | Nic's Adventures & Bakes on July 10, 2021 at 7:53 pm

    4 stars
    Thanks for sharing, these look a lovely idea for a gift 🙂

    • Jane's Patisserie on July 19, 2021 at 10:18 am

      You are very welcome – yes these would be so cute as a gift x

  24. Kristy Gibson on July 5, 2021 at 12:06 pm

    Hi, any tips on melting the white chocolate? I used milky bars but couldn’t get them to melt properly either in the microwave or over a pan of water, they just went all crumbly then eventually scorched. Thanks and love your recipes!

    • Jane's Patisserie on July 7, 2021 at 3:31 pm

      That sounds like its getting too hot and burning – trying much lower power in the microwave, and make sure NO water is inside the bowl as that can burn chocolate!

  25. Jen on July 5, 2021 at 6:03 am

    If I wanted to gift these, how long could I leave them out of the fridge? Thanks ☺️

    • Julia Schwarz on September 4, 2021 at 11:04 am

      5 stars
      They are amazing, so simple and yummy, have made them twice now. Only the portion size doesn’t seem right to me, I have to double the recipe to get 20. Bought a silicone round ice cube tray which makes it easy to shape them and put them in the freezer.

  26. Diane on July 1, 2021 at 11:08 pm

    5 stars
    Simple & easy to make. Tastes amazing

    • Jane's Patisserie on July 2, 2021 at 9:45 am

      Thank you!xx

  27. D on July 1, 2021 at 9:59 am

    5 stars
    These are so tasty! Do they need to be kept in the fridge after there set? X

    • Jane's Patisserie on July 2, 2021 at 9:40 am

      Thank you so much! I would personally keep them in the fridge yes x

  28. Natalie on June 29, 2021 at 2:53 pm

    With a custard cream or Oreo version would you remove the centre creams before putting in the food processor to fine crumb?

  29. Kim on June 28, 2021 at 10:22 pm

    5 stars
    I just love Janes recipes . She makes them, simple, inexpensive and delicious every single time. She has given me back my passion for baking. My own star baker! Thank you Jane. Xx

  30. Claire on June 28, 2021 at 9:35 am

    5 stars
    Made these yesterday, so easy and tasted amazing!

  31. Natalie on June 27, 2021 at 3:36 pm

    5 stars
    I made these today using the Aldi substitutions for Biscoff and Philadelphia.

    Very yummy! Thank you for the recipe xx

    • Laura on July 22, 2022 at 12:52 pm

      Can these or any of the other truffles be frozen once the finished product is made or do they have to be eaten with in a week?

      Many thanks x

    • Jane's Patisserie on July 25, 2022 at 11:43 am

      Hiya! These can be frozen for up to 3 months – enjoy! x

  32. Elsa on June 26, 2021 at 7:22 pm

    Hi instead of using biscuits could I use a chocolate for example Terry’s choc orange

  33. Jo on June 26, 2021 at 1:45 pm

    I will be trying these they look lovely 😋 what is soft cream? Is it double cream whipped to soft peaks? Thank you ❤

    • Jane's Patisserie on June 26, 2021 at 2:44 pm

      Hiya – it’s soft cream cheese as it says so like Philadelphia or mascarpone! x

  34. Lauren on June 26, 2021 at 10:28 am

    Hey, these look fantastic! Can you freeze these, and other biscuit truffles? X

  35. Georgia Barber on June 26, 2021 at 8:32 am

    Is there a way i can make this recipe dairy free?

    • Jane's Patisserie on June 26, 2021 at 2:45 pm

      You can try using dairy free alternatives!

  36. Holly on June 26, 2021 at 8:05 am

    Oh my actual god! These look unreal!

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