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

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 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!

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 blitzs the biscuits to a 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! 

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!). 

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

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

  2. 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

  3. 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?

  4. 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

  5. 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

  6. 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!

  7. 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.

  8. 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

  9. 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

  10. 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?

  11. 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

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

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

  13. 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

  14. 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

  15. 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

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

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

  17. 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!

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

    Oh my actual god! These look unreal!

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