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very easy
Prep Time
10 mins
Total Time
2 h 15 m


1/2 cup
ground almonds
125 mL
1 pkg
Lotus Biscoff Cookies
250 g
1 pkg
cream cheese, softened, cubed
250 g
2 tbsp
Compliments Caramel Spread Dulce de Leche
30 mL
1 pkg
Compliments White Chocolate Chips
225 g
2 tsp
canola oil
10 mL


Step 1

Stir ground almonds in a dry frypan over medium heat, until toasted golden. Transfer into a bowl; set aside to cool.

Step 2

Using a food processor, pulse the Biscoff cookies into a fine crumb (about 1 ¾ cups / 425 mL). Reserve 2 tbsp (30 mL) crumbs to use later as garnish. Add the cream cheese and dulce de leche into the processor; pulse with the crumbs until the mixture comes together in a thick paste.

Step 3

Scoop out level tablespoons of the mixture, roll into balls. Make 34 truffles. Place on a plate (or other freezer-proof pan) and freeze truffles 30 min.

Step 4

When truffles are almost ready to come out of the freezer, melt the white chocolate in a double-boiler on the stovetop (or in a microwaveable bowl using short bursts in the microwave). After the chocolate is melted, slowly stir in the canola oil. This thins the chocolate consistency so it smoothly coats the truffles.

Step 5

Line a baking sheet with parchment paper. Bring truffles out of freezer. Using a small fork or short skewer to hold the truffles, gently dip – one at a time – into the white chocolate mixture, allowing excess to drip back into the bowl. Place truffles on the parchment; garnish each one with a pinch of the reserved toasted ground almonds before the white chocolate sets. Dip and garnish half the batch of truffles in this manner. For the remaining truffles, roll them – one at a time – in the toasted ground almonds, pressing the nuts into the surface of the truffles to coat completely. Set these truffles on the parchment paper as well.

Step 6

Scrape the remaining melted white chocolate into a small piping bag or plastic sandwich bag with corner tip cut off. Drizzle or dollop the white chocolate onto the almond-rolled truffles, then sprinkle with a pinch of the reserved 2 tbsp (30 mL) cookie crumbs before the white chocolate drizzle sets. Chill truffles 1 hr. before serving. Serve chilled.


Keep these cheesecake truffles refrigerated for up to 1 week or frozen for up to 6 months.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Dessert Vegetarian

Nutritional Facts Per Serving

Nutrition Description:
Per serving (2 truffles)
14 g
Saturated Fat:
7 g
22 g
15 g
20 mg
3 g
135 mg
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