No-Bake Speculoos Cookie Balls – A Christmas Treat
No-Bake Speculoos Cookie Balls are my go-to treat for the holiday season. They’re quick, easy, and capture all the cozy, spiced flavors of Christmas. With a creamy filling made from crushed speculoos cookies and cream cheese, coated in smooth chocolate, they’re an irresistible addition to any festive dessert spread.What I love most about this recipe is how simple it is—no oven required! The speculoos cookie crumbs mix beautifully with cream cheese to create a rich, flavorful base, and the chocolate coating adds that perfect crunch. Plus, decorating these little balls is so much fun. I often add sprinkles, crushed nuts, or a drizzle of white chocolate to give them a festive flair.Whether I’m making them for a holiday party, as a sweet gift for friends, or just to enjoy with my family, these cookie balls never fail to impress. They’re also great to prepare ahead of time, as they stay fresh in the fridge for days. With minimal effort and maximum flavor, they’ve become a Christmas tradition in my kitchen
Nutrition
Calories: 100kcalCarbohydrates: 12gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 10mgSodium: 30mgPotassium: 40mgSugar: 8gCalcium: 10mgIron: 0.1mg
Equipment
- Microwave-Safe Bowl
Ingredients
Main Ingredients
- 200 g speculoos cookies crushed into fine crumbs
- 100 g cream cheese softened
- 150 g white chocolate melted
- sprinkles or crushed speculoos cookies for decoration
Instructions
- Place the speculoos cookies in a food processor and pulse until they form fine crumbs. Alternatively, place them in a resealable bag and crush with a rolling pin.
- In a mixing bowl, combine the cookie crumbs and softened cream cheese. Mix until smooth and well combined.
- Roll the mixture into small balls (about 1 inch in diameter) and place them on a baking tray lined with parchment paper. Chill in the refrigerator for 30 minutes.
- Melt the white chocolate in a microwave-safe bowl, stirring every 20 seconds to avoid burning.
- Dip each ball into the melted white chocolate, ensuring it is fully coated. Use a fork to lift and tap off the excess chocolate.
- Place the coated balls back onto the parchment paper. While the chocolate is still wet, sprinkle with crushed speculoos cookies or decorative sprinkles.
- Let the balls set in the refrigerator for at least 15 minutes or until the chocolate is firm. Serve and enjoy!
Tips and Variations
- Flavor Boost: Add a pinch of cinnamon, nutmeg, or ground ginger to the mixture for an extra layer of festive spice.
- Vegan Option: Use vegan speculoos cookies, dairy-free cream cheese, and plant-based chocolate to make these cookie balls completely vegan.
- Decorating Ideas: Get creative with the toppings! Try crushed candy canes, toasted coconut, or colorful sprinkles for a fun and festive look.
- Storage Tips: Store the cookie balls in an airtight container in the fridge for up to a week. They’re also freezer-friendly for up to a month—perfect for preparing in advance.
- Customization: Swap the speculoos cookies for gingerbread or shortbread for a different flavor profile, or mix in some finely chopped dried fruit or mini chocolate chips for texture.
