Description
Impressive, Instagram-worthy desserts with minimal effort. These Biscoff Cookie Butter Cheesecake Pops are a delightful blend of creamy cheesecake and crunchy Biscoff cookies, either drizzled with more cookie butter or dipped in chocolate. Perfect for any occasion and easily customizable.
Ingredients
Scale
- 24 ounces full-fat cream cheese, softened
- ½ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ½ cup smooth Biscoff cookie butter (for base)
- 1 ½ cups finely crushed Lotus Biscoff cookies (for base)
- ¾ cup smooth Biscoff cookie butter, melted (for coating) OR 12 ounces melting chocolate (white, milk, or dark), melted
- ½ cup finely crushed Lotus Biscoff cookies (for sprinkling)
- 40–50 lollipop sticks or cake pop sticks
Instructions
- In a large mixing bowl, beat softened cream cheese until light, fluffy, and completely smooth (2-3 minutes). Gradually add ½ cup granulated sugar, beating until smooth. Mix in 1 teaspoon pure vanilla extract and ½ cup Biscoff cookie butter until fully combined and uniform. Gently fold in 1 ½ cups finely crushed Biscoff cookies until evenly distributed.
- Line two large baking sheets with parchment paper. Using a 1-inch or 1.5-inch cookie scoop, form the cheesecake mixture into smooth, round balls. Place them on the prepared sheets, leaving space between each. Freeze the balls for 30-45 minutes. After chilling, dip the tip of each lollipop stick into a little melted cookie butter or chocolate, then carefully insert a stick halfway into the center of each chilled ball. Return the baking sheets to the freezer for a minimum of 4-6 hours, or ideally overnight, until the pops are completely solid.
- Once pops are thoroughly frozen, melt ¾ cup Biscoff cookie butter (in 15-20 second intervals, stirring) or 12 ounces of melting chocolate (in 30-second intervals or double boiler) in a small, deep microwave-safe bowl until smooth and pourable (not hot). Have ½ cup finely crushed Biscoff cookies ready in a shallow dish. Working with one pop at a time, swiftly dip it into the melted coating, rotating to fully coat. Let any excess drip off. Immediately sprinkle the coated pop with crushed Biscoff cookies. Place the decorated pop onto a clean parchment-lined baking sheet. Repeat for all pops. Return the baking sheet to the freezer for a final chill of 15-30 minutes to ensure the coating is completely set.
- Serve Biscoff Cookie Butter Cheesecake Pops directly from the freezer or after sitting out for 5-10 minutes to slightly soften. Store any leftover pops in an airtight, freezer-safe container in the freezer for up to 2-3 weeks.
Notes
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg