Biscoff Cookie Butter Cheesecake Pops
Indulge in a sweet treat that brings together the creamy decadence of cheesecake and the unique flavor of Biscoff cookie butter. These pops are perfect for parties, picnics, or satisfying a sweet craving at home.
Equipment
- Mixing Bowl
- Electric Mixer
- Parchment Paper
- Microwave-safe Bowl
Ingredients
Ingredients
- 8 oz cream cheese At room temperature, softened.
- 1 cup Biscoff cookie butter Choose a high-quality brand.
- 1/2 cup powdered sugar Sifted to avoid clumps.
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream Whipped to soft peaks.
- 1 1/2 cups Biscoff cookies (crushed) For coating and base.
- 1 cup chocolate (milk or dark, chopped) For dipping.
- 1 tablespoon coconut oil To mix with chocolate.
- 12 pieces popsicle sticks For easy handling.
Instructions
- 1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add the Biscoff cookie butter and continue to mix until well combined.
- 2. Sift in the powdered sugar and mix in the vanilla extract until fully integrated.
- 3. In a separate bowl, whip the heavy whipping cream until soft peaks form.
- 4. Gently fold the whipped cream into the Biscoff mixture using a spatula.
- 5. Use a cookie scoop to portion out the mixture and roll it into balls, placing them on a parchment-lined baking sheet.
- 6. Insert a popsicle stick into each ball and freeze for at least 2 hours.
- 7. Melt the chocolate and coconut oil together in a microwave-safe bowl, stirring until smooth.
- 8. Dip each frozen pop into the melted chocolate, allowing excess to drip off, then roll in crushed Biscoff cookies.
- 9. Return the pops to the freezer for an additional 30 minutes to set the chocolate.
- 10. Serve immediately or store in an airtight container in the freezer.
Notes
These pops can be made ahead of time and stored in the freezer for up to 2 weeks.