If you’re a fan of creamy cheesecake and the irresistible spiced caramel flavor of Biscoff cookies, these Biscoff Cookie Butter Cheesecake Pops are about to become your new favorite dessert. These delightful bite-sized treats combine the rich tanginess of cheesecake with the warm, cinnamon-spiced notes of cookie butter for an indulgent treat that’s perfect for any occasion.
What makes these pops truly special is how they transform a traditionally time-consuming dessert into a convenient, portable treat that doesn’t require baking. The contrast between the creamy cheesecake center and the crunchy cookie coating creates a textural masterpiece that will have everyone reaching for seconds.
Why You’ll Love This
- No baking required – these are completely no-bake treats perfect for warm weather
- Make-ahead friendly – prepare them up to 3 days before serving
- Portion-controlled indulgence – satisfy your sweet tooth without overindulging
- Customizable – easy to adapt with different coatings and mix-ins
- Perfect for parties – elegant enough for entertaining but simple enough for family dessert
Ingredients
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup whipped cream (or Cool Whip)
- ½ cup crushed Biscoff cookies
- ½ cup Biscoff cookie butter
- 2 tablespoons heavy cream (optional, for thinning)
- Whole Biscoff cookies
- Extra crushed Biscoff cookies for garnish
- Popsicle sticks
Instructions
- In a medium mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue beating until completely smooth and creamy with no lumps.
- Using a spatula, gently fold in the whipped cream until just combined. Then fold in the crushed Biscoff cookies, being careful not to overmix so the mixture stays light and fluffy.
- Spoon the cheesecake mixture into silicone molds or ice cube trays, filling each cavity completely. Smooth the tops with the back of a spoon or offset spatula.
- Carefully insert a popsicle stick into the center of each mold. Place the filled molds in the freezer and freeze for 2-3 hours, or until the pops are completely firm.
- When the cheesecake pops are almost done freezing, prepare your cookie butter drizzle. Place the Biscoff cookie butter in a microwave-safe bowl and heat in 15-second intervals, stirring between each, until it reaches a smooth, pourable consistency. If needed, stir in heavy cream to thin it out further.
- Once frozen, carefully remove the cheesecake pops from their molds. Working quickly, drizzle the melted cookie butter over each pop, allowing it to run down the sides slightly.
- While the cookie butter drizzle is still wet, sprinkle crushed Biscoff cookies over the tops of the pops. If desired, gently press a whole Biscoff cookie onto the top or side of each pop for decoration.
- Place the decorated pops on a parchment-lined baking sheet and refrigerate for 10-15 minutes to allow the cookie butter to set. Serve cold and enjoy! Store any leftovers in an airtight container in the freezer.
Tips & Variations
- For a firmer cheesecake center, add 1 tablespoon of gelatin bloomed in 2 tablespoons of water to the cream cheese mixture.
- Try coating with milk or dark chocolate instead of white chocolate for a different flavor profile.
- Add a teaspoon of cinnamon to the cheesecake mixture to enhance the Biscoff flavor.
- For a festive touch, add colorful sprinkles to the coating while still wet.
- If you don’t have Biscoff cookies, graham crackers or gingersnaps make excellent substitutes.
- Work quickly when dipping the frozen balls, as they will start to soften at room temperature.
Serving Suggestions
These Biscoff Cookie Butter Cheesecake Pops are perfect served on their own as an elegant dessert or sweet treat. For an extra special presentation, arrange them in a decorative stand or vase filled with sugar or sprinkles to hold them upright.
They pair wonderfully with a hot cup of coffee or tea, or for an extra indulgent dessert, serve alongside a small dish of additional melted cookie butter for dipping.
Notes
- Store in an airtight container in the refrigerator for up to 5 days.
- These can be frozen for up to 1 month. Thaw in the refrigerator before serving.
- If the cheesecake mixture becomes too soft while working with it, return it to the freezer for 5-10 minutes to firm up.
- For best flavor, remove from refrigerator about 5 minutes before serving.
FAQs
Can I make these without cookie butter?
Yes! You can substitute peanut butter, Nutella, or any other nut butter, though the flavor profile will change.
Why did my chocolate coating crack?
This usually happens when the cheesecake balls are too cold and the chocolate sets too quickly. Let them warm slightly before dipping or add a bit more oil to your chocolate.
Can I make these ahead for a party?
Absolutely! These are perfect for making 1-2 days ahead. Store them in the refrigerator until about 15 minutes before serving.
What if I don’t have cake pop sticks?
You can make these without sticks as bite-sized cheesecake truffles – simply roll, freeze, dip, and serve!
[recipe_card]
