Description
Sweet dreams come true with Biscoff Cookie Butter Cheesecake Pops, a playful dessert that marries creamy cheesecake and caramelized cookie spread. Chilled and dipped in chocolate, these bite-sized treats deliver pure indulgence you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 8 ounces (226 grams) cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup whipped cream (or Cool Whip)
- 1/2 cup crushed Biscoff cookies
Flavoring & Extras:
- 1 teaspoon vanilla extract
Cookie Butter & Toppings:
- 1/2 cup Biscoff cookie butter
- 2 tablespoons heavy cream (optional, for thinning)
- Whole Biscoff cookies
- Extra crushed Biscoff cookies for garnish
- Popsicle sticks
Instructions
- Blend cream cheese in a medium bowl until velvety smooth, incorporating powdered sugar and vanilla extract. Ensure the mixture develops a creamy, lump-free consistency.
- Delicately fold whipped cream into the mixture using a spatula, maintaining a light texture. Gently integrate crushed Biscoff cookies, preserving the mixture’s airy structure.
- Transfer the cheesecake blend into silicone molds or ice cube trays, filling each cavity completely. Smooth the surface evenly using a spoon or offset spatula.
- Carefully insert popsicle sticks into the center of each filled mold. Freeze for 2-3 hours at 0°F until the pops become completely solid.
- Prepare the cookie butter drizzle by microwaving Biscoff cookie butter in 15-second intervals. Stir between heating cycles until the mixture reaches a smooth, pourable consistency. Add heavy cream if additional thinning is required.
- Extract the frozen cheesecake pops from their molds with precision. Quickly drizzle melted cookie butter over each pop, allowing it to cascade down the sides.
- While the cookie butter remains wet, sprinkle additional crushed Biscoff cookies on top. Optionally, garnish with a whole Biscoff cookie for enhanced presentation.
- Arrange the decorated pops on a parchment-lined baking sheet. Refrigerate for 10-15 minutes to set the cookie butter drizzle. Serve chilled and store remaining pops in a sealed freezer container.
Notes
- Choose full-fat cream cheese to ensure a rich, velvety texture that won’t become icy when frozen.
- Whip the cream carefully to maintain soft peaks, preventing the cheesecake mixture from becoming too dense or heavy.
- Consider using a piping bag for neater, more precise filling of molds and a professional-looking finish.
- For dairy-free adaptation, swap cream cheese with coconut cream and use vegan whipped topping to create an inclusive dessert option.
- Prevent sticks from falling out by allowing initial partial freeze before fully inserting them into the mixture.
- Keep cookie butter at room temperature for easier drizzling and smoother coating on frozen pops.
- Use parchment paper when storing to prevent sticking and preserve the beautiful decorative details.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts, Snacks
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 180
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg