Description

These Indulgent Biscoff Cookie Butter Cheesecake Pops combine creamy cheesecake with the rich flavor of Biscoff cookie butter, coated in melted chocolate and rolled in crushed Biscoff cookies. These no-bake treats are perfect for parties or as a delicious dessert bite, taking just a few simple steps to prepare and offering a delightful balance of creamy texture and crunchy topping.

Ingredients

Scale

Cheesecake Mixture

8 ounces Cream Cheese (Softened)
1 cup Biscoff Cookie Butter
½ cup Powdered Sugar
1 teaspoon Vanilla Extract (pure for best flavor)
1 cup Heavy Whipping Cream (can substitute with coconut milk)

Coating and Topping

1 cup Chocolate (for coating) (dark, milk, or white chocolate)
1 tablespoon Coconut Oil (can substitute with vegetable oil)
½ cup Crushed Biscoff Cookies (can replace with graham cracker crumbs)

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Instructions

Mix the Cream Cheese and Cookie Butter: In a large mixing bowl, blend 8 ounces of softened cream cheese with 1 cup of Biscoff cookie butter using a hand mixer on medium speed until smooth, about 2-3 minutes.
Add Sugar and Vanilla: Sift in ½ cup of powdered sugar and add 1 teaspoon of vanilla extract, mixing on low speed until the sugar dissolves, about 1-2 minutes.
Whip the Heavy Cream: In a separate chilled bowl, whip 1 cup of heavy whipping cream using an electric mixer on medium-high speed until soft peaks form, approximately 3-5 minutes.
Combine Mixtures: Gently fold the whipped cream into the Biscoff mixture using a spatula until just combined, ensuring a light and fluffy texture.
Form Cheesecake Balls: Scoop the cheesecake mixture into uniform balls, about 1 inch in diameter, and place them on a parchment-lined baking sheet.
Freeze to Firm Up: Freeze the balls for at least 2 hours until firm enough to handle and dip.
Melt the Chocolate Coating: In a microwave-safe bowl, combine 1 cup of chocolate with 1 tablespoon of coconut oil. Microwave in 30-second intervals, stirring between, until the chocolate is smooth and fully melted, about 1-2 minutes total.
Dip and Coat: Dip each frozen cheesecake pop into the melted chocolate, allowing excess to drip off, then immediately roll in crushed Biscoff cookies to coat.
Set the Coating: Place the coated pops back onto the parchment-lined baking sheet and freeze for an additional 30 minutes until the chocolate coating is fully set and firm.

Notes

For a dairy-free alternative, substitute heavy whipping cream with coconut milk and use dairy-free chocolate.
Use pure vanilla extract for the best flavor impact.
Ensure the cream cheese is fully softened for easier blending.
Maintain the freezing times to get the best texture and coating results.
Store the cheesecake pops in the freezer and remove a few minutes before serving for optimal taste.