Biscoff Cookie Butter Cheesecake Pops (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 oz cream cheese, softened
02 -
½ cup powdered sugar
03 -
1 teaspoon vanilla extract
04 -
½ cup whipped cream (or Cool Whip)
05 -
½ cup crushed Biscoff cookies
→ Cookie Butter Drizzle
06 -
½ cup Biscoff cookie butter
07 -
2 tablespoons heavy cream (optional, for thinning)
→ Toppings & Assembly
08 -
Whole Biscoff cookies
09 -
Extra crushed Biscoff cookies for garnish
10 -
Popsicle sticks
# Instructions:
01 -
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.
02 -
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.
03 -
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.
04 -
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.
05 -
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.
06 -
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.
07 -
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.
08 -
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.
# Notes:
01 -
For easier removal from molds, dip the bottom of the mold briefly in warm water before unmolding.
02 -
These can be made up to 2 weeks ahead and stored in the freezer until ready to serve.
03 -
For a fun variation, try dipping the pops in melted white chocolate before drizzling with cookie butter.