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Biscoff Cookie Butter Cheesecake: 10 Irresistible Pops

Biscoff Cookie Butter Cheesecake
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Delicious no-bake cheesecake pops with the irresistible flavor of Biscoff cookies and cookie butter.

Ingredients

Scale
  • 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

  1. Soften cream cheese at room temperature for 30-60 minutes. Beat softened cream cheese in a medium bowl with an electric mixer until completely smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract to the cream cheese mixture, beating until fully incorporated and the mixture is light and fluffy. Be careful not to overmix.
  3. Gently fold in the whipped cream or Cool Whip using a spatula until no streaks of cream cheese remain, preserving the airiness.
  4. Add Biscoff cookie butter and beat on low speed until fully incorporated. If desired, add heavy cream for a thinner consistency.
  5. Gently fold in the crushed Biscoff cookies, reserving a few whole cookies for decoration.
  6. Spoon or pipe the cheesecake mixture into silicone molds or a parchment-lined loaf pan. Insert popsicle sticks into each mold.
  7. Freeze for at least 4-6 hours, or preferably overnight, until completely firm.
  8. Remove frozen pops from molds. Dip in melted Biscoff spread or chocolate (optional), then roll in extra crushed Biscoff cookies and garnish with whole cookies.
  9. Return decorated pops to the freezer for at least 30 minutes to set. Serve chilled.

Notes

    Nutrition

    Find it online: https://tastysizzle.com/biscoff-cookie-butter-cheesecake/

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