Name: Biscoff Cookie Butter Cheesecake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredient 1; Ingredient 2; Ingredient 3

Biscoff Cookie Butter Cheesecake Pops are not just a dessert; they are a delightful culinary experience that promises to transport your taste buds to a realm of creamy, spiced perfection. These ingenious treats combine the beloved flavors of Europe’s iconic Biscoff biscuit with the universally adored richness of cheesecake, all conveniently presented on a stick. The distinct spiced caramel flavor of the Biscoff cookie, originating in Belgium, has a rich history of being enjoyed alongside a warm cup of coffee, often signifying moments of simple pleasure. Its transformation into a smooth, irresistible cookie butter has unlocked new dimensions of culinary creativity, allowing us to infuse that unique taste into an array of confections.

Pairing this iconic flavor with the smooth, tangy richness of cheesecake and presenting it in a fun, portable “pop” format creates an absolutely irresistible treat. These convenient Biscoff Cookie Butter Cheesecake Pops offer the perfect blend of creamy texture with a delightful hint of cinnamon and spice, making them an instant crowd-pleaser for any occasion. Whether you’re seeking a unique dessert for a sophisticated gathering, a whimsical party favor, or simply a delightful indulgence for yourself, the harmonious blend of flavors and the sheer convenience of these handheld delights make them incredibly popular. I find them utterly enchanting, and I’m confident you will too!

Ingredients:

For the Biscoff Cookie Butter Cheesecake Base:
- 16 ounces (2 blocks) full-fat cream cheese, softened to room temperature
- 1 cup creamy Biscoff cookie butter, plus extra for swirling if desired
- 1 cup powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream, chilled
- 1 cup Biscoff cookies, crushed into fine crumbs (approximately 15-20 cookies)
For the Biscoff Cookie Butter Coating:
- 16 ounces good quality white chocolate, finely chopped or in chip form
- ½ cup creamy Biscoff cookie butter
- 1 tablespoon neutral oil (like coconut oil or vegetable oil), optional, for thinning
For Garnish and Assembly:
- ½ cup Biscoff cookies, crushed into medium-fine crumbs (for sprinkling)
- 20-24 popsicle sticks
- Parchment paper or silicone baking mats

Preparing the Cheesecake Filling

First things first, my friends, let’s get that glorious cheesecake base ready for our Biscoff Cookie Butter Cheesecake Pops! In a large mixing bowl, using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about 2-3 minutes. We want it super light, fluffy, and completely smooth, with no lumps whatsoever. This aeration is key for a silky texture in our finished pops. Don’t rush this part; it’s the foundation of deliciousness!
Now, let’s introduce the star flavor! Add the full cup of creamy Biscoff cookie butter to the cream cheese. Continue beating on medium speed until the cookie butter is fully incorporated and the mixture is uniformly smooth and creamy. Scrape down the sides of the bowl frequently to ensure everything gets mixed in evenly. You’ll notice the color change to a beautiful caramel hue, and the aroma will already be intoxicating.
Next up is the sweetness. Gradually add the sifted powdered sugar to the cream cheese and Biscoff mixture, beating on low speed until combined, then increase to medium until fully incorporated and smooth. Sifting the sugar prevents lumps and ensures a perfectly smooth texture. Follow this with the vanilla extract, beating just until it’s evenly distributed. This whole mixture should now be thick, rich, and incredibly decadent. Give it a little taste test if you like – I always do!
In a separate, very clean and cold bowl (a chilled bowl helps!), pour in the chilled heavy cream. Using an electric mixer with whisk attachments, beat the heavy cream on high speed until stiff peaks form. This means when you lift the beaters, the cream stands up firmly. Be careful not to overbeat, as it can turn grainy. This whipped cream is going to add a lovely lightness and airy quality to our cheesecake.
Gently fold the whipped cream into the Biscoff cream cheese mixture. Do this in two additions, using a rubber spatula. The goal is to incorporate it without deflating all the air you just whipped in. Use a light, cutting, and folding motion until no streaks of white cream remain. This step makes our Biscoff Cookie Butter Cheesecake Pops wonderfully light and creamy, not overly dense.
Finally, let’s add some delightful texture! Gently fold in the 1 cup of finely crushed Biscoff cookies. These little crumbs will add a wonderful crunch and intensify that iconic Biscoff flavor in every bite. Again, fold just until combined, don’t overmix. You can also reserve a small amount for swirling if you want a visual element later. Your cheesecake filling is now complete and utterly irresistible!

Forming and Initial Freezing the Biscoff Cookie Butter Cheesecake Bites

Line a large baking sheet (or two, depending on its size) with parchment paper or a silicone baking mat. This will prevent our cheesecake bites from sticking once frozen.
Now for forming our pops! You have a couple of options here. You can use a small cookie scoop (about 1.5 tablespoons in size) to portion out the cheesecake mixture onto the prepared baking sheet. Aim for roughly uniform sizes so they freeze and coat evenly. Alternatively, for a slightly neater look, you can transfer the cheesecake mixture into a piping bag fitted with a large round tip (or just snip the end off a sturdy Ziploc bag) and pipe out round dollops.
Once you have all your cheesecake portions on the baking sheet, it’s time to insert the popsicle sticks. Gently push one popsicle stick about halfway into the center of each cheesecake dollop. Be careful not to push it all the way through the other side. You want it firmly anchored.
This next step is crucial for the structural integrity of your Biscoff Cookie Butter Cheesecake Pops. Place the entire baking sheet into the freezer. Freeze for at least 3-4 hours, or ideally overnight, until the cheesecake bites are completely solid and firm to the touch. They need to be absolutely rock-hard to stand up to the warm coating without falling apart. Do not skimp on freezing time! This ensures perfect dipping.

Preparing the Biscoff Cookie Butter Coating

When your cheesecake pops are thoroughly frozen, it’s time to prepare our glorious Biscoff cookie butter coating. In a microwave-safe bowl, combine the finely chopped white chocolate and the ½ cup of creamy Biscoff cookie butter.
Melt this mixture gently. You can do this in the microwave by heating in 30-second intervals, stirring thoroughly after each interval, until the chocolate and cookie butter are completely melted and smooth. Be patient and stir well to avoid scorching the chocolate. Alternatively, you can use a double boiler method: place the bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water, and stir until melted and smooth.
Once melted, stir vigorously until the coating is perfectly smooth and homogenous. If the coating seems a little too thick to dip easily, you can add 1 tablespoon of neutral oil (like coconut oil or vegetable oil) and stir it in. This helps to thin it out slightly and gives it a smoother, more fluid consistency for dipping, ensuring a beautiful, even layer on our Biscoff Cookie Butter Cheesecake Pops.
Transfer the melted coating mixture into a deep, narrow glass or jar. This shape is ideal for dipping as it allows you to fully submerge the cheesecake pops without needing a massive amount of coating. Ensure the glass is tall enough to dip the entire cheesecake portion. Let it cool slightly for a few minutes; it shouldn’t be piping hot, just warm enough to remain liquid.

Dipping and Decorating

Now for the fun part! Retrieve the frozen Biscoff Cookie Butter Cheesecake Pops from the freezer. Work quickly, as they will start to soften at room temperature.
Take one frozen cheesecake pop by its stick. Dip it straight down into the warm Biscoff coating, submerging the entire cheesecake portion.
Carefully lift the pop out of the coating. Hold it over the glass for a few seconds, allowing any excess coating to drip back into the container. You can gently twirl the stick or tap it against the rim of the glass to encourage dripping. We want an even, relatively thin layer, not a thick blob.
Immediately after dipping, while the coating is still wet, sprinkle the crushed Biscoff cookies over the coated pop. You can roll it gently in a small bowl of crumbs, or simply use your fingers to press them onto the surface. This adds another layer of crunch and flavor that is just delightful!
Place the decorated Biscoff Cookie Butter Cheesecake Pop back onto the clean parchment-lined baking sheet. Repeat this process with the remaining cheesecake pops, working efficiently to ensure the coating remains workable and the pops stay frozen. If your coating starts to thicken, you can gently reheat it in the microwave for 10-15 seconds and stir again.

Final Freezing and Storage

Once all your Biscoff Cookie Butter Cheesecake Pops are dipped and decorated, return the baking sheet to the freezer. Freeze them again for at least 30-60 minutes, or until the coating is completely set and firm. This final chill ensures everything is stable and ready to be enjoyed.
When they are fully set, you can enjoy these delightful treats immediately! Or, for longer storage, transfer the Biscoff Cookie Butter Cheesecake Pops to an airtight container. You can layer them with parchment paper in between to prevent sticking. They will keep beautifully in the freezer for up to 2-3 weeks. When you’re ready for a treat, just pull one out and let it thaw for 5-10 minutes at room temperature for the best texture, or enjoy them straight from the freezer for a firmer, ice cream-like experience. These Biscoff Cookie Butter Cheesecake Pops are truly a showstopper dessert!

Conclusion:

So, there you have it! After diving deep into the delightful process of crafting these irresistible treats, I truly hope you’re feeling as excited as I am about them. This isn’t just another dessert recipe; it’s an experience. Why is it an absolute must-try, you ask? Well, imagine the smooth, luxurious creaminess of cheesecake, perfectly balanced with the warm, spiced notes of Biscoff cookie butter, all encased in a dreamy chocolate shell and served on a convenient stick. It’s a symphony of textures and flavors that dances on your palate, offering a sophisticated yet playfully portable dessert that everyone, from the pickiest eaters to the most discerning gourmands, will adore. I honestly believe these particular Biscoff Cookie Butter Cheesecake Pops stand out in a crowd because they blend classic comfort with innovative presentation. The rich, velvety cheesecake base, infused with that unmistakable Biscoff essence, is simply divine. Then, you get that delightful crunch from the crushed Biscoff cookie crust, adding an essential textural contrast that elevates the entire pop. It’s sweet, it’s spiced, it’s creamy, it’s crunchy – it’s everything you could possibly want in a dessert, all in one glorious bite.

But the magic doesn’t stop there. One of the many joys of these treats is their incredible versatility, not just in serving but also in personalizing them to your heart’s content. While they are utterly perfect just as they are, fresh out of the freezer, there are so many ways to enjoy and adapt them. For a simple serving suggestion, I love to arrange them artfully on a platter for any gathering – they make a fantastic, no-fuss dessert that always impresses. They’re also ideal for a casual weeknight treat, something special to enjoy after dinner without needing to bake a whole cake. You could even package a few individually as charming edible gifts for friends and neighbors; trust me, they’ll be an instant hit!

Serving Suggestions and Creative Variations:

Thinking about variations? Oh, the possibilities are endless! For the chocolate coating, don’t feel limited to just one type. Imagine a medley of dark chocolate, milk chocolate, and even a delicate white chocolate coating for different flavor profiles. You could sprinkle them with sea salt flakes immediately after dipping for a sophisticated sweet-and-salty kick, or add a pop of color with rainbow sprinkles, especially if you’re making them for a kids’ party (or just for fun!). For an extra layer of decadence and texture, try sprinkling some finely chopped toasted pecans or almonds over the wet chocolate. If you’re a true Biscoff enthusiast like me, an additional dusting of finely crushed Biscoff cookies on top of the chocolate coating provides an extra crunch and an even more intense spiced flavor that’s truly addictive. You could even experiment with a different cookie base for the crust – perhaps an Oreo crust for a cookies-and-cream twist, or even a gingersnap for an extra layer of spice during the holiday season. And for those who love a bit of zest, a hint of orange or lemon zest mixed into the cheesecake batter before freezing would offer a delightful brightness that cuts through the richness beautifully.

No matter how you choose to make or serve them, the ultimate goal is to enjoy the process and the delicious outcome. These Biscoff Cookie Butter Cheesecake Pops are more than just a recipe; they are an invitation to create joy in your kitchen. I wholeheartedly encourage you to roll up your sleeves, gather your ingredients, and give this recipe a try. You won’t regret it! I truly believe you’ll be amazed at how simple it is to achieve such a professional-looking and incredibly tasty dessert right in your own home. Once you’ve whipped up your batch of these delightful treats, I would absolutely love to hear all about your experience. Did you try any fun variations? What was your favorite part of the process? Did they disappear as quickly in your household as they do in mine? Don’t be shy – share your creations, your triumphs, and any clever twists you come up with. Your feedback and photos truly inspire me and the entire community of home bakers. Happy crafting, and even happier eating!