Biscoff Butter Cheesecake Pops

I stumbled upon these amazing Biscoff Cookie Butter Cheesecake Pops while hunting for a quick, no-oven treat to take to a summer get-together. These little delights have now become my go-to when I need to wow guests without slaving away in the kitchen. There's something magical about how the smooth cheesecake, spicy cookie butter, and snappy Biscoff bits work together, making folks come back for seconds (and thirds!). The coolest part? They're super easy to whip up but look totally fancy when they're done!

When I brought these to my buddy's new place last month, they vanished quicker than anything else on the sweets table. Even her brother-in-law, who always says he "doesn't like desserts," gobbled up three before asking me for the recipe. That's when you know you've hit the jackpot!

Basic Ingredients

• Cream cheese – This makes up the main part of our cheesecake mix and needs to be really soft for the best results. Pull it from the fridge about an hour early, or zap it quickly if you're in a rush. Regular cream cheese tastes best, though light versions can work too.
• Biscoff cookies – These caramel-flavored cookies bring that special taste and crunch factor. We use them both mixed into the cheesecake and as pretty decorations on top. Their unique spicy-sweet flavor is what makes these pops stand out from regular cheesecake treats.
• Cookie butter – This is what takes our pops to the next level! It's basically Biscoff cookies turned into a spread that makes the most amazing topping. When it's slightly warmed up, it pours beautifully over the frozen pops. The mix of cold cheesecake with warm cookie butter is just mind-blowing.
• Whipped cream – This makes the cheesecake mix light and fluffy. Freshly whipped cream tastes amazing, but store-bought stuff works great too if you're short on time. Adding this turns the filling into something like a mousse instead of heavy cheesecake.
• Powdered sugar – This makes everything sweet without any gritty texture. It mixes perfectly into the cream cheese. We've found just the right amount - sweet enough to feel like dessert but not so sweet that you can't taste the Biscoff flavor.

Pin it

Making Dessert Wonders

Smooth cheesecake mix:

Make sure you beat the cream cheese mix until there's not a single lump before adding other stuff. Any bumps now will show up in your final pops. The mix should be thick enough to hold shape but easy enough to scoop into your molds.

Picking your molds:

Silicone molds are the best for these pops - they bend so the pops come out easily. If you don't have popsicle molds, try ice cube trays, mini muffin pans, or even paper cups. Just make sure whatever you use won't break in the freezer.

Getting sticks to stay put:

Put the sticks in while the mix is still soft, then twist them a little so they stay in place. If the mix is too runny and sticks fall over, freeze for half an hour first, then add the sticks and keep freezing.

Perfect cookie butter topping:

The trick to a great topping is getting the cookie butter just right - warm enough to drizzle but not so hot it melts your frozen pops. Heat it in short bursts, stirring between each, until it's just pourable. If it's too thick, add a splash of cream to thin it out.

Adding toppings:

Work fast when adding toppings, since the cookie butter starts to harden when it hits the cold pops. Have your crushed cookies and whole cookies ready to go before you start. For the prettiest look, sprinkle the cookie bits on while the drizzle is still a bit wet so they stick well.

My first try at these was kind of a mess - I got impatient and tried to pop them out too early, ending up with some wonky (but still tasty) shapes. I've learned that waiting during the freezing step really pays off with pretty pops. I've also played around with different amounts of cookie pieces in the mix and found that too many makes them too hard when frozen, but the amount in this recipe gives you that perfect mix of creamy and crunchy.

Fancy Serving Ideas

Make these Biscoff Cookie Butter Cheesecake Pops look even fancier by creating a cool display. Stand them up in a shallow dish filled with more crushed Biscoff cookies for a wow factor. For parties, wrap each pop in clear plastic with a cute ribbon for a fancy touch. They're perfect for baby showers, wedding showers, or any time you want something special that's easy to grab and eat.

Tasty Twists

Once you've got the hang of the basic recipe, try these fun changes:

• Chocolate Coating: Skip the cookie butter drizzle and dip the frozen pops in melted chocolate before adding cookie crumbs.
• Marble Effect: Gently stir a spoonful of cookie butter into the cheesecake mix before freezing for a pretty swirled look.
• Double Drizzle: Add some caramel sauce along with the cookie butter for extra yumminess.
• Tiny Treats: Use small molds to make bite-sized pops that are perfect for dessert platters.
• Cookie Sandwiches: Instead of using sticks, squish the cheesecake mix between two whole Biscoff cookies and freeze for cookie sandwich pops.

Keeping Them Fresh

These Biscoff Cookie Butter Cheesecake Pops stay good in the freezer for about two weeks if you keep them in an airtight container with wax paper between layers. For the best taste, let them warm up for 5-10 minutes before eating - this softens the cheesecake a bit while still keeping the shape. If you're making them way ahead of time, you might want to freeze just the plain cheesecake pops and add the cookie butter drizzle and toppings closer to when you'll serve them so they look their best.

Pin it

I've taken these Biscoff Cookie Butter Cheesecake Pops to so many parties this past year - from casual cookouts to fancy dinner parties. Something about that mix of creamy cheesecake, warm spiced cookie butter, and crunchy cookie bits just makes everyone happy, no matter their age. I love that they're single-serving and can be made way ahead of time, which makes them perfect for hosting. And they look so impressive even though they're actually pretty simple to make. That's my favorite kind of recipe - big impact with hardly any stress!

Frequently Asked Questions

→ What other cookies can I use instead of Biscoff?

Absolutely! Swap the Biscoff for Oreos, gingersnaps, or graham crackers for a new spin on the flavor. Just keep the base mixture the same.

→ How long can I store them in the freezer?

They stay good up to two weeks in an airtight container. To enjoy the best texture, let them warm up a little for about 5 minutes.

→ What if I don’t have molds?

No problem. Use a parchment-lined baking dish, spread the mix evenly, freeze, cut into squares, and add sticks.

→ Can I make these without dairy?

Yep! Use dairy-free cream cheese and whipped coconut cream. Make sure your cookie butter doesn’t have dairy (most Biscoff ones don’t).

→ My cookie butter’s too thick! What can I do?

Warm it up in short microwave bursts (10 seconds at a time) or mix in a little coconut oil to make it easier to drizzle.