Biscoff Butter Cheesecake Pops (Print Version)

# Ingredients:

→ Cheesecake Base

01 - ½ cup whipped cream (Cool Whip works too)
02 - 8 oz softened cream cheese
03 - ½ cup powdered sugar
04 - 1 teaspoon vanilla flavoring
05 - ½ cup crushed Biscoff cookie crumbs

→ Cookie Butter Drizzle

06 - 2 tablespoons heavy cream (optional for thinning)
07 - ½ cup creamy Biscoff cookie butter

→ Toppings & Assembly

08 - Biscoff cookies, whole
09 - Extra crushed Biscoff cookies to sprinkle
10 - Sticks for popsicles

# Instructions:

01 - Grab a bowl and whip the cream cheese till smooth. Mix in the powdered sugar and vanilla, then beat it all together until silky with no clumps left.
02 - Using a spatula, fold in your whipped cream lightly. Then carefully add the crushed cookies, making sure to mix gently so it stays airy.
03 - Scoop the cheesecake mix into ice cube trays or silicone molds. Press it down and smooth the top with a spoon.
04 - Insert a stick into the center of each mold. Stick the molds in the freezer for 2-3 hours, or until they're nice and firm.
05 - Just before the pops are fully frozen, get the cookie butter ready. Microwave it in a safe bowl for 15 seconds at a time, stirring in between, until it melts smooth. Thin it out with cream if you want.
06 - After freezing, carefully take the cheesecake pops out of their molds. Drizzle the melted cookie butter over each one quickly, letting it run along the sides.
07 - While the drizzle's still sticky, sprinkle some crushed cookie crumbs on top. You can even press a full cookie onto the side or top for a cute touch.
08 - Put the decorated pops on a tray lined with parchment paper and cool them in the fridge for 10-15 minutes to set the topping. Serve chilled and enjoy! Frozen leftovers? Toss them into a tight container and keep them cold.

# Notes:

01 - To pull pops out of molds more easily, dip the bottom of the mold in warm water for a moment.
02 - You can prep these up to two weeks ahead and freeze them till you're ready to eat.
03 - Want something different? Try dipping pops in melted white chocolate before adding the cookie butter.

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