Irresistible no-bake dessert combining cookie butter and cheesecake flavors, presented as pops.
Ingredients
Scale:
1 cup Biscoff cookie butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup whipped cream
1 cup Biscoff cookie crumbs
1 cup chocolate chips (milk or dark)
1 tbsp coconut oil (optional)
10-12 popsicle sticks
Silicone mold or paper cups
Instructions
In a large mixing bowl, combine the softened cream cheese and Biscoff cookie butter. Use an electric mixer to beat until smooth and creamy, about 2-3 minutes.
Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Beat on low speed until combined, then increase to medium speed and mix until fluffy, about 2 minutes.
Gently fold the whipped cream into the cheesecake mixture using a spatula until smooth and fluffy.
Spoon the cheesecake mixture into silicone molds or paper cups, filling each about three-quarters full. Tap gently to eliminate air bubbles.
Place a popsicle stick into the center of each filled mold, ensuring it stands upright.
Cover the molds and freeze for at least 4 hours, or until completely solid.
In a microwave-safe bowl, combine the chocolate chips and coconut oil (if using). Microwave in 20-second intervals, stirring until melted and smooth.
Remove the cheesecake pops from the molds and dip each pop into the melted chocolate, allowing excess to drip off.
Roll the chocolate-dipped pops in the Biscoff cookie crumbs to coat.
Place the coated pops on a parchment-lined tray and return them to the freezer for about 30 minutes to set the chocolate.
