Biscoff Cookie Butter Cheesecake Pops
These delightful cheesecake pops combine creamy cheesecake with the rich flavor of Biscoff cookie butter, making for a sweet and indulgent treat.
Equipment
- Mixing bowls
- food processor
- Baking Pan (9-inch square)
- Popsicle Molds
- Popsicle Molds
- Spatula
Ingredients
- For the Crust:
- 1 ½ cups crushed Biscoff cookies
- ½ cup melted butter
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 8 oz cream cheese softened
- ½ cup Biscoff cookie butter
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup powdered sugar
- ½ cup heavy cream
- For Decoration:
- Additional crushed Biscoff cookies or cookie butter for drizzling
Instructions
- Mix crushed Biscoff cookies, melted butter, and sugar. Press into the bottom of a 9-inch pan and refrigerate.
- Blend cream cheese, Biscoff cookie butter, sour cream, and vanilla until smooth.
- Add eggs one at a time and blend, followed by powdered sugar.
- Pour the filling over the crust and bake at 325°F (163°C) for 25-30 minutes.
- Cool at room temperature, then refrigerate for at least 4 hours.
- Cut into squares, insert popsicle sticks, drizzle with cookie butter, and sprinkle with crushed Biscoff cookies.
Notes
Nutrition Facts:
- Calories: 180 per serving
- Total Fat: 11 g
- Saturated Fat: 6.7 g
- Cholesterol: 139 mg
- Sodium: 276 mg
- Total Carbohydrates: 24 g
- Dietary Fiber: 1 g
- Sugars: 20 g
- Protein: 2 g