Biscoff cookie butter cheesecake pops!
Ingredients:
12 Biscoff cookies (for crust and topping)
2 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, at room temperature
1/3 cup powdered sugar
3/4 cup Biscoff cookie butter (smooth variety)
1 teaspoon vanilla extract
1 cup heavy cream, whipped to stiff peaks
1 cup caramel sauce (for coating)
Wooden popsicle sticks
Biscoff Crust:
Finely crush 8 Biscoff cookies.
Combine cookie crumbs with melted butter.
Press the mixture into the bottom of a parchment-lined tray to form a base.
Freeze for 15-20 minutes to harden.
Cheesecake Filling:
Beat the cream cheese with powdered sugar until creamy.
Mix in 1/2 cup Biscoff cookie butter and vanilla extract until smooth.
Fold in the whipped heavy cream gently to keep the mixture light and airy.
Assembly:
Spoon or pipe the cheesecake mixture onto the crust base, creating pop shapes.
Insert a wooden stick into each cheesecake mound.
Freeze for at least 4 hours, or until completely firm.
Caramel Coating:
Prepare a tray with parchment paper.
Warm the caramel sauce slightly for easier dipping, if needed.
Take the pops from the freezer, dip each into the caramel sauce, letting the excess drip off.
Before the caramel sets, sprinkle with crushed Biscoff cookie crumbs for extra crunch.
Place the pops back onto the parchment paper and freeze for an additional 10-15 minutes to set the caramel.
Serving:
Allow the cheesecake pops to thaw for 2-3 minutes after removing them from the freezer.
Serve and enjoy your Biscoff Cookie Butter Cheesecake Pops with a delicious caramel coating!
