These Biscoff cake pops — also called cookie butter cake pops or Biscoff cake balls — taste like a slice of my moist cookie butter cake and pack all the flavor of my Oreo cake pops.

Made with just 3 ingredients (Biscoff cookies, cream cheese and a white-chocolate coating), they’re cute, creamy and perfect for party tables.

Biscoff cake pops with white chocolate drizzle on a plate

These Lotus biscoff cake pops are like my basic cake pops recipe, but prepared with a biscoff cookies base, as in this recipe for biscoff truffles balls.

The same composition as in cake balls, powdered Lotus biscoff cookies and a cream cheese frosting can easily be replaced by a chocolate spread or mascarpone cheese.

These small biscoff cake balls are pricked into lollipop sticks and coated in melted white chocolate, with a decoration of lotus biscoff butter spread.

Why you'll love this recipe

Super easy and quick recipe with this step-by-step recipe and my tips.
Super gourmand with the great taste of biscoff.
Perfect for any occasion on a sweet table, birthdays, tea parties, baby showers and more.

Ingredients you need

You need these ingredients to make this Lotus biscoff cake pop recipe:

Biscoff cookies: Lotus brand or other Speculoos biscoff cookies.
Cream cheese: Philadelphia or another brand, which can be replaced by Nutella spread, Biscoff cookie butter spread, mascarpone cheese or another frosting like buttercream.
Chocolate: here is a coating of melted white chocolate, which you can replace with dark chocolate, semi-sweet chocolate chips or milk chocolate chips.
Candy melt: or deco melt, which are candy galets to be melted to make a crunchy, colorful coating.
Sugar decorations: sprinkles, pearls, chocolate sprinkles or simply crushed Biscoff cookies.
Biscoff cookie butter: (for drizzle)

Lotus Biscoff cake pops served on a white dish

Tips for this recipe

Check the texture: The mix should be soft but hold its shape. Add a little more cookie crumbs if too sticky, or a touch of cream cheese or Biscoff spread if too dry.
Keep them even: Weigh about 20 g (¾ oz) per pop for a clean, professional look.
Chill before dipping: A quick 10–15 minutes in the freezer helps the pops stay firm and makes the white chocolate coating set faster.
Smooth finish: Roll each ball twice — once to shape, once after chilling — for a perfect round shape.
Better coating: Thin melted chocolate with a bit of coconut oil or cocoa butter for a smoother, glossy layer.

How to Make Biscoff Cake Pops (No Bake)

Blend cookies finely in a food processor to a fine, lump-free powderand Add the cream cheese.

Mix of crushed biscoff cookies and cream cheese in a bowl

blend with a tablespoon or your hands until you have a homogeneous, compact ball of dough.

Biscoff cookie butter mixture for cake pops

Roll the Biscoff dough into small smooth balls. Chill for 20 minutes (or 10 in the freezer) until firm.

Melt the white chocolate in a double boiler or microwave until smooth, then pour into a small bowl.

Dip the tip of each stick in chocolate, insert into a ball, then coat the whole popLet the coating set on a cake pop stand before drizzling with Biscoff spread or adding sprinkles.

Biscoff cake pops on sticks before dipping in chocolate

Storage instructions

In the fridge: Biscoff cake pops can be stored in the fridge for around 1 week, in an airtight container or under plastic wrap.

Room temperature: To keep cake pops at room temperature, replace cream cheese with a spread like Nutella, buttercream etc…

Freeze: You can freeze them for up to 3 months in preservation bags, leaving them to defrost gently in the fridge overnight.

Recipe Variations

Chocolate Biscoff cake pops – enrobe avec dark/semisweet chocolate.
No-bake cookie butter cake pops – remplace cream cheese par Biscoff spread.
Biscoff cheesecake cake pops – ½ cream cheese + ½ cookie butter for tangy filling.

Recipe Questions

Can I make cake pops without cream cheese? Yes—use Biscoff spread, Nutella, or buttercream (same ratio) for no-bake pops.

Best coating: candy melts or chocolate? Candy melts are easiest; chocolate is richer. Thin with a little cocoa butter or oil.

How much dough per pop? About 20 g each (yields ~18–22 pops).

How to use a silicone cake pop mold? Bake 15–18 min at 165°C/325°F, then dip as usual.

How long do cake pops last? 1 week chilled; room temp only if using buttercream/spread (no cream cheese).

More Biscoff Recipes

I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!

Biscoff Cake Pops

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

Author: Fadela
Total Time: 30 minutes
Yield: 20 cake pops

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Description

Delicious and easy Biscoff cake pops coated in white chocolate — soft, creamy, and full of cookie butter flavor. Perfect for birthdays, parties, or gifting. (Makes about 20 cake pops)

Ingredients

34 Biscoff cookies (about 270 g)
114 g (½ cup) cream cheese
250 g (9 oz) white chocolate
2 tbsp Lotus Biscoff spread (for decoration)

Instructions

Blend the Biscoff cookies into a fine powder.
Mix with the cream cheese until you get a compact, slightly sticky dough.
Roll 20 g portions into smooth balls and chill for 20 minutes.
Melt the white chocolate in a double boiler or microwave until smooth.
Dip each stick tip into chocolate, insert it into a ball, then dip the whole pop.
Let the coating set on a stand or parchment paper.
Once cooled, drizzle with warmed Biscoff spread using a piping bag.