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.
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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
Ingredients for Biscoff / Cookie Butter Cake Pops
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)
How to Make Biscoff Cake Pops (No Bake)
Here are some quick visual instructions. Don't forget that full instructions with exact ingredients can be found in the main recipe card below!
Blend cookies finely in a food processor to a fine, lump-free powder.
Add the cream cheese and blend with a tablespoon or your hands until you have a homogeneous, compact ball of dough.
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 pop.
Let the coating set on a cake pop stand before drizzling with Biscoff spread or adding sprinkles.
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.
Tips for this recipe
Variations & Substitutions
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 Cake Pop Recipes
More Biscoff Recipes
- Biscoff cinnamon rolls
- Biscoff donut
- Biscoff butter cookies
- Biscoff macarons
- No bake biscoff cheesecake
I hope you love these Speculoos cake pops. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
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Biscoff Cake Pops
- Total Time: 30 minutes
- Yield: 20 cake pops
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.
Notes
Storage: Up to 1 week in the fridge or 3 months in the freezer.
- Add a bit of coconut oil or Mycryo to thin the melted chocolate.
- Swap cream cheese for mascarpone, Nutella, peanut butter, or Biscoff spread.
- Prep Time: 30 minutes
- Category: cake pops, cake, candy, chocolate
- Cuisine: American
Thanks for the recipe, it was a success and very easy to make!
Thanks for the recipe, it was a success and very easy to make!