These Biscoff cake pops are as good as a slice of my delicious and moist cookie butter cake and as flavorful as my Oreo cake pops recipe. Made with just 3 ingredients, biscoff cookies, cream cheese and covered with white chocolate, these small cake pops are perfect on your 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.
Biscoff cookies are amazing in baking recipes, they bring so much flavor to desserts, like these biscoff butter cookies, no-bake biscoff cheesecake, biscoff brownies, biscoff donuts or this delicious Biscoff milkshake.
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
For cookie butter lovers? Give these a try, Biscoff milkshake, Biscoff donut, Biscoff butter cookies, Biscoff macarons, Biscoff buttercream, Biscoff layer cake and No bake biscoff cheesecake.
Ingredients Notes
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.
How to make Biscoff Cake Pops
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.
Shaping and coating
- Form small cake balls of biscoff dough and roll until smooth and round cake balls.
- Place in the fridge for 20 minutes, or 10 minutes in the freezer to harden slightly.
- Melt the white chocolate in a double boiler or in the microwave until liquid and runny, then place in a small, deep bowl.
- Dip the end of a lollipop stick into the melted chocolate, then insert it into the center of a biscoff cake ball and repeat for all the other cake pops.
- Then dip the entire Biscoff cake pop into the melted white chocolate to coat, then shake off excess chocolate.
- Place the cake pop on a cake pop stand and allow the chocolate coating to harden completely before decorating with a sprinkling of biscoff spread using a piping bag or 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
More Cake Pop recipes
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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 cakes pops
Description
Recipe for Biscoff cake pops with white chocolate coating (for 20 cake pops)
Ingredients
- 34 Biscoff cookies - about 270 g
- 114 g (½ cup)Cream cheese
- 250 g (9 oz) White chocolate
- Lotus spread
Instructions
- Finely blend the biscoff cookies in a food processor until you obtain a very fine cookie powder with no lumps.
- Place the cookie crumbs in a medium bowl and add the cream cheese. Mix with a tablespoon, then with your hands to obtain a compact, slightly sticky dough.
- Form 20g cake balls with your hands and roll until smooth and round. Keep in the fridge for 20 minutes, if necessary, while you prepare the rest of the recipe.
- Melt the white chocolate in a double boiler or in the microwave until completely melted and fluid, then place in a medium deep bowl.
- Dip the end of a lollipop stick into the melted chocolate and insert it into the center of a cake pop, passing your finger between the stick and the cake pop to remove any excess chocolate.
- Repeat this step for all cake pops.
- Dip the cake pops completely into the bowl containing the melted chocolate and shake a little to remove excess chocolate.
- Allow the biscoff cake pops to cool completely, placing them on a cake pop stand or upside down on a sheet of parchment paper.
- When the chocolate has completely cooled, decorate with a piping bag and the lotus spread previously warmed in the microwave.
Equipment
Buy Now → Notes
Storage: Up to 1 week in the fridge, up to 3 months in the freezer.
- Add fat to the melted chocolate to thin it, such as mycryo or coconut oil.
- You can replace the cream cheese with mascarpone cheese, Nutella spread, peanut butter, lotus spread etc...
- 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!