Made with just 3 ingredients, biscoff cookies, cream cheese and covered with white chocolate, these small cake pops are perfect on your party tables.
Why you'll love this recipe
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.
- 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.
More Biscoff Recipes
* You'll find quantities and full instructions in the recipe card at the end of this page.
- 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
- 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.
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.
- Consistency is Key: Achieve the perfect texture by adjusting the mixture. If the mixture doesn't hold together well, incorporate a bit more frosting; if it's overly moist, blend in additional cookie crumbs until you get a firm yet malleable consistency.
- Uniformity in Size: For consistency in size and a professional look, weigh each portion of your cake pop mixture. Aim for 20 grams per ball, ensuring each one is a delightful bite-sized treat.
- Chill for Perfection: Briefly place the formed Biscoff cake pops in the freezer prior to dipping. This step ensures they firm up, allowing the chocolate coating to set more quickly and evenly.
- Double Roll for Smoothness: For an extra-smooth and perfectly round cake pop, give the balls a second roll between your palms. This little touch makes a big difference in the final appearance.
- Seamless Chocolate Coating: For a smooth and silky chocolate coating, thin out the melted chocolate with a little fat. Cocoa butter (mycryo) is excellent for this, or for a hint of additional flavor, a bit of coconut oil does the trick beautifully.
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