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Biscoff Cake Pops

  • Author: Fadela
  • Total Time: 30 minutes
  • Yield: 20 cakes pops


Recipe for Biscoff cake pops with white chocolate coating (for 20 cake pops)


  • 34 Biscoff cookies - about 270 g
  • 114 g (1/2 cup)Cream cheese
  • 250 g (9 oz) White chocolate
  • Lotus spread


  1. Finely blend the biscoff cookies in a food processor until you obtain a very fine cookie powder with no lumps.
  2. 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.
  3. 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.
  4. Melt the white chocolate in a double boiler or in the microwave until completely melted and fluid, then place in a medium deep bowl.
  5. 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.
  6. Repeat this step for all cake pops.
  7. Dip the cake pops completely into the bowl containing the melted chocolate and shake a little to remove excess chocolate.
  8. Allow the biscoff cake pops to cool completely, placing them on a cake pop stand or upside down on a sheet of parchment paper.
  9. When the chocolate has completely cooled, decorate with a piping bag and the lotus spread previously warmed in the microwave.


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

Keywords: biscoff cake pops, lotus cake pops, biscoff butter cake pops, biscoff cookies butter cake pops,