Lotus Biscoff Cake Pops, the name itself, makes your mouth water! The heavenly caramel flavor, combined with a delicious milk chocolate coating, makes your heart beat faster! I especially like the Biscoff Cake Pops because they only require four ingredients. You don't have to bake them (just like my candy cane Oreo Cake Pops), and they are fructose-free.
The crowning touch is the coating with chocolate and, of course, the decorating, which is always the most fun! Here is no limit to your imagination! You can decorate these cake pops according to taste and occasion, and thus always has a suitable cake pop at hand! Whether it should be sugar sprinkles, chocolate hearts, or sugar Christmas fir trees.
These little cakes on a stick are a hit everywhere. Whether for a bite in between, as a small gift for Mother's Day / Father's Day, or for snacking together on Valentine's Day. In short, the Biscoff Cake Pop is always delicious and worth having in the fridge.
Since Valentine's Day is just around the corner, I have opted for white chocolate hearts for today's recipe! So let's get started and create these little delicacies together! Check out more fructose-free recipes in my allergy-friendly recipes section.
- Powdered Sugar
- Mascarpone - For a creamy texture
- Lotus Biscoff sandwich cookie vanilla cream
- Milk chocolate couverture for coating
- White chocolate heart sprinkles
Get your chocolate couverture at Prime Chocolate and save 10 % with the code ThankYouNora
See the recipe card for quantities.
- Close mesh sieve
- Mixing Bowls
- Cake Popsicle Sticks
- Cake Pops silicone mold
- Food processor for crushing the cookies
- Water bath or tempering device for melting the chocolate
- Cake pop stand (or a drinking glass, egg cartons, or styrofoam plate) to place the cake pops on.
First of all, you want to crush your Biscoff cookies into fine crumbs. The easiest way to do this is with your food processor or a universal chopper.
If you don't have either on hand, you can also crush the cookies with a rolling pin. The more finely ground they are, the better!
Next, sift the powdered sugar through a close-meshed sieve into a medium bowl and then whip it with the mascarpone until fluffy.
Now it's time for manual labor: mix the sugar mascarpone mixture with the crumbled Biscoff cookies. The best way to do this is with your hands. I put on gloves so that the mass does not stick so much to the hands.
At first glance, the mixture appears quite moist. This is intended because you get a very juicy cake pop at the end. If you don't like this, add more powdered sugar to the mixture to make the batter firmer.
In the next step, you will need your Cake Pop silicone mold. Shape the cookie mixture into balls (by hand or a cookie scoop) and place them in the bottom of the silicone mold.
Repeat this process until all the dough is used up. Now close the silicone mold and place the cake pop sticks.
Place the filled cake pop mold in the freezer for at least one hour so that the dough balls are nice and firm for coating with chocolate.
While the cake pops are setting in the freezer, you can melt the chocolate in the meantime.
Water bath: If you use a water bath for melting, you need two pots of different sizes. Fill one pot 3-4 finger-widths with water and place the second, smaller pot in it. The second pot should not touch the water! Now put the chocolate to be melted into the upper, smaller pot and melt it over moderate heat while stirring over the rising steam.
Tempering unit: Add the chocolate to be melted to the tempering unit and set it to the appropriate melting temperature. White and milk chocolate: 40 °C, dark chocolate 50 °C.
You can start coating as soon as the cooling time is over and the chocolate is at the right temperature (30 °C // 86 °F).
Take one Cake Pop at a time out of the silicone mold and dip it into the chocolate, decorating it as desired. Then place it in a cake pop stand, glass, styrofoam plate, or empty egg carton to dry.
And so, you made gorgeous Lotus Biscoff Cake Pops! No baking required! 😀 Now enjoy this little delicacy alone or together! Have fun!
Do you like my tableware? Snag it from Villeroy & Boch, too!
- Mascarpone - can be replaced with a fat cream cheese or ricotta. Cream cheese makes the cake pop not quite as moist. Ricotta, on the other hand, makes it very moist. If you want to use ricotta, be sure to add extra confectioner's sugar during the final mixing.
You can store the Biscoff Cake Pops in the fridge for at least a week. Depending on the decoration, you can also store them in the freezer for three months. Unfortunately, some sugar sprinkles do not hold their shape in the freezer; I want to keep that in mind.
What is a cakesicle?
Cakesicles are also called cake pop popsicles or cake lolly popsicles. They're a gorgeous upgrade on traditional cake pop, but instead of a small round cake ball, you get a bigger dose in the form of a cute popsicle lolly.
I always think they look like mini Magnum ice creams!
To make cakesicles, you'll need a silicone ice lolly mould. These can come in a variety of sizes and number of cavities. I have 2 sets of 4-cavity mini cakesicle moulds (popsicle molds) that I like to use. These have a lolly size of roughly 7cm x 3.5cm. You can find these on Amazon for pretty cheap ( US link UK/EU link Cake popsicles usually have a chocolate or candy melts shell, which holds so much sweet cake-y joy. The filling is usually a mix of crumbled up sponge cake and frosting or spreads. However, you can also fill them with cookie dough, brownie, or other great treats and fillings.
You can also get cake pop popsicles in a variety of different shapes, such as a heart shape (with or without a stick) and ribbed rectangles.
I love that you can get so creative with what goes into them and how you decorate them!
But What Is Biscoff Anyway?
If you have never tried biscoff (and have been living under a rock!!), these are European cookies which are sweet, crispy and flavored with cinnamon and warm spices. They are also vegan.
They were first made by a Belgian baker and quickly became popular. People particularly enjoyed these cookies with coffee (the name biscoff itself comes from “biscuit” and “coffee”) and soon enough they gained worldwide popularity. They now also make this delicious cookie butter with the same biscoff flavor.
I often use biscoff cookies in the crust while making cheesecakes, I think they just belong there. The cookie butter is wonderful on toast, ice creams, mousse or just to eat with a spoon!
You can find these cookies and cookie butter at most grocery stores in the US.
How to make a no-bake Biscoff cheesecake?
Check out my yummy no-bake double chocolate ricotta cheesecake recipe with biscoff base!
Lotus Biscoff Cake Pops
- Cake pop sticks
- Water bath or tempering device
- 200 g Mascarpone
- 40 g Powdered sugar
- 300 g Lotus Biscoff sandwich cookie vanilla cream
- 250 g Milk chocolate couverture
- White chocolate heart sprinkles
- Crush your Biscoff cookies into fine crumbs
- Sieve sugar into a mixing bowl and mix it with the mascarpone until fluffy.
- Add Biscoff cookie crumbles and mix well with your hands.
- Form small balls and place them into the cake pop silicone molds.
- Close the silicone mold form and place the cake pop sticks.
- Freeze for one hour.
- Melt the milk chocolate couverture.
- Coat the frozen cake pops and decorate them.
- Let them solidify and store them in the fridge.
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove