Biscoff Cheesecake Cookie Balls

These Biscoff Cheesecake Balls blend my favorite creamy cheesecake flavors with the spicy-sweet notes of Biscoff cookie butter then finish with a crunchy cookie crumb. Every bite feels like a bakery treat but comes together without turning on the oven. They are fast easy and always disappear first at gatherings or whenever my sweet tooth strikes.

You will find these dangerously snackable. The first time I made them I brought them to a family movie night and everyone asked for the recipe before the end credits rolled.

Ingredients

• Cream cheese: adds a rich creamy base choose block style for best texture and ensure it’s fully softened for a smooth mix
• Powdered sugar: sweetens the cheesecake mixture and makes it velvety always sift to avoid lumps
• Biscoff spread: brings signature caramelized spice flavor use the creamy variety and room temperature for easy blending
• Vanilla extract: rounds out the flavors always use pure vanilla for depth
• Biscoff cookies: provide crunch and extra Biscoff taste look for cookies that snap crisply and crush them finely for best coating
• Extra Biscoff spread to drizzle on top: creates a beautiful glossy finish heat gently for perfect pouring consistency

Instructions

Prepare the Cheesecake Mixture:

Beat softened cream cheese powdered sugar Biscoff spread and vanilla extract in a mixing bowl with an electric mixer or sturdy whisk for about three minutes until completely smooth and fluffy scraping sides as needed so no lumps remain

Incorporate the Cookie Crunch:

Gently fold in half of the crushed Biscoff cookies using a spatula aiming for even distribution throughout the creamy base to create bits of texture in every bite

Chill the Mixture:

Transfer the entire bowl to the refrigerator for at least thirty minutes allowing the mixture to firm up and become easy to scoop and roll

Shape the Balls:

Line a baking tray with parchment paper to prevent sticking then using a tablespoon or small cookie scoop portion the mixture into even mounds roll between your palms to form smooth balls and space apart on the tray

Coat in Cookie Crumbs:

Pour the remaining crushed cookies into a shallow dish roll each cheesecake ball in the crumbs pressing lightly so they stick and form a crisp outer layer

Optional Decorative Drizzle:

If desired warm extra Biscoff spread until fluid then drizzle generously over the coated balls using a spoon or piping bag for neat lines and extra flavor

Chill to Set:

Return the finished balls to the refrigerator (or briefly to the freezer for firmer texture) and chill at least thirty minutes so they set fully before serving

Save

The Biscoff spread is the shining star here. I fondly remember my kids sneaking spoonfuls from the jar while I worked on this recipe. Watching them lick their fingers before rolling the balls brings me joy every time we make these together.

Storage Tips

Store the finished cheesecake balls in an airtight container in the refrigerator for up to five days. To freeze place balls in a single layer on a tray until solid then transfer to a resealable zip bag and freeze for up to two months. Let baked balls stand at room temperature for thirty minutes before serving for the creamiest texture.

Ingredient Substitutions

You can easily swap the Biscoff spread for creamy peanut butter or Nutella for a nuttier or chocolaty twist. Use graham crackers instead of Biscoff cookies for a milder base. For a dairy free version use plant based cream cheese and check that your alternative spread is vegan.

Serving Suggestions

Serve these chilled as an afternoon coffee treat or on a holiday dessert platter. Stack them on a decorative tray and finish with a sprinkle of extra crushed cookies for flair. Press a wooden skewer or lollipop stick into each ball for bite-sized party pops.

Save

These cheesecake balls look beautiful on any dessert plate and taste even better than they appear. Make ahead for effortless entertaining or an easy sweet fix any time.

Recipe FAQs

→ Can I substitute Biscoff spread with another ingredient?

Yes, peanut butter or Nutella can replace Biscoff spread for a delicious twist using the same method.

→ How do I ensure a smooth and creamy mixture?

Use softened cream cheese and blend thoroughly with an electric mixer or whisk until no lumps remain.

→ Do these need to be baked?

No baking is required. After mixing and rolling, the balls simply need chilling to set their shape.

→ How can I add extra flavor?

Add a pinch of cinnamon or sea salt to the cheesecake mixture for deeper flavor layers.

→ What is the best way to coat the balls?

Roll the chilled balls in finely crushed Biscoff cookies for a crunchy exterior and optional drizzle with warmed spread.

→ Are these suitable for vegetarians?

Yes, all main ingredients are vegetarian friendly, making them suitable for a variety of diets.