It seems like dessert on a stick has somewhat become a trend. And frankly, it does make an amazing party dessert. Instead of regular cheesecake, you’d want to try making these Biscoff-dipped Frozen Cheesecake on a stick for your next occasion. These are inspired by Winter Wonderland‘s dipped frozen cheesecake sticks, and you won’t believe how easy it is to make it at home. I like to think of it as a Magnum version of cheesecake, and I can guarantee that everyone is going to want more of it!
Why You’d Love This Biscoff Frozen Cheesecake Sticks Recipe
It’s sweet, creamy, and it’s just the perfect party dessert! The frozen cheesecake itself is already a fantastic treat, but giving it an extra Biscoff “outer shell” just takes it to another level. By dipping your frozen cheesecake slice into melted Biscoff, it forms a lovely shell – think of it like the chocolate shell on a Magnum, but it’s Biscoff over cheesecake on a stick. The cheesecake recipe doesn’t require any baking and only takes a couple of simple ingredients to make. My secret is to use Le Petit Beurre biscuits to make the cheesecake base. It yields such an irresistible buttery crust that adds the perfect oomph to the cake. Honestly, you just have to try this recipe out and see it for yourself.
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How to Make Biscoff Dipped Frozen Cheesecake Sticks
Ingredients for the Frozen Cheesecake
- Biscuits – I used Le Petit Beurre
- Butter
- Salt (optional*) – see recipe notes
- Cream Cheese – Philadelphia cream cheese is just irreplaceable when it comes to making cheesecakes
- Condensed Milk
- Double Cream
- Vanilla Extract
Ingredients for the Biscoff Dip
- Biscoff Spread
- Biscoff Biscuits
Recipe Notes
- You are going to need a 7×7-inch cake tin, baking sheets, and lolly sticks for this recipe
- A blender/chopper would make your life easier too for crushing the biscuits. If not, simply do it the traditional way by placing the biscuits in a ziplock bag and crushing them with a rollling pin.
- The Le Petit Beurre biscuits are already salted, so I don’t find it necessary to add more salt. But if you are using other biscuit brands, you may want to add a pinch of salt to enhance the flavours.
- It takes a couple of hours for the cheesecake to set in the freezer completely. You can prep the cheesecake the day before and leave it in the freezer overnight as well. If freezing overnight, you may need to take the cheesecake out and leave it at room temperature for 10-15 minutes for the cake to soften up enough to cut. Don’t let it soften up too much though, as the cake could start melting when you dip it into the warm melted Biscoff.
- You can melt your Biscoff spread using the microwave (in 10-20 second intervals, stirring in between), or by placing your jar of Biscoff in a hot water bath.
- If not serving immediately, you can store your dipped cheesecake sticks in the freezer. Simply leave it out at room temperature for about 10-15 minutes to soften up before serving.
Biscoff Dipped Frozen Cheesecake Sticks
Equipment
- 8 Lolly Sticks
- 7×7 inch Cake Tin
Ingredients
For the Cheesecake
- 167 g Le Petit Beurre Biscuits (1 pack) crushed*
- 100 g Butter melted
- A pinch of Salt (optional)**
- 280 g Cream Cheese
- 190 g Condensed Milk
- 150 g Double Cream (whipped)
- 1 tsp Vanilla Extract
For the Biscoff Dip
- 250-300 g Biscoff Spread melted****
- 80 g Biscoff Biscuits crushed*
Instructions
- Line your cake tin with baking sheet.
- Mix crushed biscuits with melted butter (and salt, if using), and press them to the bottom of the cake tin to form a crust.167 g Le Petit Beurre Biscuits (1 pack), 100 g Butter
- In a large mixing bowl, whisk cream cheese until fluffy.280 g Cream Cheese
- Add condensed milk and keep whisking until fully incorporated.190 g Condensed Milk
- Fold in the whipped double cream and vanilla extract.150 g Double Cream (whipped), 1 tsp Vanilla Extract
- Spread the cream cheese mixture evenly over the crust.
- Cover with foil and place in the freezer to freeze for a few hours or overnight till the cheesecake is set.
- Once the cheesecake is set***, cut it into 8 slices. Insert a lolly stick into each slice.
- Place melted Biscoff spread in a large bowl. Dip the cheesecake slices into it until fully coated.250-300 g Biscoff Spread
- Sprinkle the crushed Biscoff biscuits over each dipped cheesecake slice.80 g Biscoff Biscuits
- Either serve immediately or store in the freezer*****.
Notes
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