Biscoff Dipped Frozen Cheesecake Sticks
Like a Magnum, but it's Frozen Cheesecake and Biscoff served on a stick! It's sweet, creamy, full of texture, and just dreamy.
Equipment
- 8 Lolly Sticks
- 7x7 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
*You can crush the biscuits by blitzing them in a blender/chopper. Or do it the traditional way by placing them in a ziplock bag and crushing them with a rolling 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.
***If you are leaving the cheesecake in the freezer 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.