Biscoff Cheesecake Pretzel Bites
  • ½ package Biscoff cookies, approximately 16 cookies
  • 4 ounces softened cream cheese (I used ⅓ fat)
  • 1½ tablespoons brown sugar
  • 40 to 48 mini pretzel twists
  • approximately 4 ounces white chocolate
  • sprinkles
  1. In a food processor or blender, pulse your cookies to fine crumbs. Mix cookie crumbs with the softened cream cheese. Allow your cheesecake mixture to chill until firm, about 30 minutes.
  2. Remove mixture from refridgerator, and roll into small balls, about 2 to 3 teaspoons each. Sandwich the mixture between two pretzel twists, pressing down just slightly so that the mixture spreads to the edge of your pretzels.
  3. Melt chocolate according to your package directions. Dip each pretzel bite into the melted chocolate and add sprinkles. Allow the chocolate to harden before serving. Store in the refrigerator.
inspired by Sally's Oreo Cheesecake Pretzel Bites
Recipe by Kitchen Meets Girl at