Cheesecake Pops Recipe Guide

Cheesecake Pops

Cheesecake Pops

Cheesecakes are great favorites. But for some who are not so keen on cheesecake, a slice can be a bit too cheesy. The cheesecake pops is a good variation of the old-time favorite. It is visually more colorful and playful, and the size is just enough to give you a bit of cheese without overdoing it.

What you need:

Good for 24 sticks

  • Cream cheese, softened, 3 packs of 8 oz.
  • All-purpose flour, 3 tbsp.
  • Eggs, 3 pcs.
  • Sugar, ¾ cup
  • Sour cream, 1/3 cup.
  • Vanilla, 1 tsp.
  • Salt, ¼ tsp.
  • White confectioner’s coating, 10 oz.
  • Lollipop sticks, 24 pcs.
  • For topping: Toasted coconut.
  • For topping: Miniature chocolate chips (unsweetened).
  • For topping: graham cracker crumbs.


  1. Pre-heat oven (350 degrees Fahrenheit);
  2. In a large bowl, mix cream cheese and sugar, beat until smooth;
  3. Pour in the sour cream into the mixture, blend;
  4. Add flour, salt and vanilla, mix well;
  5. Mix in the eggs one at a time, blending in between;
  6. Blend without overbeating it;
  7. Pour this batter unto a pan (9 inches springform);
  8. Place the pan inside the pre-heated oven, let stay for 50 minutes or until edges have browned;
  9. Remove, and let cool for an hour;
  10. Refrigerate overnight or at the very least, for 3 hours;
  11. Scoop out round cheesecake balls using a small cookie scoop;
  12. Roll them to uniformed sizes of 1.5inches;
  13. Line a cookie sheet with wax paper, and put the balls on it;
  14. Gently push a stick into the cheese balls;
  15. Put the cookie sheet in the freezer until the cheese balls are firm;
  16. In pot, melt the white confectioner’s coating;
  17. Dip each cheesecake into this melted white delight;
  18. Then dip into the toppings, and return to the wax paper-lined cookie sheet;
  19. Refrigerate until ready to serve the cheesecake pops.

These cheesecake pops make great dessert for children’s parties. Enjoy!

More guide at here.

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