Cake pops are one of the most delicious and fun baking trends. They take everything we love about cake and add it to the ease of a lollipop. The next step in the cake pop world: cheesecake cake pops. They are easier to make than regular pops, take less time and use only 3 ingredients!
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🥥 Bite-Sized Cheesecake Bliss: Rich, Creamy, and Coconutty
These dark chocolate-coconut cheesecake pops blend delicious grown-up flavors with a fun and whimsical bite-size dessert. It's the perfect treat for any age!
Before you begin, you need only pick-up or make your family's favorite baked cheesecake, then you will be ready to start rolling these yummy pops. You can form them into wedges, balls or any shape you like.
Clocking in at just over an hour, these cheesecake pops are a perfect last minute treat for a potluck or party. Make up a batch of these to share with your coworkers on a down day, or to brighten your counter-tops at home.
The tangy, sweet, slightly bitter and tropical notes sing to many pallets and can be enjoyed by treat lovers of all kinds.
I also have this yummy raspberry cheesecake in a jar dessert you might like. Or, check out some more of the best cake pop recipes like these cake pops made with a mold and easy red velvet cake pops.
🍫 Ingredients
- cheesecake - Make sure it is the baked kind of cheesecake and chilled well or it will be difficult to form the cake pops. Choose your favorite flavor such as strawberry, blueberry, cherry or even pumpkin.
- dark chocolate - Are you a fan of all kinds of chocolate? To mix this recipe up, try using another type of chocolate, or combine different types for a fun alternative.
- shredded coconut - For the topping. Consider adding different toppings to your cake pop based on who you plan to serve to or what flavor you're going for.
*Check recipe card for ingredient amounts.
🍰 How to Make Cheesecake Cake Pops
Chef's Note: Before you begin, make sure the cheesecake is well-chilled.
Step 1. Make balls or wedges with the cheesecake. Use a small cookie scoop to scoop out rounds of the cheesecake and roll them into balls with your hands. Or, you can simply cut the cheesecake into small wedges. You need to work quickly here while the cheesecake is cold.
Step 2. Add treat sticks. Place them on a pan lined with wax paper. Carefully insert the lollipop sticks into the center of the cheesecake balls.
Step 3. Chill. Refrigerate or freeze for 30-60 minutes to allow the cake pops to firm up.
Step 4. Melt chocolate. Melt the chocolate (or candy melts) in a double boiler. Alternatively, you can microwave the chocolate at 20 second intervals, stirring each time until melted.
Step 5. Coat the cake pops. Insert the cake ball or wedge into the chocolate and rotate until covered. Softly tap and rotate the cake pop until the excess chocolate falls off. Don’t tap too hard or the cake ball could fall off!
Step 6. Add toppings and let dry. Place in a Styrofoam block, cake pop stand or on wax paper to dry. Sprinkle with coconut flakes while the chocolate is still wet.
Step 7. Serve. Serve the cheesecake cake pops!
✔️ Joss' Top Tips
- Make sure to keep that cheesecake chilled to begin with so that it's firm enough to hold its shape. Avoid working in a warm kitchen for best results.
- A good cookie scoop size is between 1.25” to 1.75” in diameter.
❓ Cheesecake Cake Pops FAQs
Store them in the fridge for up to 5 to 7 days.
Yes! You can freeze them for up to 3 months. Make sure to wrap them in plastic wrap and place in a freezer bag. Thaw in the fridge.
Absolutely! I like using dark chocolate for this recipe but you can definitely change it up to suit your taste. You can even try different colored candy melts and toppings like candy sprinkles or chopped nuts. Try to match the cheesecake flavor you are using.
🤎 More Cake Pop Recipes You Will Love
If you tried this Cheesecake Cake Pops Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!
📋Recipe
Cheesecake Cake Pops
Ingredients
- 1 small firm baked cheesecake - your favorite flavor like cherry, strawberry, blueberry etc.
- 2 cups fine quality dark chocolate - or candy melts
- shredded coconut flakes - for the cake pop topping
Instructions
- Make sure the cheesecake is cold to begin with. Use a small cookie scoop to scoop out rounds of the cheesecake and roll them into balls with your hands. Or, you can simply cut the cheesecake into small wedges. You need to work quickly here while the cheesecake is cold.
- Place them on a pan lined with wax paper. Carefully insert the lollipop sticks into the center of the cheesecake balls. Refrigerate or freeze for 30-60 minutes to allow the cake pops to firm up.
- Melt the chocolate (or candy melts) in a double boiler. Alternatively, you can microwave the chocolate at 20 second intervals, stirring each time until melted.
- Insert the cake ball or wedge into the chocolate and rotate until covered. Softly tap and rotate the cake pop until the excess chocolate falls off. Don’t tap too hard or the cake ball could fall off!
- Place in a Styrofoam block, cake pop stand or on wax paper to dry. Sprinkle with coconut flakes while the chocolate is still wet.
- Serve!
Equipment
Notes
- Some helpful kitchen tools for this recipe:
- Make sure to keep that cheesecake chilled to begin with so that it's firm enough to hold its shape. Avoid working in a warm kitchen for best results.
- Store them in the fridge for up to 5 to 7 days.
- You can also freeze them for up to 3 months. Make sure to wrap them in plastic wrap and place in a freezer bag. Thaw in the fridge.
- A good cookie scoop size is between 1.25” to 1.75” in diameter.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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