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Tuesday, June 5, 2012

Cheesecake Pops

Kat and I love cheesecake!  Topped with strawberries, slathered in caramel, swirled in chocolate.... even just plain is yummy!  So of course, when we started making cake pops Kat's first desire was to one day make a CHEESECAKE POP.  Well, Kat, it's taken me a full year to get the courage to try it out!  But here you go..... your very own Cheesecake Pop!

What you have to do is first buy a cheesecake.  You could make one from scratch, but I'm impatient.  So I bought one.  Costco has lovely huge cheesecakes so you can make LOTS of these pops!  Okay, so make sure your cheesecake is nicely chilled.

Then take your handy-dandy mini scoop -- we like the Oneida cookie scoop pictured above -- and scoop balls of cheesecake, putting them on a plate and then chilling them in the fridge again.  We used only the filling, leaving the crust alone.  Snack for later!

(Click the photo for step-by-step melting & dipping instructions with pics!)

While the cheesecake balls of yumminess are chilling, you will want to prepare your candy melts.  Put a bag of melts into your melting pot, set the pot on "melt" and stir frequently 'til it's nice and smooth.  Switch the pot to "warm".

(Click the photo for a link to video instructions for dipping!)

Then remove the cheescake balls from the fridge, stick the sticks in them, and start dipping!  Tap off the excess chocolate and set the pops in a stand to dry.  They'll dry quickly because they're so cold.  Once they're dry, wrap them lollipop bags and put them in the fridge or freezer.

If you like, you can dip in one color and then dip in a second color.  Add some nuts like we did and then some sprinkles to make them pretty.  Or just eat them right away!  Just remember, once they're dipped, you'll want to keep them in the fridge or freezer until you're ready to enjoy them.

When it's finally time to eat, just pull them out and take a bite!  Mmmmmmm.... cheesecake.....

~ Pia


  1. Please visit our blog at www.sweetbakingboutique. blogspot.com

  2. Very cool!!!! I had one at a food expo last weekend and it was very tasty, thug not nearly as pretty as yours! This was just plain milk chocolate. But mine did fall apart after I bit into it. Luckily I was sitting at a table. Would have been so upset if I'd lost that yumminess to the dirty floor.

  3. Fantastic! I made cheesecake-flavored frosting with yellow cake. Was afraid to try actual cheesecake. Now I will try :) Was there any issue with it holding onto the stick while dipping?

  4. Thanks, all! :)

    Stephanie, good thinking sitting at a table -- I would've been totally sad if mine fell on the floor and was gone forever! Wonder if the pops just weren't chilled enough? Shouldn't have fallen off the stick like that... :(

    Sweetbakingboutique, we will swing by your blog!

    Kristi, no issues -- just have to be sure it's REALLY cold and that your kitchen is chilly, too. This stuff melts super fast! Share pics when you do yours, please. We love to see other bakers' awesome pops!

  5. These look great, never tried to make a cake pop with cheese cake before!! I saw similar looking cake pops recently, but they were bigger (full cupcake) and used a pretzel instead of a lollipop stick!

  6. These look so yummy, love how fun and colorful they are!

  7. If I store these pops in the freezer how long do you think I should let them out of the freezer before eating?

    1. Really depends on how cool/warm your kitchen or dining room is and how firm you like your pops, but we were good with having ours out for only about 10 minutes. It's kind of like an ice cream or a popsicle. :)

  8. Thanks for the great tips. Next time I will try them with one of those mini scoopers you mentioned.

  9. Sounds very interesting. It is not the normal kind of Cake Pop. I am going to try these sweet thing too, soon.

  10. Interesting version of the cake pops.