Cheesecake Pops

10 September 2014 | By

cheesecakepops1There’s cake pops… and then there’s cheesecake pops.

It’s rare to find someone who doesn’t love cheesecake, so these are sure to be a crowd-pleaser–especially since they’re in cake pop form.

Serve these at your next party and watch your guests devour every single one.

You might even get to watch them fight to the death (okay, not really, but you get my drift) over the last piece!


Here’s what you’ll need:

-3 (8 oz.) packages cream cheese, softened
-3/4 cup sugar
-1/3 cup sour cream
-3 tablespoons all-purpose flour
-1 teaspoon vanilla
-1/4 teaspoon salt
-3 eggs
-24 lollipop sticks
-toppings (miniature semisweet chocolate chips, sprinkles, nuts, cinnamon sugar, whatever you want)

Preheat your oven to 350 degrees F.

And now on to the batter. Place your cream cheese and sugar in a large mixing bowl and beat until smooth. Then, add the sour cream and mix, mix, mix. When that’s done, add the flour, vanilla and salt. Make sure to combine everything properly.

Next, take the eggs and add them one at a time to the mixture. Blend each egg in before adding the next one.

Once your batter is properly mixed, pour it into a 9-inch springform pan and bake in the oven for 50 minutes.

Let cool for one hour, then refrigerate overnight.

Then, take a scooper and scoop out little cheesecake balls. Roll into perfect 1 1/2-inch balls, place them all on a baking tray lined with wax paper, and push the lollipop sticks into each one.

Put them back in the freezer for about half an hour to firm them up a bit.

Now comes the fun part–decorating! You can get creative with this one. Melt some chocolate chips to coat your cheesecake pop in, then roll in some nuts… or use melted white chocolate chips with oil-based food coloring for a more colorful coating. Sprinkles would be fun, too!

When you’re done decorating them, put them back in the freezer to let the chocolate coating harden.


Photo by tonydolor / CC BY-ND 2.0


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