Back to Cheesecake Pops

Print Options


Card Sizes

Cheesecake Pops Recipe

Cheesecake Pops Recipe

“This is a very quick, easy and fun dessert for any occasion.” The possibilities are endless with these cute bites. Customize them for any occasion by using different toppings. —Evelyn Moore, Elk Grove, California
TOTAL TIME: Prep: 2 hours + freezing YIELD:45 servings


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 3 packages (10 to 12 ounces each) vanilla or white chips
  • 3 tablespoons shortening
  • Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts


  • 1. Line the bottom of a 9-in. springform pan with parchment paper; coat paper and sides of pan with cooking spray. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
  • 2. Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
  • 3. Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. balls of cheesecake; roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.
  • 4. In a microwave, melt vanilla chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator. Yield: 45 cheesecake pops.

Nutritional Facts

1 each: 203 calories, 14g fat (8g saturated fat), 37mg cholesterol, 80mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 3g protein.

Reviews for Cheesecake Pops

Sort By :

Average Rating
Reviewed Dec. 14, 2013

"This recipe is AWFUL!! What are all of these other people talking about??? I followed everything EXACTLY to the recipe and these did not come even close to turning out! So, what they don't tell you is that getting the bits of the cheesecake into balls is difficult and sticky. They turn out being little roundish-lumps covered in graham cracker crumbs. And then there's melting the white chocolate down to be able to dip the balls. Um, no. The microwave burns the chocolate, and when you finally get it melting, it doesn't become liquid enough to dip anything into it. SUCH a waste of time and effort. Just go to the bakery and buy them!"

Reviewed Nov. 16, 2013

"I made it for New Years Eve and everyone loved it! I thought it was difficult to make trying to get the white chocolate over the cheese cake ball without breaking the ball."

Reviewed Sep. 17, 2011

"Made this for my sister's baby shower. It was a hit!"

Reviewed Apr. 17, 2011

"excellent recipe. they take some time to make but are defiantly worth the effort. I sent some to work with my husband a few months ago and the guys keeps asking for me to make some more. Big hit at party's."

Reviewed Aug. 20, 2010

"I made these for a friends birthday a few years ago and now make them all the time for everyone in attendance! I will say that I leave out the graham cracker part - it takes too much time with not a lot of pay off - and when I'm in a "bind" I just go and buy a simple cheesecake and then "cheat" to dip them that way - but either way - it is wonderful!"

Reviewed Jul. 21, 2010

"Really wanted to like these. Way too much work for the end result. Should have just made a delicious cheesecake."

Reviewed May. 11, 2010

"I have'nt made them yet, but they look adorable, is there a chocolate version of these?"

Reviewed Mar. 28, 2010

"I made these the first time for a friend's birthday about a year ago. Now every time there is a special occasion, someone requests these pops. It does require lots of work and patience, but the end result is absolutely worth it."

Reviewed Jul. 1, 2009

"a little bit of work involved but oh so worth the effort!"

Loading Image