Cheesecake Party Pops

Cheesecake Party Pops via Sweetapolita
So far this “spring” seems to be party-filled in our family — cakelet birthdays, little-cousin birthdays, a baby shower and more. And it seems that, for some reason, I’ve been feeling the need to add cheesecake pops to the mix for every party I attend. I love making them because no two batches of cheesecake pops look the same — you can flavour the cheesecake any way you like (I did these chocolate banana pops for a recent sock-monkey-themed party — so fun!) and pair it with any colour scheme and decorative flags for some festive flair. Essentially you can tailor-make every batch to any event, and, just like their cute-as-can-be cousin, the original cake pop, they seem to be a crowd-pleaser wherever they go. Who doesn’t love a pretty little cakey treat on a stick?

Cheesecake Party Pops via Sweetapolita

For this batch (which was a trial run of what I’ll bring to my cakelet’s upcoming Princess birthday party), I went with a classic cheesecake flavoured with Princess Cake & Cookie Bakery Emulsion and coated them in Wilton’s Pastel Colorburst Candy Melts (here’s a progress shot). The emulsion gives the cheesecake an elevated vanilla taste with a hint of citrus, and the cheesecake base is more rich than sweet, so the super-sweet candy coating is like a blanket of happy wrapped around the creamy cheesecake. Plus, they just look so darn cute!

Sweetapolita

Speaking of so darn cute, Neve was more concerned with putting them in their own paper candy liners than eating them, which is probably a good thing. Before inserting the lollipop sticks in the cheesecake pops, I made the little pink polka dotted flags by simply wrapping a piece of washi tape (paper crafting tape) around the tops, sticking the two sides together and snipping a little decorative “v” from each one. It’s definitely a quick and easy way to instantly turn any pop into a party.

Cheesecake Party Pops

If you find your cheesecake pops looking a little lumpy and bumpy after you coat them with the candy melts, you can dunk them a second time once they set (which happens super-fast), just as you did the first round. This gives them a smoother finish, but a thicker layer of the coating, so it’s personal preference. I did two “coats” on this batch, but I probably could’ve done with just the one. There’s just something about a bowl of melted confetti-filled vanilla candy coating that makes me want to dip everything in sight. I figured it was probably my safest approach to stick with the pops. (“Honey . . . have you seen the kids?” Whoops!)

Cheesecake Party Pops via Sweetapolita

Cheesecake Party Pops are rather addicting to make and eat — I usually make them ahead of time and keep them in the freezer (not airtight, as they tend to crack that way) until needed — they keep exceptionally well, and this way it leaves me time right before a party to make the cake (and they come in handy when you need to sneak a little sugar fix from the freezer). Wrapping them up as little party favours, or even sending with your cakelets to school for class parties, is a fun way to go!

Here’s the recipe:

Cheesecake Party Pops

Yield: Approximately 3 dozen pops

Rich, creamy cheesecake rolled into individual servings on sticks and coated with vanilla candy melts.

Ingredients

    For the Cheesecake:
  • 3 250-gram bars cream cheese, softened
  • 1 cup (200 g) sugar
  • 3 eggs, lightly beaten
  • 1 cup (240 ml) sour cream
  • 2 teaspoons (10 ml) *Princess Cake & Cookie Bakery Emulsion
  • 1/4 teaspoon salt
  • 1/3 cup (45 g) all-purpose flour
  • For the Coating:
  • 3 283-gram bags of Wilton Colorburst Pastel Candy Melts
  • You will also need:
  • Waxed paper
  • 36 lollipop sticks (6-inch)
  • Washi tape (sticky paper tape aka crafting tape) of your choice for flags, optional

Instructions

    Bake the Cheesecake:
  1. Preheat oven to 350°F. Line the bottom of an 8 or 9-inch round springform pan with parchment paper and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar on medium speed until smooth, about 1 minute. Add eggs gradually, beating well after each addition. Stop mixer and scrape sides of bowl, when necessary.
  3. Turn the mixer back on and add the sour cream, followed by the flavouring and salt. Sprinkle in the flour and beat until incorporated, about 30 seconds. Use a rubber spatula to ensure the mixture is well combined, including the very bottom of the bowl.
  4. Pour the batter into prepared cake pan and bake on top of a baking sheet until the centre of cake is set (not jiggly) and top just begins to brown, about 40-45 minutes. Top of cake will crack.
  5. Let cake cool in pan on a wire rack, then chill covered loosely with plastic wrap, for at least 5 hours, or overnight if possible.
  6. Make the Pops:
  7. If making the flags for the pops, cut a piece of washi tape approximately 3-inches long and wrap around the top of the stick, making sure the edges line up before you press it down and adhere the two sides together. Use a sharp pair of scissors to snip a "v" shape from the end. Repeat with all of the sticks.
  8. Remove cheesecake from refrigerator and release outer ring of springform pan. Trim any top or edge crust off using a small, sharp knife. (Ideally there are no brown pieces anywhere on the cake.) Using a tablespoon or small stainless steel cookie scoop (35 mm/1 tablespoon capacity), spoon out 1 ball at a time from the cheesecake, rolling with your hands to create a uniform ball (you will likely have to wipe your hands with a clean, damp cloth after every few) like you would a meatball, and place on waxed-paper-lined baking sheet. Repeat until your baking sheet is full and continue with a second baking sheet until you have used up all of the cheesecake.
  9. Place 1/4 cup of the candy melts in a small microwave-safe bowl or ramekin and microwave until just melted (do not let them burn), about 20 seconds. Stir until smooth. Dip the end of each lollipop stick into the melted chocolate (about 1/2-inch) and insert straight down into the cheesecake ball about 2/3 of the way down. Repeat until you have a stick in every ball. Chill trays for at least 3 hours, or freeze for about 2 hours (but no longer -- you don't want them frozen).
  10. Once the cheesecake pops have been well-chilled and are firm to the touch, fill a microwave-safe bowl or measuring cup (I use a 1-cup glass measuring cup) with candy melts and heat in microwave until melted. Begin with microwaving for 1 minute, stir, then pop back in microwave for 20 second intervals, stirring after each one. Be careful not to burn them.
  11. Remove one tray of the pops from the fridge/freezer and start dipping one at a time, dunking straight down then lifting straight up and out carefully. Holding the pop over the bowl, let excess coating drip back in. Place coated pop stick side up on a fresh piece of wax paper to set. Repeat until you have coated each one.

Notes

*If you can't get Princess Cake & Cookie Bakery Emulsion you can substitute it with 2 teaspoons (10 ml) pure vanilla extract and 1 tablespoon (15 ml) lemon juice.

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Sweetapolita’s Notes:

  • I love using Princess Cake & Cookie Bakery Emulsion in place of vanilla for cheesecake (and oodles of other recipes! For my banana chocolate version I used the same cheesecake recipe, but replaced with Princess Bakery Emulsion with Banana Bakery Emulsion, coated the pops in dark chocolate melts and made little banana flags for the sticks.
  • You can also substitute the emulsion for pure vanilla extract and a tablespoon (15 ml) of lemon juice.
  • I use this 9-inch Springform Pan for the cheesecake.
  • You could use store-bought cheesecake, but just be sure to avoid the graham crust when rolling the balls.
  • I use this small Stainless Steel Scoop for making the actual cheesecake “balls.” 
  • I used Wilton Colorburst Candy Melts for these Cheesecake Party Pops and 6-inch Lollipop Sticks.
  • You can make the cheesecake up to two days in advance (keep refrigerated) and the cheesecake pops up to 2 weeks in advance and keep frozen. I recommend keeping them in large plastic resealable bags closed with the exception of a small opening (so they’re not airtight). Simply pull from freezer and pop into fridge until ready to use. You could also make up to 2 days ahead if you want to simply leave them in refrigerator.
  • For the party flags, I used pink polka dot washi tape folded over the top of each stick and snipped a “v” out of each one. I bought mine at Michael’s, but I have also seen this pink dotted pattern of tape on Etsy. So quick and easy!

Good luck & enjoy!

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Comments

  1. AmyC says

    So pretty like everything you share :) How long can you leave them out at room temp at a party when serving them? Can’t wait to try these

  2. says

    I love these cake pops!♥ I’ve always wanted to try some cheesecake cake pops, I think they’re a perfect match, so this recipe will be my excuse for making them! Plus, they look really elegant, perfect for a princess theme party, just like you said. Wonderful pictures too, Rosie! How do you take the pics so they “have” no shadows?
    Have a nice weekend,
    xo
    P.S. Congratulations on your upcoming book, I hope it will be out in Spain, because I really want it! :)

  3. Lexy says

    I’m new to your blog and I’m soooo impressed. There is so much here for me to come back and peruse. I’ll definitely try these cheesecake pops…they look beautiful and I’m sure they are delicious.

    The one thing I want to congratulate you about is how much I appreciate how you tell what size piping tubes you use. So many don’t do that and it makes it so much nicer for us to know exactly what YOU are using. Thank you for sharing all your secrets and delicious recipes also. Keep ‘em coming please.

  4. Meital says

    Hi, this looks great, I’m definitely going to try this, washi tape and all :).

    A quick question – when you write “3 250-gram bars cream cheese, softened”, do you mean 3 packs of 250 gram, 750 grams totally OR 3 packs, 250 grams totally)?

    Thanks!

  5. says

    These are so cute! Love the idea to turn them into pops instead of plain ol’ minis. I’ve been searching for this Princess Cake & Cookie Bakery Emulsion is stores but haven’t had any luck. Gonna have to order some.

  6. Roshini says

    These are so cute. But I can’t make them since cream cheese is not available in my place ;(
    I’m looking forward to see loads of pics from your cakelets b’day party.

  7. Tesei says

    Thank you Rosie for another great idea! These look simple and adorable!
    PS-I love you blog and have just read in another comment you have an upcoming book?!!! I had no idea, how could I miss that?! Congratulations, you deserve every bit of success you’re having! And thank you once more, sooooo much!!!

  8. says

    These look brilliant I love cake pops and I love cheesecake pure genius to mix the two and they are so cute as well I shall definitely be giving these a go for the next part I go to, thanks for sharing :)

  9. Cheri Kelly says

    Super idea, I make cheesecake from time to time and found that the cheesecake is baked when the internal temp reaches 150 degrees F. I definitely will try this idea for a change up on my desserts. Thanks!

  10. Natty B says

    Thank you so much for this post! I had cheesecake pops at a wedding a couple of years ago and I have been looking for a quality recipe for them ever since. Can’t wait to try them–mmmmmm–soooo good!

  11. says

    Hi Rosie, I really love cheesecake, and your cheesecake pops are wonderful! Really great for a children’s birthday party.
    I will bake them soon if I get all ingredients here in Germany. You will find my cheesecake pops soon on my blog :-)
    Thanks!

  12. says

    These look absolutely delicious! I have a whole book on cake pops and never once considered cheesecake ones! I will need to experiment with these soon :) Just today I made a little welcome home cake for my mom and brother, so the baking supplies have been broken in again after such a long period of time of no baking. This is the perfect opportunity! :) Love the flags, by the way

  13. says

    I love cheesecake. Tanks for sharing. The other day I made some shortbreads inspired in your La la lavender and lemmons shortbreads. Mines are pistachio’s and they were delicious :)

  14. Lisa says

    I tried this recipe and found it to be kind of a mess. I baked the cheesecake until it cracked but I really think it has to be way more over-baked to make the cheesecake balls. They also need to be frozen cold in order to dip. Sadly, not a fan of this recipe.

  15. Myra says

    these not only look amazing, but sound quite delicious as well. i would like to try to make these for my daughter’s birthday party. one question tho… i’m planning to make them ahead of time. how do you recommend i store them after they’re dipped in chocolate so they don’t sweat?

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