White Chocolate Cheesecake Pops

These white chocolate cheesecake pops are fun, flavorful and so easy to customize! Go give them a try this holiday season!

Cake pops are a favorite among adults and children- they are a treat for the taste buds, and are the perfect little bite-sized dessert that you can put together in a matter of minutes. Fancy adding a bit of extra flavor and tang to your cake pops? These white chocolate cheesecake pops are just right.

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Ingredients For the Recipe
Kitchen Tools Needed
How to Make the White Chocolate Cheesecake Pops
Frequently Asked Questions
Tips & Tricks to Nail the Recipe
Recipe
Discussion

They’re creamy, soft, and have just the right flavor balance you will end up loving! Can’t wait to give it a try? Here’s all you need to know about getting the recipe right.

Ingredients For the Recipe

With just three ingredients to name, this is the perfect recipe to try your hands at when you want to whip up something quickly.

1 cup white melting chocolate (or candy melts)
1 12oz package cream cheese
1 cup coarse graham cracker crumbs

Kitchen Tools Needed

How to Make the White Chocolate Cheesecake Pops

Once you have all your ingredients ready, here’s what you need to do to make the cheesecake pops.

First, melt the white chocolate on medium heat or in a microwave.

heat cream cheese in another vessel and add the chocolate mixture to it

Next, with an electric mixer, mix the cream cheese until it gets creamy, then add the white chocolate.

Mix a few more minutes and pour it into a mold.

spread the mixture thoroughly and let it freeze for sometime

Leave it in a fridge to chill so you can make the balls easier later (about 10 minutes).

once it is stable make small small balls out of it

When the mixture is cold and set, remove it from the fridge and create balls.

add the stick to it and put it in crumbs

Insert the sticks into the balls and roll them in the graham cracker crumbs.

White Chocolate Cheesecake Pops ready to enjoy

Add some bows from satin ribbon on the sticks and make this dessert for your next party.

Frequently Asked Questions

What Can I Use Instead of Cream Cheese?

Cream cheese is an absolute must for this recipe, because well- you’re making cheesecake pops. If you don’t have cream cheese, you could make do with a couple of slices of store-bought cheesecake in any neutral-tasting flavor too. Just remember to use only the cheesecake potion, and remove the crust.
Also, keep in mind that you will need to use a baked cheesecake as opposed to a no-bake cheesecake, as the latter has a lot of whipped cream, which can be tricky to handle.

Can I Use Milk Chocolate Instead of White Chocolate?

You totally can. You could use dark chocolate too, especially if you’re trying to make this cheesecake pops a bit healthier- dark chocolate is loaded with antioxidants that are great for your body.
Using white chocolate allows you the flexibility of going a bit crazy with the toppings- which is why it is great to opt for during the holiday season.

What Toppings Can I Use?

While this recipe asks you to coat the white chocolate cheesecake pops in graham cracker crumbs, you can totally go ahead and experiment with the toppings. Crushed M&Ms, peppermint candy, gold or silver flake, sprinkles, and crushed nuts are all great options.
If you have a bit of extra time, you can also drizzle some melted chocolate or caramel sauce over the top of the set pops.

How to Store the White Chocolate Cheesecake Pops

Your white chocolate cheesecake pops can be stored in the refrigerator for up to a week- anything beyond that will cause more condensation on the surface than you can handle. Just remember to use an airtight container to keep it from catching any of those smells.
If you’re using sprinkles or any other colored candy as a topping, it is best to consume the cheesecake pops within 24 hours of making it, because the condensation can cause the color from these toppings to bleed, and it can make the pops look unappealing.

Tips & Tricks to Nail the Recipe

Ready to give this recipe a shot? Keep these little tips and tricks in mind to nail it.

If you’re melting the chocolate over the stovetop, remember to use a heavy-bottomed pan and keep the heat at the lowest setting to prevent the chocolate from burning.
If you are melting the chocolate in the microwave, make sure you stir it at every 30-second interval to get that perfectly melted, smooth chocolate.
Looking for a foolproof and safe method to melt your chocolate? Use a double boiler. It might take a few extra minutes, but there’s no risk of burning your chocolate.
If the white chocolate and cream cheese mixture don’t seem to set well enough for you to be able to shape it and is softer than you would want it to be, you can pop it into the freezer for a few minutes and give it some extra chilling time.
It is also a good idea to add a tablespoon of coconut oil into the white chocolate while you are melting it. This will help the mixture set well after you mix it with the cream cheese.
If none of these seem to work, and your cheesecake mixture is still too soft to handle, you can add some crushed graham crackers or any neutral-tasting cookie crumbs into the mixture. This will bulk up the cheesecake mixture and make it easier to shape and work with.
To add a bit of extra flavor and tanginess into the white chocolate cheesecake pops, you can add some lemon zest and/or lemon juice to the mixture.
You can also dip each cheesecake pop into melted chocolate and transfer it to a parchment paper lined baking tray and refrigerate it. These chocolate coated treats are perfect to make when you’re hosting a little party at home.

A bite of White Chocolate Cheesecake Pops in hand

How to Serve the White Chocolate Cheesecake Pops

Your cheesecake pops can be served as is, on a small plate, in a neat little pile. If you want to make them a mess-free treat, you can stick a toothpick into them when they’re all set, and serve them as tiny cheesecake lollipops.

Loved making these cheesecake pops? On the hunt for some more delicious and easy cheesecake-inspired recipes to try out? Here are a few good options to get started on.

Recipe

Yield: 24 Balls