Cheesecake Pops Recipe

This fun dessert is a twist on an old favorite. By taking classic cheesecake and turning it into a lollipop, you can adapt it for any occasion because it can be decorated any way you want! This means they’re perfect for occasions such as weddings, birthdays, and holidays. Start by following this recipe, and then use your imagination and creativity to decorate it however you want.

Cheesecake Pops Recipe

Adapted from


For the cheesecake:

3 packages cream cheese (8 ounces each)

3/4 cup granulated sugar

1/3 cup sour cream

3 tablespoons all-purpose flour

1 teaspoon vanilla

1/4 teaspoon salt

3 eggs

For the cheesecake pops:

24 lollipop sticks

10 ounces white chocolate

Miniature chocolate chips


For the cheesecake:

Soften the cream cheese to room temperature before making the filling.

Preheat the oven to 350 Degrees Fahrenheit. Spray a nine inch spring form pan with nonstick cooking spray.

In a large mixing bowl, beat cream cheese and sugar on medium speed until well combined. Add the sour cream and beat until mixed thoroughly. Add the flour, vanilla, and salt and mix gently on low speed. Add eggs one at a time with the mixer set on low speed.

Be sure to scrape the sides of the bowl with a rubber spatula a few times while mixing to make sure all the ingredients are incorporated. Be careful not to beat the mixture any more than you need to or else the cheesecake will be too dense.

Pour cheesecake into the pan and set in the center of the oven. Bake for 50 minutes or until the edges are a golden brown color and start to pull away from the sides. Remove from the oven and set the pan on a wire cooling rack. Let cool for 1 hour before placing the pan in the refrigerator. Let cool in the refrigerator for an additional 3 hours.

For the cheesecake pops:

Using a small ice cream scoop or melon baller, scoop the cheesecake from the pan and form into round balls with your fingers. Place each ball onto a piece of waxed paper and poke a lollipop stick through the center. Freeze for thirty minutes or until firm.

Melt the white chocolate in the microwave or double boiler. Dip each cheesecake pop into the white chocolate and then again into the topping of your choice, such as miniature chocolate chips, chocolate sprinkles, and candy sprinkles. You can also dip the cheesecake pops into melted milk or dark chocolate, instead. Store these pops in the refrigerator and remove just before serving.


Wedding Cheesecake Pops. Dip cheesecake pops into melted white chocolate, followed by white or silver candy sprinkles.

Patriotic Cheesecake Pops. Dip cheesecake pops into melted white chocolate, followed by a mixture of red and blue candy sprinkles. These are perfect for the Fourth of July!