Daring Baker’s Cheesecake Pops!

This month’s challenge was from Deborah of Taste and Tell and Elle from Feeding My Enthusiasms . Our challenge was to make a delicious cheesecake and form it into these adorable little pops. We had the choice of decorating how we wanted. I chose to dip my pops in milk chocolate then sprinkle them with cute colorful round sugar balls.

To stand them all up, I stuck them in little flower pots with styrofoam in the bottom. My family devoured these, I highly recommend this recipe for any occasion! The only negative for me was rolling the cheesecake into balls. Super messy, I had to keep spraying my hands with cooking spray otherwise I had cheesecake blobs rather than circles! Once you get through that step, the rest is cake!

My favorite part of the challenge was the photo shoot and eating them up! Check out the Daring Baker’s Blog Roll for other great Cheesecake Pops! Here are some of my finished photos!






Cheesecake Pops

5 8-oz. packages cream cheese at room temperature
2 cups sugar
¼ cup all-purpose flour
¼ teaspoon salt
5 large eggs
2 egg yolks
2 teaspoons pure vanilla extract
¼ cup heavy cream
Boiling water as needed
Thirty to forty 8-inch lollipop sticks

1 pound chocolate, finely chopped – you can use all one kind or half and half of dark, milk, or white (Alternately, you can use 1 pound of flavored coatings, also known as summer coating, confectionary coating or wafer chocolate – candy supply stores carry colors, as well as the three kinds of chocolate.)

2 tablespoons vegetable shortening
(Note: White chocolate is harder to use this way, but not impossible)
Assorted decorations such as chopped nuts, colored jimmies, crushed peppermints, mini chocolate chips, sanding sugars, dragees) – Optional

1. Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil.
In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream.

2. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes.

3. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight.

4. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

5. When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

6. Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.) Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed. Refrigerate the pops for up to 24 hours, until ready to serve.

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64 Responses
  1. Dolores

    I’m sorry it’s taken me nearly a month to get here… I love your spring-style floral-inspired cheesecake pops. Great job!

  2. Alli grins

    Love these! They’d be a hit at a baby shower. Your blog is amazing. Makes me want to eat;-)

  3. Maggie

    Thank you, Thank you, Thank you. We made these for a baby shower this week and they were a huge hit!!! Very Cute!

  4. Erin

    Those look great!! Your pictures are fantastic. I really like the big sprinkles you used. I am making these again tomorrow, so maybe I’ll see if I can find sprinkles like that at my grocery store. 🙂 So cute!

  5. Hilary

    This has nothing to do with your cheesecake pops, but I just had to tell you that I made one of your older recipes last night, your mexican pasta bake! It was so good and my husband loved it too!
    Thank you for a great site, great ideas, too many to try!!

  6. Barbara Bakes

    Jenny – I have given you the “You Make My Day Award”. I know you have received this award before, but I wanted give it to you again to show my appreciation for sharing your great recipes. Feel free to not pass it on again if you wish.

  7. KacieFlake

    These were so good! I’m so lucky to have tried them! Your pictures of them are absolutely adorabe. How creative!

  8. RecipeGirl

    Cute idea to put them in pots! I was afraid as they defrosted that they would lose their hold on the stick and slide off!! Yours are super cute 🙂

  9. Veronica

    How cute! Those look so delicious! What great photos…it looks almost as if you can grab it from the screen (and I wish I could!)

  10. Lina

    your cheesecake pops are so yummy looking! I just joined daring bakers and ill be starting next month! yeay!

  11. Antonio Tahhan

    your cheesecake pops look AMAZING! I love the idea of using a flower pot. Great job!
    ps. I just came across your blog and the first thing I wanted to ask was whether that was your kitchen, but then I read your comment. That kitchen does look amazing though!

  12. Lunch Buckets

    Those are so freakin’ cute in the little pots! I love your sugar balls too – I’m amazed at all the different types of sprinkles people have!

  13. dobetter

    Jenny these are so cute! I love the candied sugar balls you used. You really have a talent for photographing your creations. Thanks for inspiring!

  14. Sharon

    Oh my gosh, these are adorable! You are quite talented. 🙂
    I may attempt these when my family visits next week. How catchy!
    Thanks for sharing.

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