Chocolate Cheesecake Pops Recipe

Name: Chocolate Cheesecake Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 3 tablespoons cold butter, cut into pieces; 3 tablespoons brown sugar; ¼ teaspoon cinnamon; 1 egg yolk; 1 lb cream cheese, softened; 1 (300 ml) caneagle brand sweetened condensed milk; ½ cup plain yogurt; 2 eggs; 1 teaspoon vanilla; ¼ cup all-purpose flour; 1 cup white chocolate or 1 cup white chocolate chips, chopped; 60 lollipop sticks; 1 lb white chocolate or 1 lb milk chocolate or 1 lb semisweet chocolate, melted

Servings: persons

1 cup all-purpose flour
3 tablespoons cold butter, cut into pieces
3 tablespoons brown sugar
¼ teaspoon cinnamon
1 egg yolk
1 lb cream cheese, softened
1 (300 ml) caneagle brand sweetened condensed milk
½ cup plain yogurt
2 eggs
1 teaspoon vanilla
¼ cup all-purpose flour
1 cup white chocolate or 1 cup white chocolate chips, chopped
60 lollipop sticks
1 lb white chocolate or 1 lb milk chocolate or 1 lb semisweet chocolate, melted

1
Preheat oven to 350F Line a 9x13 -inch baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan,.
2
CRUST:.
3
Mix crust ingredients until mixture resembles coarse crumbs.
4
Mixture will be very dry.
5
Press into dish.
6
CHEESECAKE:.
7
Beat cream cheese and condensed milk until smooth and creamy.
8
Beat in yogurt.
9
Add eggs, one at a time, beating well after each addition.
10
Add vanilla, flour and white chocolate.
11
Pour over crust.
12
Bake in preheated oven 30 minutes or until top is golden brown and firm to the touch.
13
Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or overnight.
14
ASSSEMBLY:.
15
Cut cake into 3/4 inch cubes.
16
Roll into balls or leave as cubes, (or both!)
17
Place on a parchment-lined baking sheet, Carefully insert lollipop sticks into cheesecake.
18
Freeze uncovered until solid, about 1 hour.
19
Dip frozen cheesecake pop into melted chocolate.
20
Place any decorations on immediately as chocolate will harden quickly.
21
Continue with remaining pops.

1626

kcal

Calories

104

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all-purpose flour, 3 tablespoons cold butter, cut into pieces, 3 tablespoons brown sugar, ¼ teaspoon cinnamon, and more.

Yes, Chocolate Cheesecake Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Cheesecake Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions