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Cheesecake Pops

Rated as 4.68 out of 5 Stars

"A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends."
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6 h 10 m servings 217 cals
Original recipe yields 24 servings (24 pops)


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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
  3. Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
  4. Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
  5. Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.


  • Cook's Note
  • You can use mini chocolate chips, toasted coconut, nuts or sprinkles or dip the pops into caramel topping.

Nutrition Facts

Per Serving: 217 calories; 15.6 g fat; 16.4 g carbohydrates; 3.9 g protein; 58 mg cholesterol; 130 mg sodium. Full nutrition

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Most helpful positive review

Oh my gosh! Be really really careful not to overcook the cheesecake even the tiniest of bits. I got distracted by the phone, and ended up with a crust. Picked the crust off, and tried to scoo...

Most helpful critical review

Mine came out horrible! It wasn't sweet enough and it didn't really taste like cheesecake either.

Most helpful
Most positive
Least positive

Oh my gosh! Be really really careful not to overcook the cheesecake even the tiniest of bits. I got distracted by the phone, and ended up with a crust. Picked the crust off, and tried to scoo...

This is a very nice recipe and they are so cute. I dipped my cheesecake pops in melted semi-sweet chocolate and rolled it in crushed graham cracker crumbs. This made it taste just like the chees...

Loved these. Instead of using a scooper I used a little non flavored pam on food plastic sanitation gloves that you can get at Sam's etc. and rolled them into balls. After making all the balls...

I made these for a baby shower and everyone just loved them and wanted to know how to make them. They were a bit time consuming, and I forgot to dip them in toppings while they were still wet (s...

I made key lime cheesecake pops for my husband for his birthday. It was quite messy and I was worried they wouldn't turn out, but after a couple of hours in the freezer, they were so easy to de...

What a great idea!!! I am going to make these for my day's birthday party. A suggestions to those who said it was messy. I make peanut butter balls and i use a half a stick of paraffin wax in th...

I can rate the method only, as I used it to salvage a cheesecake I baked that did not turn out as 'pretty' as I hoped it would. It was still delicious, and I didn't want it to go to waste, so I...

Great recipe. Big hit at the office. We made one strawberry cheesecake and one coconut macaroon cheesecake. We coated the strawberry cheesecake with white chocolate and drizzled the remaining st...

I made these for the sweets table at a graduation party. They turned out perfect. Yes, they take a little time but don't be afraid to "get your hands dirty"! YUM... thanks for sharing.