Decadent Cheesecake Pops or Balls
Indulge in the ultimate bite-sized dessert with these Decadent Cheesecake Pops or Balls, a rich and creamy treat that’s as fun to make as it is to eat! Crafted with velvety cream cheese, a hint of vanilla, and a subtle crunch from graham cracker crumbs, these no-fuss cheesecake bites are baked, chilled, and transformed into perfectly scoopable balls. Each ball is dipped in luscious melted chocolate for an irresistible coating, and optional sprinkles or crushed nuts add a playful, crunchy finish. Perfect for parties, holidays, or an indulgent snack, these cheesecake pops are served on lollipop sticks or skewers, making them a portable slice of dessert heaven. Make them ahead for stress-free entertaining and enjoy a dessert that combines classic cheesecake flavor with a modern twist.
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Recipe Information
Ingredients
- 16 oz Cream cheese, softened
- 0.75 cup Granulated sugar
- 2 tsp Vanilla extract
- 2 large Eggs
- 0.5 cup Graham cracker crumbs
- 0.25 tsp Salt
- 2 cups Chocolate chips or melting chocolate
- 2 tbsp Vegetable shortening or coconut oil
- Sprinkles or crushed nuts (optional)
- 20 Lollipop sticks or skewers
Instructions
Preheat your oven to 325°F (160°C). Line a 9x9-inch baking pan with parchment paper, allowing the edges of the paper to hang over the sides for easy removal.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy.
Add granulated sugar, vanilla extract, salt, and eggs to the cream cheese and beat until all ingredients are well combined and the mixture is smooth.
Gently fold in the graham cracker crumbs until just combined.
Pour the cheesecake mixture into the prepared baking pan, spreading it evenly with a spatula.
Bake in the preheated oven for 35-40 minutes, or until the edges are set and the center has a slight jiggle.
Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.
Once the cheesecake is thoroughly chilled and firm, use a small cookie scoop or spoon to scoop out portions of cheesecake and roll them into 1.5-inch balls. Place the balls on a parchment-lined baking sheet and freeze for 30 minutes to 1 hour to firm up.
Melt the chocolate chips and vegetable shortening (or coconut oil) in a microwave-safe bowl in 30-second increments, stirring in between, until smooth and glossy.
Remove the cheesecake balls from the freezer. Insert a lollipop stick or skewer halfway into each ball.
Dip each cheesecake pop into the melted chocolate, making sure it’s completely coated. Tap off any excess chocolate.
If desired, sprinkle with sprinkles or crushed nuts while the chocolate is still wet.
Place the dipped cheesecake pops upright in a foam block or lay them gently on a parchment-lined tray. Let the chocolate set completely at room temperature or in the refrigerator.
Serve chilled and enjoy your decadent cheesecake pops!
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 44 mg | 15% | |
| Sodium | 125 mg | 5% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 19.1 g | ||
| Protein | 3.6 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 37 mg | 3% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 89 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
