Our culinary journey recently led us to the vibrant streets of New York City, a place synonymous with extraordinary dining experiences. Thanks to a special invitation, my girlfriend and I enjoyed an unforgettable “hot date” in the Big Apple. The highlight of our evening was a delightful dinner at David Burke’s Fishtail restaurant. This visit came during NYC Restaurant Week, offering an incredible opportunity to savor gourmet meals at a fraction of their usual price – a truly massive deal for those who appreciate fine dining!

To make the evening even more special, our dear friend and fellow food enthusiast, Mark Tafoya, joined us for dessert. And what a wise decision that turned out to be! As the grand finale of our meal, a captivating tower of spherical treats was placed at the center of our table, immediately drawing gasps of delight and curiosity.

The restaurant’s ambiance was wonderfully dim, adding an air of mystery to our dessert. Initially, it was hard to discern exactly what these intriguing spheres were. However, after a collective chorus of “ooohs” and “aaaahs” over their stunning presentation, we leaned in for a closer look. To our absolute delight, we discovered they were not just any dessert, but exquisite CHEESECAKE POPS! Some were elegantly coated in rich chocolate, while others shimmered with a delicate strawberry candy melt, all uniformly rolled in crunchy graham cracker crumbs. The combination of textures and flavors was an instant hit, leaving an indelible mark on my culinary memory.

From that moment on, these delightful cheesecake pops took residence in my mind. For two straight weeks, they were all I could talk about, a constant, nagging craving. Yet, after the glorious indulgence of our NYC dining spree, I had committed myself to a “no-sugar” challenge. The struggle was real: I desperately wanted those cheesecake pops, but I knew I couldn’t have them. This internal battle of “want, can’t have, want” became a daily torment.

Desperate for an intervention, I reached out to my friend Julie, the creative force behind The Little Kitchen. I implored her for help, hoping she could cure my intense, almost insane obsession. And, true to her generous and culinary-gifted nature, she delivered. Her solution was nothing short of brilliant: Homemade Red Velvet Cheesecake Pops.

Well, so much for my “no-sugar” commitment! One bite of Julie’s creation and all willpower melted away. But with a dessert this divine, there’s always next week for healthy eating, right?!

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Allow me to introduce you to Julie, an incredible individual who balances her life as a software engineer by day with her passion as a prolific food blogger by night. Though, truth be told, my frequent emails about food-related queries during work hours often receive surprisingly swift responses from her. This leads me to believe she’s actually a food blogger ALL THE TIME – a true testament to her dedication!

Julie shares my profound obsession with all things food, and her baking skills are truly exceptional. Her Hello Kitty Cake, for instance, is so delightful it could make even the most stoic person “meow” with joy. It’s an honor to feature her culinary artistry.

~ Jaden

p.s. For those who adore cake pops, don’t miss our quick video guide on how to make classic cake pops, step by step. See me and the boys in action as we transform simple cake into delightful bite-sized treats!

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When Jaden approached me about contributing a guest post featuring cheesecake pops, I was absolutely thrilled. It was perfect timing, as I had just made my very first cake pops the previous month and had instantly fallen in love with these adorable little treats. They are undeniably cute and, more importantly, so incredibly delicious that they are completely worth every bit of effort. Chocolate cake pops, of course, hold a special place in my heart. While researching further into the world of delightful confectionery, I stumbled upon Bakerella’s cheesecake pops. I’m a massive admirer of Angie’s work, and just like Jaden, she is wonderfully kind and inspiring in person. Her cheesecake pop creations are always breathtakingly beautiful.

Inspired by these wonderful discoveries, I began brainstorming ways to add my unique twist to the classic cheesecake pop concept. My thoughts quickly turned to a delicious fusion: why not combine the best of both worlds – cheesecake and cake pops? The idea of red velvet cheesecakes immediately sprang to mind. Imagine that winning combination: a moist, rich chocolate cake, vibrant red, paired with a creamy, luscious cheesecake. It’s a match made in dessert heaven! Why not encapsulate all that exquisite flavor and texture into a single, perfect bite, encased in a delectable candy coating?

Crafting these Red Velvet Cheesecake Pops does require a little bit of time and effort, but I promise you, the end result is absolutely worth it. This unique combination is truly to die for. The addition of creamy cheesecake to an already fluffy, velvety red chocolate cake, all enveloped in a crisp candy shell, creates an unparalleled textural and flavor experience. It’s a truly winning combination that elevates a simple treat to gourmet status.

I sincerely hope you’ll be inspired to give this recipe a try and enjoy making and tasting them as much as I did!

– Julie

Indulge in Homemade Red Velvet Cheesecake Pops: The Ultimate Dessert Recipe

Prepare to delight your taste buds and impress your guests with these spectacular Red Velvet Cheesecake Pops. This recipe combines the rich, moist flavor of red velvet cake with the creamy tang of cheesecake, all enrobed in a sweet candy shell and sprinkled with graham cracker crumbs. They are the perfect bite-sized indulgence for parties, gifts, or simply a luxurious treat for yourself. Follow our detailed guide to create these irresistible gourmet dessert pops.

Ingredients for Red Velvet Cheesecake Pops:

• 1 box (standard size) red velvet cake mix
• 1/2 cup store-bought buttercream or cream cheese frosting (Betty Crocker Whipped Buttercream recommended for ease)
• 1 (7-inch) plain cheesecake (store-bought or homemade)
• 1-2 cups graham crackers, finely crumbled
• 1 bag (10-12 oz) candy melts, in your preferred color (Wilton Color Burst Pastels are a great choice, available at craft stores)
• 1/4 – 1/2 cup vegetable oil

Essential Supplies You’ll Need:

• 24-30 candy or cookie sticks (readily available at craft stores)
• Microwave-safe bowl, at least 3 inches deep (for dipping)
• 1/2 tablespoon measuring spoon
• Cookie sheet, lined with foil
• Rectangular foam block or a second cookie sheet covered in foil and parchment paper (for drying pops)

Step-by-Step Instructions to Create Your Red Velvet Cheesecake Pops:

1. Prepare the Red Velvet Cake Base: Begin by baking the red velvet cake according to the directions on the box mix or your chosen recipe. You will only need half of the baked cake for this recipe, so consider dividing the batter into two smaller pans to enjoy the other half as a separate dessert! Once baked, allow the cake to cool completely. Once cool, crumble the cake thoroughly using two forks or, for a finer texture, a food processor. In a large bowl, combine the crumbled cake with the buttercream or cream cheese frosting, mixing until you achieve a smooth, consistent cake mixture that holds its shape.

2. Form the Red Velvet Cake Balls: Using your 1/2 tablespoon measuring spoon, scoop out leveled portions of the cake mixture. Roll each portion tightly into a smooth, uniform ball. Arrange these cake balls on your foil-lined cookie sheet. Aim to make approximately 24-30 cake balls. Once all balls are formed, place the cookie sheet in the refrigerator for 20-30 minutes to firm them up.

3. Enrobe with Cheesecake: This step can be a little messy, but it’s crucial for the signature cheesecake pop experience! Once your cake balls are firm, scoop about 1/2 tablespoon of the plain cheesecake. Flatten it slightly in the palm of one hand. Place a chilled red velvet cake ball on top of the flattened cheesecake. Carefully mold the cheesecake around the cake ball. Using your other hand, scoop an additional 1/2 to 3/4 tablespoon of cheesecake and use it to fully encase the cake ball, creating a complete cheesecake layer. If necessary, gently roll the combined ball in your palms to smooth out the cheesecake layer. (Pro Tip: Cheesecake can be sticky! After molding every two cheesecake balls, it’s a good idea to wash and thoroughly dry your hands to prevent excessive stickiness and ensure a clean finish for the remaining pops.) Place the newly formed cheesecake-coated balls back onto the cookie sheet and return them to the refrigerator for another 20-30 minutes to firm up.

4. Add the Graham Cracker Crumb Coating: Remove the chilled cheesecake balls from the refrigerator. Roll each ball generously in the finely crumbled graham cracker crumbs until it is completely coated. The crumbs will adhere beautifully to the slightly tacky cheesecake surface, adding a delightful crunch and classic cheesecake flavor. Return the crumb-coated balls to the cookie sheet and place them back in the refrigerator while you prepare the candy melts.

5. Prepare the Candy Melts for Dipping: While the cheesecake balls are chilling, melt the candy melts in your deep microwave-safe bowl. Follow the directions provided on the candy melt bag for optimal melting. Once melted, add 1/4 cup of vegetable oil to the candy melts and whisk thoroughly until smooth. Continue adding small amounts of oil, a tablespoon at a time, and whisking until you achieve a thin, fluid consistency. This consistency is essential for providing a smooth, even, and thin coating on your cheesecake pops, preventing them from being too thick or clumpy.

6. Insert the Candy Sticks: Take one candy stick and dip about 1/2 inch of its tip into the prepared candy coating. Immediately push the dipped end of the stick into the “bottom” (flattest side) of a chilled cheesecake ball. This small amount of candy melt acts as a “glue” to secure the stick. Be careful not to push the stick completely through the ball. Once all sticks are inserted, you officially have cheesecake pops! Place them back on the cookie sheet and refrigerate for 30 minutes to an hour (or even overnight) to ensure the stick is securely set and the pops are very firm.

7. Coat Your Cheesecake Pops: Remove the well-chilled cheesecake pops from the refrigerator. If your candy melts have hardened, remelt them gently in the microwave until they are once again smooth and fluid. Take one cheesecake pop by its stick and completely immerse it into the candy melt. Quickly remove it, gently spinning the lollipop stick and tapping your wrist against the edge of the bowl to allow any excess candy melt to drip off. This technique, popularized by Bakerella in her book “Cake Pops,” ensures a smooth, even coating. Once coated, carefully place the pop onto your second cookie sheet (covered in parchment paper) or insert the stick into a rectangular foam block for drying.

8. Final Chill and Enjoy: After coating all the pops, refrigerate them for at least 15 to 20 minutes to allow the candy shell to fully set and harden. Always store your finished Red Velvet Cheesecake Pops in the refrigerator until you are ready to serve and enjoy them. Each bite promises a delightful combination of sweet candy melt, crunchy graham cracker, creamy cheesecake, and rich red velvet cake!

Each bite of these delightful treats offers a symphony of textures and flavors: the crisp sweetness of the candy coating, the subtle crunch of graham crackers, the rich, creamy tang of cheesecake, and the moist, velvety embrace of the red velvet cake. They are truly an unforgettable dessert!

Expert Tips for Crafting Perfect Red Velvet Cheesecake Pops:

• Choose the Right Dipping Bowl: For seamless dipping, use a bowl that allows at least 3 inches of depth once your candy melts are fully melted. This ensures you have ample room to fully immerse your cheesecake pop in one smooth motion, achieving an even coating without difficulty.
• Candy Melt Variety: While we recommend Wilton Color Burst Pastels for their vibrant hues and smooth melting, feel free to experiment with other brands and colors to match your occasion or personal preference. Just ensure they are specifically designed for melting and coating.
• Utilize Leftover Cake: This recipe only calls for half of a standard red velvet cake. Don’t let the remaining “cake dough” go to waste! Roll it into 1-tablespoon size balls, insert sticks, and dip them in leftover candy melts to create traditional red velvet cake pops. It’s a great way to maximize your efforts and enjoy another delicious treat.
• Graham Cracker Crumb Management: Some graham cracker crumbs may inevitably fall into your candy melts during the coating process. For lighter-colored candy melts, this usually isn’t an issue. However, if you’re using dark chocolate or a similarly dark-colored candy melt, a significant amount of crumbs might affect the appearance. You can minimize this by ensuring your pops are well-chilled and the crumbs are pressed firmly before dipping.
• Storing Leftover Candy Melts: Don’t discard any unused candy melts! Allow them to cool and harden, then transfer the solid block into a plastic zip-top bag. When you’re ready to use them again, simply cut open the bag and remelt the block in an electric chocolate melter or a microwave-safe bowl. This reduces waste and keeps them handy for future baking projects.
• Batch Preparation for Convenience: If you don’t have an entire day to dedicate to this delightful project, break it down into stages. You can bake the cake one day, cool it completely, and then wrap it tightly in plastic wrap for storage. On a separate day, you can roll the cheesecake balls. The dipping in candy melts can then be done on yet another day. This approach makes the process much more manageable and less time-consuming.