White Chocolate Dipped Cheesecake Pops
White Chocolate Dipped Cheesecake Pops are made of balls of homemade cheesecake dipped into white chocolate melts. Cheesecake fans go crazy for this exquisite, portable treat!!!
This twist on Cake Pops is a delicious alternative to more classic Cake Pop Recipes.
Why You Must Make
I’m a little late to the cake pop fad. In fact, until recently spotting a recipe for cheesecake pops, I had no intention of ever making any. I was co-hosting a bridal shower for a darling neighbor girl I watched grow from a uniformed school girl to a college athlete to a professional woman and soon to be wife!
- These sounded too irresistible to pass up. I decided to use Ghiradelli White Chocolate Melting Wafers (affiliate link) for dipping and found some festive sprinkles to jazz them up.
- Cake pops can be made for any occasion by using different colored sprinkles.
- They’re perfect for cheesecake lovers!
Ingredient Notes
- Kitchen Staples – Sugar, Flour, Salt
- Cream Cheese – PRO-Tip: Have at room temperature. It will be smoother when not mixed while cold.
- Vanilla Extract (affiliate link) – Use real vanilla extract, not artificially flavored for the tastiest results.
- Eggs – Have at room temperature for easier incorporation. I use large eggs in all my recipes unless otherwise noted. PRO-Tip: Separate the yolk from a cold egg. It will be less likely to break.
- Heavy Cream – For the best results, use cream with 36-40% butterfat, marked heavy cream.
- Graham Cracker Crumbs – You can find these in the baking aisle of larger grocery stores. You can also make your own in a food processor or place them in a Ziploc bag and smash with a rolling pin until they form crumbs.
- Candy Melts (affiliate link) – Joann’s Fabrics stores may have these in stock.
- Sprinkles – Use colors to go with your theme.
Tips for Making Cake Pops
- PRO-Tip: Make sure your filling is chilled, not frozen so they hold their shape while dipping. If they’re frozen, the chocolate coating will dry so fast, you may not get them thoroughly covered.
- To make all your cake balls a consistent size, use a measuring spoon or cookie dough scoop. This is if you are making them for a gathering, but not so important if you’re making them to eat at home. My family doesn’t care as much about how their desserts look as long as they taste good!
- PRO-Tip: Dip your stick into the candy coating just before inserting it. This will help keep the cake pop securely in place.
- After dipping, gently tap the cake pop on the side of the dipping container so any excess chocolate drips off.
- Let your cake pops dry upright. If you can find a piece of Styrofoam in your basement, insert the sticks into it to keep them vertical.
The Cake Pop Challenge!
This is one of those recipes where you finally perfect the technique by the last dip. It takes some practice to determine when the consistency of the topping is just right, when it’s too late to add sprinkles, and when the cheesecake is too warm to stay attached to the pops. So there were a few not so attractive ones, but the taste was paramount. Thankfully, these white chocolate dipped cheesecake pops were excellent! Plus they weren’t too shabby for my first cake pop attempt!
The Verdict
At the shower, one of my friends asked me if I bought these at Starbucks! I guess they looked better than I thought! They garnered rave review from all the guests. Plus MY family didn’t want these gems to leave the house!!! I did let them sample some of my practice attempts, though.
I was even asked how I got the cheesecake inside. I just love when a dish creates such curiosity and enthusiasm! Definitely worth the extra effort!!! My other contributions were Lemon Bars and Caramel Espresso Bars.
White Chocolate Dipped Cheesecake Pops
Homemade cheesecake balls are dipped into white chocolate for an exquisite, bite sized treat!
Ingredients
For the cheesecake:
- 16 ounces of cream cheese, at room temperature
- ¾ cup plus 2 tablespoons sugar
- 1 ½ tablespoons flour (1 tablespoon plus 1½ teaspoons)
- 1 teaspoon vanilla
- Dash of salt
- 2 eggs, at room temperature
- 1 egg yolk, at room temperature
- 2 tablespoons heavy cream
For the Pops:
- 1 ½ cups graham cracker crumbs (I processed one sleeve/9 rectangles)
- 24 ounces white candy melts (I used Wilton brand)
- Lollipop sticks
- Sprinkles (optional)
Instructions
- Preheat the oven to 325º.
- In a mixing bowl, beat cream cheese till smooth. Continue mixing and gradually add in sugar.
- Add the flour, vanilla, and salt and mix well, scraping the sides of the bowl as needed. Add eggs and yolk and mix till just combined. Beat in cream till just combined.
- Pour into 8-inch cake pan or spring-form pan and bake for 50 minutes.
- Cool for about an hour, then cover and cool overnight in the refrigerator.
To assemble:
- Place graham cracker crumbs in a bowl.
- Scoop about a tablespoon of cheesecake and roll into a ball between your palms, then roll in crumbs.
- Place on parchment-lined cookie sheet. Chill (I chilled overnight). If yours are still soft, place the tray in the freezer while assembling pops.
- Place candy melts into a small bowl (you want the melted candy to be deep for dipping). Melt in microwave according to package instructions.
- Dip the end of lollipop sticks into the melted candy melts about ½ inch, then insert into the chilled cheesecake ball.
- Dip the whole ball into the melts. Remove and tap gently to remove excess (tapping your wrist is one method that works well). Either place on a cookie sheet to harden or insert into a piece of Styrofoam (this allows the coating to harden without developing a flat side).
- Re-microwave melts as needed. Store in refrigerator.
Notes
Adapted from Bakerella via Crazy for Crust.
Recommended Products
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Nutrition Information:
Yield:
35Serving Size:
1 cake popAmount Per Serving: Calories: 142Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 30mgSodium: 63mgCarbohydrates: 22gFiber: 0gSugar: 14gProtein: 1g
