• Preparation Time 55 minutes + 3 hours refrigeration
  • Baking Time 30 minutes
  • Makes 60 cheesecake pops
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Crust
  • 1 cup Robin Hood® Original All Purpose Flour
  • 3 tbsp cold butter, cut into pieces
  • 3 tbsp brown sugar
  • ¼ tsp ground cinnamon
  • 1 egg yolk
  • Cheesecake
  • 1 lb cream cheese, softened
  • 1 can Eagle Brand® Low Fat Sweetened Condensed Milk
  • ½ cup plain yogurt
  • 2 eggs
  • 1 tsp vanilla extract
  • ¼ cup Robin Hood Original All Purpose Flour
  • 1 cup chopped white chocolate or white chocolate chips
  • 60 lollipop sticks
  • Coating
  • 1 lb white, milk or semi-sweet chocolate, melted

Serving Size: 60 cheesecake pops


Serving Size: 60 cheesecake pops

  • Preheat oven to 350°F (180°C). Line a 9” x 13” (3 L) baking dish with parchment paper, overlapping the 2 longer sides for easy removal from pan.
  • Crust: Mix crust ingredients in a large mixing bowl until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
  • Cheesecake: Beat cream cheese and condensed milk in large mixing bowl until smooth and creamy. Beat in yogurt. Add eggs, one at a time, beating well after each addition. Add vanilla, flour and white chocolate. Pour over crust.
  • Bake in preheated oven 30 minutes or until top is golden and firm to the touch. Cool to room temperature, cover and refrigerate until very cold, at least 3 hours or up to overnight.
  • Assembly: Cut cold cake into ¾” (1.9 cm) cubes. Roll into balls or leave as cubes (or both!). Place on a parchment-lined baking sheet. Carefully insert lollipop sticks into cheesecake. Freeze uncovered until solid, about 1 hour. Dip frozen cheesecake pop into melted chocolate. Place any decorations on immediately, as chocolate will harden quickly. Continue with remaining pops.


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