Chocolate Cheesecake Pops | Recipes

Chocolate Cheesecake Pops

(22) Ratings:
Prep Time:
Baking Time:
Makes:60 cheesecake pops

These delicious chocolate cheesecake treats are perfect for get-togethers or taking on the go. Try making a “bouquet” to delight friends or family on a special day.



1 cup 250 mL Robin Hood® Original All Purpose Flour
3 tbsp 45 mL cold butter, cut into pieces
3 tbsp 45 mL brown sugar
¼ tsp 1 mL ground cinnamon
1 egg yolk


1 lb 500 g cream cheese, softened
1 can 300 mL Eagle Brand® Low Fat Sweetened Condensed Milk
½ cup 125 mL plain yogurt
2 eggs
1 tsp 5 mL vanilla extract
¼ cup 50 mL Robin Hood Original All Purpose Flour
1 cup 250 mL chopped white chocolate or white chocolate chips
60 lollipop sticks


1 lb 500 g white, milk or semi-sweet chocolate, melted


  1. 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.
  2. Crust: Mix crust ingredients in a large mixing bowl until mixture resembles coarse crumbs. Mixture will be very dry. Press into dish.
  3. 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.
  4. 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.
  5. 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.


  • Pops can be frozen in an airtight container for up to 3 weeks. Let them defrost for ½ hour before eating.

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