Mini Cheesecake Pops

A little preview of what's coming — mini cheesecake pops, dipped in chocolate and completely portable. These are exactly the kind of fun, giftable treat I've been obsessed with lately, and they're honestly easier to make than a full cheesecake.

Ingredients

• 500g cream cheese, room temperature
• 100g granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 150g graham cracker crumbs
• 300g chocolate (dark, milk, or white), melted
• Lollipop sticks
• Sprinkles or crushed cookies, for decoration

Directions

1. Preheat oven to 160°C/320°F. Beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla.
2. Pour into a lined baking dish and bake for about 25-30 minutes, until just set with a slight jiggle in the center. Cool completely, then chill for at least 2 hours.
3. Once fully chilled, scoop the cheesecake into small balls (a small ice cream scoop works well) and roll in graham cracker crumbs.
4. Insert a lollipop stick into each ball and freeze for 30 minutes to firm up.
5. Dip each frozen cheesecake pop into melted chocolate, letting the excess drip off, then decorate immediately with sprinkles or crushed cookies before the chocolate sets.
6. Place upright (a styrofoam block or tall glass works well) and refrigerate until fully set.

Hugs, Alla xox

Something new is coming this September — my Cheesecake on a Stick course. The waitlist is open now! Join the waitlist →