Ingredients
Scale
- 16 oz (450 g) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups crushed graham crackers or vanilla wafers
- 1 cup red velvet cake crumbs (for the crumble)
- 1 cup caramel sauce (store-bought or homemade)
- 8 oz (225 g) white chocolate or almond bark, melted
- Wooden lollipop sticks
- Sprinkles or additional red velvet crumble for garnish
Instructions
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Shape the cream cheese mixture into small balls, about 1 to 1.5 inches in diameter, using hands or a cookie scoop. Place on a parchment-lined baking sheet.
- Insert wooden lollipop sticks into each cheesecake ball, then freeze for at least 2 hours until firm.
- Prepare the crushed red velvet cake crumbs for the crumble and melt the white chocolate in a microwave or double boiler until smooth.
- Dip each frozen cheesecake pop into the melted white chocolate, allowing excess to drip off. Immediately sprinkle with red velvet crumble or garnishing sprinkles. Drizzle caramel sauce on top for added flavor.
Notes
- Ensure the cream cheese is softened to avoid lumps in your mixture.
- Chill the cheesecake balls thoroughly before dipping to prevent melting or breaking.
- Use high-quality white chocolate for best coating and vibrant appearance.
- For extra richness, drizzle additional caramel sauce after coating.
- Add the red velvet crumble before the chocolate hardens for a textured finish and appealing look.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pop (about 50g)
- Calories: 180 Kcal
- Sugar: 14g
- Sodium: 45mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
