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A ball of rich red velvet cake is covered in a layer of creamy cheesecake and a white chocolate coating in these glorious Red Velvet Cheesecake Pops. They’re a bite-sized version of The Cheesecake Factory’s Ultimate Red Velvet Cheesecake!
Red Velvet Cheesecake Pops
A ball of red velvet cake covered in creamy cheesecake. Does is get any better than that?
Truth be told, my favorite cheesecake from there is the Fresh Banana Cream. I am a banana flavor kid all the way.
But ever since I found Bakerella’s Red Velvet Cake Recipe I have been more of a red velvet fan.
And I have always been a lover of cheesecake.
So to me, these pops are the perfect treat of two amazing things covered in white chocolate (which is my preferred chocolate – naturally, since it’s the least nutritious of the chocolate options).
Here’s how to make them:
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Red Velvet Cheesecake Pops
- Prep Time: 1 hour 45 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
A ball of rich red velvet cake is covered in a layer of creamy cheesecake and a white chocolate coating in these glorious Red Velvet Cheesecake Pops. They’re a bite-sized version of The Cheesecake Factory’s Ultimate Red Velvet Cheesecake!
Ingredients
- Cheesecake
- White chocolate melts (I used the wilton candy melts)
- Cake pop sticks
- Red Velvet cake (half the recipe and crumble the cake, with icing added, ready to be rolled into balls)
Instructions
Notes
I only needed half the Red Velvet cake recipe to go with the amount of cheesecake I had from one cheesecake.
Nutrition
- Serving Size:
- Calories: 997
- Sugar: 79.8 g
- Sodium: 531.2 mg
- Fat: 61.9 g
- Carbohydrates: 102.6 g
- Protein: 11.5 g
- Cholesterol: 196.9 mg
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As always, thanks for reading!
can these be left out on a table for a party? if so, how long can they be left out? or do they require refrigeration right until eating them because of the cheesecake? Thank you!
You could leave them out for an hour or so, but they shouldn’t be left out at room temperature for more than 2 hours.
Such a yummy recipe
Can you buy a premade cheesecake? Do you scoop the cheesecake out with icecream scoop the wrap around the cake ball
Yes you can.
I have some questions. So I bake the cheesecake and after its cooled take and wrap around my red velvet cake balls?
Correct
Hi there! Would your no bake cheesecake work with these?
No, you need a baked cheesecake.
I’m going to make these but what kind of cream cheese or cheese cake do I use I haven’t baked a cheese cake before
I have linked to the cheesecake recipe within the recipe card. You can make that cheesecake without the crust. Just line the cake pan with aluminum foil.
do I use the crust of the cheesecake in the cake balls or just the filling?
If not is there a way I could just make the filling?
You don’t need the crust and you could bake the cheesecake without it. Just line the springform pan with aluminum foil and bake as directed. This is a super old recipe and could probably use an update.
I have made your red velvet cheesecake many times. Everyone loves it. The cheesecake part does not have a crust in that recipe whereas this one for the pops does. Is it necessary to have the crist for these?
No, the crust isn’t necessary. Glad to hear you enjoy the other one!
Hello – the Cake-Pops looks so white – how does it go, because the Cheesecake isn’t “white” because of the eggs …???
How do you do the dipping of the white chocolate ?
After the pops firm up in the fridge, melt the white chocolate. Then holding the end of the stick, dip pops into white chocolate and lightly tap on the side of the bowl to remove excess chocolate. I try to tap the stick on the side of the bowl and let the chocolate drip off at the base of the pop. I hope that helps!