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
1. Roll red velvet cake into balls. Make sure they are smaller, about half the size, than a normal cake pop, since we will be adding cheesecake onto the outside of it.
2. Scoop out cheesecake.
3. Make a little round patty with the cheesecake. Wrap the cheesecake around the red velvet and make a nice ball.
4. Using a little bit of white chocolate on the end of the stick, put stick into cake ball. Allow pops to firm up in the fridge.
5. Dip pops into white chocolate and lightly tap on the side of the bowl to remove excess chocolate. Allow to dry and harden.
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
