I absolutely love the magic behind this Red Velvet Cheesecake Pops Recipe-it’s like the best of both worlds wrapped into one cute, bite-sized treat. These pops combine the rich creaminess of cheesecake with the soft, moist tang of red velvet cake, creating a flavor duo that s beautifully balanced and yes, utterly addictive. Whether you’re looking for a fun party dessert or a special homemade gift, these cheesecake pops really steal the show.

When I first tried making these, I was amazed at how easy they were to assemble and how well they held up on a stick for serving. You’ll find that their elegant look and delightful taste make them perfect for everything from birthday parties to cozy weekend treats. The Red Velvet Cheesecake Pops Recipe is definitely worth trying if you want a twist on traditional cake pops that feels a little fancier but is still totally manageable in your own kitchen.

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Why You’ll Love This Recipe

Perfect Flavor Combination: The creaminess of cheesecake wrapped in moist red velvet cake is irresistible.
Fun and Mess-Free Treats: Serving them on sticks makes snacking and sharing super easy and tidy.
Customizable and Elegant: You can dress them up with different coatings or dips for any occasion.
Great Make-Ahead Dessert: These hold up well in the fridge or freezer, giving you flexibility and convenience.

Four round white cheesecake pops with bright red drizzle on top are standing on white sticks. They sit on a white decorative cake stand with a ridged edge. Around the pops and on the stand, there are small pieces of red cake crumbs scattered. The background is a white marbled surface with soft lighting. Photo taken with an iphone --ar 4:5 --v 6.1

Ingredients You’ll Need

These ingredients work perfectly together to give you that classic red velvet flavor with creamy cheesecake goodness. I always recommend using quality white chocolate melts for the coating because they set nicely and taste fantastic.

White chocolate melts: I used Wilton candy melts, which melt smoothly and harden to a crisp shell that s perfect for dipping.
Cake pop sticks: These help keep everything together and make your pops easy to hold.
Red velvet cake: Half a recipe crumbled up, with icing mixed in to help bind the cake balls just right.
Cheesecake: Scooped out and shaped into small patties to encase the red velvet balls inside.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love experimenting with this Red Velvet Cheesecake Pops Recipe by tweaking coatings and toppings to fit the occasion. It s an easy recipe to personalize, and I encourage you to try what feels fun or seasonal to you.

Chocolate coating instead of white: Swapping the white chocolate melts for dark or milk chocolate gives a rich twist that my chocolate-loving guests adore.
Sprinkles or crushed nuts on top: I sometimes press colorful sprinkles or toasted pecans onto the still-wet chocolate for a festive look and added crunch.
Mini versions: I ve made bite-size pops for kids parties that are easier to eat in one or two bites.
Dairy-free version: Using a vegan cheesecake and dairy-free chocolate melts lets friends with dietary restrictions enjoy these too.

How to Make Red Velvet Cheesecake Pops Recipe

Step 1: Roll Your Red Velvet Cake Balls

You ll want to crumble your half batch of red velvet cake finely, then mix in just enough icing to help it stick together without becoming too sticky. I like to keep these about half the size of a traditional cake pop because the cheesecake will be wrapped around them, making for a perfectly balanced bite. Rolling them gently but firmly helps them hold their shape better during the next steps.

Step 2: Shape the Cheesecake Patties

Scoop out small rounds of cheesecake and flatten them into little patties. The trick I learned was to work quickly because cheesecake gets soft as it warms, making it harder to shape. Having a bowl of cold water nearby helps-dip your fingers in it before handling the cheesecake so it doesn t stick as much.

Step 3: Wrap Cheesecake Around Cake Balls

Take one patty and gently wrap it around a red velvet cake ball, smoothing the cheesecake layer evenly so it’s fully encasing the cake. It helps to chill your cake balls first, so the cheesecake stays firm and easier to handle. This creates a luscious cheesecake exterior with that lovely red velvet surprise inside.

Step 4: Insert Sticks and Chill

Dip the end of each cake pop stick in melted white chocolate and then carefully insert it halfway into each cheesecake-covered cake ball. This helps secure the sticks so they don t pop out later. Place the pops upright on parchment paper or foam block and let them chill in the fridge for at least 30 minutes to firm up before dipping.

Step 5: Dip in White Chocolate and Let Set

Melt your white chocolate melts in a bowl, then dip each chilled pop fully in the chocolate, giving them a gentle tap on the side of the bowl to let excess drip off-this avoids thick clumps of coating. Once dipped, stand them up again to let the chocolate harden completely at room temperature or pop them back in the fridge for faster setting.

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Pro Tips for Making Red Velvet Cheesecake Pops Recipe

Keep Everything Chilled: Chilling your cake balls and cheesecake patties before assembling helps prevent melting and makes shaping easier.
Use Cool Hands: I dip my hands in cold water before handling the cheesecake to keep it from sticking and warming too quickly.
Tap Off Excess Chocolate: Lightly tapping your dipped pops reduces thick clumps and results in a smooth, pretty finish.
Avoid Overhandling: The cheesecake softens fast, so don t overwork it-quick, gentle shaping keeps your pops neat and perfect.

How to Serve Red Velvet Cheesecake Pops Recipe

Red Velvet Cheesecake Pops Recipe - Recipe Image

Garnishes

When I serve these, I often add sprinkles or crushed freeze-dried raspberries right after dipping for a pop of color and texture. A light dusting of edible glitter or a drizzle of melted dark chocolate also adds a fancy touch that never fails to impress.

Side Dishes

These pops are great alongside a cup of coffee or hot chocolate after dinner. For parties, I like pairing them with fresh berries or a simple fruit salad to balance the richness.

Creative Ways to Present

For birthdays or bridal showers, I ve arranged my Red Velvet Cheesecake Pops Recipe standing upright in a decorated foam block or inside a pretty mason jar filled with mini marshmallows or colored sugar. It turns dessert into a charming centerpiece that guests can admire before digging in.

Make Ahead and Storage

Storing Leftovers

I keep leftover pops stored in an airtight container in the fridge, separated by parchment paper sheets to avoid sticking. They last well for up to 4 days and still taste fresh and creamy when eaten chilled.

Freezing

If you want to freeze them, wrap each pop individually in plastic wrap and place them in a freezer-safe container or bag. I ve found they maintain their flavor and texture nicely for up to a month this way. Just be sure to thaw them in the fridge before serving so they don t sweat.

Reheating

Since these are best served chilled, I don t recommend reheating them. Simply let frozen pops thaw in the refrigerator for a few hours before enjoying that perfect creamy texture.

FAQs

Can I use a whole red velvet cake for this recipe?

For this Red Velvet Cheesecake Pops Recipe, I usually recommend using half a cake because the cheesecake layer adds bulk, and using a whole cake could make the pops larger than desired. But if you want bigger pops, feel free to adjust the ratio and cheesecake accordingly.
What if I don t have cake pop sticks?

If you don t have sticks, you can serve these on mini cupcake liners for easy handling, though using sticks makes grabbing and dipping way simpler and less messy.
Can I make these ahead for a party?

Absolutely! These Red Velvet Cheesecake Pops hold up great refrigerated for a day or two before your event. Just keep them covered so they don t absorb fridge odors.
How do I prevent cracking in the chocolate coating?

Make sure your cake pops are fully chilled before dipping and avoid dipping more than once. Also, tapping off excess chocolate thinly coats the pop, reducing cracking as it sets.

Final Thoughts

I genuinely think this Red Velvet Cheesecake Pops Recipe is one of those desserts that feels special but isn t intimidating to make, which is why I keep coming back to it. Whether you re baking for a crowd or just to treat yourself, these pops offer both impressive flavor and presentation with surprisingly little fuss. Give this recipe a try-I promise you ll end up with smiles, compliments, and a few sneaky extra bites for yourself!

Red Velvet Cheesecake Pops Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 92 reviews

Author: Jessica
Prep Time: 1 hour 45 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours 15 minutes
Yield: 12 pops
Category: Dessert
Method: No-Cook
Cuisine: American

Print Recipe

Description

Delightfully rich and festive Red Velvet Cheesecake Pops featuring a moist red velvet cake core wrapped in creamy cheesecake, all coated in smooth white chocolate. Perfect for parties and special occasions, these bite-sized treats combine the lusciousness of cheesecake with the classic flavor of red velvet cake in a fun, handheld pop.

Ingredients

Cheesecake Layer

Cheesecake (enough to wrap around cake balls, approximately from one standard cheesecake)

Red Velvet Cake Layer

Red Velvet Cake (half a full recipe, crumbled with icing mixed in)

Decoration

White Chocolate Melts (such as Wilton candy melts), enough for dipping the pops
Cake Pop Sticks

Cook Mode Prevent your screen from going dark

Instructions

Roll Cake Balls: Take the crumbled red velvet cake mixed with icing and roll them into small balls, about half the size of a typical cake pop. This smaller size is needed to accommodate the cheesecake layer.
Prepare Cheesecake Patties: Scoop out portions of cheesecake and shape them into small round patties. These patties should be just large enough to wrap around each cake ball.
Assemble Cheesecake Pops: Carefully wrap each red velvet cake ball with a cheesecake patty, shaping and smoothing it to form a cohesive ball with cheesecake on the outside and cake on the inside.
Insert Sticks and Chill: Dip the tip of each cake pop stick into a bit of melted white chocolate and insert it into the assembled cheesecake cake ball. This helps secure the stick inside. Place the pops in the fridge to firm up and chill before dipping.
Dip in White Chocolate: Once firm, dip each pop into melted white chocolate, coating the entire surface. Gently tap the stick or side of the bowl to remove any excess chocolate. Allow the coating to fully harden at room temperature or in the fridge before serving.

Notes

Only half the Red Velvet cake recipe is needed to match the quantity of cheesecake available from one standard cheesecake.
Make sure the cake balls are smaller than usual to allow for the cheesecake layer on the outside.
Allow pops to fully firm up in the fridge after inserting sticks for best structural integrity when dipping.

Nutrition

Serving Size: 1 pop (approx. 50g)
Calories: 220
Sugar: 18g
Sodium: 90mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 3g
Cholesterol: 50mg