Sometimes you need a dessert that breaks the rules of plating and forks. We all crave that perfect bite of creamy cheesecake, but who says it has to be served in a slice? These handheld treats bring the luscious texture of a classic cheesecake into a fun, bite-sized format that fits perfectly into a busy lifestyle.
This recipe transforms a rich, sour-cream-spiked cheesecake batter into delightful pops coated in smooth white chocolate. It captures the essence of a fancy bakery window with a texture that is dense, moist, and satisfyingly creamy. Whether you call them cake pops or push pop cakes, they deliver serious flavor impact.
Why You’ll Love This Texture
This isn’t just dry sponge cake mixed with frosting; it is genuine, baked cheesecake enrobed in a crisp shell. The sour cream in the batter ensures the center stays incredibly moist and tangy, contrasting perfectly with the snap of the white confectioners’ coating. It is a texture lover’s dream—creamy on the inside, crunchy on the outside.
Because they are bite-sized, you get the perfect ratio of coating to filling in every single mouthful. They are fantastic for parties where you want to mingle without balancing a plate, or for a quick sweet treat kept in the freezer for emergency cravings. The make-ahead nature of this recipe means you can do the work when you have time and enjoy the rewards later.
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Push Pop Cakes
- Total Time: 5 hours
- Yield: 36 pops
- Diet: Vegetarian
Description
Creamy baked cheesecake is transformed into delightful handheld treats dipped in smooth white chocolate. Perfect for parties, these bite-sized pops offer a rich, tangy center with a satisfyingly crisp outer shell and crunchy toppings.
Ingredients
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 3 large eggs
- 1 pound white confectioners’ coating or candy melts
- 1/2 cup miniature semisweet chocolate chips
- 1/2 cup toasted coconut
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan.
- In a large bowl, beat the softened cream cheese and sugar until smooth, then blend in the sour cream.
- Mix in the flour, vanilla, and salt before adding the eggs one at a time, beating well after each addition.
- Pour the batter into the springform pan and bake for 50 minutes or until the center is set; allow it to cool on a wire rack for 1 hour.
- Refrigerate the cheesecake for at least 3 hours or overnight until completely firm.
- Scoop the chilled cheesecake into 1½-inch balls, roll into spheres, and place on a baking sheet lined with waxed paper.
- Insert a lollipop stick into each ball and freeze for 30 minutes to secure the sticks.
- Melt the white confectioners’ coating and dip each pop to cover, immediately adding chocolate chips or toasted coconut before the coating sets.
- Store the finished pops in the refrigerator until ready to serve.
Notes
To ensure a smooth finish, tap the lollipop stick gently against the side of the bowl after dipping to remove any excess coating. If you plan to make these for a specific event, the cheesecake base can be baked up to two days in advance and kept refrigerated until you are ready to scoop and dip.
- Prep Time: 40 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Quick Pantry Ingredients
To get that melt-in-your-mouth consistency, we stick to high-impact dairy and simple staples. Here is what you need to gather:
- Cream Cheese: You will need three 8-ounce packages, softened. This forms the dense, tangy base of our filling.
- Sour Cream: The secret weapon for moisture. It adds a subtle tang and ensures the cheesecake doesn’t feel heavy or dry.
- Sugar & Flour: Just enough sugar for sweetness and a touch of flour to bind the batter so it holds its shape when scooped.
- Eggs: Three large eggs provide structure and richness.
- Confectioners’ Coating: White coating melts smoothly and sets fast, acting as the perfect glue for toppings.
- Toppings: Miniature semisweet chocolate chips and toasted coconut add crunch and visual flair.
How to Make It
Step 1: Mix the Batter
Preheat your oven to 350°F (175°C). In a large bowl, beat the softened cream cheese and sugar until completely smooth. Blend in the sour cream, scraping down the sides to ensure no lumps remain. Mix in the flour, vanilla, and salt, then add the eggs one at a time, beating well after each.
Step 2: Bake the Base
Pour the batter into a 9-inch springform pan. Bake for roughly 50 minutes, or until the edges are golden and the center is set. Allow the cheesecake to cool on a wire rack for 1 hour, then refrigerate for at least 3 hours (or overnight) to firm up completely.
Step 3: Form the Pops
Once chilled, use a small cookie scoop to form round balls of cheesecake. Roll them gently into 1½-inch spheres and place them on a baking sheet lined with waxed paper. Insert a lollipop stick into the center of each ball. Freeze them for about 30 minutes to firm up for dipping.
Step 4: Dip and Set
Melt your white confectioners’ coating. Dip each cheesecake pop quickly into the coating to cover it, then immediately dip into your chocolate chips or toasted coconut. Place them back on the waxed paper until the coating sets firm. Store in the refrigerator until you are ready to serve.
Meagan’s Express Texture Secrets
- Temperature Matters: Ensure your cream cheese is truly room temperature before mixing. Cold cream cheese leads to lumps, and we want a silky, uniform texture inside that coating.
- Don’t Rush the Chill: The freezer step before dipping is non-negotiable. If the cheesecake balls are too warm, they might fall off the stick into the warm chocolate. A quick 30-minute freeze keeps them secure.
- Smooth Dipping: If your coating feels too thick, stir in a teaspoon of coconut oil or shortening to thin it out for a glossier, thinner shell. If you love fruit flavors, check out our raspberry white chocolate cake for inspiration on pairing tart fruit with sweet white chocolate.
Flavor Express Swaps
- Chocolate Lover’s Dream: Swap the white coating for dark chocolate and roll in crushed Oreos instead of coconut.
- Citrus Zest: Add a tablespoon of lemon zest to the cheesecake batter for a bright, sunny flavor profile. It reminds me of the fresh vibes in our lemon rainbow cake.
- Nutty Crunch: Roll the dipped pops in finely chopped pecans or walnuts for an added savory crunch that balances the sweet coating.
Instant Enjoyment
These treats are perfect for standing parties where plates are a hassle. Serve them upright by sticking the handles into a block of styrofoam covered in tissue paper, or fill a jar with sugar and arrange them like a bouquet. They pair wonderfully with coffee or a cold glass of milk.
For a fun dessert table spread, place them alongside other handheld favorites. If you are craving something with caramel notes to contrast the tangy cheesecake, try making a batch of our snickers cake cupcakes to serve alongside.
The Sweet Truth
These push pop style cakes prove that you don’t need a fork to enjoy sophisticated textures. They are creamy, tangy, and satisfyingly crisp on the outside. Whether you make them for a birthday or just a Tuesday treat, they are sure to vanish quickly. For more inspiration on fun dessert formats, you can check out some creative ideas on Just A Mum’s blog.
If you still have a craving for classic cocoa comfort after these, our old fashioned chocolate cake is always a winner. Share your creations with us on social media!
