This post may contain affiliate sales links. Please read my disclosure policy.
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:
PrintRed 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
Filed Under:
As always, thanks for reading!
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!
Would love to make the red velvet cheesecake pops, but your recipe, or lack of- makes it impossible to follow.
How long can you store them for?
I’d say about 5 days to be safe.
I love the redvelvet from bakerella never made cakepops before, do you have to use the icing for the balls or can you also use cream cheese(bakerella)
Cream cheese should be a fine alternative.
Hi can u plz mention the cheescake recipe 🙂
This is the cheesecake recipe – https://www.lifeloveandsugar.com/2012/07/31/my-love-affair-with-cheesecake/
[…] Red Velvet Cheesecake Pops by Life, Love and Sugar […]
nicee……..
Wow.. Im red velvet cake lover… U give me idea to create my daugther birthday cake.. Thanks a lot..
[…] BEETS by Je suis Alimentageuse 4. VEGAN RED VELVET CRINKLE COOKIES by Je suis Alimentageuse 5. RED VELVET CHEESECAKE POPS by Life, Love & Sugar 6. RED VELVET BLONDIES WITH WHITE CHOCOLATE CHIPS AND CREAM CHEESE […]
For some reason I do not see any images on this page 🙁
Sorry about that Katy! Thanks for letting me know – it’s been fixed!
Awesome thanks!!
Was woindering if u can use the jello no bake cheesecake recipe in a box
Hi Lisa! I haven’t tried it before, but another reader said they’d tried it and the cheesecake was a bit wetter than is ideal.
Thanx for writing back, since I already have the box cheesecake ill use it lol but ill put the cheese cake first than cake around it …ill let u guys know how it turned out.
Totally fun to make, but I did cheat by buying a boxed red velvet mix and Jell-O No bake cheesecake mix… only drawback, the cheesecake was *wetter than *real cheesecake. I guess if I cheat again next time I might reverse it and do cheesecake in the middle and velvet outside since I had so much cake left. Otherwise, AMAZING!
I’ve only had the Jello cheesecake once before and it was pretty gelatin-like in texture. I’m glad they turned out alright though! 🙂
[…] recipe at: https://www.lifeloveandsugar.com […]
[…] 9.Red Velvet Cheesecake Pops: Decadence on a stick […]
Hi,
Also, how many cake pops does this recipe make? Thank you!
Hi, beautiful photos & recipe! Would love to try to make. I need some help though – I have never made cake pops before and don’t really understand what you mean by “Red Velvet cake (crumbled with icing added, ready to be rolled into cake balls)” – what icing are you using? The Bakerella cream cheese icing? How much do you put in? Thank you so much!
Thank you Lydia! I use my basic american buttercream, which you can find in this recipe. To get the cake ready for making into pops, you want to crumble it up after it’s been baked. Then add some icing that will act as the “glue” that holds the ball together. How much icing you add can depend on the cake recipe. The red velvet cake from Bakerella is VERY moist and doesn’t need much icing added to it. Start with a big spoonful and add small amounts from there until you can make a ball that holds together well. Be careful not to add too much icing, because they can get greasy. I mention in the recipe that you really only need to make half of Bakerella’s cake recipe for the mount of cheesecake my recipe makes. If you use those amounts, you should get around 20 cake pops, depending on how large or small you make them. Mine are about 1 – 1 1/2 inches in diameter. I hope that helps! Let me know if you have any other questions.
[…] this sweet Red Velvet Cheesecake Pops from Lifeloveandsugar and Steamykitchen for any themed party […]
[…] this sweet Red Velvet Cheesecake Pops from Lifeloveandsugar and Steamykitchen for any themed party […]
Do the pops need to be refrigerated after they are made?
Do the pops need to be refrigerated after they are made?
Hi Cindy! Yes they do.
Hi there, I enjoy reading through your article post. I like to write a little comment to support you.
Hi there, I enjoy reading through your article post. I like to write a little comment to support you.
These look delicious– and so pretty!!!
Thank you! They really are good if you ever get a chance to try them.
I definitely will. But no matter what I do, I can’t get the chocolate on smooth for cake pops! So, they won’t be as pretty as yours. Lol.
You can do it! It just takes some practice. I try to tap the stick on the side of the bowl and let the chocolate drip off at the base of the pop. Then a I use a toothpick to run around the base and level off the chocolate.