Red Velvet Cheesecake Pops

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 finished product

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.

Four Cheesecake Pops on a Cake Stand with Some Red Velvet Cake Crumbs

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:

Print
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A Red Velvet Cheesecake Pop with a Bite Taken Out to Reveal the Red Velvet Cake and Cheesecake Inside
Recipe

Red Velvet Cheesecake Pops

  • Author: Lindsay
  • 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

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.

Keywords: cake pops, how to make cake pops, red velvet cheesecake, red velvet cheesecake recipe, mini cheesecakes, red velvet cake recipe, best red velvet cake recipe

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Recipe rating

48 Comments
  1. Taunya

    I have some questions. So I bake the cheesecake and after its cooled take and wrap around my red velvet cake balls?

  2. Vangie

    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

    1. Lindsay

      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.

  3. brinlee

    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?

    1. Lindsay

      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.

  4. Julie

    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?

  5. Monika Brandner

    Hello – the Cake-Pops looks so white – how does it go, because the Cheesecake isn’t “white” because of the eggs …???

    1. Lindsay

      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!

  6. Mitzi Jasper

    Would love to make the red velvet cheesecake pops, but your recipe, or lack of- makes it impossible to follow.

  7. An

    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)

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    1. lifeloveandsugar@gmail.com

      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.

      1. Lisa

        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.

  9. Jenny

    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!

    1. lifeloveandsugar@gmail.com

      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! 🙂

  10. Lydia

    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!

    1. lifeloveandsugar@gmail.com

      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.

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      1. Geraldine

        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.

      2. lifeloveandsugar

        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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

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“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12