Red Velvet Cheesecake Pops

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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

As always, thanks for reading!

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Recipe rating

48 Comments
  1. 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