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:

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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.

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

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

50 Comments
  1. Cheree

    Can you buy a premade cheesecake? Do you scoop the cheesecake out with icecream scoop the wrap around the cake ball

  2. Taunya

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

  3. 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.

  4. 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.

  5. 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?

  6. 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!

  7. Mitzi Jasper

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

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!

Scripture I’m Loving

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