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

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Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yolk upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29