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Chocolate-Dipped Cheesecake Pops

Chocolate-Dipped Cheesecake Pops

These “too cute” cheesecake pops are the perfect alternative to a cake at any baby shower.



  1. Line baking sheet with wax paper.
  2. Remove cheesecake from freezer; thaw for 5 minutes.
  3. Cut cheesecake into 22 to 24 small even pieces.
  4. Press pieces of cheesecake, including crust, into ice cream scoop. Working quickly, shape into 1 1/2-inch balls.
  5. Press one lollipop stick into each cheesecake ball. Place on prepared baking sheet and freeze for 1 hour.
  6. Microwave semi-sweet morsels and shortening in dry, medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; stire. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until melted.
  7. Dip frozen cheesecake pops into melted chocolate; shaking off excess.
  8. Immediately decorate with colored sprinkles, sugars or mini morsels, if desired, before chocolate hardens. Working quickly, repeat with remaining cheesecake pops.
  9. Place on prepared baking sheet; freeze until ready to serve.
  10. Allow to soften for 5 to 10 minutes before serving.

Preparation Time: 30 mins
Cooking Time: 1 min
Cooling Time: 1 hr freezing
Servings: 22 to 24 pops


Cheesecake balls do not have to look “pretty” before they are dipped in chocolate. Crust is included in cheesecake ball. This all gets covered in a coating of chocolate. It may be a little messy, but everything works out when it is covered in chocolate!

For a richer chocolate flavor, substitute three 4-ounce bars NESTLÉ® TOLL HOUSE® CHOCOLATIER 62% Cacao Bittersweet Chocolate Baking Chocolate, broken into pieces, for the semi-sweet or milk chocolate morsels.

Recipe and photo credit: Nestlé and


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