Frozen Cheesecake Pops Recipe

Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 12
Best Season: Summer
Description

Frozen Cheesecake Pops are a creamy, refreshing, and bite-sized dessert perfect for warm days or party trays. Made with a smooth cheesecake base, a crisp cookie coating, and customizable toppings, these no-bake treats deliver all the flavor of a classic cheesecake in a convenient frozen form. Ideal for summer parties, kids’ snacks, or make-ahead desserts.

Ingredients
    For the Cheesecake Base
  • 225 g cream cheese (softened)
  • 0.5 cup powdered sugar (sifted)
  • 1 cup heavy whipping cream (cold)
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice (fresh)
    • For the Crust Coating
  • 1 cup graham cracker crumbs
  • 2 tbsp sugar
  • 3 tbsp melted butter
    • For Dipping & Decoration (Optional)
  • 1 cup white chocolate chips (melted)
  • 1 cup milk chocolate chips (melted)
  • 0.25 cup crushed freeze-dried strawberries
  • 0.25 cup cookie crumbs
  • Popsicle sticks or wooden skewers
Instructions
    Prepare the Cheesecake Filling
  1. 1
    In a large mixing bowl, add the softened cream cheese and beat until smooth and fluffy. Add the powdered sugar, vanilla extract, and lemon juice. Beat again until fully combined and creamy. In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. This creates a light and airy cheesecake texture.
    2. Shape the Cheesecake Pops
  2. 2
    Line a tray with parchment paper. Scoop the cheesecake mixture using a small ice-cream scoop or tablespoon, and shape into round balls. Place each ball onto the tray and press a popsicle stick or wooden skewer into the center. Freeze for 1–1.5 hours until firm enough to handle.
    3. Prepare the Crust Coating
  3. 3
    In a small bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand. Spread onto a flat plate so the pops can easily be rolled or dusted.
    4. Coat the Frozen Cheesecake Pops
  4. 4
    Remove the firm cheesecake pops from the freezer. Quickly roll or press each ball into the crumb mixture until evenly coated. If using melted chocolate, dip each pop halfway or fully into the chocolate. Immediately sprinkle crushed strawberries or cookie crumbs over the melted chocolate before it sets.
    5. Freeze Until Fully Set
  5. 5
    Arrange the coated pops back on the tray. Freeze for an additional 1–2 hours, or until the texture is completely firm and the chocolate (if used) has hardened. Serve directly from the freezer for the best texture.
Note

Ensure the cream cheese is fully softened, or the filling may turn lumpy.

Pops stay fresh in the freezer for up to 2 weeks when stored in an airtight container.

For a stronger lemon flavor, increase lemon juice to 2 tbsp.

You can substitute graham crumbs with digestive biscuits or halal vanilla cookies.

White chocolate sets faster than milk chocolate; work quickly for neat coating.

To make this completely gluten-free, use gluten-free cookie crumbs.

Keywords: no-bake dessert, freezer-friendly, cheesecake bites, summer treats
Read it online: https://petitepanini.com/recipe/frozen-cheesecake-pops-recipe/