Easy No Bake Vanilla Cheesecake Cake Pops Recipe

_{These deliciously creamy No-bake vanilla Cheesecake Cake pops are SO tasty. Great for any occasion and freezable until ready to serve.}

No Bake Vanilla Cheesecake Cake Pops Recipe

Prep Time: 1 Hour Cook Time: 0 Minutes Additional Time: 20 Minutes Total Time: 1 Hour, 20 Minutes Servings: 20 Cake Pops

Who doesn’t love Cheesecake? This recipe is a pint-size version of the big thing. You can make these miniature Vanilla Cheesecake Cake Pops for your next party or get together and savor all the flavor of an indulgent dessert.

I am not going to lie. I spotted a pound cake on sale at my local grocer. Every bone in my body tried to resist, but I just couldn’t. This was a good impulse buy.

My creative side got to work. You decide what color you would like to use for your melting chocolate, for the holiday season, red and green are pretty. If serving at a Halloween party I love a bright orange color and for fun use candy eyes instead of sprinkles.

Ingredients Needed

For a full list of main ingredients, scroll down to the printable recipe card.

• 8 oz vanilla pound cake – Chop into bite-size cubes.
• ½ cup powdered sugar
• ½ teaspoon vanilla extract
• 4 ounces of cream cheese – at room temperature
• coconut oil for coating scoop
• 5 ounces of candy melts or almond bark
• Rainbow Sprinkles

For this recipe, I used the following helpful kitchen gadgets:

• My Cuisinart food processor
• My Dough Scoop
• And not a gadget, but my favorite candy melts 

How to make these cheesecake cake pops

STEP ONE: Line a small baking sheet with parchment paper and set aside.

Step TWO: In your food processor, add cake, powdered sugar, vanilla, and cream cheese. Pulse until all ingredients are uniformly mixed. If you don’t have a food processor you can use a large bowl and a potato masher. Combine until smooth.

STEP THREE: Before beginning the next step, coat a tablespoon scoop or cookie scooper with coconut oil so the dough doesn’t stick. Then use your scooper to portion out the dough.

STEP FOUR: Now you can gently roll all balls of cheesecake in your hands to smooth the edges. You should have about 16 cake balls.

STEP FIVE: Place the balls in the freezer or refrigerator for 20 minutes.

STEP SIX: In a microwave-safe bowl heat the candy melts according to package directions. Then remove the balls from the freezer, and coat each ball with a light coating of melted candy. Place coated balls on parchment paper then quickly add rainbow sprinkles and all to cool. Cover and refrigerate any leftovers.

Additional Notes

• Make these cake-pops extra special by using other items you may have in your pantry already. Use mini chocolate chips, toasted coconut, chopped nuts, or sprinkles, or dip the pops into caramel topping.
• Store the finished cheesecake pops in an airtight container in the refrigerator for up to a week.
• If you do not have a microwave, you can melt chocolate using the double boiler method. It’s the traditional stovetop method that requires a saucepan and a metal or glass bowl.

No-Bake Cheesecake Cake Pops Printable Recipe

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