Red Velvet Cheesecake Pops

These Red Velvet Cheesecake Pops are a delicious fusion of cake and cheesecake on a stick!

Prep Time30

Cook Time30

Total Time1

Servings: 12 servings

1 box red velvet cake mix
1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
1 7 inch plain cheesecake (store-bought or homemade)
1-2 cups graham crackers (crumbled into small crumbs)
1 bag candy melts (10-12 oz; your favorite color; I used Wilton Color Burst Pastels)
1/4 to 1/2 cup vegetable oil
24-30 candy/cookie sticks (found at craft store)

Start by preparing the red velvet cake according to the package instructions. Once baked, allow it to cool completely.
Once cooled, crumble the red velvet cake into a large mixing bowl.
Add the 1/2 cup of store-bought buttercream or cream cheese frosting to the crumbled cake. Mix well until combined.
Crumble the 7" plain cheesecake into the cake-frosting mixture and combine until evenly mixed.
Scoop out about 1 tablespoon of the mixture and roll it into a ball. Place onto a cookie sheet covered in foil and refrigerate for about 30 minutes.
In a microwave-safe bowl, melt your candy melts according to the package instructions. Add vegetable oil gradually until smooth.
Dip the end of each candy stick into the melted candy melts and insert it into the center of each pop.
Dip each pop into the melted candy melts, ensuring they are fully coated, then allow excess to drip off.
While the candy coating is still wet, sprinkle crumbled graham crackers on top.
Place the pops into a rectangular foam block or cookie sheet topped with parchment paper and refrigerate for another 30 minutes.