Instructions

• Prepare and bake the red velvet cake according to the directions on the cake mix box or your recipe. If you only want to use half the cake for pops, divide the batter into two pans before baking so one pan can be reserved for another use. Cool the cake completely.
• Crumble the cooled cake into fine crumbs using two forks or a food processor. Transfer crumbs to a bowl and stir in the 1/2 cup store-bought buttercream or cream cheese frosting until the mixture is smooth and holds together when pressed.
• Using the 1/2 tablespoon measuring spoon, scoop and level 1/2 tablespoon of the cake mixture for each pop. Roll each scoop into a ball between your palms. Make 24–30 cake balls and place them on a cookie sheet lined with foil. Refrigerate the cake balls for 20–30 minutes.
• Remove the chilled cake balls. Prepare the 7" plain cheesecake on a clean surface. Using the 1/2 tablespoon measuring spoon, scoop about 1/2 tablespoon of cheesecake for each pop.
• Flatten the 1/2 tablespoon cheesecake portion slightly in your hand (or on a small plate). Place one cake ball on top of the flattened cheesecake and mold the cheesecake around the cake ball to begin sealing it.
• Measure an additional 1/2 to 3/4 tablespoon of cheesecake and mold it around the rest of the cake ball so the cake ball is fully covered in cheesecake. If needed, gently roll the coated ball in your palms to smooth. Repeat for each cake ball. (Tip: this step can get messy—wash and dry your hands after every two pops if needed.)
• Place the cheesecake-covered balls on the foil-lined cookie sheet and refrigerate for 20–30 minutes to firm up.
• Remove the cheesecake balls and roll each one in the crumbled graham crackers until fully coated. Return the graham-coated balls to the foil-lined cookie sheet and refrigerate while you prepare the coating.
• Place the candy melts in a microwave-safe bowl (at least 3 inches deep). Melt according to the candy melts package directions, using short microwave intervals and stirring between pulses.
• After the candy melts are melted and smooth, add 1/4 cup of vegetable oil and whisk until combined. If the coating is too thick for a thin, even dip, whisk in additional vegetable oil a little at a time (up to the 1/2 cup amount) until you reach a smooth, thin coating consistency.
• Dip the tip (about 1/2 inch) of a candy/cookie stick into the melted candy coating, then immediately insert the stick into the bottom of a cheesecake-covered ball. Insert far enough to anchor the ball but not so far that the stick passes through the other side. Place each stick-inserted pop back on the foil-lined cookie sheet. Repeat for all pops.
• Refrigerate the pops with sticks for 30–60 minutes (or overnight) to set the stick in the filling.
• If needed, remelt or reheat the candy melts so the coating is smooth and pourable. Working one pop at a time, fully dip each cheesecake pop into the melted candy coating, lifting and quickly rotating or tapping the stick to remove excess coating. Place the coated pop either upright into the rectangular foam block or lay it on the second cookie sheet covered with foil and topped with parchment paper.
• Refrigerate the coated pops for 15–20 minutes, or until the candy coating is set.
• Keep the cheesecake pops refrigerated until ready to serve.