Gluten Free Cheesecake Pops

For a while now I have been wanting to make cake pops, they seem to be very trendy – with books written about them, bakeries serving the delicious treat, and even Starbucks featuring them. However, I haven’t come across any gluten free cake pops. When President’s Choice came out with the Cheesecake Lollipops I was happy to see that there were no listed ingredients that pointed to any sources of gluten, however, they do say there may contain wheat at the bottom of the ingredient list – so take caution and perhaps contact President’s Choice before indulging if you have a severe allergy.

I thought it would be very cool to try making my own cheesecake pops that were 100% gluten free. I searched a recipe and found a great how-to, by Bakerella. I was so excited to get started on them! I went to Bulk Barn and got some fun sprinkles and other bits to decorate the pops, such as pink and purple sugar sprinkles, toffee bits and mini chocolate chips. They turned out amazing and I love the fact that it’s only a couple bites of cheesecake. I find cheesecake to be very rich (although I can definitely finish a slice of it, if put in front of me…), but these cheesecake pops offer the best of both worlds…a delicious satisfying treat and moderation…plus, they’re gluten free!  

I took the idea off of Bakerella.com, however I used my own cheesecake recipe. To start, you need to make your cheesecake filling (or you could always just buy a pre-made cheesecake). Instead of doing all of the steps for making a cheesecake, I simply just made the filling, and baked it in cupcake tins in order to speed up the baking process.

Gluten Free Cheesecake Pops
Makes 14-16 cheesecake balls

FILLING
2 8oz packs of cream cheese
2 eggs
3/4 cups of sugar
1 tsp vanilla extract

Preheat the oven to 350 degrees F.
Cream the 2 8oz packs of cream cheese until smooth.
Add in the sugar, eggs and vanilla – mix until combined.
Pour mixture into cupcake tins (with liners, or greased) and bake in oven for about 30 minutes (until golden).
Allow the cheesecake to cool for about 10 minutes.
Pop out each individual cheesecake from the tin and put into a large bowl. Mix together the individual cheesecakes.
Stick the bowl with the cheesecake into the freezer until the cheesecake is cold to the the touch.

COATING
4 cups chocolate melts (milk chocolate or white – I used the chocolate discs that you can purchase at the Bulk Barn – used for chocolate mould lollipops)
Sprinkles/Chocolate chips/Toffee bits (any topping you find fun!)
Candy stick inserts
Wax paper
Baking sheet

Once the cheesecake has cooled down, roll into balls (about 1.5 inches in diameter). *Make sure you allow enough time for the cheesecake to really cool down and freeze – it allows for better technique. At first I rushed the cooling process (as I was so excited to start decorating), and the cheesecake was not firm enough to dip into the melted chocolate, which caused the balls to melt…

Once your cheesecake balls are rolled, melt the chocolate in a double broiler. Do not melt the chocolate in the microwave (as it will harden quickly) and do not add water to help the melting process. Once the chocolate is fully melted and smooth, dip each ball into the chocolate, rolling it around to become fully covered (use a spoon to help you roll the ball around).

Place the chocolate covered cheesecake ball onto a wax paper lined baking sheet. Sprinkle which ever topping you wish on top of the ball (this can be a bit tricky) and then dip the tip of the stick into the melted chocolate and insert into the top of the cheesecake ball (the melted chocolate on the stick acts as glue).

Once you have finished decorating the cheesecake balls, cover and place in the fridge. They will last a few days in the fridge, or a couple months in the freezer if packaged properly.

This is a perfect dessert for a party, or even as a hostess gift. Next time I make these, I will document the photos step-by-step. I hope you enjoy this gluten free recipe, and I give Bakerella.com full credit for this awesome idea!

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