Step-by-Step Gluten Free Cheesecake Pops

A couple months ago I posted a recipe for Gluten Free Cheesecake Pops, however I hadn’t captured the process in photos. This time when I made them, I decided I would document each step with a photo – just to help those who are more visual (like me)! I think these tasted even better than the first batch, have you tried making them yet?

Gluten Free Cheesecake Pops
Makes 14-16 cheesecake balls

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

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 (bought at Bulk Barn)
Wax paper
Baking sheet

Step 1: 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 the mixture into a 9×11 pan and bake for 30-35 minutes. Allow the cheesecake to cool for about 20 minutes. Once cooled, scrape out all of the cheesecake into a bowl and mix it together to combine; Stick the covered bowl with the cheesecake into the freezer until the cheesecake is cold to the touch – you can leave the cheesecake in the freezer overnight.

Step 2: Once the cheesecake has been in the freezer for an hour or so, and is cold to the touch, begin forming the balls. If you kept the cheesecake in the freezer overnight, allow to thaw for half an hour before rolling into balls. You can make your cheesecake balls any size you wish – I made mine into 1.5 inches in diameter.

Step 3: Once all balls are formed, stick back into the freezer while you prepare the chocolate. You don’t want the balls to become too soft, or they end up being too tricky to decorate.

Step 4: Put your toppings into little bowls…they don’t have to be in a bowl, but it helps for quick access when you are working with the warm chocolate that quickly hardens. For this batch I used white chocolate chips, Skor toffee bits, sweetened shredded coconut, and hot pink sprinkles. There are many different toppings you could use, as long as they are small in size, such as: mini M&Ms, sugar sprinkles, confetti sprinkles, mini chocolate chips, metallic decorative balls (aka dragees), a finely chopped chocolate bar, etc. Bulk Barn is a good place to find toppings like these – I got all of my toppings from there.

Step 5: Create a double boiler by using 2 pots – 1 larger one to fit into the smaller one. Place about 3-4 inches of water in the larger pot and heat until boiled. In the smaller pot, fill with about 3 cups of chocolate melts. Place the smaller pot on top of the larger pot and the chocolate will gradually melt without burning. Make sure to not add any water to the chocolate or it will ruin it. Stir the chocolate every so often until the mixture is smooth and creamy looking.

Step 6: Once the chocolate is smooth and there are no lumps, remove from heat. Take the formed cheesecake balls out of the freezer and individually roll the ball in the chocolate using a spoon until fully coated. Before placing the chocolate covered ball down, make sure you have a baking sheet lined with wax paper. Sprinkle a bit of which ever topping you wish to use on the baking sheet where you would like to place the chocolate covered ball – this way there will be some of the topping at the bottom of the ball. Once you have placed the ball on the sheet, sprinkle the toppings around it, making sure there are no bare spots. This step is fast paced, as the chocolate hardens quickly. Once decorated, take the candy stick and dip one end in a bit of chocolate, then insert the chocolate dipped end into the top of the cheesecake. Repeat!

The baking sheet will get messy with all of the toppings.

Once you have decorated all of the balls, you have a beautiful finished product – they almost look to pretty to eat, eh? Trust me though, they are totally worth the first bite…and the second, and the third…

Once they are plated, cover with a bit of plastic wrap and keep in the fridge until you are ready to serve them. I guarantee you that they will be a total crowd pleaser!

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