S’more Cheesecake Pops

S’more Cheesecake Pops. I mean, is there anything else you really need to know about these? THEY ARE INCREDIBLE!! And I can promise you that you’ll want to keep them stocked in the freezer at all times for when your sweet tooth strikes!

S'more Cheesecake Pops from www.whatsgabycooking.com (@whatsgabycookin)

Can I tell you how many times I’ve made these? Roughly 3 dozen. I mix and match the ingredients and while I normally go for chocolate chips, I’ve been known to add raspberries, white chocolate, banana slices, cookie dough, you name it. The base recipe is a no-cook cheesecake that gets poured on top of graham cracker crumbs and then frozen until set. It’s perfect to make a few days ahead of time as it just chills in the freeze and you pop them out when you’re ready to roll.

Also, you’ll notice in the recipe is calls for paper cups. Trust me – using a little dixie disposable cup is the way to go. That way you can just peel the cup off before serving and there’s no need to run a knife around the edges to loosen it up! You can thank me later 🙂

S'more Cheesecake Pops from www.whatsgabycooking.com (@whatsgabycookin)

S’more Cheesecake Pops

Yield: Makes 10 Popsicles

S’more Cheesecake Pops

Ingredients

  • 1 8 ounce package Cream Cheese brick
  • ¼ cup regular sour cream
  • ½ cup powdered sugar
  • 1/3 cup almond milk
  • ½ teaspoon vanilla extract
  • ½ cup mini marshmallows
  • ½ cup mini chocolate chips
  • 9 whole graham crackers
  • 3 tablespoons butter, melted

Instructions

  1. In a food processor, add cream cheese, sour cream, powdered sugar, almond milk, and vanilla extract. Process until well combined and silky. Transfer to a bowl and stir in the mini marshmallows and mini chocolate chips.
  2. Pour mixture into 3 ounce paper cups, leaving about 1/2 inch of the top empty for the graham cracker crust.
  3. In a clean food processor, add graham crackers and process until fine crumbs remain. While food processor is running, add melted butter in a slow stream until the mixture resembles wet sand.
  4. Divide the crust evenly between the pops, pressing down gently to compact. Insert popsicle sticks. Freeze for at least 6 hours until solid. When ready to serve, gently tear the paper cups off the pops and serve.
https://whatsgabycooking.com/smore-cheesecake-pops/

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking

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25 Comments

  1. Oh. My. These look simply look divine!! What a grand treat to have. Summer can’t get here fast enough!

  2. These look like the perfect treat for spring and summer! I can’t wait to make some of these to keep on hand! They will definitely go fast around here!

  3. I did these today, but modified the recipe to make it chocolate cheesecake with almond slivers and marshmallows . Basically Rocky Road.

  4. Do these not need to be baked at all? And would you just add cocoa powder to make chocolate rocky road?

  5. I just made these for a bbq tomorrow. I went to 4 stores and couldn’t find popsicle sticks but found cake pop sticks. Just went to check on them after 8 hours and they are super stuck. How do you suggest getting them out of the cups? Thinking i should just cut the cups or leave them out for a little whle to soften a bit? Can’t wait to serve them!

  6. My daughter is allergic to tree nuts/coconut. Can I sub regular milk or would I need to add in something else to make up for the flavor? Thanks!

  7. Oh good lord these look insanely delicious! But doesn’t the graham cracker crust end up falling apart and getting everywhere?

  8. I love that these have sour cream in them! I bet it adds just the right amount of tang. I need to give these a try!

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