S’more Cheesecake Pops

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Total Time:

Difficulty:

Easy

S’more Cheesecake Pops. I mean, is there anything else you really need to know about these? THEY ARE INCREDIBLE!! You’ll want to keep them stocked in the freezer at all times! You never know when the sweet tooth will strike.

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

Can I tell you how many times I’ve made these S’more Cheesecake Pops? 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

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By:
Gaby Dalkin
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Servings:
0
Prep Time:
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Ingredients

  • 1 8- ounce brick cream cheese
  • 1/4 cup sour cream
  • 1/2 cup powdered sugar
  • 1/2 cup almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 cup mini marshmallows
  • 1/2 cup mini chocolate chips
  • 9 whole graham crackers
  • 3 tablespoons butter melted
  • 3- ounce dixie paper cups

Instructions

  • 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.
  • Pour mixture into 3 ounce paper cups, leaving about 1/2 inch of the top empty for the graham cracker crust.
  • 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.
  • 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.
S’more Cheesecake Pops: Chef Vision

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

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34 comments

  1. Monika

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

  2. Robyn Stone | Add a Pinch

    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. #DroolWorthy – The Kitchen Paper

    […] S’more cheesecake pops! Yum! and, cute! […]

  4. ashley – baker by nature

    These are happening! So easy and delicious.

  5. Carolyn Tonn

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

  6. Sam

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

    • Gaby

      correct – no bake!! and you could add melted chocolate to make it rocky road!

  7. Bobbi

    Can you use milk instead of almond milk? If so, would it matter whole milk, 2% etc.?

  8. alison jacobson

    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!

    • Gaby

      I just peel the cups off!! Rip a bit from the top of the cup and then peel away

  9. Dawn

    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!

  10. Anna

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

  11. Charlotte

    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!

  12. IMS

    Any suggestions for amounts for alternative sweetners? Honey, maple syrup, coconut sugar? Thanks!!

  13. Ashley

    For the yogurt & sour cream, do you think Greek yogurt would instead? I typically have that in my fridge (I use Greek yogurt as sour cream on food).

  14. Monika

    These look like they would be complicated, but you make it sound so easy. I love cheesecake, so I think this will be great for a backyard party.

  15. Mary DeRobertis

    Is there any substitute for the marshmallows? I’m not a fan of marshmallow. Are they needed for the structure of the pop?

  16. Jen

    These were a total hit at our Fourth of July gathering! I’ll definitely be making them again. I couldn’t find 3oz cups at the last minute so used 5oz cups instead. I doubled the recipe and was able to make exactly twelve 5oz pops. Also used oat milk because that’s what I had.. The paper cups peel away easily. The Graham cracker layer is quite crumbly but perfect for eating outside. SO YUMMY!

  17. Brigette

    Gabby,

    What attachment did you use on the food processor to mix ingredients? May be a dumb question but I don’t use mine much and not sure what attachments I have.

    B