S’more Cheesecake Pops

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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

4.8 from 5 votes
These S’more Cheesecake Pops are easy to make, perfect for summer entertaining and the BEST way to infuse s'mores into more desserts!
Prep Time 6 hrs 10 mins
Cook Time 0 mins
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American
Servings 10 People


  • 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


  • 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.

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


  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. 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!

  5. 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!

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

  7. 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!

  8. 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).

  9. 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.

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

  11. 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!

  12. 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.


  13. 5 stars
    My 13 year old made these this week. They are delicious! And great for beginners. She is making more this week since we ate them all!

  14. 4 stars
    Love the concept, but these did not turn out quite right for me – after food processing, the filling was so runny that the chocolate chips all went to the bottom and the marshmallows floated (which made it difficult to divvy up between cups). It could be that I used a plastic container of cream cheese instead of a block (although the consistency was very similar) or that I mixed too long. Next time, I would try leaving out the almond milk and only adding it in as needed to get to the right consistency.

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