Strawberry Cheesecake Cake Pops
One of our all-time fan favorite recipes has to be the infamous strawberry cheesecake cookies. That recipe quickly showed us just how much everyone loves the combination of sweet strawberries and creamy cheesecake, and honestly, we’ve been obsessed with that flavor pairing ever since. So, when we started thinking about new cake pop flavors, this one felt like an obvious choice. These strawberry cheesecake pops have all the flavors we love from the cookies, and but in a fun, bite sized form that’s perfect for summer. They’re easy to make, quick to grab from the fridge, refreshing, and making the perfect little dessert pick me up when you’re craving something sweet after a little pool day this summer. Plus, with their pretty pink color and white chocolate coating, they’re just as cute as they are delicious!
Keep Your Cool
If there’s one trick to making cake pops easier, it’s keeping everything cold. Chilling the cake pop balls before adding the sticks helps them stay stable, hold their shape, and prevent them from sliding right off the stick. We also like to pop them back into the fridge after inserting the sticks and again after dipping them in white chocolate. The cooler the cake pops are, the faster the coating sets, which means less dripping, easier decorating, and a much smoother process overall. And if you’re not in the mood to deal with sticks at all, don’t! You can easily skip them and simply place the coated cake balls on a parchment lined tray instead. They’ll taste exactly the same, look just as cute, and save you from the most finicky part of cake pop making.
Why I Measure in Grams (and You Might Want To, Too)
If you’ve ever made the same recipe twice and gotten two totally different results, the measuring method is often the reason.
Professional bakeries almost always measure by weight, not volume. Measuring cups leave room for inconsistency—especially with ingredients that pack differently depending on how you scoop or pour them. A scale removes all of that guesswork.
One of the biggest offenders is sugar. Different sugars (and even the same sugar measured by different people) can vary wildly in volume, but 100 grams is always 100 grams. Measuring by weight gives you repeatable, bakery-consistent results and cuts down on extra dishes at the same time.
A food scale is one of the best (and most affordable) investments you can make for your kitchen if you love baking and want your recipes to turn out exactly the same every time.
Ingredients To Prepare
Before baking, take a few minutes to gather the ingredients below and to ensure that they are soft, chewy, and perfectly sweet!
Once you have all of the ingredients ready to go, you’re officially set up for strawberry cheesecake cake pop success. I always recommend measuring everything out ahead of time so the process is smoother and you can focus on making the best cake pops possible!
Strawberry Cheesecake Cake Pops
Ingredients
- 6 tbsp butter
- 1/2 cup buttermilk ½ cup milk + 1 tsp white vinegar
- 1 egg
- 1 tsp vanilla
- 2 tsp strawberry extract
- ¾ cup flour
- ½ cup granulated sugar
- 3/4 tsp baking powder
- ⅛ tsp baking soda
- 1 cup freeze dried strawberries crushed
- 1/2 block cream cheese
- 1 & 1/2 cups white chocolate
- freeze dried strawberries crushed
Method
- Preheat your oven to 350°F. Grease and line one 8-inch cake pan with parchment paper.
- In a small bowl or measuring cup, combine the milk and white vinegar. Let sit for about 10 minutes to create homemade buttermilk.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and crushed freeze-dried strawberries until evenly combined.
- In a separate bowl, whisk together the melted butter, prepared buttermilk, egg, vanilla extract, and strawberry extract until smooth.
- Pour the wet ingredients into the dry ingredients and gently mix until a smooth batter forms. Be careful not to overmix.
- Pour the batter into the prepared cake pan and smooth the top. Bake for 22–28 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10–15 minutes before transferring to a wire rack or other surface to cool completely.
- Once the cake has cooled, crumble it into fine crumbs in a large mixing bowl. Add softened cream cheese and mix until the crumbs come together into a soft, moldable mixture that holds its shape when pressed.
- Using about 2 tablespoons of mixture per cake pop, scoop and roll into smooth balls. Place onto a parchment-lined tray and refrigerate until firm, about 30–60 minutes.
- Melt a small amount of white chocolate. Dip the tip of each cake pop stick into the melted chocolate, then insert it halfway into each chilled cake ball. Return to the refrigerator and chill again until firm.
- Melt the remaining white chocolate until smooth. Dip each chilled cake pop into the melted white chocolate, allowing any excess coating to drip off.
- Before the white chocolate sets, generously sprinkle the tops with crushed freeze-dried strawberries. The bright strawberry pieces add extra flavor and give the cake pops a beautiful bakery-style finish.
- Place the cake pops onto a parchment-lined tray or into a cake pop stand and refrigerate until the coating is fully set.
- Once chilled, enjoy your strawberry cheesecake cake pops. They’re soft, creamy, packed with real strawberry flavor, and coated in a sweet white chocolate shell that makes every bite taste like strawberry cheesecake on a stick.
Nutrition
Private Notes
Tried this recipe?
Let us know how it was!
