Ingredients
Scale
For the Cheesecake Base:
- 4 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup crushed graham crackers
- ¼ cup cream soda
For Coating and Decoration:
- 12 oz white chocolate or candy melts
- 1 tbsp coconut oil (for smooth melting)
- Edible gold luster dust or gold drizzle sauce
- Sprinkles (optional)
- Lollipop sticks
Instructions
1. Preparing the Cheesecake Base
- In a large bowl, beat cream cheese and sugar until smooth.
- Mix in vanilla extract, crushed graham crackers, and cream soda, stirring until fully incorporated.
- Cover and refrigerate for at least 2 hours, or until firm enough to shape.
2. Forming the Cheesecake Balls
- Scoop about 1.5 tablespoons of the mixture and roll into smooth balls.
- Place them on a parchment-lined tray and freeze for 1 hour until firm.
3. Coating the Cheesecake Pops
- Melt white chocolate and coconut oil in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip lollipop sticks into the melted chocolate, then insert them into each cheesecake ball.
- Dip the entire cheesecake pop into the chocolate, gently tapping off excess.
- Place on parchment paper and refrigerate for 15 minutes to set.
4. Adding the Golden Drizzle
- Mix gold luster dust with a small amount of water or vodka to form a paint-like consistency.
- Use a food-safe brush or spoon to drizzle gold over the pops.
- Let set for 10 minutes, then serve or store in an airtight container.
Notes
- For extra shimmer, dust pops lightly with edible glitter before the chocolate sets.
- To prevent cracks, avoid freezing for too long before dipping.
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for 2 months.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dessert
- Method: No-bake
- Cuisine: American, Fantasy
- Diet: Vegetarian