There's nothing more cutesy than a cake pop. On the downside, there's nothing as painful and laborious to make as a cake pop. Yes, they are beautiful, but beauty takes a lot of work; especially these babies. In the center lies a moist red velvet cake crumble mixed with cheese cream frosting, then it's surrounded by a layer of creamy cheesecake, then rolled in some graham cracker crumbs for some crunch, and finally surrounded in white coating chocolate! Whew, that was a lot to get out!
As you can probably tell, there are a lot of steps to these pops, but, what you don't know is that they really are worth it. For a red velvet cheesecake lover, this is pretty much heaven! And for a holiday party, I can't think of any treat more fitting.
Red Velvet Cake Cheesecake Pops
Yields: about 25 - 30 cake pops
Original recipe here.
1 recipe red velvet cake, baked, crumbled (I used my favorite)
1 can of cream cheese frosting
1 baked cheesecake (I used this recipe, or you can use store bought to make it easier)
1 cup graham cracker crumbs
2 cups white chocolate bark, chopped finely
lollipop sticks
To make the cake center, mix together the red velvet cake crumbs and cream cheese frosting until thoroughly mixed. Using clean hands, form them into 1" balls and set on a foil lined baking sheet. Set in freezer for 30 minutes to harden, to make them easier to work with. Pour the graham cracker crumbs in a shallow bowl and set next to your cheesecake to make a sort of assembly line. Using a spoon, take about 1 - 2 tbsn. of the cheesecake and wrap around the cake center. This will be difficult, but once you mostly have it covered around in the cheesecake, drop the ball into the graham cracker crumbs and roll around. Once covered in graham cracker crumbs, it will now be easier to roll into a uniform ball. Repeat with remaining cheesecake and cake balls and set onto a foil lined baking sheet. Melt your white chocolate bark (either in 30 second increments in the microwave of using a double boiler). Dip a lollipop stick in the melted chocolate, then stick one into each cheesecake-cake ball. Once all cake balls have been sticked, place in the freezer for 30 minutes until set. Re-melt your chocolate until it is smooth again, since by now it might have hardened a bit. Grab a stick and dip the entire ball into the chocolate until covered. Tap lightly to remove excess, then transfer to a clean foil-lined baking sheet. You can either let them harden on the counter or, if you want to speed up the process, you can set them in the freezer again for 20 - 30 minutes. Enjoy!
