Go Back
+ servings
Cheesecake Cake Balls

Cheesecake Cake Balls

Amy Kritzer
Cheesecake Lollipops- a fun twist on cheesecake!
5 from 1 vote
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Jewish
Servings 24


  • 1 9- inch prepared cheesecake
  • 1 10- oz. package of candy melts I used vanilla
  • 24 lollipop sticks
  • Rainbow sprinkles


  • Use a 1-inch melon baller or spoon to scoop out 24 cheesecake balls. If you are having a hard time making them round, place on a foil lined cookie sheet and freeze for a few minutes, then carefully mold. Freeze cheesecake for 60 minutes until firm.
  • Melt candy melts in a microwave or stovetop and cool slightly. Carefully dip cheesecake balls into the candy melts and shake off excess coating. Immediately insert stick and roll in sprinkles.
  • Cool on a parchment-lined cookie sheet and refrigerate to harden. Keep refrigerated until ready to serve.
Like this recipe?Leave a comment or rate us above