The Memory Behind This Treat
The first time I tested these Chocolate Raspberry Cheesecake Cake Pops, my kitchen looked like a dessert tornado had passed through. There were chocolate smudges on the cabinet handles, a trail of raspberry jam drips on the counter, and a mixing bowl mountain in the sink. I had set out to “just test a small batch” for a family movie night and somehow ended up with 3 dozen cake pops cooling on every flat surface. When my daughter walked in, she grabbed one before I could protest, took a bite, and just said, “Okay, you have to write this one down.” That’s when I knew these wouldn’t just be a one-time experiment, but a keeper recipe for the blog.
I wanted a dessert that tasted like a fancy bakery case, but used real home-kitchen shortcuts: leftover chocolate cake, a block of cream cheese, and a spoonful (or three) of raspberry preserves. Growing up, my mom would stretch a single cake into what felt like endless treats—trifles, sundaes, lunchbox bites—anything to avoid wasting even one crumb. These Chocolate Raspberry Cheesecake Cake Pops are my grown-up version of that same instinct: take what you have, add something a little indulgent, and suddenly you’ve got something special enough for birthdays, baby showers, or just a Tuesday. I also love that this recipe is easy to customize—some days I roll them in crushed freeze-dried raspberries for extra tartness, and other days I drizzle them with a bit of melted dark chocolate for drama.
Now, these cake pops have become our go-to “bring a plate” dessert. I’ve watched shy teens light up when they realize they can roll and dip them themselves, and I’ve seen more than one adult quietly go back for a third. If you’ve ever stood in your kitchen wondering what to do with that last chunk of chocolate cake or half-empty jar of raspberry jam, this recipe is my answer to you. It’s a little bit thrifty, a little bit playful, and a whole lot of chocolate-raspberry cheesecake happiness—served on a stick.
How To Make It (Mix & Ingredients)
To make the Chocolate Raspberry Cheesecake Cake Pops mixture, you’ll start with three simple elements: baked chocolate cake, raspberry cheesecake filling, and a little binder, usually cream cheese or frosting. Crumble your cooled chocolate cake into a large bowl using clean hands; you’re aiming for fine, even crumbs with no big chunks. In a separate bowl, beat softened cream cheese (or a mix of cream cheese and vanilla frosting) until smooth, then fold in raspberry jam or purée for that sweet-tart fruitiness. If you love a stronger raspberry flavor like I do in my raspberry swirl cheesecake bars, taste and add a spoonful more jam. The mixture should look creamy, slightly pink, and smell like a bakery and berry patch had a very happy meeting.
Instructions Process of Chocolate Raspberry Cheesecake Cake Pops
Now pour a few spoonfuls of the raspberry cheesecake mixture over the chocolate crumbs and gently work it in with your hands or a spatula. You want a texture that holds together when you press it into a ball, but not so wet that it’s sticky or greasy—think the feel of slightly damp cookie dough. If it crumbles, add another tablespoon of filling; if it feels too soft, sprinkle in a bit more cake crumb. Once the Chocolate Raspberry Cheesecake Cake Pops mixture is cohesive, scoop and roll it into even balls, a generous tablespoon at a time, and line them up on a parchment-lined baking sheet. Chill the tray until the pops feel firm when you tap them—this step helps them stay on the sticks later and makes dipping in melted chocolate smooth and stress-free.
Make-Ahead & Storage
Chocolate Raspberry Cheesecake Cake Pops are a make-ahead dream, which is one of the reasons I love serving them for parties and holidays. You can bake the cheesecake layer and chocolate cake layer up to 2 days in advance, let them cool completely, then crumble and mix with the raspberry filling when you’re ready to roll. If you’d like to fully form and dip the pops ahead, shape them, chill them until very firm, then dip in melted chocolate and let them set on parchment. Store the finished pops in an airtight container in the fridge for up to 5 days; they’ll hold their shape and stay wonderfully fudgy inside. For best texture, pull them out 10–15 minutes before serving so the cheesecake center softens slightly.
If you want to really get ahead, these Chocolate Raspberry Cheesecake Cake Pops also freeze beautifully. After dipping and decorating, place the pops on a lined baking sheet and freeze until solid, then transfer to a freezer-safe container or zip-top bag, separating layers with parchment so they don’t stick. They keep well for about 1–2 months in the freezer without losing too much moisture or flavor. When you’re ready to enjoy, thaw them in the fridge overnight, still covered, to prevent condensation from forming on the chocolate shell. If you’ve ever made treats like truffles or rich brownies in advance, you’ll find these behave in a very similar, forgiving way.
Best Ingredients & Party Variations
Because the filling flavors are delicate, choosing the best ingredients really shows in these Chocolate Raspberry Cheesecake Cake Pops. Go for full‑fat cream cheese straight from the brick, not whipped or “light” versions—they make the texture too soft and a little grainy. A good-quality dark chocolate (around 60–70%) gives you that deep, grown-up flavor that balances the sweet raspberry and creamy cheesecake center. For the raspberry, you can use seedless raspberry jam for a smooth finish, or mash fresh raspberries with a spoonful of sugar if you like tiny berry specks in every bite. If you use frozen raspberries, thaw and blot them very dry first, or the extra moisture can make your cheesecake mixture too loose and hard to roll.
When it comes to party variations, think about who you’re serving and how much time you actually have—no party needs a stressed-out baker. For a kids’ birthday, dip the Chocolate Raspberry Cheesecake Cake Pops in milk chocolate and decorate with rainbow sprinkles or crushed freeze‑dried raspberries for bright color that won’t bleed. For a bridal shower or holiday dessert table, try a white chocolate coating with a light drizzle of dark chocolate and a tiny pinch of edible gold dust. You can also go “tasting flight” style: one batch rolled in finely chopped pistachios, another in toasted coconut, and a third in mini chocolate curls so guests can choose their favorite texture. If you already love rich bites like brownie truffles or mini cheesecakes, these pops slide right into that same fun, handheld dessert family and dress up beautifully for any celebration.
Serving of Chocolate Raspberry Cheesecake Cake Pops
Conclusion
If you’ve made it this far, I hope you’re already picturing a plate of bite-sized magic on your table, waiting to be shared. There’s something really special about a dessert you can eat in one happy bite, and even more special when you’ve rolled, dipped, and drizzled each one yourself. These little beauties are the kind of treat that make people lean in, smile, and say, “Wait, did you make these?”
Whether you’re passing a tray around at a birthday, tucking a few into a lunchbox, or surprising someone you love “just because,” these chocolate raspberry cheesecake cake pops have a way of turning an ordinary moment into a small celebration. Kids can help roll the balls, friends can help decorate, and you? You get the joy of watching everyone take that first, blissful bite.
I’d love for you to give this recipe a try and make it your own—then tell me how you shared them, and with whom.
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What are Chocolate Raspberry Cheesecake Cake Pops?
Chocolate Raspberry Cheesecake Cake Pops are bite-sized treats made from a rich cheesecake mixture studded with raspberries, rolled into small balls, then dipped in smooth melted chocolate. You get the tangy creaminess of cheesecake, the bright, jammy pop of raspberries, and a crisp chocolate shell all in one bite. They’re served on sticks, so they’re easy to hold and perfect for parties, dessert platters, or gifting. Think of them as a cross between a truffle, a cheesecake, and a cake pop—fancy enough for guests, but fun enough for kids.
How many cake pops does this recipe make, and how big should they be?
This Chocolate Raspberry Cheesecake Cake Pops recipe makes about 24 pops if you keep them to roughly 1 to 1½ tablespoons of mixture each. If you roll them larger, you’ll end up with fewer but heartier portions. Aim for balls about the size of a rounded walnut so they’re easy to dip and not too heavy for the sticks. For the most even results, you can portion the mixture with a small cookie scoop before rolling.
Can I use frozen raspberries and how do I prevent soggy pops?
You can absolutely use frozen raspberries, but you need to handle them carefully to avoid excess moisture. Thaw them completely, then gently blot them with several layers of paper towel to remove as much liquid as possible. If they still seem very juicy, you can lightly chop and fold them in at the very end, adding a spoonful at a time until the mixture is creamy but not wet. If the mixture gets too soft, chill it for 15–20 minutes before rolling so the pops hold their shape.
Recipe
Chocolate Raspberry Cheesecake Cake Pops
Ingredients
Ingredients
- 1 9 x13-inch pan baked chocolate cake cooled (about 1 box mix prepared as directed)
- 8 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 1 cup powdered sugar
- 1/3 cup seedless raspberry jam
- 1 tsp vanilla bean paste
- 1/4 tsp fine sea salt
- 12 oz dark or semisweet chocolate chips
- 2 tsp vegetable oil or coconut oil
- 2 tbsp crushed freeze-dried raspberries or sprinkles optional, for garnish
- 24 lollipop sticks
Instructions
- Crumble the cooled chocolate cake into a large mixing bowl using clean hands, breaking it down into fine, even crumbs with no large pieces.
- In a separate bowl, beat the softened cream cheese and butter together with a hand mixer until smooth and creamy.
- Add the powdered sugar, raspberry jam, vanilla bean paste, and salt to the cream cheese mixture and beat until smooth and slightly pink.
- Pour about half of the raspberry cheesecake mixture over the chocolate cake crumbs and mix with a spatula or your hands until the crumbs are evenly moistened.
- Test the mixture by pressing some in your hand; if it does not hold together, add more raspberry cheesecake mixture a little at a time until it forms a dough that holds its shape without feeling overly sticky.
- Scoop the mixture into portions of about 1 generous tablespoon each and roll between your palms to form smooth, even balls.
- Place the balls on a parchment-lined baking sheet, then refrigerate for 1 hour or freeze for 20 minutes, until firm.
- Melt the chocolate chips and vegetable oil together in a microwave-safe bowl in 20–30 second intervals, stirring between each, until completely smooth.
- Remove a few cake balls from the fridge at a time. Dip the tip of a lollipop stick into the melted chocolate, then insert it halfway into the center of a cake ball.
- Holding the stick, dip the cake ball into the melted chocolate, turning to coat completely and letting excess chocolate drip back into the bowl.
- If desired, immediately sprinkle the top with crushed freeze-dried raspberries or sprinkles before the chocolate sets.
- Stand the dipped cake pops upright in a styrofoam block or a box with holes to set, or place them stick-side up on parchment if needed, and repeat with remaining cake balls.
- Refrigerate the finished cake pops for at least 20 minutes, until the chocolate is fully set, then serve or store chilled.
Notes
- If the cake mixture becomes too soft while rolling, chill it briefly, then continue shaping.
- For a stronger raspberry flavor, add up to 2 extra tablespoons of raspberry jam to the cheesecake mixture, adjusting until it still holds its shape.
- Store finished cake pops in an airtight container in the refrigerator for up to 5 days.
- You can freeze undipped cake balls for up to 2 months; thaw in the fridge before dipping in chocolate.
