Toffee Chocolate Cheesecake Pops

Cake Pops have become all the rage!  I had never heard of them until a year or two ago when my friend made them for a church function.  She made hers with a cake mix combined with homemade butter cream frosting and then dipped in chocolate.  They’re so good, but I had never made them myself.  Yesterday while looking over some of the ideas that I’d saved on Pinterest, I ran across a recipe for cake pops made with a cheesecake.  I wanted to make them for our Memorial Day get together, but decided that I just wouldn’t have the time.  After all, you make a cheesecake, let it cool, make the pops, let them cool, then dip in chocolate & candy.  Whew!  That sounds like a lot of steps and time commitment.

To make this long story shorter, I had to run to the grocery for a couple of things and happened to see a Sara Lee frozen cheesecake.  Ta Da!!!  I decided I could do this after all!  I brought the cheesecake home which had been in the freezer section.  It was just starting to soften when I used a little cookie dough scooper.  I dug right into the cheesecake and formed small balls.  I put the stick in and secured them in an upright position into a piece of styrofoam.  Then, I put them back in the freezer to harden.  It didn’t take long to freeze.  I melted some good quality chocolate (the Ghiradelli baking bar left from Christmas).  I dipped the top of the cheesecake pop into the chocolate and then dipped into Heath toffee bits (you can find these in the baking section next to the chocolate chips).  I placed them back into the styrofoam and returned to the freezer.  That’s it!  With just 3 ingredients, I made my first cake pops and they were delicious!

Cake Pops 001


  • 1 Sara Lee frozen cheesecake (or homemade if you wish)
  • Chocolate for dipping
  • 1 package of Heath milk chocolate & toffee chips



I gave all the basic instructions above.  There really are not definitive amounts of chocolate that I can give.  It all depends on how much cheesecake you have to dip.  Just be sure that cheesecake is in a frozen state when you dip so that it doesn’t fall off the stick.  My preference to eat was straight out of the freezer!