HONEY MAID Cheesecake Pops

21  Ratings
  • 30 min prep
  • 3 hr total
  • Makes 20 servings, 2 pops each.

HONEY MAID Cheesecake Pops Recipe


  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 1/4 cup sugar
  • 1 cup thawed frozen whipped topping
  • 10 HONEY MAID Honey Grahams, broken crosswise in half (20 squares)
  • 4 oz. semi-sweet baking chocolate
  • 1/4 cup multi-colored sprinkles (white and blue)


  • Beat  cream cheese and sugar with mixer until blended. Gently stir in whipped topping.
  • Spread  cream cheese mixture onto 10 graham squares; top with remaining graham squares to make 10 sandwiches. Use knife to smooth cream cheese mixture around all sides of each sandwich. Place in single layer on parchment-covered baking sheet.
  • Freeze  1-1/2 hours.
  • Cut  each sandwich into quarters. Insert lollipop stick into side of filling in each sandwich quarter. Freeze additional 30 min.
  • Melt  chocolate as directed on package. Dip half of each pop, 1 at a time, into chocolate. Return to baking sheet. Top with sprinkles. Freeze until chocolate is firm.

Recipe Tips

SubstitutePrepare using your favorite variety or color of sprinkles.


Nutrition Information

Makes 20 servings, 2 pops each.

Nutrition per serving:

    • Calories 130 
    • Total fat 7 g
    • Saturated fat 4 g
    • Cholesterol 15 mg
    • Sodium 80 mg
    • Carbohydrate 16 g
    • Dietary fiber 1 g
    • Total sugars 10 g
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 2 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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