Chocolate Covered Raspberry Cheesecake Pops Recipe

These Chocolate Covered Raspberry Cheesecake pops are seriously addictive and so much fun to make and eat! They can be made in advance for children’s parties, family get togethers, baby showers etc. Basically anywhere you would see a canape, these will fit perfectly! Or just make them and keep them in the fridge for a treat that has minimal clean up (once they’re made). These cheesecake pops are made with a crisp biscuit base, a fluffy mascarpone cheesecake, topped with a smooth, tangy raspberry coulis and enrobed in a smooth milk chocolate coating. It is truly an experience eating these pops, once you break through the crisp chocolate coating, the liquid raspberry coulis starts to ooze out and is accompanied by a firm, fluffy cheesecake.

So how do I make these Chocolate Covered Raspberry Cheesecake Pops from scratch?

There are a few steps to create these pops but they’re so worth it! To make these Chocolate Covered Raspberry Cheesecake pops you will need to make;

• Mascarpone Baked Cheesecake
• Raspberry Coulis
• Freeze & Dip

Mascarpone Baked Cheesecake

Begin making the cheesecake base by blitzing your biscuit of choice in a food processor until they resemble coarse crumbs. Add to the large mixing bowl along with the melted butter. Mix well until combined and divide equally into two greased and lined 5 inch spring form round cake tins. Press down firmly on the crumbs to create the crust. 

To begin making the cheesecake filing, place the mascarpone and sugar into a large mixing bowl. Whisk with an electric whisk or stand mixer with a whisk attachment until the mix is smooth and creamy. Add in the eggs one by one and whisk well in between additions. In a small bowl, add half of the cream to the cornflour and mix together fully until no lumps remain. Add this cornflour mix along with the rest of the cream and vanilla extract to the cheesecake filling. Whisk again until smooth and no lumps remain. Remove the cheesecake bases from the oven and pour the filling over the two evenly. Place into the oven and bake for 30-40 minutes until fully baked, Allow to cool fully before topping with cooled raspberry coulis.

Raspberry Coulis

To make this tangy, smooth raspberry coulis add the raspberries (fresh or frozen) and sugar into a small saucepan. Cook on medium for 4-5 minutes while mashing down the berries as much as possible. Once the berries are completely soft, blend or mash to a puree. Press through a small sieve to remove the seeds. Once the cheesecake has cooled, pour the coulis over the top of both cheesecakes. Place into the freezer for at least 2 hours until frozen solid.

Freeze & Dip

Once the cheesecakes are frozen, remove from the freezer and cut each cheesecake into 8 slices with a hot knife. Push a popsicle stick into each slice and pop back into the freezer for 10-15 minutes while you prepare the milk chocolate.

Add the milk chocolate in pieces to a microwave safe bowl or a double boiler. Slowly melt in the double boiler while stirring often or set in the microwave for 90 seconds, stir well and then heat on 10 second bursts until fully melted. Pour into a glass or a high sided, narrow container. Set up flat baking trays with fresh baking paper to set on.

Once everything is ready, remove the frozen cheesecake pops a couple at a time. Dip carefully into the melted chocolate to fully coat and using the side of the glass, gently scrape off the excess from the bottom. Carefully place onto the lined baking trays and leave to set for 20-30 minutes. Continue with all the slices until finished. To decorate, melt some white chocolate and drizzle over the set pops. Add a few crumbs of freeze dried raspberries.

How can I make this Chocolate Covered Raspberry Cheesecake Pops recipe faster?

There’s a number of shortcuts you can take to make this recipe faster/easier/more convenient! Don’t have time or motivation to make the cheesecake? You can buy a premade cheesecake from your local supermarket or bakery, like this New York Cheesecake from Tesco. You can also buy a cheesecake boxed mix, like this one from Supervalu, Greens Cheesecake Mix, and follow the directions on the box. You can also buy a premade raspberry coulis from your local supermarket or local business like this Raspberry Dessert Sauce by Big Red Kitchen.

How long do these treats last?

Store these Chocolate Covered Raspberry Cheesecake Pops in an airtight container in the fridge for up to 5 days. You can also freeze these in airtight containers for up to 3 months..

For more Chocolate Recipes, check out my Chocolate Category, here.

Maybe you want more Gluten Free Recipes? Take a peek at my Gluten Free Recipes, here.