Strawberry Cheesecake Cake Pops
These yummy cake pops have a strawberry box cake mix as their base and a homemade cream cheese filling. They're really quite simple to make and are great for any occasion!
Equipment
- electric mixer
- 48 Lollipop sticks
- Cake pops stand or styrofoam blocks (for drying cake pops)
- 1 Small icing bottle with plain, round tip optional, for decorating cake pops
Ingredients
Strawberry Cake
- 1 Strawberry cake mix I used the Duncan Hines brand, but any brand will do
- Other ingredients your cake mix calls for Usually oil and eggs, but check your mix to be sure!
Cream Cheese Frosting
- 4 oz cream cheese softened
- 1/4 cup unsalted butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
Coating and Decoration
- 24 oz white melting chocolate I used the pink color and then gave it a white chocolate drizzle, but feel free to be creative
- 1-2 Tbsp coconut oil or vegetable oil (coconut oil can leave a bit of a coconut-y taste)
Instructions
Make Cake Pops
- Prepare your strawberry cake mix according to the package instructions. Bake your cake mix according to the package instructions. You can use any size pan you want. I usually go with a 9x13 pan because it's the fastest.
- Allow your cake to cool completely before adding frosting
- Mix your frosting by beating softened cream cheese and butter together until smooth. Slowly add powdered sugar and vanilla to cream cheese and butter. Keep beating until everything is smooth.
- After your cake has cooled, crumble your cake into fine crumbs and store the crumbs in a large bowl. I like to pulse my cake in a food processor to make this faster.
- Take about half of the frosting you made and add it to the bowl with your cake crumbs. Use an electric mixer to mix the frosting into the cake crumbs. Keep adding frosting a little bit at a time until your cake and frosting resemble a dough that you can mold into a ball that holds its shape.
- Line a cookie sheet with parchment paper
- Roll your cake dough into 1-inch balls and place them on the prepared cookie sheet. This recipe makes so many, you may need more than one cookie sheet.
- Place your cake balls in the freezer for 20-30 minutes to set and chill.
Decorate Cake Pops
- In a small bowl, melt your some chocolate candy melts according to the package instructions. I like to work with about 10-12 ounces at a time. If you melt too much at once, you risk it hardening up again before you can use it.
- Add a little bit of coconut oil (or vegetable oil) to your melted chocolate and stir until everything is smooth. You want a texture that's a little bit on the thin side so that the excess chocolate will drip off your cake pops easily, but you don't want it so watery that it all falls off your cake pops.
- Dip the end of a lollipop stick in the melted chocolate. Then, stick that end of the stick into the middle of a chilled cake ball. The melted chocolate will act like a glue that holds your cake ball to the stick.
- Carefully stick your cake ball into the bowl of melted chocolate, holding it by the stick. Gently use a spoon to cover the entire cake ball in melted chocolate. Lift the cake ball out of the bowl by the stick and gently move it around a bit so that the excess chocolate drips back down into the bowl.
- Stick your cake pop upright in the cake pop stand or styrofoam blocks to dry. If you want to decorate with sprinkles, do this before your chocolate coating dries.
- Repeat this for all of the cake pops. You may have to stick some cake balls back in the freezer for a bit to re-chill to make it easier to decorate them. You don't want them getting mushy while you decorate.
- Optional: I like to melt some melting candies of a different color and add a decent amount of oil. Then, I put the different color in a small icing bottle with a plain round tip and drizzle it on my cake pops for decoration.
- Store your cake pops in the fridge for up to 5 days.