Irresistible Shamrock Cheesecake Pops
These shamrock cheesecake pops are creamy, tangy, and festive green treats perfect for St. Patrick’s Day celebrations. They combine a smooth cheesecake filling with a crisp white chocolate coating and a fresh mint flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 16 oz (450 g) cream cheese, softened
- 1/4 cup (60 ml) sour cream
- 1/2 cup (100 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons fresh mint leaves, finely chopped
- a few drops green food coloring
- 1 cup (100 g) graham cracker crumbs
- 4 tablespoons (60 g) unsalted butter, melted
- 12 oz (340 g) white chocolate chips
- green sprinkles (optional)
- shamrock-shaped cookie cutter (about 2 inches / 5 cm)
- 12 wooden lollipop sticks
Instructions
- Prepare the Graham Cracker Base: Mix graham cracker crumbs with melted butter until mixture resembles wet sand. Press evenly into the bottom of a parchment-lined baking sheet to form a thin crust layer. Chill in the fridge for 10 minutes to set.
- Make the Cheesecake Mixture: Beat softened cream cheese with granulated sugar until smooth and fluffy (about 3 minutes). Add sour cream, vanilla extract, and chopped fresh mint leaves. Mix until combined.
- Add Color and Shape: Add a few drops of green food coloring and fold gently until color is even. Spread cheesecake mixture evenly over chilled graham cracker crust, about 1/2 inch thick. Freeze for 30 minutes to firm up.
- Cut and Insert Sticks: Use shamrock-shaped cookie cutter to cut shapes from cheesecake layer. Press wooden lollipop sticks halfway into each shape. Place pops on parchment-lined tray and freeze for another 30 minutes to solidify.
- Melt the White Chocolate: Heat white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth and fully melted.
- Dip the Pops: Dip each cheesecake pop into melted white chocolate, coating fully. Allow excess chocolate to drip off, then place on parchment paper. Quickly sprinkle with green sprinkles while coating is wet.
- Final Chill: Refrigerate dipped pops for at least 1 hour to set chocolate coating before serving.
Notes
If cheesecake mixture softens too much while cutting, freeze for 10-15 minutes before proceeding. When melting chocolate, heat in short bursts and stir often to avoid burning. Add a teaspoon of vegetable oil to chocolate if it thickens. Use a sharp cookie cutter and press straight down without twisting for clean edges. Pops can be made ahead and frozen up to one month; thaw in fridge before serving.
Nutrition
- Serving Size: 1 cheesecake pop
- Calories: 180
- Fat: 12
- Carbohydrates: 15
- Protein: 3
Keywords: Shamrock cheesecake pops, St. Patrick's Day dessert, cheesecake pops, mint cheesecake, white chocolate coating, festive treats