Pumpkin Cheesecake Pops: A Festive Fall Dessert Recipe

Pumpkin Cheesecake Pops are the perfect combination of dessert and fall decor! These creamy, crustless pumpkin cheesecake pops are a delightful, finger-friendly treat that everyone will love. They are a fantastic addition to any fall gathering or Thanksgiving feast.

Table of Contents

• Why You’ll Love This Recipe
• Ingredients
• How to Make Pumpkin Cheesecake Pops
• Recipe Tips
• Storage and Freezing Tips
• Frequently Asked Questions
• More Pumpkin Desserts You’ll Love
• Pumpkin Cheesecake Pops Recipe

Cheesecake is a versatile dessert that lends itself to countless variations. From cheesecake cookies to cheesecake brownies and even cheesecake chimichangas, the possibilities are endless. Now, we’re adding these delightful pumpkin cheesecake pops to the list!

These pumpkin cheesecake pops feature a creamy, crustless pumpkin cheesecake base, making them a perfect finger food for any occasion. The process involves baking, scooping, freezing, skewering, and dunking the cheesecake balls, resulting in a sweet and satisfying treat, especially during the holiday season. If you’re looking for a cocoa counterpart to these pops, be sure to check out our No-Bake Chocolate Cookie Pops. After all, food always tastes better on a stick!

This make-ahead dessert is an excellent choice for Thanksgiving, especially for kids or anyone who enjoys the warm, comforting flavors of pumpkin spice. Unlike cake and cookie pops made from mixed crumbs and frosting, these pops use a pumpkin cheesecake base formed into balls, frozen, and then dipped in melted orange candy melts. The addition of green candy melt “stems” adds a decorative touch, making them visually appealing as well.

Why You’ll Love This Recipe

• Make-Ahead Dessert: You can prepare the pumpkin cheesecake in advance or even make the pops entirely ahead of time! Store them in the refrigerator or freezer until you’re ready to serve. This makes them perfect for busy holidays or gatherings.
• Crowd-Pleasing: This recipe makes approximately 20 pops, ensuring there’s enough for everyone to enjoy. With their delicious flavor and festive appearance, they are sure to be a hit with both kids and adults. You can easily double or triple the recipe for larger gatherings.
• Festive: Infused with pumpkin flavor and adorned with orange and green candy melts, these pumpkin cheesecake balls are visually stunning and taste incredible. Their fall-themed colors and flavors make them an ideal dessert for any autumn celebration, from Halloween parties to Thanksgiving dinner.

Ingredients

• Vegetable Oil: Prevent the cheesecake from sticking to the pie plate by lightly greasing it with vegetable oil. This ensures easy removal and prevents any damage to the cheesecake. A non-stick cooking spray can also be used as an alternative.
• Cream Cheese: The base of this 6-ingredient cheesecake is cream cheese. It is recommended to use full-fat cream cheese for the best and richest flavor. Low-fat cream cheese can be used, but the texture and taste may be slightly different.
• Granulated Sugar: You will need just ½ cup of granulated sugar for this small-batch cheesecake. Make sure to use granulated (white) sugar rather than brown sugar, as brown sugar can alter the color and flavor.
• Egg: A single egg will help set the cheesecake, providing the necessary structure. It also contributes to the overall richness and creaminess of the dessert. Ensure the egg is fresh for the best results.
• Canned Pumpkin: For authentic pumpkin flavor, canned pumpkin is essential. Look for 100% pumpkin and not pumpkin pie filling, which contains added spices and sugar. The pure pumpkin puree provides a natural sweetness and adds a smooth texture to the cheesecake.
• Vanilla Extract: Vanilla, pumpkin, and warming spices are a match made in heaven. Vanilla extract enhances the overall flavor profile and complements the other ingredients beautifully. Use pure vanilla extract for the best quality and taste.
• Pumpkin Pie Spice: Keep a jar of pumpkin pie spice on hand, and you’ll find countless ways to use it throughout the fall season. Pumpkin pie spice is a blend of ground cinnamon, ginger, cloves, nutmeg, and allspice. If you don’t have it on hand, you can easily make your own by combining these spices in the appropriate proportions.
• Orange Candy Melts: Orange candy melts create the pumpkin’s vibrant shell. Candy melts are easier to use for dipping than chocolate because they contain stabilizers that help them melt more smoothly. They also provide a consistent color and texture.
• Green Candy Melts: Melted green candy melts, piped on for the pumpkin vine, add a decorative touch to the pops. They provide a contrasting color and enhance the overall visual appeal of the dessert. Alternatively, you can use green-colored frosting or icing.
• Graham Cracker Crumbs: Serving the pops on graham cracker crumbs makes the gourds appear as if they’re sitting in soil. This adorable presentation adds a rustic charm to the dessert. You can purchase pre-made graham cracker crumbs or make your own by crushing graham crackers.

See the recipe card below for full information on ingredients and quantities.

How to Make Pumpkin Cheesecake Pops

These cheesecake pops look impressive but are surprisingly easy to make. The hardest part is waiting while they chill!

1. Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a pie plate with vegetable oil. This ensures the cheesecake doesn’t stick and bakes evenly.
2. Make the Cheesecake: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until creamy. Add the egg and mix until combined. Add the pumpkin, vanilla, and pumpkin pie spice, then beat until fully incorporated.

3. Chill the Cheesecake: Transfer the cheesecake to a wire rack to cool. Place a round of wax paper or parchment on top of the cheesecake, then wrap it in plastic and chill in the fridge for at least 3 hours. This step is crucial for the cheesecake to set properly.
4. Portion the Pops: Line two baking sheets with wax paper. Using a small ice cream scoop, pack level portions of the cheesecake into the scoop and place them onto the prepared baking sheets. Freeze until solid, which should take at least an hour. Freezing the cheesecake balls makes them easier to handle when dipping them in the candy melts.

5. Dip the Cheesecake Balls: Press a lollipop stick into the center of each ball, then dip into the melted orange candy melts. Scrape off any excess candy melts with a small spatula, then return to the baking sheet. Repeat with the remaining pops. Place in the freezer while you prepare the green candy melts.
6. Decorate the Pops: Melt the green candy melts, then pour them into a piping bag or a zipper-lock bag with a snipped corner. Decorate the top of each cheesecake pop with green vines.
7. Serve: Keep the pops refrigerated or frozen until ready to serve, then serve on a bed of crushed graham crackers.

Pro Tip: Use a glass or ceramic pie plate to bake the cheesecake. A metal pie plate will cause the cheesecake to bake too quickly, potentially burning the edges.

Recipe Tips

• Make It Ahead: The cheesecake can be baked one day in advance and stored, wrapped in plastic wrap, in the fridge. This allows you to break up the preparation and makes it easier to manage your time.
• Use Melted Chocolate: If you can’t find candy melts, you can forgo the orange and green colors and simply dip the cheesecake in melted chocolate. Dark chocolate, milk chocolate, or white chocolate can all be used, depending on your preference.
• Make Graham Cracker Crumbs: To easily make graham cracker crumbs, you can blitz whole graham crackers in a food processor or place them into a zipper-lock bag and smash them with a rolling pin or meat pounder.
• How to Soften Cream Cheese: You’ll want to use softened cream cheese for this recipe, as it’ll be easier to mix. To soften cream cheese, place the unwrapped cream cheese onto a microwave-safe plate and microwave in 15-second bursts until the cream cheese easily indents when you press your finger on it.

Storage and Freezing Tips

You can bake the cheesecake one day ahead and store it in the fridge.

The cake pops can be frozen for up to 6 months in a zipper-lock bag. Just make sure to thaw them in the fridge before eating (overnight works best).

Frequently Asked Questions

Should a cheesecake jiggle when done?

When a cheesecake is finished baking, the edges should be set and the center a little jiggly/wobbly. This indicates that it is cooked through but still has a creamy texture.

What happens if you overbeat a cheesecake?

If you overbeat a cheesecake, it may cause the top to crack. This is why you’ll want to mix ingredients into the cheesecake batter until they’re just incorporated towards the end of mixing.

Can you eat cheesecake right out of the oven?

Cheesecake sets and solidifies as it cools. If you were to eat cheesecake right out of the oven, it would be too liquidy and wouldn’t have the desired texture.

More Pumpkin Desserts You’ll Love

• Easy Pumpkin Bundt Cake
• No-Bake Pumpkin Cheesecake Parfaits
• Pumpkin Pie Rice Krispies Treats
• Pumpkin Bars with Cream Cheese Frosting
• The Best Pumpkin Whoopie Pies with Cream Cheese Frosting

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Pumpkin Cheesecake Pops Recipe