Photo: Toa Heftiba
Red Velvet Cheesecake Pops
12 ingredients
24-30 cheesecake pops
openrecipes
Step by step photos - how to make Red Velvet Cheesecake Pops
Estimated Nutrition (whole recipe, rough)
673
Calories
15g
Protein
25g
Fat
97g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Cream Cheese | 1 oz (28g) | 99 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 box red velvet cake mix
- 1/2 cup store-bought buttercream or cream cheese frosting (I used Betty Crocker Whipped Buttercream)
- 7” plain cheesecake
- 1-2 cups graham crackers, crumbled into small crumbs
- 1 bag of 10-12 oz. candy melts, your favorite color (I used Wilton Color Burst Pastels, can find at Michael's crafts)
- 1/4 to 1/2 cup of vegetable oil
- SUPPLIES
- 24-30 candy/cookie sticks (found at craft store)
- Microwave safe bowl, at least 3-inches deep
- 1/2 tablespoon measuring spoon
- Cookie sheet, covered in foil
- Rectangular foam block or another cookie sheet covered in foil and topped with parchment paper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By steamykitchen ·
Recipe sourced from
openrecipes