A top-down view of No-Bake Cheesecake Cookie Pops studded with rainbow sprinkles on a white plate next to a small bowl containing rainbow sprinkles

Cookie pops are a crowd favorite around these parts. While the chocolate variety certainly satisfies your sweet tooth, there’s just something about the zesty tang of cheesecake cookies that’s loved by dessert enthusiasts of all ages.

Best of all, you can skip the oven and ditch the forks because these festive bites are the ultimate no-bake sweets-on-a-stick. Vanilla sandwich cookies are blended with cream cheese and plenty of fresh lemon juice and lemon zest before being dunked in creamy white chocolate. Customize the cookie pops with a final shower of sprinkles and your ultimate birthday, Valentine’s Day, Easter, Halloween or (insert holiday here) dessert is served!

Looking for more sweets-on-a-stick? Don’t miss Easy Homemade Lollipops, Chocolate Marshmallow Pops and Frozen Chocolate-Covered Bananas.

A top-down view of vanilla Oreos in a food processor

A top-down view of blended vanilla cookies, cream cheese and lemon zest in the bowl of a food processor

No-Bake Cheesecake Cookie Pops Recipe

No-Bake Cheesecake Cookie Pops Recipe

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Dessert

No-Bake Cheesecake Cookie Pops

Bypass the oven in favor of this recipe for No-Bake Cheesecake Cookie Pops! They're the ultimate customizable sweets-on-a-stick.
5 from 1 vote
No-Bake Cheesecake Cookie Pops Recipe
Prep Time 45 mins
Cook Time 0 mins
Total Time 45 mins
Servings 14 pops

Ingredients 

  • 18 vanilla sandwich cookies with cream filling
  • 4 ounces cream cheese
  • 1 Tablespoon lemon juice
  • 2 teaspoons lemon zest
  • 1 1/2 cups white chocolate chips or white candy melts
  • Rainbow sprinkles, for topping

Equipment:

  • Lollipop sticks

Instructions 

  • In the bowl of a food processor, pulse the sandwich cookies until they are roughly chopped. Add the cream cheese, lemon juice and lemon zest, pulsing the mixture until it is combined and there are no large pieces of cookie remaining.
  • Line a baking sheet with parchment paper or wax paper. Using your hands, scoop out a portion of the cookie mixture and roll it into 1-inch balls, arranging the balls on the baking sheet. Insert a lollipop stick into each cookie ball then freeze them for 30 minutes.
  • Melt the chocolate chips or candy melts until they are smooth. Dip each cookie pop into the chocolate then immediately top it with sprinkles. Return each coated cookie pop to the baking sheet then refrigerate them for 10 minutes or until the chocolate is set.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.


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Nutrition

Calories: 206kcal, Carbohydrates: 22g, Protein: 2g, Fat: 12g, Saturated Fat: 5g, Cholesterol: 12mg, Sodium: 97mg, Potassium: 80mg, Sugar: 17g, Vitamin A: 115IU, Vitamin C: 0.9mg, Calcium: 50mg, Iron: 0.4mg

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Comments

  1. Hi! Is it possible to make these a day or two before dipping them and keep them in a sealed Tupperware container in the fridge?

    1. Hi Reina! Melt the chocolate in the microwave in 30-second intervals, stirring between each interval, until fully melted. :)

  2. Shortbread cookies are great in vanilla pudding instead of vanilla wafers!! Or pulverize into crumbs and use the same as you would graham cracker crumbs…

  3. Can you substitute any cookie for the sandwich cookie? I have some store-bought shortbread cookies left over from Christmas which I’d like to turn into something other than store-bought shortbread.

  4. Love that you added lemon zest, it always gives that something extra! Hope you are well!