Very Cherry Cheesecake Cake

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  • 8 ounces cream cheese, room temperature
  • 1/4 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • Sour cherries, pitted
  • Graham cracker crumbs
  • Lollipop sticks


    Place the cream cheese, sugar and vanilla extract in a bowl and beat with an electric mixer until smooth.
    Add the egg and mix until combined.

    Pour into a muffin tin and bake at 325F for 20 minutes.
    Allow to fully cool in the pan.

    Place the cheesecakes in a bowl and mash together with a spatula.
    Divide the mixture into 8 portions and shape them into disks.
    Place 1 cherry in the center of each disk and shape into a ball.

    Roll the balls in the graham cracker crumbs and place on a plate lined with plastic wrap.
    Refrigerate for 10 minutes.

    Stick a lollipop stick into the center of each cake pop and place in the freezer for 15-20 minutes, until the cake pops stiffen enough to stay onto the lollipop sticks.
    Remove from the freezer and enjoy!

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    1. r

      i loved it so simple but very elegant.

    2. N

      Absolutely delicious.

    3. A

      Hi there -- just wanted to say thanks for the recipe.

    4. S


    5. K

      Made this tonight and it was wonderful!

    6. M

      I think this recipe was amazing!

    7. M

      Thank you for this recipe.

    8. S

      I've made this recipe a handful of times. My picky 11yr old son and husband love it! It's the only one I use. Thank you!

    9. E

      OMG. Thank you for this recipe, it is wonderful!

    10. C

      WOW!!! I am blown away by this SIMPLE, and very EASY, recipe!

    11. S

      Perfect and simple to make. My husband loved it!

    12. c

      This is a very easy recipe- it's simple but delicious

    13. S

      Excellent! I was testing a new stuffing recipe for Thanksgiving

    14. T

      Love everything about this recipe. It is easy and super tasty. Thank you

    15. M

      Delicious! I was able to increase or decrease the amounts of anything I liked or did not like to make it my own!

    16. L

      This is my go-to recipe

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