Apple Caramel Cheesecake Pops

Apple Caramel Cheesecake Pops are bite-sized dessert perfection—creamy cheesecake balls coated in sweet apple flavor, dipped in rich caramel, and served on a stick. These pops bring together all the comforting flavors of fall in a fun, portable treat. When I made these for a party once, they disappeared in minutes—they’re that addictive.

Why You’ll Love This Recipe

I love how easy these cheesecake pops are to make ahead and serve. The combination of tart apple, silky cheesecake, and gooey caramel hits all the right notes. They’re a creative twist on traditional cheesecake and perfect for holidays, gatherings, or whenever I want something sweet and a little different.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese (softened)

• Powdered sugar

• Vanilla extract

• Apple pie filling (finely chopped) or apple compote

• Graham cracker crumbs

• Caramel sauce (store-bought or homemade)

• Lollipop sticks or skewers

• Optional: crushed nuts or white chocolate for topping

Directions

1. I start by beating the cream cheese, powdered sugar, and vanilla together in a mixing bowl until smooth and creamy.

2. I stir in the finely chopped apple pie filling until fully incorporated.

3. I chill the mixture in the fridge for about 1 hour to firm it up for easier handling.

4. Once chilled, I scoop the mixture into tablespoon-sized portions, roll them into balls, and coat them in graham cracker crumbs.

5. I insert a lollipop stick or small skewer into each ball and place them on a lined baking sheet.

6. I freeze the cheesecake pops for 30 minutes so they’re firm enough to dip.

7. I warm the caramel sauce slightly to make it pourable, then dip or drizzle it over each pop.

8. If I’m feeling fancy, I sprinkle the tops with crushed nuts or drizzle with melted white chocolate before the caramel sets.

9. I chill the pops again until the caramel firms up and then serve cold.

Servings and timing

This recipe makes about 18 to 24 cheesecake pops. It takes roughly 20 minutes to prepare, plus 1–2 hours for chilling and setting. I usually plan for around 2.5 hours total from start to serve.

Variations

• I sometimes use crushed cinnamon graham crackers or vanilla wafers for coating instead of regular graham crumbs.

• For a richer flavor, I fold in a spoonful of dulce de leche into the cheesecake mix.

• If I want extra texture, I stir chopped toasted pecans or walnuts into the apple filling.

storage/reheating

I store the pops in an airtight container in the fridge for up to 5 days. If I’m making them ahead, I keep them chilled until serving time. They can also be frozen (without the caramel) for up to a month and dipped fresh once thawed.

FAQs

Can I use fresh apples instead of pie filling?

Yes, I cook down diced apples with a bit of sugar, cinnamon, and lemon juice until soft. Once cooled, I mix them in just like the filling.

Do these need to stay refrigerated?

Absolutely. Because of the cream cheese, I always keep them chilled until serving. I also avoid leaving them out for more than an hour.

Can I make these without sticks?

Yes, I’ve made them as cheesecake truffles too—just skip the sticks and serve in mini cupcake liners with toothpicks.

What kind of caramel works best?

I like using thick, pourable caramel sauce that sets slightly when chilled. Soft caramel candies melted with cream also work well.

How do I keep the caramel from sliding off?

I make sure the pops are frozen before dipping, and I let the caramel cool slightly before applying so it doesn’t melt the cheesecake layer.

Conclusion

Apple Caramel Cheesecake Pops are a fun and irresistible treat that I love making any time I want something impressive yet easy. The creamy center, crisp coating, and sweet caramel drizzle come together in a dessert that tastes just as good as it looks. Whether I’m sharing them or sneaking one from the fridge, they always bring a smile.