Description
Looking for a dessert that’s as dazzling as a 4th of July fireworks display and sure to wow your guests? These Fourth of July Cheesecake Pops are your perfect treat! With a creamy, no-bake cheesecake center shaped like stars, dipped in rich chocolate, and drizzled with red, white, and blue candy melts, they’re a patriotic delight
Ingredients
A batch of Fourth of July Cheesecake Pops needs simple ingredients for about 12-16 star-shaped pops (depending on cutter size). Here’s what you’ll need:
Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup powdered sugar
1 tsp pure vanilla extract
1 tbsp lemon juice
½ cup heavy cream, cold
Why it matters: Cream cheese and heavy cream create a rich, creamy filling; powdered sugar and vanilla add sweetness; lemon juice adds a slight tang.
Substitutions: Use low-fat or dairy-free cream cheese for a lighter or vegan option. Swap heavy cream for coconut cream (dairy-free). Use granulated sugar (same amount) if powdered is unavailable, but mix longer for smoothness.
Chocolate Coating:
12 oz semi-sweet chocolate chips
2 tbsp coconut oil or vegetable shortening
Why it matters: Chocolate chips form a smooth, firm shell; coconut oil ensures easy dipping and a glossy finish.
Substitutions: Use milk or dark chocolate chips. Swap coconut oil for vegetable oil or omit (coating may be thicker). Candy melts work as an alternative.
Decoration:
Red candy melts
White candy melts
Blue candy melts
Patriotic sprinkles (optional, red, white, and blue or star-shaped)
Why it matters: Candy melts create vibrant, flag-inspired drizzles; sprinkles add extra festive flair.
Substitutions: Use colored white chocolate or icing for drizzles. Swap sprinkles for edible glitter or small candies.
Equipment:
Wooden popsicle sticks
8×8-inch square pan
Parchment paper
Star-shaped cookie cutter (1.5-2 inches)
Why it matters: Sticks make pops portable; parchment and the pan ensure easy removal; the cutter creates the star shape.
Substitutions: Use lollipop sticks or paper straws. Swap the pan for a similar-sized dish. Use a different cutter shape (hearts, circles) for variety.
Tip: Soften cream cheese at room temperature for 30-45 minutes for smooth mixing. Use high-quality chocolate chips for easy melting. Chill heavy cream for faster whipping. Have extra sticks ready in case some break.
Instructions
Step 1: Make the Cheesecake Filling
In a large bowl, beat 16 oz softened cream cheese with a hand mixer or stand mixer on medium speed until smooth and fluffy (about 2 minutes).
Add ½ cup powdered sugar, 1 tsp vanilla extract, and 1 tbsp lemon juice. Beat until creamy and fully combined (about 1 minute).
Tip: Scrape the bowl to ensure no lumps. Mix until smooth but avoid overbeating to keep the texture light.
Step 2: Whip the Cream
In a separate bowl, whip ½ cup cold heavy cream with a hand mixer on medium speed until soft peaks form (about 2-3 minutes).
Tip: Chill the bowl and whisk for faster whipping. Stop at soft peaks to avoid curdling.
Step 3: Combine and Freeze
Gently fold the whipped cream into the cream cheese mixture with a spatula until smooth and fully combined.
Line an 8×8-inch square pan with parchment paper, leaving overhangs on the sides for easy lifting.
Spread the cheesecake mixture into an even 1-inch thick layer in the pan.
Freeze for 4-5 hours, or until completely firm.
Tip: Smooth the top with a spatula for even stars. Ensure the mixture is frozen solid for clean cutting.
Step 4: Cut Out Stars
Lift the frozen cheesecake slab from the pan using the parchment handles.
Use a 1.5-2-inch star-shaped cookie cutter to punch out stars, dipping the cutter in warm water between cuts for clean edges.
Place stars on a parchment-lined tray and discard scraps (or save for snacking).
Tip: Work quickly to keep stars cold. Rinse and dry the cutter if it gets sticky.
Step 5: Insert Sticks
Gently insert a wooden popsicle stick into the bottom of each star, about halfway through.
Place stars back in the freezer for 30-60 minutes to firm up again.
Tip: Insert sticks carefully to avoid cracking. Freeze to ensure stars hold their shape during dipping.
Step 6: Prepare the Chocolate Coating
In a microwave-safe bowl, melt 12 oz semi-sweet chocolate chips with 2 tbsp coconut oil in 20-30 second intervals, stirring until smooth.
Let the chocolate cool slightly (warm but not hot) to avoid melting the cheesecake.
Tip: Use a deep, narrow bowl for easier dipping. Stir well to incorporate oil for a smooth coating.
Step 7: Coat the Stars
Dip each frozen cheesecake star into the melted chocolate, turning to coat completely.
Let excess chocolate drip off by gently tapping the stick.
Place coated pops on a parchment-lined balo-lined tray. The chocolate will harden quickly due to the cold filling.
Tip: Work with 2-3 pops at a time to keep chocolate fluid. Hold pops over the bowl to catch drips.
Step 8: Decorate
Melt red, white, and blue candy melts separately in microwave-safe bowls per package directions (usually 20-second intervals, stirring until smooth).
Drizzle the melted candy melts over the chocolate-coated stars in crisscrossing patterns using a piping bag or spoon.
Add patriotic sprinkles (if using) while the drizzles are wet.
Tip: Use a small piping bag or zip-top bag with a snipped corner for precise drizzles. Work quickly to ensure sprinkles stick.
Step 9: Chill and Serve
Chill the finished pops in the refrigerator for 15-30 minutes until fully set.
Serve chilled for a refreshing, creamy treat.
Tip: Store in a single layer to preserve the drizzle design. Serve on a patriotic tray for extra flair.