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Toffee Crisp Cheesecake Pops

25th February 2022

Cheesecake on a stick!? Yeah we nailed it 😎 This recipe is super simple and is the perfect treat to enjoy with friends on the sofa after a big meal!



This recipe absolutley boots! Super simple to make and even easier to enjoy 😂🤤

This is a chewy Rice Krispie & marshmallow wall, with two thick layers of indulgent chocolate cheesecake, filled with caramel and encased in milk chocolate! Whats not to love!!


We have included a link to a video tutorial at the bottom of the recipe for you to follow along with. If chocolate simply isnt your thing why not click here and check out our other recipes



In order to make your walled cheesecake, you will need some equipment! If you are missing anything dont worry, we’ve linked the products we recommend:

Hand Mixer: Amazon Link

Smeg Mixer: Amazon Link

Spring Form Tins: Amazon Link

Pallet knife: Amazon Link

Piping bags: Amazon Link

Knife: Amazon Link

Toffee Crisp Cheesecake Pops

Everythig tastes better on a stick! These Toffee Crisp Cheesecake Pops absolutely bang!
Prep Time 1 hr
Freeze Time 6 hrs
Total Time 7 hrs
Course Dessert, Snack
Cuisine American, English
Servings 8


Rice Krispie Wall

  • 120 g Marshmallow
  • 90 g Rice Krispies
  • 22 g Butter

Cheesecake Filling

  • 500 g Cream Cheese
  • 84 g Caster Sugar
  • 84 ml Double Cream
  • 85 g Dark Chocolate
  • 85 g Milk Chocolate
  • 86 ml Hot Double Cream
  • 13 g Cocoa Powder
  • 150 g Caramel


  • 800 g Chocolate
  • Sprinkles


Rice Krispie Wall

  • Empty your marshmallows and butter into a microwaveable bowl and heat in 30 second blasts until combined
  • Add your Rice Krispies and stir thoroughly, ensuring an equal coating of the melted marshmallow
  • Once cool but not set, mould into walls and push firmly into the edges of your tin.
  • Once a complete wall is made, place in the freezer to set

Cheesecake Filling

  • Heat the cream until piping hot and add to your dark chocolate, milk chocolate and cocoa powder. Whisk until a thick ganache forms
  • Add your cream cheese, caster sugar and cream and whisk until combined into a light and fluffy cheesecake mix
  • Pipe half of the mix into the base of your tin and smooth off with the back of a spoon
  • Layer on your caramel sauce and place in the fridge to set for 5 minutes
  • Pipe the remaining cheesecake mix ontop and smooth off with a pallette knife
  • Place in the freezer to set for 6 hours or until solid


  • Once solid, remove your cheesecake from the freezer and divide into slices. We divided ours into 8 large slices, but this recipe can easily make 16 smaller slices
  • Insert your lolly stick into the Rice Krispie wall and dip your cheesecake pop into melted milk chocolate
  • Sprinkle with your chosen decoration and leave to set in the fridge for 2-3 hours to allow the cheesecake filling to defrost
Keyword cheesecake, chocolate, pop

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Heat a tablespoon of butter and a tablespoon of olive oil in a large pan. Wait until the pan is hot and the butter has fully melted.