Gluten Free Chocolate Covered Cherry Cheesecake Pops

Gluten Free Chocolate Covered Cherry Cheesecake Balls

If you are like many who share Valentine’s Day with the kiddos and not at some stuffy restaurant forcing yourselves to “be romantic” – first of all, I think that’s just great! Secondly, I have a dessert the whole family will love and is also pretty fabulous if you are having a Valentine’s Day party –  Gluten Free Chocolate Covered Cherry Cheesecake Balls.

These are fun little pops of flavor, can be made well in advance, and served as balls or pops – for pops, just stick them on a lollipop stick or even a straw.

They are fun to make, too – perfect if you want to get those kiddos in the kitchen with you.


5 from 1 vote
Gluten Free Chocolate Covered Cherry Cheesecake Pops
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Gluten Free Chocolate Covered Cherry Cheesecake Balls

Prep Time20 mins
Cook Time2 mins
Chill Time2 hrs
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 24 Servings
Calories: 195kcal
Author: Gluten Free & More


  • 8 ounces cream cheese at room temperature
  • 1 cup gluten free graham cracker crumbs
  • 1 teaspoon pure vanilla extract
  • 3 tablespoons maraschino cherry liquid
  • 4 cups powdered sugar
  • 1 cup maraschino cherries without stems dried and chopped
  • 10 ounces semi-sweet chocolate chips
  • Sprinkles jimmies, sanding sugar, and/or more graham cracker crumbs – for rolling


  • In an electric mixer fitter with a paddle attachment, beat the cream cheese with the graham cracker crumbs, vanilla, and maraschino cherry liquid until smooth. Beat in the powdered sugar, 1 cup at a time. Stir in the maraschino cherries. Put in the freezer for 1 hour or in the refrigerator for 2 -3 hours to firm up.
  • In a microwave-safe bowl, melt the chocolate chips on high power until mostly melted, about 2 minutes. Stir until smooth and glossy. Let cool.
  • For each cheesecake ball, roll about 1½ tablespoons of the mixture into a ball (a small ice cream scoop works well for ensuring all balls are the same size). If making pops, insert a lollipop stick or straw into one end. Dip into the chocolate and cover the cheesecake ball completely. Roll in sprinkles, jimmies, sand sugar, or graham cracker crumbs. Place on a wax paper-lined sheet pan or a plate. Refrigerate until firm, about 1 hour.
  • If at any point the cheesecake mixture starts to become too soft to roll easily, set the mixture back into the freezer for a few minutes.
  • Can be made 2 days ahead. Store in the refrigerator.


Nutrition Facts
Gluten Free Chocolate Covered Cherry Cheesecake Balls
Amount Per Serving
Calories 195 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Cholesterol 11mg4%
Sodium 55mg2%
Potassium 89mg3%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 25g28%
Protein 1g2%
Vitamin A 135IU3%
Calcium 19mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.

Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Cherries Chocolate Gluten-Free Gluten-Free Recipes Pops Valentine's Day
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