Why You’ll Love This Recipe

I love this recipe because it transforms the classic butterbeer flavor into a delightful, bite-sized cheesecake pop. It’s no-bake, easy to prepare, and perfect for making ahead of time. The combination of smooth cheesecake, golden crust, and chocolate coating makes these pops both elegant and fun. They’re also customizable — I can add sprinkles, edible glitter, or extra butterscotch for that magical finishing touch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Cheesecake Filling:
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup butterscotch sauce (store-bought or homemade)
1 tsp vanilla extract
1 cup whipped cream (heavy cream whipped until stiff peaks form)

For the Crust:
1 cup graham cracker crumbs
1/4 cup sugar
1/2 cup unsalted butter, melted

For the Coating:
1/2 cup white chocolate chips
2 tbsp butterscotch chips (optional)
Sprinkles or crushed graham crackers for garnish (optional)

Directions

1. I start by preparing the crust. In a bowl, I combine the graham cracker crumbs, sugar, and melted butter, stirring until everything is evenly coated.

2. I line a baking sheet with parchment paper and scoop out small portions of the crust mixture. I roll them into balls, then flatten them slightly into discs and place them on the baking sheet. I chill the crust pieces in the fridge for about 30 minutes until firm.

3. To make the cheesecake filling, I beat the softened cream cheese with an electric mixer until smooth. Then I add powdered sugar, butterscotch sauce, and vanilla extract, mixing until fully combined. I gently fold in the whipped cream until the mixture becomes light and fluffy.

4. To assemble the pops, I take the chilled crust discs and top each one with a spoonful of the cheesecake filling, spreading it evenly. I insert a popsicle stick into the center of each, then freeze the pops for at least 2–3 hours until firm.

5. Once frozen, I melt the white chocolate chips and butterscotch chips (if using) in the microwave in 20-second intervals, stirring each time until smooth. I dip each frozen cheesecake pop into the melted coating, making sure it’s fully covered.

6. Before the coating sets, I sprinkle on crushed graham crackers or colorful sprinkles for decoration.

7. Finally, I place the coated pops back on the parchment-lined sheet and freeze them for another 30 minutes, or until the coating hardens completely.

Servings and Timing

This recipe makes about 12–16 cheesecake pops. It takes around 30 minutes to prepare, plus 3–4 hours of chilling and freezing time.

Variations

• I sometimes drizzle extra butterscotch sauce on top for more buttery sweetness.

• For a magical shimmer, I like to dust them with edible gold powder before serving.

• When I want a darker, richer flavor, I swap the white chocolate for milk or caramelized white chocolate.

• To add a bit of crunch, I mix crushed toffee bits or pretzels into the crust.

• For themed parties, I color the coating to match Hogwarts house colors — green for Slytherin, red for Gryffindor, blue for Ravenclaw, and yellow for Hufflepuff.

Storage/Reheating

I keep the cheesecake pops stored in an airtight container in the freezer for up to one week. When I’m ready to serve, I let them sit at room temperature for 5–10 minutes to soften slightly before enjoying. They’re best served cold and do not require reheating.

FAQs

Can I make these cheesecake pops ahead of time?

Yes, I love making them a day or two in advance and keeping them frozen until serving.

What can I use instead of butterscotch sauce?

I sometimes use caramel sauce for a similar flavor, though butterscotch gives that authentic butterbeer taste.

How do I make homemade butterscotch sauce?

I melt butter, brown sugar, and heavy cream together over low heat until smooth, then stir in a bit of vanilla.

Can I use store-bought whipped topping instead of whipped cream?

Yes, I can substitute an equal amount of whipped topping for convenience.

How do I prevent the coating from cracking?

I make sure the cheesecake pops aren’t too frozen-solid when dipping; slightly softened pops coat more smoothly.

What if I don’t have popsicle sticks?

I’ve used paper straws, skewers, or even small forks — they all work just fine.

Can I make this recipe dairy-free?

Yes, I can use dairy-free cream cheese, coconut whipped cream, and vegan chocolate for a delicious alternative.

Can I skip the crust?

Absolutely. I sometimes make crustless cheesecake pops for a smoother texture and lighter feel.

How do I add more butterbeer flavor?

I add an extra tablespoon of butterscotch sauce to the filling or drizzle more on top before serving.

How do I store leftovers?

I keep leftovers in the freezer in a sealed container, separating layers with parchment paper to prevent sticking.

Conclusion

These Hogwarts Butterbeer Cheesecake Pops are pure dessert magic. I love how they capture the whimsical, buttery sweetness of butterbeer in a creamy, frozen cheesecake form. They’re easy to make, fun to decorate, and always a hit at parties. Every bite feels like a trip to Hogsmeade — enchanting, indulgent, and impossible to resist.