RECIPE
Milkybar® White Chocolate and Berry Cheesecake Pops Recipe
Bursting with summer berries, these creamy and crunchy cheesecake pops are a delicious way to cool down on hot days
April 25, 2025
We have teamed up with Jessie Bakes Cakes to create these amazing Milkybar® Cheesecake Pops. It’s a simple, no-bake white chocolate cheesecake recipe you can whip up with the kids and keep stashed in the freezer for summer days! Each pop has a Milkybar® white chocolate layer, topped with creamy berry cheesecake and buttery biscuit crumbs.
These white chocolate berry cheesecake pops need a night in the freezer to set, so you may need to remind your excited little people not to prod them every ten minutes to see if they’re ready!
Want to get your sporty kids involved? They'll love helping you make our Sporty Smarties Mini Cupcakes, which can be customised any type of sport, from football to tennis. We’ve also collated the most Easy Cheesecake Recipes that feature your favourite Nestlé brands. For more recipes, inspiration and tips, sign up to our newsletter. And don’t forget to tag us on Instagram so we can see your dreamy Milkybar® creations. Happy baking!
Fun variations
- Switch out strawberries and blueberries for blackberries and raspberries, or mix and match with your favourite flavour combinations.
- Add the zest of one small orange to the berries for a citrus kick.
- For cooling freshness, add a sprinkle of chopped fresh mint leaves to the berries.
- Use crushed Biscoff biscuits instead of digestives for a decadent caramel twist!
You will need
- A silicone ice cube tray with 12 holes
- A glass jug for easy pouring
- 6 paper straws, cut in half or 12 lollipop sticks
- An electric mixer
Ingredients
- 90g Milkybar® Sharing Bar
- 60g light digestive biscuits
- 25g baking spread
- 150g light cream cheese, room temperature
- 20g icing sugar
- 50ml double cream, cold
- 50g strawberries, chopped
- 50g blueberries, halved
Milkybar White Chocolate Sharing Bar 90g
Each serving contains:
of an adult’s Reference Intake (RI)*
Energy per 100g:1203kJ/289kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.
Recipe
- Break the Milkybar® into a glass jug and microwave for 60 seconds or until melted, taking care to use oven gloves as the bowl heats up. Stir with a silicone spatula until smooth.
- Pour the melted chocolate into the 12 holes of the ice cube tray. Tilt the tray in all directions to level the chocolate and make an even layer. Place the tray in the freezer while you prepare the rest of the ingredients.
- Blitz the digestive biscuits to fine crumbs using a blender, or put them in a zip lock bag and let the kids crush them with a rolling pin. Melt the baking spread in the microwave, then pour it into the biscuit crumbs and mix to combine.
- Place the cream cheese in a medium-sized bowl and sift in the icing sugar. Whisk on low speed until just combined, taking care not to over-whisk, as this can make the mixture runny.
- In a separate clean bowl, whisk the double cream on high speed until it reaches stiff peaks. Fold the whipped cream into the cream cheese mixture, then add the berries and gently fold to combine.
- Remove the ice cube tray from the freezer and spoon the mixture evenly into the 12 holes. Using the back of a spoon, smooth the tops into even layers.
- Spoon the biscuit mixture on top of the cheesecake pops and use the back of a spoon to press it down into a compact layer.
- Gently press a straw or lollipop stick into the middle of each cheesecake pop, then place the tray in the freezer overnight to set.
- To serve, remove the tray from the freezer and let it sit at room temperature for 5 minutes. Gently push the cheesecake pops up from the bottom, using the straw to pull them out. Serve immediately and enjoy!
Top Tip
These no-bake cheesecake pops will begin to melt within 15-30 minutes once out of the freezer, so they are best enjoyed immediately.
Questions?
You can store these white chocolate berry cheesecake pops in the freezer for up to two weeks.
In addition to the usual baking utensils like a mixing bowl and spatula, you’ll need a silicone ice tray with 12 holes and either six paper straws, cut in half, or 12 lollipop sticks.
Yes, that’s what makes our white chocolate cheesecake pops recipe so quick and easy to make.
For best results, we recommend freezing the pops overnight, but you can check them after four hours. To check, gently press the biscuit crumb in to feel if the mixture has set. If you used a silicone ice tray, you can also gently squeeze the pop to feel if it has set.
We recommend using an ice cube tray but if you don’t have one, there are a few alternative options. Build your pops in a mini cupcake or muffin tray, or even collect, clean and use empty mini yoghurt pots. You could even use a mini loaf tin tray and create your own frozen cheesecake bars!
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