Cheesecake On A Stick Recipe

Prepare crust

Line a 9x9-inch square baking pan with parchment paper leaving an overhang on two sides for easy removal. Combine graham cracker crumbs and 2 tablespoons sugar in a medium bowl. Stir in melted butter until mixture holds together when pressed.

Form crust layer

Press the crumb mixture evenly into the bottom of the prepared pan in a thin, compact layer using the back of a measuring cup or glass. Chill in the refrigerator for 10 minutes to firm while you make the filling.

Preheat oven

Preheat the oven to 325°F (165°C).

Beat cream cheese

In a large mixing bowl or stand mixer fitted with the paddle, beat room-temperature cream cheese on medium speed until smooth and free of lumps, about 2–3 minutes, scraping down the bowl once.

Add sugar and sour cream

Add 3/4 cup granulated sugar and sour cream. Beat on low-to-medium speed until combined and smooth, about 1 minute.

Incorporate eggs and flavor

Add eggs one at a time, mixing on low speed just until incorporated (avoid overmixing). Add vanilla, lemon juice, and flour; mix on low until combined and smooth.

Spread and bake

Pour the filling over the chilled crust and spread into an even layer about 3/4 inch thick. Bake at 325°F (165°C) for 18–22 minutes, or until the edges are set and the center slightly jiggles (it will firm as it cools). Remove from oven and let cool on a wire rack for 30 minutes, then refrigerate until completely cold, at least 2 hours (or overnight).

Chill and cut

When fully chilled, use the parchment overhang to lift the cheesecake slab from the pan. Transfer to a cutting board. Using a sharp knife dipped in hot water and wiped dry between cuts, cut into 8 rectangles (about 1.5 x 3 inches each) or into desired shapes for sticks.

Insert sticks

Gently insert one wooden stick about halfway into the short side of each cheesecake piece so it's secure but does not split the cake. Return assembled cheesecake on a lined baking sheet to the freezer for 20–30 minutes to firm before coating.

Melt coatings

Place white chocolate (10 oz) in a microwave-safe bowl and heat in 20–30 second intervals, stirring between each, until smooth. If too thick, stir in up to 1–2 teaspoons vegetable or coconut oil to thin for dipping. Repeat with semisweet chocolate (6 oz) in a separate bowl.

Dip cheesecakes

Working with chilled cheesecake sticks straight from the freezer, dip each piece into the melted white chocolate to fully coat, letting excess drip back into the bowl. Hold upside down for a moment to set a smooth coating. Place on parchment-lined sheet. If using two-tone decoration, drizzle semisweet chocolate over the white coating with a spoon or fork.

Add garnish

While the coating is still wet, sprinkle with sprinkles, chopped nuts, or a dusting of freeze-dried fruit powder so they adhere. Repeat until all sticks are coated. If coating is sticky, return to freezer 5–10 minutes between batches.

Set and store

Allow coated cheesecake sticks to set completely at room temperature for 15–20 minutes or place in the refrigerator for 20 minutes until firm. Store in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 weeks (if frozen, thaw 10–15 minutes before serving).