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Cheesecake on a Stick Is Our New Favorite Dessert Trend — Secrets To Getting It Right

HInt: The best stick is one you wouldn't think of

Creamy, indulgent cheesecake is always a great excuse to treat yourself. Now, home cooks, bloggers and cheesecake fans are having a bit of fun with this beloved dessert, which was first invented by the ancient Greeks, by serving up cheesecake on a stick! The treat has been growing in popularity over the years thanks to its convenience, chocolate coating and creative toppings.

“Anything on a stick is more fun!” says Sandy Ferber, owner of Cheesecake on a Stick in Ontario. “We’re taking a typical cheesecake, but we’re upping it with lots of sweet, fun toppings. People can walk around and eat it on a stick rather than just sitting down with a fork.”

We asked Ferber for her secrets to making great cheesecake on a stick so you can enjoy the treat at home!  Plus, we share eight of our favorite recipes that are sure to satisfy your sweet tooth.

Keep it cold…really cold

When it comes to making cheesecake on a stick, temperature is everything! “You have to keep it frozen,” she says. “If it’s not frozen, the chocolate won’t harden and the cheesecake will fall off the stick.” If you decide to make your favorite cheesecake recipe from scratch, cut it into slices, then pop it into the freezer for a couple of hours or until just frozen.

Going the store-bought route? A frozen pre-made cheesecake can save you time and hassle, but cutting it into slices can be easier said than done. The trick: “Heat the knife,” shares Ferber. Run it under hot water for 15 seconds before cutting. This will warm the blade just enough so it slides cleanly through the cake.

Choose a great stick

With so much frozen goodness to enjoy, you want to ensure whatever stick you use can fully support the treat. While Ferber says regular popsicle or cake pop sticks will do the trick, at her eatery she uses 4-inch bamboo sticks (buy on Amazon, $7.99) with a point on one end. “The cheesecake slices are slightly frozen, so the sticks with the point make it easier to stick them,” she explains.  Wooden semi-point skewers can work great!

Add this to the chocolate topping

Chocolate covered cheesecake on a stick with toppings

Melted chocolate is commonly used to coat the cheesecake pops, which makes it convenient for adding toppings. The must-have ingredient to mix with your melted chocolate: coconut oil. “That’s what helps the chocolate harden on to the cheesecake,” says Ferber. Just melt your desired chocolate chips or wafers in the microwave in 30-second intervals, adding in a dash of oil. (Check out this story on why you may want to avoid canola oil as your chocolate mix-in.)

Once you’ve covered your cheesecake with chocolate, it’s time to move onto the next step before the chocolate fully hardens. “We dip it in chocolate, let it drip a little bit and then we put the cheesecake into our tray of peanuts, hazelnuts, pecans and other crumbles — that way they’ll stick to it as well,” she adds. “Put your favorite drizzle on top, and there’s your treat!”

Get creative with shapes

The traditional triangle cheesecake slices are certainly a classic and easy to do when you’re starting with a round cheesecake. But you can make your cheesecake on a stick any shape you’d like! You can even make cake-pop-like cheesecake balls, says Ferber. “I’ll take the whole cheesecake, mush it up, roll into balls, freeze them and do it that way too!” If you buy a square cheesecake, you can also cut it into square pieces and put them on a stick. No matter what, it’s going to be delicious!

Need a place to start? Try one of our favorite cheesecake on a stick recipes! Simply begin with the basic recipe below, then create unique flavor combinations.


Basic recipe

  • 1 wooden craft stick
  • 1 slice frozen plain cheesecake (⅛ of cake), from 1 pkg. (1 lb., 14 oz.) such as Sara Lee

Insert stick about one-third of the way into wide end of a slice. Follow directions below for desired toppings. Refrigerate or freeze until ready to serve.

1. Marshmallow Flower

  • 2 marshmallows
  • 1 Tbs. yellow decorating sugar
  • 3 Tbs. white chocolate chips
  • 1 tsp. coconut oil
  • 5 orange mini M&M’s

For “petals,” using scissors, snip corners from marshmallows; dip cut sides into sugar. Melt chocolate chips with oil; reserve 1 tsp. Spread chocolate mixture over cheesecake slice. Arrange “petals” into a flower over cake; attach with dots of reserved chocolate. Attach M&M’s to center with chocolate.

2. Chocolate Malt Ball

  • 3 Tbs. semisweet chocolate chips
  • 1 tsp. coconut oil
  • 2 malted milk balls (chopped)
  • 1 Tbs. white chocolate chips

Melt chocolate with oil; spread over cake slice. Top with milk balls. Melt white chocolate chips; drizzle on top.

3. Candy Lover’s

  • 3 Tbs. white chocolate chips
  • 1 tsp. coconut oil
  • 2 tsp. Sno-caps candy
  • 1 tsp. jumbo rainbow nonpareil sprinkles

Melt chocolate chips with oil; reserve 1 tsp. Spread remaining chocolate mixture over cheesecake slice. Top with candy and sprinkles. Drizzle with reserved chocolate.

4. Polka Dots

  • 3 Tbs. white chocolate chips
  • 1 tsp. coconut oil
  • Jumbo confetti sprinkles

Melt chocolate with oil; spread over cheesecake. Decorate with sprinkles.

5. Coconut Almond

  • 3 Tbs. white chocolate chips
  • 1 tsp. coconut oil
  • 2 Tbs. sweetened flaked coconut
  • 1 Tbs. toasted sliced almonds
  • 1 Tbs. semisweet chocolate chips

Melt chocolate chips with oil; spread over cheesecake slice. Top with almonds. Melt semisweet chips; drizzle over topping.

6. Chocolate Hazelnut

  • 3 Tbs. semisweet chocolate chips
  • 1 Tbs. Nutella
  • 1 tsp. coconut oil
  • 1 hazelnut truffle (halved)

Melt chips, oil and Nutella, reserving 1 tsp. Spread chocolate mixture over cheesecake slice. Top with truffle. Drizzle with reserved mix.

7. Strawberry White Chocolate

  • 3 Tbs. white chocolate chips
  • 1 tsp. coconut oil
  • 1 strawberry
  • 1 Tbs. semisweet chocolate chips

Melt white chocolate with oil. Dip strawberry into white chocolate; reserve on wax paper. Spread remaining chocolate over cheesecake slice; top with strawberry. Melt semisweet chips; drizzle over cheesecake and strawberry (do not freeze).

8. Minty Cookies and Cream

  • 3 Tbs. semisweet chocolate chips
  • 1 tsp. coconut oil
  • 1 ½ mint Oreo cookies (quartered)

Melt chocolate with oil; spread over cheesecake slice. Top with cookies.

For more cheesecake yum, keep reading!

Coconut Cheesecake Tastes the Way a Hug Feels — Here, 6 Delicious Recipes

10 Cheesecake Recipes That Will Have You Going Back for Seconds

Burnt Cheesecake Deserves a Place in the ‘Dessert Hall of Fame’ — Here’s Why

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