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The cheesecake on a stick is guaranteed to be the sweet highlight of any party thanks to its appearance. But it also immediately stands out in terms of taste. Creamy quark mixture, tender shortcrust pastry, fruity raspberries, crunchy white chocolate and a crispy topping of freeze-dried fruit make for a delicious combination. You can find a detailed cheesecake sticks recipe with the exact quantities and step-by-step instructions below.
Cheesecake on a stick with raspberries and white chocolate
I made the cheesecake with raspberries. I topped it with frozen fruit before baking. Also try my raspberry meringue roulade, the raspberry sour cream cake and the quick raspberry pound cake.
I coated the cheesecake sticks with white chocolate, just like the heart cookies. Freeze-dried raspberries were then placed on top as decoration.
This makes my cheesecake on a stick taste creamy and fruity at the same time, similar to the raspberry cream cheese cake. The thin, crunchy layer of white chocolate combines perfectly with the raspberries.
Other flavors
The cheesecake on a stick recipe is very versatile and can be modified as desired, similar to the ice cream scoop cookies recipe. You can make the cheesecake itself as well as the chocolate glaze and toppings in all kinds of flavors.
For example, instead of raspberries, use other fruits such as strawberries, blackberries or blackcurrants, just as you did for the raspberry Danish mini pastry braids. These can be frozen or fresh berries.
You can also simply make the cheesecake in the classic vanilla flavor. A chocolate cheesecake or another variant with as stable a consistency as possible is also suitable for the recipe.
In addition to white chocolate, milk chocolate or dark chocolate is also suitable for coating the cake pieces. The only important thing is that it is of high quality.
Toppings for cheesecake sticks
You can decorate the cheesecake on a stick however you like. Fresh, freeze-dried or dried fruit is suitable for this. Nuts, mini cookies, coconut chips, colorful sugar sprinkles, sugar pearls and edible glitter, meringues, various candies, for example homemade chocolate covered almonds, marzipan potatoes, small pieces of zefir, Bird’s milk sweets or Russian halva are just as perfect.
Perfect for parties
The cheesecake sticks don’t just taste delicious. They are also a sweet eye-catcher on the coffee table, just like the zefir lollies. They can also be eaten straight from the hand.
That’s why the cheesecake sticks, just like the cake pops, are very popular at parties. Children in particular love them, so you can serve them at a kids’ birthday party, for example.
These cheesecake sticks are
- creamy,
- fruity,
- with a crunchy top layer,
- delicious,
- with raspberries,
- with white chocolate,
- sweet and unusual eye-catcher,
- easy to make at home,
- ideal for a party.
How to make cheesecake on a stick: tips and tricks
- Immediately after baking, the cheesecake is wobbly, but becomes firm after cooling.
- You can make the cheesecake not only with raspberries, but also classic with vanilla or in another flavor.
- To ensure that the cheesecake pieces are as stable as possible for holding on a stick and for decorating, it is important to chill the cake thoroughly and then freeze the pieces.
- Instead of white chocolate, milk chocolate and dark chocolate can also be used as a coating.
- Use good quality chocolate or couverture for the cheesecake on a stick.
- Use any toppings you like, such as fruits, candies or nuts, for the cheesecake sticks.
- For a colorful variety, you can coat each cheesecake stick with a different chocolate and decorate it differently.
- It’s best to use wooden popsicle sticks for the recipe.
Have you made the cheesecake on a stick using this recipe? I look forward to your result, your star rating and your comment below on how it turned out and how you liked it.
Try out these other cheesecake recipes:
- Russischer Zupfkuchen – best recipe
- Strawberry cheesecake – fruity creamy recipe
- Crustless cheesecake – quick quark cake recipe
Cheesecake on a stick
Equipment
- Ø 26 cm baking springform tin
- 14 wooden popsicle sticks
Ingredients
for the base
- 180 g butter cold
- 100 g sugar
- 1 egg
- 300 g flour
- 1 pinch of salt
for the filling
for the chocolate glaze
- 600 g white chocolate
- 60 g coconut oil
for decorating
- freeze-dried raspberries
Instructions
Preparation of the base
- Mix flour with salt.
- Add cold butter cut into pieces and chop finely.
- Add sugar and mix.
- Add egg and knead briefly and quickly to form a barely homogeneous shortcrust pastry dough.
- Chill the dough in an airtight container for 30 minutes.
- Line the base of the springform tin with baking paper.
- Spread the shortcrust pastry dough over the base of the springform tin, press it down and pull up a rim approx. 4 - 5 cm high from the dough. Prick the pastry base several times with a fork.
Preparation of the filling
- Beat softened butter and sugar for approx. 5 minutes until light and creamy.
- Add eggs one at a time, beating briefly each time to form a homogeneous mixture.
- Add quark, cream, cornstarch and vanilla and beat briefly but vigorously to form a lump-free mixture.
- Spread the quark mixture over the dough in the springform tin and smooth it out.
- Press frozen raspberries into the quark mixture.
- Bake the cheesecake in a preheated oven at 338 °F (170 °C) for approx. 1 hour and 10 minutes, covering it with baking paper after approx. 40 - 50 minutes of baking time to prevent the surface from getting too brown. The cheesecake is ready when it jiggles a little when shaken.
- Leave the cheesecake to stand for 30 minutes in the switched-off oven, opened a crack, and then leave to cool completely at room temperature.
- Now place the cake in the fridge for approx. 2 hours.
- Cut the cheesecake with raspberries into pieces, score the edge of each cake piece in the center with a sharp knife and carefully insert a wooden popsicle stick into each piece.
- Spread the pieces of cheesecake on the sticks at some distance from each other on a cutting board lined with baking paper and place them in the freezer for about 2 hours.
Preparation of the chocolate glaze
- Melt white chocolate together with coconut oil slowly over a hot water bath.
Preparation of the cheesecake sticks
- First take 3 - 4 pieces of cheesecake out of the freezer, quickly spread the chocolate glaze thinly with a tablespoon on the sides and on the surface of each piece of cheesecake, brushing off the excess glaze.
- Place the cake pieces coated with the chocolateglaze on baking paper to dry.
- Coat the remaining cheesecake pieces from the freezer with the glaze one by one and place them on the baking paper.
- Melt any leftover chocolate glaze that may have set over a hot water bath and pour it into a piping bag with a narrow hole.
- Pipe the glaze from the piping bag onto the cake pieces one by one and immediately sprinkle with freeze-dried raspberries or another decoration.
Notes
- Immediately after baking, the cheesecake is wobbly, but becomes firm after cooling.
- You can make the cheesecake not only with raspberries, but also classic with vanilla or in another flavor.
- To ensure that the cheesecake pieces are as stable as possible for holding on a stick and for decorating, it is important to chill the cake thoroughly and then freeze the pieces.
- Instead of white chocolate, milk chocolate and dark chocolate can also be used as a coating.
- Use good quality chocolate or couverture for the cheesecake on a stick.
- Use any toppings you like, such as fruits, candies or nuts, for the cheesecake sticks.
- For a colorful variety, you can coat each cheesecake stick with a different chocolate and decorate it differently.
- It's best to use wooden popsicle sticks for the recipe.
- Take note of the detailed tips and tricks for making the cheesecake sticks at the top of the article.
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