Make the viral frozen cheesecake sticks right in the comfort of your own home, including nutty pistachio, crunchy Biscoff, and chocolaty Nutella, yum!
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I was gifted some gorgeous pistachios, hazelnuts and sugar from Providence Foods to use in this recipe. I wasn't paid to write this post but I'm excited to share what I made with these beautiful ingredients. As always, all opinions are my own.
Is there anything more fun than a dessert on a stick? These cheesecakes on a stick bring the fun back to the dessert table.
Creamy no bake cheesecake frozen to chilled perfection, coated in pistachio, Biscoff or Nutella sauce and finished with lashings of pistachio, Biscoff or hazelnut crumbs. Choose your favorite flavor or make all three for one epic dessert spread! Pass me the popsicle sticks!
Why you'll love this recipe
- Make this viral dessert from the comfort of your own home.
- Possibly one of the funnest desserts you'll ever eat - it's on a stick!
- Make them in one of this year's hottest flavors, pistachio, Biscoff or Nutella.
- Fun Christmas tree shapes that are great for the holidays
- Make them head for easy entertaining - or keep them all to yourself!
Need more no bake cheesecakes in your life? Check out my full list of no bake cheesecake recipes for your next no bake cheesecake masterpiece.
Ingredients
For the no bake cheesecake
Cream cheese: full fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Vanilla extract: sometimes also called vanilla essence, depending on where you live. You can use either, or imitation vanilla essence, depending on your preference and budget.
Lemons: a dash of lemon juice helps balance the sweetness of the cream cheese. Fresh is best, I don't recommend bottled lemon juice.
Graham Crackers: are a type of sweet plain cookie with wholegrain which are the classic cheesecake base.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
For the cheesecake coatings
Pistachio:
Pistachio paste: look for one made from 100% pistachios. Buy the best quality you can find and afford; it will make your cheesecake sticks taste better.
Granulated sugar: to let the pistachio flavor shine, but you could mix things up with different sugars.
Milk: to get a smooth, pourable sauce. I used full fat cows milk but you could use your preferred milk or alternative.
Cream: I use thickened cream with a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Corn flour: for a beautiful thick topping that will stick well to the cheesecake sticks.
Pistachios (not pictured): to coat the pistachio cheesecake sticks with, for crunch and flavor.
Biscoff:
Biscoff spread: I used smooth Biscoff spread but crunchy would also work. You could also try this with another brand of speculoos spread but I haven't testest it with these.
Milk: to get a smooth, pourable sauce. I used full fat cows milk but you could use your preferred milk or alternative.
Lemon: a dash of lemon juice helps balance the sweetness of this dessert.
Biscoff cookies (not pictured): to coat the cheesecake sticks with. You could try this with another brand of speculoos cookies.
Nutella:
Nutella spread: the original and best! You could try this with your prefered brand of hazelnut spread, but I havn't tested the recipe with any of the alternatives.
Instant coffee: a good quality one you would be prepared to drink. Enough to really boost the chocolatey flavor but not so much that it tastes too coffee-y.
Milk: to help get a lovely, pourable sauce.
Hazelnuts: roasted hazelnuts give these Nutella cheesecake sticks and nutty crunch!
How to make cheesecake sticks
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the cheesecake base:
Grease and line the springform cheesecake tin. Break the Graham crackers up into smaller pieces and blitz in a food processor until they resemble bread crumbs.
Melt the butter in a pot on the stove or the microwave. Add the butter to the Graham cracker crumbs and mix well. Press into the lined tin with the back of a spoon or cup.
Chill in the fridge for at least an hour and up to overnight.
To make the cheesecake filling:
Squeeze the juice out of the lemon. Beat the cream cheese for a moment to soften it. Add the sugar, lemon juice and vanilla extract. Mix on low until the sugar has fully dissolved.
In a separate bowl, whip the cream until firm peaks form. Gently fold the whipped cream into the rest of the mix, taking care not to knock the air out of the whipped cream.
Spoon the filling onto the chilled cheesecake base, taking care to smooth out the air bubbles and smooth out the top.
Chill in the fridge for at least four hours, preferably overnight.
Make sure you have room in your freezer for your container with your cheesecake sticks. Remove the cheesecake from the tin.
Slice the cheesecake pieces. For a cheesecake made in a 7" x 2.5" (18cm x 6.5cm) I sliced the cheesecake into nine pieces, which made nine generous cheesecake popsicles. Gently push a popsicle stick about ¾ of the way into each cheesecake slice from the outer edge, close to where the filling meets the base.
Place the pieces on the container lid, trying to ensure the pieces are not touching as far as possible. Freeze for at least four hours or until very firm, preferably overnight.
Hot tip: Remember to flip it! Place the sticks on a upside-down container lid, then pop the container over the top. Its much easier to get them in and out this way!
To make the cheesecake coatings:
Pistachio:
Add the milk, cream, sugar and pistachio paste to a small pot on the stove. Whisk well. Sift in the corn flour and whisk well.
If you are having trouble getting the pistachio paste to mix in properly try blitzing briefly with an immersion blender. Heat on medium-low, stirring well until the sugar is dissolved and the ingredients are well combined. Allow cool.
Biscoff:
Juice the lemon. Heat up the milk. Add the Biscoff spread and whisk until smooth. Add the lemon juice and whisk well.
Nutella:
Heat the milk. Add the instant coffee and whisk well until fully combined. Add the Nutella and whisk until smooth and glossy. Allow to cool.
To assemble the cheesecake sticks:
Separately, chop or blitz the pistachios, Biscoff cookies and hazelnuts into large, coarse crumbs.
Set up your assembly line with the cheesecake sticks on the left, then a shallow plate with the coating, then a shallow plate with the matching crumbs, then a plate to put the coated cheesecake sticks onto.
If you're coatings are very thick you may need to very gently heat them a bit, but don't over do it or your sauce will be thin.
One at a time, carefully pick up a cheesecake stick and dip it into the sauce. Use a spoon or spatula to get the end piece where the stick goes in and to brush off any excess sauce.
Dip the stick into the matching crumb coating, use a spoon to pile the coating up around the stick and pat it down to get a full coating. Repeat with the remaining sticks.
Put the coated sticks back on the container lid and into the freezer to firm up before serving.
How to serve
To serve these fun, easy frozen cheesecake sticks, pop them onto a serving board, pick up a stick, and enjoy! Make sure you have a plate handy as the cheesecake may fall off its stick if you don't eat it fast enough 🙂
How to store
In the fridge: These cheesecake sticks are designed to be eaten frozen. You can store them in a covered container in the fridge for up to five days, but you likely won't be able to pick them up by the stick to eat. They need to be frozen or else they are to heavy and will fall off the stick.
In the freezer: coated or uncoated, for up to a month.
Tips for success and frequently asked questions
Can I make this with a different-flavored cheesecake?
You sure can. Any of my full-size no-bake cheesecake recipes where the flavoring is in the cheesecake filling (as opposed to a sauce on top) would work. Try layering the flavors with my pistachio cheesecake, Biscoff cheesecake or Ferrero cheesecake.
Can I make this with different flavored sauce and crumb coatings?
Absolutely. In fact the sky is really the limit when it comes to possible flavor combos. Here's a few drool-worthy suggestions to get you started:
- No bake cheesecake with Biscoff sauce with pistachio crumbs
- Gingerbread cheesecake with pistachio topping and gingerbread crumbs
- Baileys or Coffee cheesecake with Nutella sauce and Oreo crumbs
Do I need to coat the cheesecake sticks in a sauce first, or can I just add the crumb coating?
Without a sauce, the crumb coating won't stick to the cheesecake base. The crumbs also don't stick well to the frozen surface of the cheesecake filling, it's to hard. So I recommend coating your frozen slices in a nice thick sauce first, then adding the crumb coating.
Can I make this with baked or store-bought no-bake cheesecake?
In theory yes, you could slice up a baked cheesecake or a store-bought no bake cheesecake. I would probably avoid a cheesecake without a base as it won't have the same structural integrity.
And store-bought won't taste as good, but you know that already 🙂
My cheesecake has fallen off the stick.
Yup, it'll do that as it defrosts. Make sure your cheesecake stick is frozen well before starting, eat faster and have a plate and maybe a fork handy 🙂
Have you made this recipe? Tell me how it went in the comments below and tag me on Instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
More fun cheesecake recipes to try:
Why not try making
- Strawberry Crunch Cheesecake Cones - made in fun ice cream cones.
- Mini No Bake Cheesecakes - all the fun and flavor, but in miniature size!
- Easter Egg Cheesecake - made in chocolate Easter egg shells 🙂
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📋 Recipe
Cheesecake Sticks
Equipment
- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- food processor
- Popsicle sticks
Ingredients
For the cheesecake base
- 2 & ⅓ cups (250gms) Graham crackers
- 1 stick (½ cup/ 115gms) unsalted butter
For the cheesecake filling
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- ½ cup (110 gms) granulated white sugar
- ½ teaspoon vanilla essence
- 1 tablespoon plus 1 teaspoon fresh lemon juice
- 1 cup (250mls) thickened cream
For the Pistachio coating
- 1 cup (250mls) milk
- ¼ cup thickened cream
- ¼ cup granulated white sugar
- cup (100gms) pure pistachio paste
- 1 tablespoon corn flour
- ½ cup pistachios
For the Biscoff coating
- 1 cup ( gms) Biscoff spread
- ½ cup (125mls) milk
- 1 tablespoon lemon juice
- 12 Biscoff cookies
For the Nutella coating
- 1 cup ( gms) Nutella
- ⅓ cup ( mls) milk
- 1 teaspoon instant coffee
- ½ cup roasted hazelnuts
Instructions
To make the cheesecake base
- Line the cheesecake tin with parchment paper.
- Break the Graham crackers into smaller pieces and blitz briefly in a food processor into crumbs.
- Melt the butter by adding to a microwave proof bowl and microwaving for a minute or two, or in a pot on the stove.
- Pour the butter into the cookie crumbs and mix until it resembles fine bread crumbs.
- Pour into lined tin and press down to form the base.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Beat the room temperature cream cheese briefly to soften it.
- Add the sugar, lemon juice, and vanilla to the room temperature cream cheese and beat on low until well combined.
- Whip the cream in a seperate bowl until firm peaks form. Gently fold the whipped cream into the cream cheese mix until well combined.
- Tip the cheesecake filling onto the prepared base and smooth down.
- Chill in the fridge for at least four hours, preferably overnight.
- Once set, remove from tin and slice.
- Push popsicle sticks into each slice and freeze.
To make the coatings:
Pistachio
- Add the milk, cream, sugar and pistachio paste to a small pot on the stove.
- Sift in the corn flour and whisk well.
- Heat on medium-low stirring until the sugar is dissolved and well combined.
- Heat for a further ten to fifteen minutes or until sauce thickens. Cool.
Biscoff
- Juice the lemon.
- Heat the milk.
- Add the Biscoff spread and whisk until smooth.
- Add the lemon juice and whisk well.
- Break up the Biscoff cookies and blitz into crumbs.
Nutella
- Heat the milk.
- Add the instant coffee and whisk well to dissolve fully.
- Add the Nutella and whisk until smooth and glossy.
To assemble the cheesecake sticks:
- Chop or blitz the pistachios, Biscoff cookies or hazelnuts separatley into large, coarse crumbs.
- Add the sauces and crumbs to separate plates.
- Dip a cheesecake stick into a sauce, rotating it to coat all sides. Use a spoon to put sauce on the end with the stick poking out.
- Dip the sauce coated cheesecake stick into the matching crumb coating. Use a spoon to pile up and pat down the crumbs for an even coating.
- Repeat with remaining cheesecake sticks, sauces and coatings.
- Return coated cheesecake sticks to the freezer to firm up before serving.
- Pop fully frozen coated cheesecake sticks onto a serving platter and enjoy!
Notes
Nutrition
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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