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Ricotta Cheesecake and Fruit Lollipops

Stacks of ricotta cheesecake and fresh fruit make up these tasty and adorable Ricotta Cheesecake and Fruit Lollipops. They’re the perfect simple finger food dessert for spring and summer get togethers.

I was craving cheesecake last week, but knew I didn’t have time to make a full cheesecake recipe. I had some leftover ricotta in the refrigerator from making Spinach, Ricotta and Tomato Calzones for dinner recently. Rather than a traditional cheesecake, I opted for these Ricotta Cheesecake and Fruit Lollipops.

This is a really easy, no-fuss recipe. I know we all need recipes like that in our life once in a while so I thought that I’d share it with you today.

The kids thought the Ricotta Cheesecake and Fruit Lollipops were too cute and it was a fun way to get them to try something new! I loved that it was a fun way to serve dessert and encourage them to eat some extra fruit with just a little bit of cake. Yum!

strawberry cheeesecake pops

The ricotta cheesecake recipe was super simple to make and baked up quickly in a 9×13 inch pan. If I had more time, next time I’d probably bake the cake in a 9×9 inch for thicker cubes of cheesecake, but stacking two thinner cake squares also worked just fine.

You can use whatever seasonal fruit you like to pair with the cheesecake or if you’d like them to be more kebab-like, you can repeat layer the fruit and cheesecake on the lollipop sticks.

I chose to use fresh strawberries and chunks of fresh pineapple – I loved this combo with the cheesecake. Other fun fruits to use for these simple pops would be kiwi, mango, blueberries, black berries, and raspberries.

For dipping, I love to serve this with chocolate ganache. If you don’t know How to Make Ganache, it is really not too hard. Just click on over to my simple tutorial for directions as well as some suggestions for a variety of creative ways to use the ganache.

Do you have a favorite easy dessert that is a hit with your family?

strawberry cheeesecake pops

Ricotta Cheesecake and Fruit Lollipops

Yield: 24 lollipops
Prep Time: 20 minutes
Cook Time: 25 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Stacks of ricotta cheesecake and fresh fruit make up these tasty and adorable Ricotta Cheesecake and Fruit Lollipops. They’re the perfect simple finger food dessert for spring and summer get togethers.


For the ricotta cheesecake:

  • 1 1/2 cups Whole Milk Ricotta Cheese
  • 1/2 cup cream cheese
  • 2/3 cup sugar
  • 1/2 cup whipping cream
  • 1/3 cup all-purpose flour
  • 1/4 tsp. salt
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 4 eggs

To prepare the lollipops:

  • Strawberries
  • Fresh Pineapple Chunks
  • Hot Fudge or Chocolate Ganache for dipping


  1. Preheat oven to 350 degrees F.

To prepare the ricotta cheesecake squares:

  1. In the bowl of a stand mixer, combine the ricotta cheese, cream cheese, sugar, whipping cream, flour, salt. Beat until well combined. Add the milk and vanilla. Beat until incorporated.
  2. Add the eggs one at a time, beating in between each addition until smooth. Scrape the sides of the pan with a spatula as needed.
  3. Pour mixture into a parchment paper-lined 9x13 inch baking pan. (Related: Kitchen Tip: Lining Pans with Parchment)Bake at 350 degrees F for 25 - 35 minutes, or until set. Cool in oven with door propped open 30 minutes. Refrigerate until chilled before preparing the cheesecake pops.

To prepare the cheesecake pops:

  1. Cut the cheesecake into 1 - 1 1/2 inch squares. Set aside. Wash and dry the strawberries. Cut the pineapple into cubes. Remove the tops from each. Thread strawberry top, pineapple cube, strawberry, and two squares of cheesecake onto sticks (such as Wilton 4 Inch Lollipop Sticks). Serve with hot fudge sauce or chocolate ganache for dipping, if desired.


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Nutrition Information
Yield 24 Serving Size 1
Amount Per Serving Calories 117Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 50mgSodium 73mgCarbohydrates 11gFiber 0gSugar 8gProtein 4g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!


Mandi @ Life Your Way

Monday 21st of May 2012

Hey Katie!

Any idea how many pops one 9x13 pan of this cheesecake will make? We're going to do this for my sister's graduation party!

Mandi @ Life Your Way

Wednesday 23rd of May 2012

Thanks so much -- can't wait to make them! (And I guess I should have been able to do that math myself, LOL!)


Wednesday 23rd of May 2012

About 2 dozen depending on how large you cut the squares (mine were about 1.5 inch x 1.5 inch) and how many you put on each stick. I placed 2 squares of cheesecake on each stick. A 9x13 inch pan is 117 square inches. If each piece cut is 1.5 x 1.5 that is 2.25 square inches. Divide 117 by 2.25 and you get 52 pieces. 52 pieces divide by 2 pieces per stick is 26 theory. Hope that helps!

Elise Bean

Tuesday 22nd of May 2012

I would love to know the answer to Mandi@ Life Your Way's question!

Dress and Dish

Thursday 23rd of June 2011


Tickled Red

Monday 16th of May 2011

These are just brilliant!! I can't wait to make some for our next get together wit friends.

Jen @ My Kitchen Addiction

Monday 16th of May 2011

These look great! Love the presentation... So beautiful :)


Monday 16th of May 2011

what a great idea! Satisfies my love of cheesecake, fruit and chocolate...all in one little bite (or two!).

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