• 10 rectangle sheets of store-bought, gluten-free graham crackers, plus a little extra for sprinkling as garnish (or use this recipe to make your own at home:
  • 1 stick unsalted butter, melted
  • 2 (8 oz each) bricks cream cheese, softened
  • 1/2 c Better Batter Corn-Free Powdered Sugar
  • 2 tsp vanilla
  • 3 c mini marshmallows
  • 22 oz milk chocolate, melted
  • 2+ tsp coconut oil, optional to help with melting the chocolate
  • 16 cake pop/lollipop sticks


Preheat and prepare. Preheat to oven to 425 degrees. For the pan, cut two strips of parchment paper to fit the inside of a 8x8 square baking dish, criss-crossing the sheets. Set aside. Make the graham layer. In the bowl of a food processor, pulse to break down the graham crackers into find crumbs. Add melted butter and mix until the crumbs are coated. Alternatively, put the graham crackers in a double gallon bag (to prevent messes) and pound the crackers into crumbs with a rolling pin or heavy bottomed pan before adding the melted butter. Pour the crumb mixture into the prepared baking pan and press into an even layer. Set aside. Oven roast the marshmallows. Line a rimmed cookie sheet/jelly roll pan with a large sheet of parchment paper, overlapping the edges for easy clean-up. Spread mini marshmallows onto the pan and bake for 3-5 minutes or until puffed and lightly golden brown. Watch carefully and do not let the marshmallows burn! Make the cheesecake layer. In a large mixing bowl, using a handheld electric mixer, blend together cream cheese and powdered sugar. Add the vanilla and mix well. Carefully scrape the roasted marshmallows from the cooking sheet into the cream cheese mixture. This is very hot, so be careful! Discard the parchment paper. Use a spatula to fold in the roasted marshmallows. Pour the cheesecake mixture on top of the graham cracker layer. Freeze until firm, at least 45 minutes. Shape into pops. Remove the cheesecake from the freezer and un-mold from the baking pan using the parchment paper handles. transfer to a cutting board. Using a sharp knife, divide the cheesecake into 16 equal squares. Melt and dip. Melt the chocolate in a microwave-safe bowl for 30 seconds at a time using 50% power. Stir well, adding the coconut oil to thin the chocolate, if needed. Quickly dip the end of a lollipop stick into the melted chocolate then into the center of each frozen piece of cheesecake. Carefully dip and swirl the melted chocolate to fully coat the cheesecake pop, gently tapping on the edge of the bowl to remove excess chocolate. Sprinkle with extra graham cracker crumbs on top, then place on a parchment-line cookie sheet to let the chocolate set up. Repeat with remaining pops. Refrigerate the entire tray to firm the cheesecake. Serve these right out of the refrigerator. Makes 16. Note: Make mini pops by cutting the frozen cheesecake into 25 squares instead of 16. Fun! Adapted from Buzz Feed