Popcorn-Coated Cheesecake on a Stick


Prep Time 20

Serves 8


  1. 8 slices large prepared frozen cheesecake
  2. 1 bag (220 g) Orville Redenbacher® Sweet & Salty Ready-to-Eat Kettlecorn, coarsely chopped
  3. 1 cup (250 mL) sponge toffee pieces
  4. 1 lb (500 g) dark chocolate, melted

Here’s a fun take on cheesecake with ready-to-eat kettlecorn, sponge toffee and chocolate. What’s not to love?


  1. Skewer widest end of each cheesecake slice with an ice pop or wooden craft stick; freeze until firm.
  2. In shallow dish, stir together kettlecorn and sponge toffee. Place melted chocolate in bowl; dip each cheesecake slice into melted chocolate, shaking any excess chocolate back into bowl. Coat in popcorn mixture.
  3. Transfer to parchment paper–lined baking sheet. Freeze for about 10 minutes or until chocolate hardens.

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