Rhubarb Coconut Pie Cheesecake Cake Pops

Rhubarb Coconut Pie Cheesecake Cake Pops


  • 250g Rhubarb Coconut Pie (9 oz) (see Mama’s Rhubarb Coconut Pie)
  • 100g Philadelphia cream cheese (3.5 oz)
  • 60g graham crackers (2 oz)
  • White sugar coating or white chocolate
  • Shredded coconut (garnish)
  • 12 pop sticks or miniature plastic forks


  1. In a bowl, crumble and mix the leftover pie well.
  2. And the cream cheese and mix until consistent.
  3. In a food processor, process the graham crackers to “sandy”. Add the graham crackers to the mixture.
  4. Shape the mixture to balls and place them on a pan lined with baking paper in the freezer. Make sure that they do not touch each other.
  5. Melt the sugar coating or chocolate, in a water bath or in the microwave. Use a slim glass to more easily coat the pops.
  6. Dip a pop stick in the chocolate, approximately 1 cm deep and place it in a cake ball. Repeat with the rest of the sticks.
  7. Let the cake pops harden in the freezer for a total of 15-20 minutes.
  8. Take out the cake pops and dip each in the melted chocolate. Sprinkle with shredded coconut.
  9. Let the cake pops dry and enjoy!