Cheesecake Lollipops

Lynnda Cloutier


These are so easy and so good. And you can decorate them for any season or occasion.Source: Unknown

pinch tips: How to Use Hand & Stand Mixers




1 cup cold low fat (1%) milk
1 pkg. no bake cheesecake mix, 11 oz, without crust packet
1 cup finely crushed chocolate wafers or chocolate sandwich cookies
1 pkg. chocolate chips, 12 oz
2 tsp. vegetable shortening
garnishes: sprinkles, crushed nuts, and/or mini chocolate chips

Directions Step-By-Step

In a large bowl, add milk and cheesecake filling mix. With mixer on low speed, beat til mixed. Increase speed to medium and beat about 3 minutes or til thick. Stir in crushed cookies. Cover bowl and refrigerate at least 1 hour.
Line baking sheet with parchment. With moistened hands, roll cheesecake mixture by tablespoonfuls into 30 balls and put on prepared baking sheet. Insert lollipop stick into each ball.freeze about 2 to 3 hours, or til firm.
In small pan on low, melt chocolate chips and shortening, stirring til smooth. Spread out garnishes on parchment.
Remove pops from freezer. Carefully dip each pop into melted chocolate, turning to coat, then roll in your choice of garnishes and return to baking sheet. Freeze at least 2 hours or till ready to serve. Makes 30 lollipops.

About this Recipe

Course/Dish: Cakes