cheesecake pops
(2 ratings)
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Serve these little lollipop delights and folks won't be able to have just one.
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(2 ratings)
yield
45 cheesecake pops
prep time
2 Hr
Ingredients For cheesecake pops
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3 pkgcream cheese, room temperature (8oz each)
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1 csugar
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1 csour cream
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1 tspvanilla extract
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3eggs,beaten
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1 cgraham cracker crumbs
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45lollipop sticks ( 4 inch long)
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3 pkgvanilla or white chocolate chips (10 to 12oz each)
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3 Tbspshortening
- TOPPINGS
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grated coconut
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grated chocolate
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assorted sprinkles
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chopped nuts
How To Make cheesecake pops
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1Line the bottom of a 9 inch spring form pan with parchment paper; coat paper and sides of pan with cooking spray. In a large bowl,beat cream cheese and sugar until smooth. Beat in sour cream and vanilla until blended. Add eggs; beat on low speed just until combined. Pour into prepared pan.
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2Place pan on baking sheet. Bake at 350 for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and freeze overnight.
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3Remove from freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly,scoop out 1 inch balls of cheesecake;roll each in cracker crumbs and insert a lollipop stick. Place on waxed paper-lined baking sheets. Freeze for 1 hour or until firm.
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4In a microwave,melt vanilla,chips and shortening at 70% power;stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper;let stand until set. Store in fridge.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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