cheesecake pops
From my Mamaw's recipe collection.
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yield
45 serving(s)
prep time
2 Hr
method
Refrigerate/Freeze
Ingredients For cheesecake pops
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3 pkg8 ounces each cream cheese, softened
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1 csugar
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1 csouro cream
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1 tspvanilla
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3eggs, lightly beaten
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1 cangraham cracker crumbs
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45lollipop sticks
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2 pkg10-12 ounces each white baking chips
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3 Tbspshortening
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toppings: grated coconut, grated chocolate, assorted sprinkles, and chopped nuts
How To Make cheesecake pops
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1Line the bottom of a 9-in. springform 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 a 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. Remove from the freezer and let stand for 30 minutes. Place cracker crumbs in a shallow bowl. Working quickly, scoop out 1-in. 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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3In a microwave, melt white chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in white chip mixture; allow excess to drip off. Roll in toppings. Place on waxed paper; let stand until set. Store in the refrigerator.
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