Cheesecake Pops Recipe

No Photo

Have you made this?

 Share your own photo!

Cheesecake Pops

Jamallah Bergman


Serve these little lollipop delights and folks won't be able to have just one.

★★★★★ 2 votes
45 cheesecake pops
2 Hr


3 pkg
cream cheese, room temperature (8oz each)
1 c
1 c
sour cream
1 tsp
vanilla extract
1 c
graham cracker crumbs
lollipop sticks ( 4 inch long)
3 pkg
vanilla or white chocolate chips (10 to 12oz each)
3 Tbsp


grated coconut
grated chocolate
assorted sprinkles
chopped nuts


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.
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.
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.
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.

About this Recipe

Course/Dish: Candies
Other Tag: Quick & Easy