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Cheesecake Pops

This is a very quick, easy and fun dessert for any occasion. The possibilities are endless with these cute bites. Customize them for any occasion by using different toppings. —Evelyn Moore, Elk Grove, California
  • Total Time
    Prep: 2 hours + freezing
  • Makes
    45 cheesecake pops

Ingredients

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs, lightly beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 3 packages (10 to 12 ounces each) white baking chips
  • 3 tablespoons shortening
  • Toppings: Grated coconut, grated chocolate and assorted sprinkles

Directions

  • Line the bottom of a 9-in. springform pan with parchment; 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.
  • Place 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.
  • In 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.
Nutrition Facts
1 cake pop: 203 calories, 14g fat (8g saturated fat), 37mg cholesterol, 80mg sodium, 18g carbohydrate (16g sugars, 0 fiber), 3g protein.
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