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Halloween Cheesecake Pops

The possibilities are endless with these cute pops. 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, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 1 package (12 ounces) each orange, vibrant green and white Wilton candy melts
  • Toppings: Assorted sprinkles, Nerds candies and caramel ice cream topping

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° until center is almost set, 45-50 minutes. 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 separate bowls, heat candy melts in the microwave until melted; stir until smooth. Dip cheesecake pops in coating; allow excess to drip off. Decorate with toppings of your choice or drizzle with candy coating. Insert stick into a styrofoam block to stand; let stand until set. Store in the refrigerator.

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