Home Dishes & Beverages Cheesecakes Chocolate Cheesecakes

Toffee Cheesecake Pops

Name: Toffee Cheesecake Pops
Prep time: 55 min
Cook time: 40 min
Total time: 1 h 35 min
Yield: about 6-1/2 dozen.
Ingredients: 3 packages (8 ounces each) cream cheese, softened; 3/4 cup sugar; 3 teaspoons vanilla extract; 3 large eggs, lightly beaten; 2 packages (8 ounces each) brickle toffee bits, divided; 80 lollipop sticks (4 inches long); 1-3/4 pounds dark chocolate candy coating, melted

Add a Review

Test Kitchen Approved

Total Time

Prep: 55 min. + freezing Bake: 40 min. + chilling

Makes

about 6-1/2 dozen

Goodbye, sticky fingers! Everyone adores food on a stick, and these cute pops combine that novelty with the fabulous flavors of cheesecake and toffee. —Lauralee Englehart, Fredericton, New Brunswick

Toffee Cheesecake Pops Recipe photo by Taste of Home

Next Recipe

Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
3 teaspoons vanilla extract
3 large eggs, lightly beaten
2 packages (8 ounces each) brickle toffee bits, divided
80 lollipop sticks (4 inches long)
1-3/4 pounds dark chocolate candy coating, melted

Directions

Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray.
In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla until blended. Add eggs; beat on low speed just until blended. Fold in one package of toffee bits. Pour into prepared pan; place on a baking sheet. Bake 40-45 minutes or until center is almost set. Cool on a wire rack 10 minutes. Loosen sides from pan with a knife. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled.
Shape cheesecake mixture into eighty 1-in. balls (about 1 tablespoon each); insert a lollipop stick in each. Place on waxed paper-lined baking sheets. Freeze 1 hour or until firm.
Place remaining bag of toffee bits in a small bowl. Dip pops in melted candy coating; allow excess to drip off. Dip tops in toffee bits. Place on waxed paper-lined baking sheets; let stand until set. Store in airtight containers in the refrigerator.

Nutrition Facts

1 cheesecake pop: 122 calories, 8g fat (5g saturated fat), 17mg cholesterol, 62mg sodium, 13g carbohydrate (12g sugars, 0 fiber), 1g protein.

Toffee Cheesecake Pops

Ingredients

Directions

Nutrition Facts

Recommended Video

More from Taste of Home