Strawberry Cheesecake Pops Recipes

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CHEESECAKE POPS



Cheesecake Pops image

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Provided by Cher

Categories     Desserts     Cakes     Cake Pops

Time 6h10m

Yield 24

Number Of Ingredients 11

3 (8 ounce) packages cream cheese, softened
¾ cup sugar
⅓ cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla
¼ teaspoon salt
3 eggs
24 lollipop sticks
10 ounces white confectioners' coating
miniature semisweet chocolate chips
toasted coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Beat cream cheese and sugar in a large bowl until smooth. Mix in the sour cream and blend thoroughly, scraping down the sides of the bowl. Add the flour, vanilla and salt and mix well. Add the eggs one at a time, blending thoroughly before adding the next egg, but do not overbeat. Pour batter into a 9-inch springform pan.
  • Bake in the preheated oven for 50 minutes or until the edges of the cake just begin to turn golden. Cool on a wire rack for 1 hour, then refrigerate for 3 hours or overnight.
  • Use a small cookie scoop to scoop out round balls of cheesecake. Roll them into 1 1/2-inch balls and place on a cookie sheet lined with waxed paper. Push a lollipop stick into each cheesecake ball. Place the tray in the freezer until firm, about 30 minutes.
  • Melt the white confectioners' coating (or semi-sweet chocolate). Dip each cheesecake pop into the melted coating. Then dip into one of the toppings. Place on waxed paper until coating is set. Refrigerate until ready to serve. Store in refrigerator.

Nutrition Facts : Calories 216.8 calories, Carbohydrate 16.4 g, Cholesterol 57.9 mg, Fat 15.6 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 130.5 mg, Sugar 14.5 g

CHEESECAKE POPS



Cheesecake Pops image

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

Provided by Taste of Home

Categories     Desserts

Time 2h

Yield 45 cheesecake pops.

Number Of Ingredients 10

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

Steps:

  • 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 : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 37mg cholesterol, Sodium 80mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 0 fiber), Protein 3g protein.

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