Strawberry Lime Frozen Cheesecake Pops Recipes

STRAWBERRY-LIME FROZEN CHEESECAKE POPS

Steps:

• Place 3-oz. paper or plastic cup in each of 12 muffin pan cups. Cut each of 3 strawberries into 4 slices; place in cups.
• Place remaining strawberries in food processor. Add cream cheese, lime zest, juice and sugar; process until smooth. Spoon into medium bowl. Beat whipping cream in medium bowl with mixer on high speed until stiff peaks form. Gently stir into cream cheese mixture. Spoon into prepared cups. Tap cups on counter to remove any air bubbles. Insert wooden pop stick or plastic spoon into center of each cup for handle.
• Freeze 4 hours or until firm. Remove frozen pops from cups just before serving.

STRAWBERRY CHEESECAKE POPSICLES

Steps:

• In a high-power blender or food processor, mix together cream cheese, 12 ounces strawberries, and yogurt.
• Finely dice remaining strawberries fold them into the yogurt mixture.
• Pour yogurt mixture into popsicle mold until it reaches about 1/2" from the top.
• In a small bowl, mix together graham cracker crumbs and butter. Evenly spoon graham cracker crumb mixture on top of each popsicle mold.
• Place the lid on your popsicle mold and place a popsicle stick into each popsicle.
• Freeze for at least 3 hours or until you're ready to eat.

CHEESECAKE POPS

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.

STRAWBERRY LIME SMOOTHIE POPS

Steps:

• Blend all ingredients, then pour into ice pop molds.
• Freeze for at least 2 hours (or overnight).