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Cheesecake Pops Recipe

Cheesecake Pops Recipe photo by Taste of Home

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“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

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Cheesecake Pops Recipe

Prep: 2 hours + freezing

Yield: 45 Servings

75 45 120

Ingredients

3 packages (8 ounces each) cream cheese, softened
1 cup sugar
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
3 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, assorted sprinkles and chopped nuts

Directions

Line the bottom of a 9-in. springform pan with parchment paper; 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. Yield: 45 cheesecake pops.

Nutritional Facts 1 cheesecake pop (calculated without sprinkles and nuts) equals 203 calories, 14 g fat (8 g saturated fat), 37 mg cholesterol, 80 mg sodium, 18 g carbohydrate, trace fiber, 3 g protein.

Originally published as Cheesecake Pops in Taste of Home April/May 2009, p55

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Reviews for Cheesecake Pops

Cheesecake Pops

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Reviewed on Sep. 17, 2011 by lilnikki

Made this for my sister's baby shower. It was a hit!

Reviewed on Apr. 17, 2011 by armentino

excellent recipe. they take some time to make but are defiantly worth the effort. I sent some to work with my husband a few months ago and the guys keeps asking for me to make some more. Big hit at party's.

Reviewed on Aug. 20, 2010 by SarahProkop

I made these for a friends birthday a few years ago and now make them all the time for everyone in attendance! I will say that I leave out the graham cracker part - it takes too much time with not a lot of pay off - and when I'm in a "bind" I just go and buy a simple cheesecake and then "cheat" to dip them that way - but either way - it is wonderful!

Reviewed on Jul. 21, 2010 by Marlia

Really wanted to like these. Way too much work for the end result. Should have just made a delicious cheesecake.

Reviewed on May. 11, 2010 by schade

I have'nt made them yet, but they look adorable, is there a chocolate version of these?

Reviewed on Mar. 28, 2010 by Carrie_J85

I made these the first time for a friend's birthday about a year ago. Now every time there is a special occasion, someone requests these pops. It does require lots of work and patience, but the end result is absolutely worth it.

Reviewed on Jul. 01, 2009 by nvthiele

a little bit of work involved but oh so worth the effort!