Toffee Cheesecake Pops Recipe

Toffee Cheesecake Pops Recipe
Toffee Cheesecake Pops Recipe photo by Taste of Home
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Toffee Cheesecake Pops Recipe

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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
MAKES:
80 servings
TOTAL TIME:
Prep: 55 min. + freezing Bake: 40 min. + chilling
MAKES:
80 servings
TOTAL TIME:
Prep: 55 min. + freezing Bake: 40 min. + chilling

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. Yield: about 6-1/2 dozen.
Originally published as Toffee Cheesecake Pops in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p84

  • 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
  1. Preheat oven to 350°. Coat bottom and sides of a 9-in. springform pan with cooking spray.
  2. 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.
  3. 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.
  4. 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. Yield: about 6-1/2 dozen.
Originally published as Toffee Cheesecake Pops in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p84

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