Cheesecake Pops Recipe

Cheesecake Pops RecipeTaste of Home


  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten
  • 1 cup graham cracker crumbs
  • 45 lollipop sticks (4 inches long)
  • 3 packages (10 to 12 ounces each) vanilla or white chips
  • 3 tablespoons shortening
  • Toppings: grated coconut, grated chocolate, assorted sprinkles and chopped nuts

    How to make it  2 hours, plus freezing

  • 1

    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.

  • 2

    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.

  • 3

    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.

  • 4

    In a microwave, melt vanilla chips and shortening at 70% power; stir until smooth. Place toppings in shallow bowls. Dip cheesecake pops in vanilla 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 Information(per serving)

  • Calories: 203
  • Fat: 14g
  • Saturated Fat: 8g
  • Cholesterol: 37mg
  • Sodium: 80mg
  • Carbs: 18g
  • Protein: 3g

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