Cheesecake Pops Recipe

A very quick, easy and fun dessert for any occasion. Customize them for Easter by using spring-themed colors and toppings.

[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, beaten

[/ingredients-left]
[ingredients-right]

  • 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

[/ingredients-right]
[/ingredients-list]

[step-list-wrapper title=”How to make it” time=”2 hours, plus freezing”]

[step-item number=”1″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]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. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]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.[/step-item][/step-list-wrapper]

[nutrition-info calories=”203″ calories_fat=”” fat=”14g” sat_fat=”8g” choles=”37mg” sodium=”80mg” carbs=”18g” sugars=”” protein=”3g” fiber=””]

[/nutrition-info]

[step-item number=”X” image_url=”” title=”” ]

Popular Videos

Originally Published in Reader's Digest