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Cheesecake Pops

Cheesecake Pops

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Cher

A fun twist on a traditional dessert, these fun 'lollipops' will impress your family and friends.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

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  • Calories:
  • 217 kcal
  • 11%
  • Fat:
  • 15.6 g
  • 24%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 130 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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Reviews

Roxanne J.R.
75
8/22/2008

This is a very nice recipe and they are so cute. I dipped my cheesecake pops in melted semi-sweet chocolate and rolled it in crushed graham cracker crumbs. This made it taste just like the cheesecake had a bit of the crust on it. Delish!

Moth612
73
8/5/2010

Oh my gosh! Be really really careful not to overcook the cheesecake even the tiniest of bits. I got distracted by the phone, and ended up with a crust. Picked the crust off, and tried to scoop the balls. But they had a very poor texture, part creamy, part hard, and I ended up having to reblend the whole cooked cheesecake, which I then put back in the fridge. The melon-baller wouldn't work because of the blending, so I had to form the balls by hand, which was a mess. It worked out and tasted good, but I added a lot of extra work and stress, and I was haunted by the idea that they could have been much better than they were (even though they were a big hit). I am here to tell you, do not over-bake the cheesecake!!

Cooking 101
60
5/23/2008

Loved these. Instead of using a scooper I used a little non flavored pam on food plastic sanitation gloves that you can get at Sam's etc. and rolled them into balls. After making all the balls I then put on new gloves and rolled them into the mixtures that I had prepared ahead of time that we like, used flat hand of palm against top and inserted sticks to the other end then put in fridge. Made prep time so much easier and everyone loved that they could have there own favorites without having to make twenty different cheesecakes. Thanks so much for the post.