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Blueberry Cheesecake Pops
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Prep Time:
40 minutes
Total Time:
4 hours 40 minutes
Delightful blueberry cheesecake bites on sticks are both cute and scrumptious.
Ingredients:
  • 1 cup graham cracker crumbs
  • 3 tablespoons butter or margarine, melted
  • 3 tablespoons sugar
  • 2 packages (8 oz each) cream cheese, softened
  • 2/3 cup sugar
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 eggs
  • 1/2 teaspoon vanilla
  • 1/3 cup blueberry preserves
  • 36 paper lollipop sticks
Instructions:
  • Preheat the oven to 350°F. Line an 8-inch square pan with foil, leaving a 1-inch overhang on 2 opposite sides of the pan, and spray the foil with cooking spray. In a medium bowl, combine graham cracker crumbs, butter, and 3 tablespoons sugar using a fork until crumbly. Press the mixture onto the bottom of the pan. Bake for 10 minutes or until set.
  • In a large bowl, use an electric mixer to beat cream cheese, 2/3 cup sugar, and flour on medium speed for 2 minutes until smooth. Add eggs one at a time, mixing until combined. Stir in vanilla. Pour the mixture over the crust and then dollop rounded teaspoonfuls of blueberry preserves over the cream cheese mixture, swirling with a knife.
  • Bake for 50 to 60 minutes until the center of the cheesecake is set. Gently run a spatula around the edge of the pan to loosen the cheesecake. Allow it to cool completely in the pan on a cooling rack for about 2 hours.
  • 1. Prepare a cookie sheet by lining it with waxed paper. Carefully use foil to lift the cheesecake out of the pan and transfer it onto the prepared cookie sheet. 2. Place the cookie sheet in the freezer and let the cheesecake firm up for approximately 1 hour. 3. Once frozen, cut the cheesecake into 36 squares measuring 1 1/4 inches each. Store the squares in the refrigerator until ready to serve.
  • Insert a lollipop stick into each cake square, making sure it doesn't go more than halfway through. Refrigerate the cake squares.

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