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Cheesecake Pops
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
370 minutes
Make cheesecake lollipops by baking, dipping in chocolate, and decorating with toppings for a delightful and impressive twist on a classic dessert.
Ingredients:
  • 3 (8 ounce) packages cream cheese, softened
  • 0.75 cup sugar
  • 0.33333334326744 cup sour cream
  • 3 tablespoons all-purpose flour
  • 1 teaspoon vanilla
  • 24 lollipop sticks
  • 10 ounces white confectioners' coating
  • miniature semisweet chocolate chips
  • toasted coconut
Instructions:
  • Preheat your oven to 350°F (175°C).
  • In a large bowl, whip cream cheese and sugar until smooth. Incorporate sour cream, scraping the bowl to ensure thorough blending. Add flour, vanilla, and salt, mixing well. Then add eggs one by one, ensuring each is fully blended before adding the next. Pour the batter into a 9-inch springform pan.
  • Place the cake in the preheated oven until the edges just begin to turn golden, which usually takes about 50 minutes. Once baked, let it cool on a wire rack for 1 hour before transferring to the refrigerator to chill for at least 3 hours, or preferably, overnight.
  • Scoop out cheesecake with a small cookie scoop, roll into 1 1/2-inch balls, and place on a wax paper-lined tray. Insert a lollipop stick into each ball and freeze until firm, approximately 30 minutes.
  • Melt the white confectioners' coating or semi-sweet chocolate. Dip each cheesecake pop in the melted coating, then coat with toppings. Place on waxed paper to set, then refrigerate until serving. Store in the refrigerator.

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