Cheesecakes are great favorites. But for some who are not so keen on cheesecake, a slice can be a bit too cheesy. The cheesecake pops is a good variation of the old-time favorite. It is visually more colorful and playful, and the size is just enough to give you a bit of cheese without overdoing it.
What you need:
Good for 24 sticks
- Cream cheese, softened, 3 packs of 8 oz.
- All-purpose flour, 3 tbsp.
- Eggs, 3 pcs.
- Sugar, ¾ cup
- Sour cream, 1/3 cup.
- Vanilla, 1 tsp.
- Salt, ¼ tsp.
- White confectioner’s coating, 10 oz.
- Lollipop sticks, 24 pcs.
- For topping: Toasted coconut.
- For topping: Miniature chocolate chips (unsweetened).
- For topping: graham cracker crumbs.
- Pre-heat oven (350 degrees Fahrenheit);
- In a large bowl, mix cream cheese and sugar, beat until smooth;
- Pour in the sour cream into the mixture, blend;
- Add flour, salt and vanilla, mix well;
- Mix in the eggs one at a time, blending in between;
- Blend without overbeating it;
- Pour this batter unto a pan (9 inches springform);
- Place the pan inside the pre-heated oven, let stay for 50 minutes or until edges have browned;
- Remove, and let cool for an hour;
- Refrigerate overnight or at the very least, for 3 hours;
- Scoop out round cheesecake balls using a small cookie scoop;
- Roll them to uniformed sizes of 1.5inches;
- Line a cookie sheet with wax paper, and put the balls on it;
- Gently push a stick into the cheese balls;
- Put the cookie sheet in the freezer until the cheese balls are firm;
- In pot, melt the white confectioner’s coating;
- Dip each cheesecake into this melted white delight;
- Then dip into the toppings, and return to the wax paper-lined cookie sheet;
- Refrigerate until ready to serve the cheesecake pops.
These cheesecake pops make great dessert for children’s parties. Enjoy!
More guide at here.