Blueberry Cheesecake Pops Recipes

CHEESECAKE POPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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.
• 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.
• 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.

BLUEBERRY CHEESECAKE POPS

Steps:

• Blueberry Topping;.
• Combine the blueberries, water, cornstarch, lemon juice and sugar in a saucepan.
• Cook over low heat for 5 minutes stirring constantly.
• Remove from heat and let stand to thicken.
• Set aside.
• Cheesecake;.
• In a bowl beat the cream cheese, sugar, and sour cream until blended.
• In a separate bowl whip the cream and vanilla extract until the cream just starts to thicken.
• Add the cream cheese mixture and beat for 30 seconds
• Fold in the blueberries and set aside.
• Crust;.
• Grind the graham crackers into crumbs in a food processor or blender.
• Add the sugar and process until combined.
• Pour into a bowl and add the butter and water, stirring until sticky.
• Refrigerate until needed.
• Assembly;.
• Pour the topping into each mould until it is 1/4 full.
• Freeze for 2 hours.
• Pour the cheesecake mixture into each mould leaving 1/2 inch at the top of each mold for the crust,.
• Insert a stick into each mould.
• Freeze for 3 hours.
• Press the crust into the pop mould (if the crust is not sticking add more water).
• Freeze for at least 4 hours.
• Remove from the freezer and let stand for 5 minutes before removing the pops from the moulds.
• For Strawberry Cheese Pops;.
• Replace the blueberries with sliced strawberries.
• For Chocolate Cheesecake Pops;,.
• Repalce the graham crackers with chocolate cookies and shaved chocolate.
• Repalce the blueberries with chocolate chips and chocolate fudge sauce.

BLUEBERRY CHEESECAKE POPS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil with cooking spray. In medium bowl, mix graham cracker crumbs, butter and 3 tablespoons sugar with fork until crumbly. Press mixture in bottom of pan. Bake 10 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 2/3 cup sugar and the flour with electric mixer on medium speed 2 minutes or until smooth. Add eggs, one at a time, beating until blended. Stir in vanilla. Pour mixture over crust. Drop rounded teaspoonfuls of blueberry preserves over cream cheese mixture; swirl with knife.
• Bake 50 to 60 minutes or until center of cheesecake is set. Run spatula around edge of pan to loosen. Cool completely in pan on cooling rack, about 2 hours.
• Line cookie sheet with waxed paper. Use foil to lift cheesecake out of pan; place on cookie sheet. Freeze until firm, about 1 hour. Cut cheesecake into 36 (1 1/4-inch) squares; keep refrigerated.
• For each pop, insert lollipop stick into 1 cake square no more than halfway; keep refrigerated.

BLUEBERRY PIE POPS

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Roll out one of the pie crusts to 1/8-inch thick; cut 16 3-inch circles from the crust. Line 16 mini muffin cups in a 24-cup mini muffin pan with the crust circles. Refrigerate to chill, about 15 minutes. Meanwhile, roll out the other crust to 1/8 inch thick, and cut out 16 2 1/2-inch circles; lay the 16 circles onto the prepared baking sheet, and refrigerate.
• Mix together the sugar, cinnamon, nutmeg, lemon zest, and cornstarch in a bowl. Stir in the blueberries, and toss lightly to coat with the sugar mixture. Whisk the egg in a small separate bowl. Spoon about 1 tablespoon of blueberry mixture into each crust-lined muffin cup (don't overfill). Place a cookie pop stick horizontally into the filled pop so the end sticks out by several inches. With a pastry brush, dab a little beaten egg evenly around the edge of the filled crust; place a 2 1/2-inch top crust circle onto the filled crust, and pinch edges together to seal in the filling and close the crust around the stick. With a toothpick, poke 3 or 4 steam holes into the top crust. Brush top of each pie pop with beaten egg, and sprinkle with sugar.
• Bake in the preheated oven until the tops are golden brown, about 20 minutes. Let cool 5 minutes before gently removing from muffin tin cups. To help pops release, run a small knife around the edges and under stick.